Ongezouten boter: 2 eetlepels, verzacht.
Poedersuiker: 1 kop (125 g).
Vanille-extract: 1 theelepel.
Melk: 1-2 eetlepels, om het glazuur indien nodig te verdunnen.
Stap-voor-stap instructies
1. Make the Dough
In a large mixing bowl, combine warm milk and sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy.
Add the melted butter, egg, and salt to the yeast mixture. Stir to combine.
Gradually add the flour, one cup at a time, mixing until the dough comes together.
Transfer the dough to a floured surface and knead for about 5–7 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
2. Prepare the Filling
In a bowl, mix the crushed Oreos, brown sugar, and cinnamon.
Spread the softened butter evenly over a large piece of rolled-out dough (see next step), then sprinkle the Oreo mixture on top.
3. Roll Out the Dough and Assemble
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 12×18 inches in size.
Spread the filling evenly across the dough, leaving a small border around the edges.
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
Cut the log into 10–12 equal slices and place them in a greased baking dish or round pan, leaving a little space between each roll for rising.
