Vegan Oreo Rolls

Name: Vegan Oreo Rolls
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 24 servings
Ingredients: 1recipe Vegan Rolls Dough; 300g Oreo Cookies; 2tbsp Cocoa Powder; 200g Vegan Sour Cream; 1tbsp Maple Syrup; 40ml Oat Milk; 2tbsp All Purpose Flour

These Vegan Oreo Rolls are basically dessert disguised as a cozy bakery roll. Fluffy yeast dough gets filled with a thick, cookies-and-cream cocoa swirl (crushed Oreos + vegan sour cream), then sliced into little spirals and baked until soft and golden. Finished with a quick maple-oat glaze, they’re sweet, chocolatey, and ridiculously snackable.

Total Time

100 min

Difficulty

Servings

24 servings

Categories: Breads Breakfast Desserts

Allergens: Gluten

Dough Instructions

Prepare the vegan rolls dough according to its recipe and let it rise until doubled.

Oreo Filling Instructions

Crush the Oreo cookies into fine crumbs (a food processor works best).
Add the cocoa powder and vegan sour cream, then mix until you get a thick, spreadable filling.
Set aside while you roll out the dough.

Glaze Instructions

Warm the oat milk until just warm (not hot), then stir in the maple syrup until combined.

Shaping and Baking Instructions

Line a sheet pan with parchment paper.
Preheat the oven to 180°C.
On a lightly floured surface, roll out the risen dough into a square about 3–4mm thick.
Spread the Oreo filling evenly over the dough.
Roll the dough up into a tight log.
Using a very sharp knife, slice into 1cm thick pieces.
Place the rolls on the prepared sheet pan, leaving space between them because they will rise and spread.
Brush the tops gently with the glaze.
Bake for 20–25 minutes, until set and lightly golden.
Cool completely on a wire rack before serving.
Store in an airtight container at room temperature for up to 1 week.
To freeze: cool completely, then freeze in a sealed container. Thaw at room temperature about 2 hours before serving.

Notes

Crush the cookies fairly fine so the filling spreads smoothly and rolls neatly.
If the filling feels too thick to spread, add 1–2 tsp more sour cream. If it’s too loose, add a handful of extra cookie crumbs.
A very sharp knife gives clean slices — wipe the blade between cuts if it gets sticky.
If the tops brown too quickly, loosely cover with aluminum foil for the last 5 minutes.
These freeze well: freeze fully cooled rolls and thaw at room temperature for about 2 hours.

Equipment Needed

Mixing Bowl
Kitchen Towel
Food Processor
Spatula
Kitchen Scale
Bowl
Measuring Cups
Whisk
Sheet Pan
Parchment Paper
Oven
Rolling Pin
Cutting Board
Knife
Pastry Brush
Wire Rack
Plastic Wrap