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Cinnamon Roll Dough. In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast and 1 tsp salt. In a separate bowl, combine 1 cup milk, 1/2 cup softened butter and 1/2 cup granulated sugar. Heat for 1 minute in the microwave and stir to combine the ingredients.

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Place the dough in a bowl, cover with cling wrap and a towel and let it rise for 1 hour. Preheat the oven at 375 Fahrenheit. While the dough rises make the Oreo mix by crushing the Oreos and combining them with the sugar and cinnamon. 1 cup oreos, 2 tablespoons Cinnamon, ¼ cup brown sugar.

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Step 2: Make the dough. Turn the speed on the mixer up to medium and gradually mix in the flour, egg, butter and salt. Mix until the dough comes together and pulls away from the sides of the bowl. Transfer the dough to a greased bowl, cover and let rise for one and a half hours.

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Whisk to combine. Use a spoon to dollop this mixture onto the dough and spread it into an even layer, leaving a 1/2-inch border. Reserve 1/4 cup of the blueberry sauce for the glaze. Spoon 1/2 cup of the remaining blueberry sauce over the cinnamon sugar mixture and spread into an even, thin layer, adding more if needed.

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Remove from heat and set aside. For the dough, heat the milk in a small saucepan just until it bubbles, then remove from heat and stir in the butter until it melts. Let the milk and butter cool for 5 minutes. In a bowl of an electric mixer with the flat beater, combine 2 1/2 cups flour, sugar, yeast, sugar and salt.

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Combine both the flours and salt in a large bowl and then rub in the butter until the mixture has a sand-like texture. Stir in the sugar. Warm the milk and then mix in the yeast. Beat together an egg and an egg yolk. Make a well in the centre of the flour and pour in both the milk and beaten eggs.

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When we first launched our cookbook in December of 2022, we shared this Blue Oreo Cinnamon Roll recipe with those who pre-ordered as an extra incentive which was such a hit. After many, many requests, we finally shared it with the general public months later. I just know you are going to love these fluffy yet delicious rolls as much as.

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Here is how to make and bake these blueberry cinnamon rolls. STEP 1: Beat butter. Use a small bowl and hand mixer to beat the butter on high speed. Once creamy, add the brown sugar and cinnamon before mixing on high speed until smooth. STEP 2: Roll dough. Roll the dough with a rolling pin on a lightly floured surface.

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In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

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Bake the blueberry cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool. While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, salt, vanilla extract and lemon zest.

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How to Store and Reheat Homemade Cinnamon Rolls. Leftover cinnamon rolls can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls for about 20 seconds in the microwave or cover rolls loosely with foil and reheat in a 300°F oven for about 10 minutes until warmed through.

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Be sure to use a very large bowl!) Step 3: Make Filling. Beat together softened butter, sugars, cinnamon, a pinch of nutmeg, a little flour, vanilla, and salt in a medium bowl. Step 4: Roll Dough & Spread Filling. Dump the dough out, and roll the dough out to a 12×16 rectangle on a lightly floured work surface.

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Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices. Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes. Let cool.

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Turn the rolls over and air-fry for another 4 minutes. Repeat with the remaining rolls. Oven Baking Directions: Pre-heat the oven to 375ºF. Transfer the sheet pan to the oven and bake the rolls for 25 - 30 minutes, or until lightly browned. Cover with foil if the rolls start to get too brown. Let the rolls cool for a couple of minutes before.