💡 Pro Tips for Perfect Oreo Rolls
- Warm Milk is Key: Ensure your milk is warm (not hot!) to activate the yeast. Too hot will kill it.
- Fine Crumbs: Crush the Oreos finely for the filling and a slightly coarser consistency for the topping to add texture.39 A food processor works best, or use a plastic bag and a rolling pin.
- Don't Over-Flour: A sticky dough is a good dough for cinnamon rolls! Resist the urge to add too much flour during kneading, as this will result in dry, tough rolls.
- Floss for Clean Cuts: Unflavored dental floss is the secret to perfectly round, clean-cut rolls.40 Slide it under the log, cross the ends over the top of the log, and pull tight to slice.
🍽️ Overnight Option
Want warm rolls in the morning?
- Complete all steps up to the end of the Second Rise (Step 2, point 5).
- Cover the pan tightly with plastic wrap and refrigerate overnight (up to 12 hours).
- The next morning, remove the rolls from the refrigerator and let them sit at room temperature for 60-90 minutes to warm up and finish rising before baking. Bake as directed.
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