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Irresistible Oreo Cinnamon Roll Phil’s Bday Treat You Have to Try

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Learn how to make delicious Oreo cinnamon roll Phil’s bday treat. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup whole milk, warmed (about 110°F)
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 1/2 cups Oreo cookies, crushed (about 15 cookies)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 1/2 cups powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons whole milk (for frosting, adjust as needed)

Substitution tips: If you want a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. For the milk, almond or oat milk warmed to the same temp works just fine. You can substitute brown sugar with coconut sugar for a deeper, caramel flavor, and if cream cheese isn’t your thing, a simple vanilla glaze with powdered sugar and milk is a lovely alternative.

Instructions

  1. Warm the milk until it’s about 110°F — warm to the touch but not hot — then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes frothy. This little step always reminds me of watching the yeast bloom in Mama Lu’s kitchen, like magic coming to life.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, vanilla extract, and the yeast mixture. Stir until a sticky dough forms.
  3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Don’t rush this part — kneading connects you to the dough, just like the hands-on moments Mama Lu treasured in the kitchen.
  4. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, until doubled in size.
  5. While the dough rises, mix together the brown sugar and cinnamon in a small bowl. Have your crushed Oreos ready to sprinkle.
  6. Once risen, roll the dough out on a floured surface into a 12×16 inch rectangle. Brush the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the top, followed by an even layer of crushed Oreos.
  7. Starting from the long side, gently roll the dough up into a tight log. Pinch the seam to seal it, then cut into 12 equal rolls using a sharp knife or dental floss (my secret from Mama Lu’s kitchen for clean cuts).
  8. Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each. Cover again with a towel, and let rise for another 30-45 minutes until puffy.
  9. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. If the rolls start to brown too quickly, tent with foil for the last 10 minutes.
  10. While the rolls bake, prepare the frosting by beating the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, then thin with milk as needed to reach a spreadable consistency.
  11. Once the rolls come out of the oven, let them cool for about 10 minutes before slathering the frosting generously over the top. This is the moment I always think of Mama Lu’s gentle hands, spreading love through every dollop.

Find it online: https://claracooking.com/oreo-cinnamon-roll-phils-bday-treat/