Cookies and Cream Rolls Oreo (Printable Format)

Tender rolls filled and topped with Oreo pieces, finished with creamy frosting for a sweet treat.

# Needed Ingredients:

→ Dough

01 - 1/2 cup warm water (about 110°F)
02 - 2 1/4 teaspoons active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 cup whole milk, at room temperature
05 - 1 large egg
06 - 1 large egg yolk
07 - 4 cups all-purpose flour
08 - 1 teaspoon kosher salt
09 - 5 tablespoons unsalted butter, softened, cut into tablespoons
10 - 1/2 cup finely chopped chocolate sandwich cookies

→ Filling

11 - 1/3 cup unsalted butter, softened
12 - 3 tablespoons granulated sugar
13 - 1 cup finely chopped chocolate sandwich cookies

→ Cream Cheese Frosting

14 - 4 ounces brick-style cream cheese, at room temperature
15 - 1/4 cup unsalted butter, softened
16 - 1/2 teaspoon vanilla extract
17 - Pinch kosher salt
18 - 1 1/2 cups confectioners' sugar (powdered sugar)
19 - Finely chopped chocolate sandwich cookies, for garnish

# Preparation Steps:

01 - Combine warm water and yeast in a small bowl. Stir in 1 teaspoon of granulated sugar and let stand for 5–7 minutes until mixture becomes foamy.
02 - In the bowl of a stand mixer, whisk together the activated yeast mixture, warm milk, remaining granulated sugar, egg, and egg yolk until combined.
03 - In a separate bowl, whisk kosher salt into the all-purpose flour.
04 - Add 2 cups of flour mixture to the wet ingredients in the mixer bowl. Using a dough hook, mix to form a rough dough. Gradually blend in one more cup of flour, then add softened butter one tablespoon at a time while mixing.
05 - Incorporate the remaining cup of flour and continue kneading on low speed until the dough is smooth and pulls away from the sides of the bowl.
06 - Gently fold in finely chopped chocolate sandwich cookies until evenly distributed. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for about 1 hour until doubled in size.
07 - Punch down the proofed dough. Transfer to a lightly floured surface and roll out into a 20 x 14-inch rectangle.
08 - Evenly spread softened butter over the surface of the rolled dough. Sprinkle granulated sugar and chopped cookies over the butter, gently pressing filling into the dough.
09 - Starting from the long side, tightly roll the dough into a log. Slice the log into 12 equal pieces.
10 - Place rolls cut-side up in a greased 9 x 13-inch baking pan. Cover with plastic wrap and let rest at room temperature for 30–45 minutes until rolls are puffy.
11 - Preheat the oven to 350°F. Remove plastic wrap and bake rolls for 30–33 minutes, or until golden brown and an internal temperature of 185°F is achieved. Allow to cool in pan for 5 minutes.
12 - In a mixing bowl, beat cream cheese and butter together until smooth. Add vanilla extract, a pinch of salt, and confectioners' sugar. Beat until light and fluffy.
13 - Spread the cream cheese frosting over warm rolls and garnish with additional finely chopped chocolate sandwich cookies.

# Supplementary Details:

01 - For best texture, ensure all dairy ingredients are at room temperature before incorporating into the dough or frosting.

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