Cookies and Cream Rolls

• portioner: 12
• aktiv tid: 40 minutes
• total tid: 1 hour 10 minutes

Ingredienser

1/2 cup warm water , about 110°F

2 1/4 teaspoons active dry yeast

1/4 cup granulated sugar (50 g)

1/2 cup whole milk (114 g) room temp

1 large egg

1 large yolk

4 cups all-purpose flour (520 g)

1 teaspoon kosher salt

5 Tablespoons unsalted butter (70 g), softened, cut into tablespoons

1/2 cup finely chopped Oreo cookie

1/3 cup unsalted butter (76 g) softened

3 Tablespoons granulated sugar (38 g)

1 cup finely chopped Oreo cookie

4 ounces brick-style cream cheese (113 g), room temp

1/4 cup unsalted butter (57 g), softened

1/2 teaspoon vanilla extract

pinch kosher salt

1 1/2 cups confectioners' sugar (170 g), also known as powdered sugar

finely chopped Oreo cookies , to garnish

Vejledning

DOUGH: Sprinkle yeast over warm water. Add about 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.

In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour.

Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed while adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl.

Add chopped cookies and mix until evenly distributed.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.

Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle.

FILLING: Spread softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough.

Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls into a greased 9 x 13-inch baking pan (quarter sheet pan size) . Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow roll to rise.

Preheat oven to 350°F. Remove plastic wrap and bake rolls for 30-33 minutes until golden brown on top and the internal temperature of the rolls hit 185° F. Allow rolls to rest for 5 minutes to slightly cool before frosting.

CREAM CHEESE FROSTING: Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until smooth. Spread over warm rolls. Top with chopped Oreo cookies.

Notes:

REHEATING NOTES: To keep the rolls moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until bread is warm. The water prevents the bread from drying out.

equipment used: quarter sized sheet pan with sheet pan extender

All images and text ©The Little Epicurean

Source: <a href="https://www.thelittleepicurean.com/cookies-and-cream-rolls/">thelittleepicurean.com</a>