Place the yeast and room temperature milk in the bowl of a stand mixer fitted with the dough hook and mix well. ((If milk is cold, place in the microwave for about 20 seconds.)

Add the sugar and melted butter and mix again.

Add salt, and cinnamon to flour and combine. (In Denver I only used 3 c of flour, NOT 4. ) This will depend on how dry it is where you are. You don’t want the dough to be to wet OR to dry. It should be soft and smooth and not stick to your hands OR crumble.

Add the flour mixture slowly to the butter mixture.

Add the egg and knead using the dough hook until the dough separates from the bowl.

Form dough into a nice ball and place into a greased bowl. Cover, and let rest 10 minutes.

While dough is rising, prepare filling. In the mixing bowl place all filling ingredients and mix well using the mixing attachment. Set aside at room temperature until ready to use. The filling should be spreadable with your hands. I used my fingers and it spread really well. Much easier than a utensil. Spreading too cold of a filling will tear the dough and that would not be good.

Grease 18 muffin cups.

Divide dough in half; roll each half to a 14 x 12” rectangle. Spread on filling and sprinkle with Oreo’s. Roll up from long side, jelly roll style. Cut each roll lengthwise in half so you can see the filling. Twist both sides together in a rope. Cut each roll into 1” wide pieces. Shape into a roll and place in muffin cup. Let rise 30 minutes or until almost doubled in size.

Bake at 400 for 10-12 minutes.

Make sugar syrup by combining the sugar and water over medium heat and stir frequently until sugar dissolves.

Upon removing from oven brush with sugar syrup until it is all used up. Place on rack to cool and loosen each muffin with a knife.

When cool, remove from tin and serve!