Mocha Cookie Crumble Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet instant yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 3-3 1/2 cups (360-420g) all-purpose flour (start with 3 cups and only add more if it's super sticky) (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (for the dough)
• 6 tbsp (85g) unsalted butter, softened (for the filling)
• 1/2 cup (100g) brown sugar (for the filling)
• 1 tsp cinnamon (for the filling)
• 2 tbsp (12g) unsweetened cocoa powder (for the filling)
• 3/4 tsp espresso powder (for stronger coffee flavor increase to 1 tsp) (for the filling)
• 1/2 tsp vanilla (for the filling)
• 5-6 crushed oreos (to sprinkle over filling) (for the filling)
• 6 oz (170g) cream cheese (block style, not spreadable), room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 1 1/2 tbsp (9g) unsweetened cocoa powder (for the icing)
• 1 tsp espresso powder (for the icing)
• 3/4 tsp vanilla (for the icing)
• + extra crushed oreos to sprinkle over icing (for the icing)

Instructions

1. Combine the warm milk, sugar, and instant yeast.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt and flour.
4. Mix until a dough forms.
5. Knead the dough on a lightly floured surface for 8-10 minutes.
6. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
7. For the filling, mix the soft butter, brown sugar, cocoa powder, espresso powder, cinnamon, and vanilla until combined and spreadable.
8. Roll the dough into a rectangle on a lightly floured surface.
9. Spread the filling evenly and scatter the crushed oreos on top of it.
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice)
11. Place in greased 9x13 pan.
12. Cover and let rise 35-45 min.
13. Pour warm heavy cream over rolls right before baking.
14. Bake at 350°F (175°C) for 22-28 min until golden.
15. To make the icing, beat cream cheese and butter together until smooth. Then beat in powdered sugar, cocoa powder, espresso powder, and vanilla.
16. Spread over warm rolls. Top with more crushed oreos.