Oreo Cinnamon Rolls

Ingredients

• 11 cup milk(240g)
• 22 packet active dry yeast(14g)
• 32 eggs(100g)
• 44.25 cup all-purpose flour(531g)
• 51 teaspoon salt(6g)
• 60.25 cup granulated sugar(50g)
• 710 tablespoon unsalted butter (for dough)(142g)
• 80.33 cup crushed Oreos (for dough)(40g)
• 91 stick unsalted butter (for filling)(113g)
• 100.5 cup brown sugar(110g)
• 111 tablespoon cinnamon(8g)
• 121 tablespoon cocoa powder(6g)
• 130.125 teaspoon salt (for filling)(1g)
• 141 cup crushed Oreos (for filling)(120g)

Instructions

1. 1Warm the milk to about 110°F (43°C).
2. 2In a large bowl, mix the warmed milk, granulated sugar, and active dry yeast. Let it sit for 10 minutes to activate the yeast.
3. 3Add the eggs and room temperature butter to the yeast mixture and mix until combined.
4. 4Add the flour, salt, and 1/3 cup crushed Oreos to the wet ingredients. Knead by hand for 2-5 minutes or use a stand mixer on low speed until the dough forms and is no longer sticky.
5. 5Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise for 1 hour or until doubled in size.
6. 6While the dough is rising, prepare the Oreo filling by mixing together the room temperature butter, brown sugar, cinnamon, cocoa powder, 1/8 teaspoon salt, and 1 cup crushed Oreos with a fork until well combined.
7. 7Once the dough has risen, roll it out into a rectangle on a floured surface.
8. 8Spread the Oreo filling evenly over the rolled-out dough.
9. 9Roll up the dough tightly into a log and cut into even rolls.
10. 10Place the rolls in a greased baking dish, cover, and let rise for 20-30 minutes.
11. 11Preheat the oven to 375°F (190°C).
12. 12Bake the rolls for 19-22 minutes or until golden brown.
13. 13Allow to cool slightly before serving.