We’ll bet you clicked on the photo and thought, “How the hell are those Oreo buns?” Yeah, we know, it looks weird. But don’t let the dinuguan–looking filling deter you from what might just be one of our best sweet buns recipes ever. These Oreo buns go beyond just an Oreo-filled dough. Though, in method, it’s just as easy as that.
The buns are milky and fluffy. (And if you do it right, they come out as perfect round balls.) On the other hand, the filling is rich AF. They balance each other out; the buns being a neutral vessel for the flavor of the filling to really come through without being overpoweringly sweet.
It looks like there’s a lot of filling—and there is, in terms of dough to filling ratio. That’s because this recipe is designed in such a way that the dough works as just a thin coating for the filling, so the buns really overflow with the stuff.
These Oreo buns are delicious either warm or cold. It really depends on how you want to enjoy the filling. When it’s warm, the filling oozes out like a very thick, gooey liquid; when it’s cold, the texture is similar to Oreo truffles. If you made this entire recipe for yourself, and for some reason, you can’t finish them all in one go, we recommend just storing them in the fridge. You can simply reheat it in the microwave if you want to eat it warm: 10-15 seconds to take the chill off, then 20-30 seconds to achieve the molten filling.