Cookies and Cream Rolls
Servings 12 rolls
Ingredients
#### For the Rolls:
- – 1 packet 2 1/4 teaspoons instant yeast
- – 1 cup whole milk
- – 1/4 cup granulated sugar
- – 6 tablespoons salted butter melted
- – 2 eggs room temperature
- – 1 teaspoon vanilla extract
- – 3 1/4 cups all-purpose flour
- – 1/4 cup crushed Oreos
- – 1 teaspoon salt
#### For the Filling:
- – 1/2 cup salted butter room temperature
- – 1 teaspoon vanilla extract
- – 1/2 cup light brown sugar
- – 1 cup crushed Oreos
#### For the Icing:
- – 1/2 cup salted butter room temperature
- – 4 ounces cream cheese room temperature
- – 1 cup powdered sugar
- – 1 teaspoon vanilla extract
- – 1/4 teaspoon salt
- – 4-5 tablespoons whole milk or heavy cream room temperature
- – 1/2 cup chopped Oreos
Instructions
#### For the Rolls:
- Warm the milk in a microwave for 20-30 seconds. In a stand mixer bowl, combine the warm milk, instant yeast, and granulated sugar. Stir on low.
- Add melted butter, vanilla extract, and eggs. Mix on low until combined. Gradually add flour, then salt and crushed Oreos, mixing on low for 5 minutes to knead the dough.
- Place the dough in a large, well-oiled bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1 hour until doubled in size.
#### For the Filling:
- While the dough rises, mix softened butter, brown sugar, crushed Oreos, and vanilla in a small bowl. Set aside.
#### For Assembly:
- After the dough has risen, roll it out on a floured surface into an 18×14 inch rectangle. Spread the filling, leaving a 1/4 inch margin.
- Grease a 9×13 inch pan. Roll the dough into a log, then cut it into 12 even rolls using a serrated knife. Place the rolls in the pan, cover with a towel, and let rise for 30 minutes. For overnight rolls, cover and refrigerate.
- Preheat the oven to 350°F. Bake for 20 minutes or until lightly golden.
#### For the Frosting:
- In a stand mixer, beat together softened butter and cream cheese until smooth. Add vanilla, powdered sugar, and salt, beating until combined. Add heavy cream, one tablespoon at a time, to reach the desired consistency. Spread the frosting on the warm rolls and top with chopped Oreos. Enjoy!
Notes
**Making Them the Night Before:** Follow the recipe until you’ve cut the rolls. Place them in the prepared pan, cover with plastic wrap, and refrigerate for up to 24 hours. Let them come to room temperature for 1 hour before baking at 350°F for 20 minutes. Frost as directed after baking.