Ingredients
Method
Step 1: Warm the milk & butter
- In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm (about 60–90 seconds).
- Stir until the butter is melted and the mixture is warm to the touch but not hot.
Step 2: Make the Oreo cocoa dough
- In the bowl of a stand mixer fitted with a dough hook (or paddle to start), combine the flour, black cocoa powder, instant yeast, salt, and granulated sugar.
- Pour in the warm milk–butter mixture and add the egg and vanilla extract. Mix on low to medium speed for 2–3 minutes until a soft dough begins to form.
Step 3: Knead & rise
- Transfer the dough to a lightly floured surface, using some of the extra ½ cup flour as needed. Knead for 10–15 minutes until the dough is smooth, elastic, and no longer sticky.
- Lightly oil a medium-sized bowl and place the dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Make the filling
- While the dough rises, prepare the filling. In a bowl, mix together the softened butter, granulated sugar, heavy cream, and vanilla extract until smooth and spreadable.
- Stir in the crushed Oreo cookie outsides until evenly combined. Set aside.
Step 5: Roll & fill
- Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a large rectangle, keeping the thickness even.
- Spread the Oreo filling evenly across the dough, reaching close to the edges.
Step 6: Roll, cut & second rise
- Starting from the long side, roll the dough tightly into a log.
- Using dental floss or a sharp knife, cut the log into evenly sized rolls. Place them into a buttered baking dish, leaving a little space between each roll.
- Cover and let rise again for about 1 hour, or until puffy and nearly doubled in size.
Step 7: Bake
- Preheat the oven to 350°F.
- Bake the rolls for 25–28 minutes, or until set and lightly baked through. Remove from the oven and allow them to cool slightly.
Step 8: Make the Oreo cream cheese icing
- In a bowl, beat together the cream cheese and Oreo cream fillings until smooth.
- Add the powdered sugar and vanilla extract, then mix until combined.
- Gradually add 3–4 tablespoons of heavy cream until the icing is smooth and spreadable.
Step 9: Ice & serve
- Spread or drizzle the Oreo cream cheese icing over the warm rolls.
- Optional: Sprinkle a few extra crushed Oreo cookies over the top for extra crunch and flavor.
- Serve warm for the softest, gooey texture.