Ingredients
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 1 packet (2 ¼ teaspoons) active dry yeast
– ½ cup warm milk (about 110°F)
– 2 tablespoons unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 1 cup crushed Oreos (about 10-12 cookies)
– 3 tablespoons brown sugar
– 1 tablespoon ground cinnamon
– Optional: icing for drizzling
Equipment Needed
– Mixing bowls
– Measuring cups and spoons
– Rolling pin
– Baking dish
– Plastic wrap or kitchen towel
– Oven mitts
– Cooling rack
Step-by-Step Instructions
To kick things off, I start by combining the warm milk, sugar, and yeast in a mixing bowl. I let this sit for about 5-10 minutes until it becomes frothy—there’s something so satisfying about watching the yeast work its magic! In another bowl, I mix in the melted butter, egg, vanilla extract, and salt. Once the yeast mixture is ready, I combine both bowls and gradually stir in the flour until a soft dough forms. This is where the fun really begins! (See the next page below to continue steps…)