Yield: 12 rolls
DOUGH: Sprinkle yeast over warm water. Add 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 1/3 cup 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 degrees 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 degrees 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.
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.
All images and text ©The Little Epicurean