{"id":27907,"date":"2023-01-02T08:00:01","date_gmt":"2023-01-02T08:00:01","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=27907"},"modified":"2023-01-12T15:41:54","modified_gmt":"2023-01-12T15:41:54","slug":"oreo-chocolate-rolls","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2023\/01\/02\/oreo-chocolate-rolls\/","title":{"rendered":"Oreo Chocolate Rolls!"},"content":{"rendered":"

Delicious Oreo chocolate rolls with an Oreo bread dough, Oreo chocolate filling and more… heaven!<\/h2>\n

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So as it’s the new year, I wanted to start with a recipe that I know you are all going to love and adore… these Oreo chocolate rolls. Think cinnamon rolls, but with an Oreo twist – and you have these beauties! <\/p>\n

Oreo and bread bakes <\/h3>\n

If you have followed me for a while you know that I adore all things Oreo. Whether it’s my Oreo NYC Cookies<\/a>, my oreo millionaires<\/a> or even my oreo ice cream<\/a> I am just obsessed and in love with it all. <\/p>\n

A cookies and cream sandwich of goodness and I just couldn’t resist posting this recipe for you. I tried to get as much oreo into the bake as I could, because otherwise it seems like a bit of con. <\/p>\n

My original cinnamon rolls recipe<\/a> has always smashed it when I’ve posted about it, but equally so have my twists. My white chocolate and raspberry ones<\/a> are one of my other favourites because the combination of flavours and the sweet bread marries together perfectly. <\/p>\n

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Bread dough <\/h3>\n

The bread dough is the same idea as all of my sweet bread recipes because it works. My cinnamon swirl loaf<\/a>, my chocolate sweet rolls<\/a>, and nutella s’mores pull apart bread<\/a> all have the same base idea – just in varying quantities to suit the bake. <\/p>\n

I changed this one slightly by adding in finely blitzed oreos into the bread dough itself. It changes the look, the colour and taste – but it worked  SO WELL!! <\/p>\n

I didn’t want to overload the bread dough because I wanted to make sure that the bread was still light enough to have a delicious fluffy texture, and still rise well. <\/p>\n

When baking bread it can take a varied amount of time, due to the rising of the dough. It can take 30 minutes, it can take two hours – purely for the bread dough to prove properly. So you must be patient – but it’s worth it.<\/p>\n

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Shaping <\/h3>\n

Once the dough has risen the first time, you can turn it out onto a lightly floured work surface. It should have doubled in size at least, and have a wonderfully pillow like texture to it. It’s so light, and such a dream. <\/p>\n

I roll it out with a large rolling pin to a large rectangle, and it’s easy. Once you have done the filling, you want to roll the bread dough up into a really tight sausage. <\/p>\n

Cutting the dough can be a little tricky, but I tend to cut it in half, and then in half again. Each quarter I then make into 3 to create my 12 pieces. <\/p>\n

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The filling<\/h3>\n

The filling is a mix of all my bread recipes really where it has the melted butter spread all of the bread dough. This is to make the filling stick down, and it works perfectly. <\/p>\n

I mix brown sugar, cocoa powder and even more finely blitzed oreos together until combined and then pour and spread onto the melted butter base – then, I sprinkle on some chopped oreos. So yeah, there are quite a few oreos in the bake really.<\/p>\n

If you did want to also add cinnamon to make these oreo cinnamon rolls, then 100% go for it! I’d use 1-2 tsp ground cinnamon in the filling. <\/p>\n

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Baking<\/h3>\n

Once the rolls have been filled and shaped into the dish, you have to be patient yet again. They shouldn’t really touch to much at this point, but you want them to be touching before baking. <\/p>\n

I let the dough rise again for another 30-60 minutes, and then bake in the preheated oven. It’s easy, 25 minutes at 160\u00bac in my fan oven. I’d devour them whilst they’re still warm and gooey, but I wait just a smidge so I can add the delicious decoration.<\/p>\n

I only do a vanilla flavoured icing drizzle, and then sprinkle on some extra oreos for good measure, but it works a treat, and they look delicious if I do say so myself. <\/p>\n

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Tips & Tricks <\/h3>\n

Like mentioned above, you do have to be patient to a point with bread dough. Leave it in the warmest place in your house to prove, and that’ll help wonders. <\/p>\n

I use a large baking dish to make mine in, but measurements don’t have to be quite exact – it’s about 30x24cm in size – so anything close to that. <\/p>\n

If you want to prepare these the day before, get up the stage where you have shaped the dough and put them into the dish – place them in the fridge overnight, and then remove 30-60 minutes before you bake them. You can also do this with freezing, but let them thaw fully before baking. <\/p>\n

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Oreo Chocolate Rolls!<\/h2>\n\t\t
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Delicious Oreo chocolate rolls with an Oreo bread dough, Oreo chocolate filling and more... heaven!<\/span><\/div>\n\n\t\t
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Category: <\/span>Breakfast<\/span><\/div>
Type: <\/span>Bread<\/span><\/div>
Keyword: <\/span>Oreo, Oreos<\/span><\/div><\/div>\n\t\t
Prep Time: <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time: <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Proving Time: <\/span>3 hours<\/span><\/span> hours<\/span><\/span><\/div>
Total Time: <\/span>3 hours<\/span><\/span> hours<\/span> 40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t\t
Servings: <\/span>12<\/span> Rolls<\/span><\/span><\/div>\n\t\t\n\t\t
Author: <\/span>Jane's Patisserie<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t

Ingredients<\/h3>

The Dough<\/h4>