Oreo Roll Recipe with a Smooth Cream Cheese Glaze
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INGREDIENTS
Dough:
- 3½ cups+ 1 teaspoon/500 grams white flour
- 2¼ teaspoons/11 grams dry yeast
- ¾ cup/190 milliliters milk
- â…“ cup/75 grams white sugar
- â…“ cup/80 grams butter, cubed
- 2 large eggs
- Pinch of salt
Filling:
- ¾ cup/200 grams white chocolate spread
- 1 package crushed Oreo cookies
- 3.5 ounces/100 grams white and milk chocolate chunks
Glaze:
- ½ cup/120 grams cream cheese
- 2 tablespoons/30 grams soft butter
- 1 cup/140 grams powdered sugar
- 1 tablespoon vanilla extract/paste
- Pinch of salt
INSTRUCTIONS
- Heat the milk, butter, sugar, and salt in a small pot until the butter melts (do not boil). Add the eggs and whisk immediately.
- In a stand mixer bowl with a dough hook, combine the flour and yeast. Add the milk and egg mixture and knead on low speed for 10-14 minutes until the dough is smooth and flexible.
- Cover the bowl with plastic wrap and let it rise at room temperature for 1-1.5 hours until the dough doubles in size.
- On a floured surface, roll out the dough into a rectangle about 0.2"/1/2 cm thick. Spread milk spread over the dough and sprinkle with crushed Oreos and chocolate chunks. Roll the dough tightly and cut into slices about 0.5"/1-1.5 cm thick. Place the rolls on a baking sheet, spaced apart, and let rise for another hour.
- Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the rolls are golden brown.
- Mix all the glaze ingredients and pour over the pastry after it has cooled.
MY NOTES
FAQ
Can I use a different type of flour for this Oreo roll recipe?
Yes, you can use a different type of flour for this Oreo roll recipe, but it may affect the texture and rise of the dough. Bread flour, which has a higher protein content than all-purpose flour, can make the dough chewier and more elastic. Whole wheat flour can be used for a denser and slightly nutty flavor, but you might need to adjust the liquid content as it absorbs more moisture. Gluten-free flour blends can work for a gluten-free version, though the dough’s consistency and rise may differ. Always consider experimenting with small batches to find the best substitute for your preference.
How long do the Oreo rolls stay fresh?
Oreo rolls typically stay fresh for up to 2-3 days when stored properly. To maintain freshness, place them in an airtight container at room temperature. If you want to keep them longer, you can refrigerate them for up to a week. For the best taste and texture, reheat refrigerated rolls in the microwave for a few seconds or in a preheated oven for a few minutes. Freezing is also an option; they can last up to a month when frozen.
Can I refrigerate the dough overnight?
Yes, you can make the dough in advance and refrigerate it overnight. After kneading the dough, place it in a lightly greased bowl, cover it tightly with plastic wrap, and refrigerate. The cold temperature will slow down the yeast activity, allowing the dough to rise gradually. When you’re ready to use it, let the dough come to room temperature and continue with the recipe as directed. This method enhances the flavor and can make the dough easier to handle.
Substitutes for milk spread for this Oreo roll recipe
If you don’t have milk spread, you can use several substitutes in the Oreo roll recipe. Cream cheese mixed with a bit of powdered sugar and milk can create a similar consistency and sweetness. Another option is using sweetened condensed milk for a rich, creamy texture. Nutella or any chocolate-hazelnut spread can add a different, delicious flavor. Alternatively, you can use a thick custard or pastry cream. Adjust the sweetness and consistency as needed to match the original milk spread.
How do I store the leftover Oreo rolls?
To store leftover Oreo rolls, place them in an airtight container to maintain freshness and keep them at room temperature for up to 2-3 days. If you need to keep them longer, refrigerate the rolls, and they will last for up to a week. For extended storage, freeze the rolls individually wrapped in plastic wrap and then place them in a freezer-safe bag; they can last for up to a month. Reheat in the microwave or oven before serving for the best taste.
Can I freeze the Oreo rolls before baking?
Yes, you can freeze the Oreo rolls before baking them. After shaping the rolls into individual pieces, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen solid, transfer the rolls to a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. When ready to bake, place the frozen rolls on a baking sheet, let them thaw and rise at room temperature for a few hours, then bake as directed in the recipe.
How can I ensure the rolls rise properly?
To ensure the Oreo rolls rise properly, several factors are crucial. Firstly, activate the yeast properly by using lukewarm liquid (milk or water) and a pinch of sugar, letting it foam for about 5-10 minutes before adding it to the dough. Knead the dough sufficiently to develop gluten, which helps with structure and rise. Ensure the dough is placed in a warm, draft-free environment for proofing; around 25-30°C (77-86°F) is ideal. Cover the dough with a damp cloth or plastic wrap to retain moisture. Finally, allow enough time for the dough to double in size during both proofing stages before baking.
How to use fresh yeast instead of dry yeast
If using fresh yeast instead of dry yeast in the Oreo roll recipe, you’ll need to adjust the quantity. Typically, you’ll need about three times the amount of fresh yeast compared to dry yeast specified in the recipe. For example, if the recipe calls for 11 grams of dry yeast, use approximately 33 grams of fresh yeast. Additionally, activate the fresh yeast in lukewarm liquid with a pinch of sugar before incorporating it into the dough. Adjust the rising times accordingly, as fresh yeast may ferment faster than dry yeast.
