Oreo Truffle Cinnamon Rolls

I am fairly certain that the word URGENT in
“urgent care” is not at all the right word choice.

Maybe it should have been called
“let’s see how long we can make them wait” care unit.

Because every time we go it takes at least an hour and a half:-(

When your child has a fever for 24 hours
and a sore throat
and tonsils the size of golf balls…
ya don’t want to wait so long.
Just saying!
I mean I was 99.9% sure it was strep…
but I’m no Dr. so we waited!!!

Now I do have something for you that is
URGENT!!!!
and needs your IMMEDIATE attention!!!

Believe me your stomach will thank you
for your prompt action!!!
(thighs…eeeehhh not so much)

But believe me you need these cinnamon rolls
in your life like NOW!!!
I found THIS easy roll recipe on PINTEREST…
have I mentioned how much I love pinterest???

I have????

Well, I’m saying it again!!!

I absolutely love how easy these cinnamon rolls are to make.
And no yeast or rising time…booyah!!!

but they needed something else:-)

so just to kick it up a notch…
I baked oreo truffles into them!!!
oh baby! these are the bomb!!!
you can thank me now
for the BEST breakfast ever:-)

What are you doing still reading???
Get in the kitchen STAT!!!

Oreo Truffle Cinnamon Rolls
(I adapted it from My Bakingdom…who adapted it from Baking Illustrated)

Cinnamon Sugar
3/4 c. brown sugar, packed
1/4 c. sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. salt
1 tbsp. butter, melted

Dough
2 1/2 c. flour
2 tbsp. sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk (or 5 tbsp. cultured buttermilk powder, plus 1 1/4 c. water)
6 tbsp. butter, melted

Oreo Truffle
1 snak saks bag of mini oreos (8 oz. bag)
4 oz. cream cheese, softened

Crush the oreos into crumbs. Add the softened cream cheese and beat. Set aside. (this is enough truffle mixture to make 2 batches of rolls) (believe me, you want 2 batches!!!!)
You can just cover it and refrigerate it for a few days if you want to spread out the roll lovin’
Icing
2 tbsp. cream cheese, softened
2 tbsp. buttermilk (or 1 1/2 tsp. buttermilk powder, plus 2 tbsp. water)
1 c. powdered sugar

Combine all of the filling ingredients in a small bowl. Stir in the melted butter until fully incorporated. Set aside.
Preheat oven to 425*. Brush a 9-inch cake pan with 1 tbsp. of melted butter.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt (and the buttermilk powder, if using). Add the buttermilk (or water, if using buttermilk powder) and 2 tbsp. of the melted butter and stir until just combined. Transfer the dough to a VERY well floured surface and slowly knead. It will be extremely sticky and your hands will be covered in dough, so keep flour handy.
Flatten the dough into a rectangle about 14 inches by 10 inches. Spread 2 tbsp. melted butter on the dough. Pour the sugar filling over the dough and press it down into the butter. Make sure to leave about a 1/2 inch border on all sides. Sprinkle with the oreo truffle mixture. ( a cute little curly headed helper is optional here:-)

Roll from the longer side, pressing as you go. Be very careful, because it will stick to the counter. I just used a butter knife carefully to scrape under the roll as I rolled. Finish rolling and lay seam side down. Cut into 9 even pieces with a serrated knife and place in buttered pan. (I also cut the ends off, to even the roll up) Drizzle the remaining 2 tbsp. of melted butter over the tops. Bake for 20 to 25 minutes, until golden brown.

In a medium bowl, whisk the cream cheese, buttermilk (or powder and water) and sugar until smooth.
Allow the cinnamon rolls to cool in the pan for about 5 minutes. Remove from pan by flipping out on parchment paper first, then flipping onto serving plate. Pour the frosting over the cinnamon rolls. These are amazing when served warm. If you don’t eat all of them right away, keep refrigerated.
(I recommend heating them up in the microwave for 30-45 seconds if you are eating them from the fridge.)

Now you see why you need to make 2 batches…
they won’t last long at all!!!

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Jocelyn Brubaker (646 Posts)

Jocelyn is the baker, photographer, and writer behind Inside BruCrew Life. She is married to her best friend, and they have three great kids. She spends her days baking sweet treats, and then trying to find ways to give the treats away without eating them all. Grab a cup of coffee and visit while she shares life from their kitchen.