Oreo-Stuffed Cinnamon Rolls

INGREDIENTS:

For the Dough:

1 cup whole milk (warmed to 110°F/43°C)

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

2 large eggs (at room temperature)

1/4 cup unsalted butter (melted and cooled slightly)

3–3 1/2 cups all-purpose flour

1 teaspoon salt

For the Filling:

1/2 cup unsalted butter (softened to room temperature)

1/2 cup brown sugar (packed)

2 tablespoons ground cinnamon

8–10 Oreo cookies (broken into small pieces)

For the Cream Cheese Glaze:

4 oz cream cheese (softened to room temperature)

1/4 cup unsalted butter (softened to room temperature)

1 cup powdered sugar

1/2 teaspoon vanilla extract

1–2 tablespoons milk (for consistency)

DIRECTIONS:

Step 1: Make the Dough

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5–10 minutes, or until frothy.

In a large mixing bowl, whisk together the remaining sugar, eggs, melted butter, and salt.

Add the activated yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all the flour—stop when the dough is slightly sticky but manageable.

Step 2: Knead and Rise

Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 3: Assemble the Rolls

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle (about 12×16 inches).

Spread the softened butter evenly over the dough, leaving a small border around the edges.

In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.

Scatter the broken Oreo pieces evenly over the sugar-cinnamon layer.

Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal.

Step 4: Cut and Shape

Use a sharp knife or dental floss to cut the log into 12 equal slices.

Place the rolls in a greased 9×13-inch baking dish, leaving space between each for rising.

Cover the rolls with a towel and let them rise for another 30–45 minutes, or until puffy …