These cookies and cream cinnamon rolls are an indulgent dessert that you're sure to love. Packed with chocolate and Oreo cookies these rolls are so indulgent they'll satisfy any cravings. Yum!
In a bowl whisk together the flour, yeast, and salt.
Make a well in the center and add to it the sugar, oil, and water.
Stir to combine.
Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour.
Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Punch down and roll out into a rectangle shape about 15 inches by 20 inches big.
In a food processor blend 12 Oreo cookies until fine crumbs. Mix in a bowl with cocoa powder, brown sugar, and cinnamon. Set aside.
In a mixing bowl cream together the butter and cream cheese until fluffy. Spread over the rolled out dough.
Spread your Oreo mixture over the butter and spread it out over the top. Leave a 1 inch border along one long side open and empty.
Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log and then pinch the end seams to hold it together.
Slice the ends off and discard as these will have very little filling. Slice the remaining log into 12 equal sized pieces and place them into a greased 9x13 baking dish.
Cover the dish and allow the rolls to rest until doubled in size. Preheat the oven to 400 degrees F.
Bake for 15-20 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes.
In a small bowl whisk together the icing ingredients until smooth, using enough milk to get it to a drizzling consistency. Drizzle the icing over the top of the cinnamon rolls.
Top the icing with some chopped Oreo cookies.
Serve warm and enjoy.
Bread machine option
Place dough ingredients in order of the owners manual for your specific bread machine.
Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
Take the dough and turn it onto a lightly floured surface and continue with the steps above starting with rolling it out into a rectangular shape.
Notes
To ensure the dough for these cookies and cream rolls is elastic, knead it well until it springs back when poked.
Use warm water to activate the yeast. Cold water won't work, and water that's too hot will kill the yeast. 110F is ideal.
You can prepare these cinnamon rolls up to the second rise, then cover and refrigerate for up to 8 hours. Let them sit at room temperature for 30 minutes before baking.
Store the rolls in an airtight container for 3-5 days or freeze for up to 3 months. Thaw before baking if frozen before baking.