4. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes or until golden
brown.
5. Remove the rolls from the oven and let them cool slightly before turning them off.
3. Glaze:
1. In a small bowl, whisk together powdered sugar, milk and vanilla extract until smooth.
2. Drizzle the cream over the warm Oreo cinnamon.
3. Optional: Sprinkle crushed Oreo cookies on top for extra indulgence.
4. Serving recommendation:
• Serve Oreo cinnamon rolls hot with a glass of cold milk or a cup of hot coffee.
• Enjoy for breakfast, lunch or dessert.
5. Tips and Tricks:
• Place the dough in a hot oven (turned off) with a bowl of hot water to make it rise faster.
• To easily melt Oreo cookies, place them in a sealed plastic bag and use a needle.
• To prevent leakage during baking, do not fill the buns with Oreo filling.
• Adjust the glaze by adding cocoa powder to the chocolate.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze longer.
