Cookies and Cream Rolls

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Yolk, large

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 4 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1 1/2 cup Powdered sugar
  • 1 tsp Sea salt, fine
  • 1 pinch Sea salt, fine
  • 1/2 tsp Vanilla extract

• Snacks

  • 1 1/2 cup Oreo
  • 1 Oreo cookies

• Dairy

  • 14 1/3 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 1/2 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on thelittleepicurean.com

Ingredients

• 1/2 cup warm water, 110 degrees F
• 2 1/4 tsp active dry yeast
• 1/4 cup + 1 tsp granulated sugar
• 1/2 cup whole milk, room temperature
• 1 large egg
• 1 large yolk
• 4 cups all-purpose flour
• 1 tsp fine sea salt
• 5 Tbsp unsalted butter, softened, cut into tablespoons
• 1/2 cup finely chopped Oreo cookies
• 1/3 cup unsalted butter, softened
• 3 Tbsp granulated sugar
• 1 cup finely chopped Oreo cookies
• 4 oz cream cheese, room temperature
• 1/4 cup unsalted butter, softened
• 1/2 tsp vanilla extract
• pinch of fine sea salt
• 1 1/2 cup powdered sugar
• finely chopped Oreo cookies, to garnish top

Directions

• DOUGH: Sprinkle yeast over warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate. In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed while adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl. Add chopped cookies and mix until evenly distributed. Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume. Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle. FILLING: Spread 1/3 cup softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough. Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls into a greased 9 x 13-inch baking pan (quarter sheet pan size) . Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow roll to rise. Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-33 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool before frosting. CREAM CHEESE FROSTING: Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until smooth. Spread over warm rolls. Top with chopped Oreo cookies.