Oreo Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 3 cups (360g) all-purpose flour (+ more if needed) (for the dough)
• 3 finely crushed oreos (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup warm heavy cream to pour over the rolls right before baking (for the dough)
• 6 tbsp (85g) unsalted butter, softened (for the filling)
• 1/2 cup (100g) brown sugar, packed (for the filling)
• 1/2 tsp vanilla (for the filling)
• 1 tsp cinnamon (for the filling)
• 8-9 finely crushed oreos (for the filling)
• Optional: chopped oreos to sprinkle (I used the easter colored ones) (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)
• 3/4 tsp vanilla (for the icing)
• + extra chopped easter oreos & easter sprinkles for topping! (for the icing)

Instructions

1. Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt, flour, and oreo crumbs.
4. Mix until a soft 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, oreo crumbs, brown sugar, vanilla, and cinnamon until combined/spreadable.
8. Roll the dough into a large rectangle on a lightly floured surface.
9. Spread filling evenly & scatter the chopped oreos all over.
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
11. (Or you can tightly roll the whole thing then slice)
12. Place in greased 9x13 pan.
13. Cover and let rise 30-45 min.
14. Pour warm heavy cream over the rolls right before baking.
15. Bake at 350°F (175°C) for 22-25 min until golden.
16. To make the icing, beat cream cheese and butter together until smooth.
17. Then, beat in powdered sugar and vanilla until fully combined.
18. Spread over the warm rolls.
19. Top with more chopped oreos & easter sprinkles.