Description
Deliciously soft and sweet Oreo Chocolate Rolls that combine fluffy homemade bread dough with crushed Oreos and rich cocoa for a decadent treat. These rolls are perfect for dessert or an indulgent snack, topped with a smooth vanilla icing and extra Oreo pieces for added crunch.
Ingredients
Dough Ingredients
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar
- 90 g unsalted butter
- 300 ml full fat milk
- 1 tsp vanilla extract
- 1 medium/large egg
- 100 g Oreos (finely crushed)
Filling Ingredients
- 45 g unsalted butter (melted)
- 125 g light brown soft sugar
- 50 g Oreos (finely crushed)
- 15 g cocoa powder
- 100 g Oreos (chopped)
Icing Ingredients
- 300 g icing sugar
- 3-4 tbsp water
- 1 tsp vanilla extract
- Oreos (chopped for topping)
Instructions
- Mix dry ingredients: Sift the strong white bread flour into a large mixing bowl. Add caster sugar, dried active yeast, and 100 g finely crushed Oreos. Stir together until evenly distributed to form the dry base of your dough mixture.
- Incorporate butter: Rub 90 g unsalted butter into the dry ingredients until the mixture resembles fine bread crumbs, ensuring even fat distribution.
- Warm milk: Gently heat 300 ml full fat milk until warm but not boiling. If your yeast requires activation, add it now to the warm milk. This step helps the yeast to ferment properly.
- Add wet ingredients: Pour the warm milk, 1 tsp vanilla extract, and 1 medium/large egg into the dry ingredients bowl.
- Knead dough: Knead the mixture for 7-10 minutes. The dough may be sticky initially but will come together into a springy, less sticky texture as you knead.
- Let dough rise: Transfer the kneaded dough to a lightly oiled bowl. Cover with cling film and allow it to rise in a warm place for 1-2 hours or until doubled in size.
- Roll out dough: Once risen, place the dough on a lightly floured surface and roll it into a large rectangle approximately 50 cm by 30 cm.
- Brush with butter: Evenly brush the surface with 45 g melted unsalted butter.
- Prepare filling: In a bowl, mix 125 g light brown soft sugar, 50 g finely crushed Oreos, and 15 g cocoa powder until combined.
- Apply filling: Sprinkle the filling mixture evenly over the buttered dough, pressing it down gently. Then scatter the 100 g chopped Oreos evenly on top.
- Roll and cut: Starting from the long edge, roll the dough tightly into a sausage shape. Slice this roll into 12 evenly sized pieces by cutting the middle, then dividing both halves accordingly.
- Second rise: Arrange the cut rolls into a large rectangular baking dish (about 30 cm x 24 cm). Cover with cling film and allow to rise for another hour, until the rolls touch each other.
- Preheat oven: As the rolls finish rising, preheat the oven to 180°C (160°C fan).
- Bake: Bake the rolls in the preheated oven for 25 minutes or until golden brown and cooked through.
- Prepare icing: Allow the rolls to cool. Mix 300 g icing sugar with 1 tsp vanilla extract and 3-4 tbsp water until a thick icing paste forms.
- Finish and serve: Drizzle the vanilla icing over the cooled rolls and sprinkle with additional chopped Oreos. Serve and enjoy your Oreo Chocolate Rolls!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading time is important for gluten development—you want a smooth and elastic dough.
- The second rise ensures the rolls are fluffy and soft after baking.
- You can adjust the amount of Oreos in the filling depending on your preference.
- Store any leftovers in an airtight container to maintain freshness.
