Oreo Filling


  1. Add all ingredients, except OREO Pieces, to bowl of mixer fitted with paddle. Blend on low speed until creamy, scraping bowl occasionally. Set aside until ready to use.
  2. Roll  out proofed dough on lightly floured surface to 24x14-inch rectangle, keeping long edge parallel with surface. Spread Filling onto dough to within 1/2 inch of the top edge.
  3. Moisten top edge with water. Sprinkle OREO Pieces over Filling. Roll up, starting at bottom edge, pressing seam to seal. Cut crosswise into 24 slices, each about 1-inch thick. Arrange,  cut sides up, in 3x4 pattern on each of 2 parchment paper-lined full sheet pans.
  4. Cover with towels and let rise 1 hour or until doubled in size.
  5. Bake  in 375°F standard oven 20 to 23 min. or until light golden brown. Cool in pans on wire racks 5 min. or until cool enough to handle.


  • 6 oz Nature's Best Dairy® Butter, Unsalted, softened
  • 1 tsp cinnamon, ground
  • 3/4 oz cocoa powder, unsweetened
  • 2 Nature's Best Dairy® Egg(s)
  • 1/2 oz cake flour
  • 1/2 oz honey
  • 1 1/4 oz OREO Base Cake
  • 1 1/2 oz OREO Medium Cookie Pieces
  • 5 3/4 oz West Creek® Sugar, Brown
  • 3/4 tsp vanilla extract, pure