Cookies and Cream Cinnamon Rolls

Instructions for Oreo Brioche Dough

1. Begin by greasing a bowl and setting this aside.
2. Sprinkle the yeast and 1 teaspoon of sugar into the warmed milk. Give this a quick stir and set aside for about 10 minutes while the yeast activates. It should become very foamy on top.
3. In the bowl of a stand mixer, fitted with a dough hook, add the flour, bread flour, remaining sugar, salt and Oreo cookie crumbs. Give them a stir.
4. When the yeast is ready, add this to the flour mixture, immediately followed by two whole eggs and one egg white. Reserve the leftover egg yolk for an egg wash later.
5. Turn the mixer to a low setting and knead for about 15 minutes, until the dough appears to be coming together and pulling itself from the sides of the bowl (see note).
6. Add the softened butter a few pieces at a time, while continuing to knead.
7. Once all of the butter is added, continue to knead as before for a further 15 minutes until you again have a dough that is showing signs of pulling itself from the sides of the bowl.
8. Scrape the dough into the greased bowl, cover with plastic wrap and place in the refrigerator to proof overnight (for about 8 hours), until doubled in size.

Instructions for the Filling

1. Begin by lining an 8" square pan with parchment paper.
2. In a small mixing bowl, mix together the softened butter, sugar, cinnamon and Oreo cookie crumbs until you have a spreadable butter paste.
3. Remove the dough from the refrigerator and scrape out of the bowl onto a well floured work surface.
4. Form the dough into a rectangle and roll out to be about 12" wide by 15" long.
5. Spread the Oreo butter paste over the surface of the dough, leaving a small gap around the edges.
6. Sprinkle the chocolate chip cookies over the top.
7. Roll the dough up from the bottom to the top to form a tight log.
8. Use flavorless dental floss or a thin kitchen twine to trim the ends off of the log, removing an inch or so off each end. This removes uneven and unfilled dough.
9. Then divide the remaining dough into nine and slice using the floss. Place the slices in the square baking pan in three rows of three. Cover with a clean kitchen towel and allow to proof for about 2 hours at room temperature, until doubled in size.
10. After 2 hours, preheat the oven to 350°F (175C/155C Fan) and prepare a quick egg wash by beating together the leftover egg yolk with a splash of milk.
11. Brush the egg wash over the proofed rolls and place them in the centre of the preheated oven for about 25 minutes until risen and golden.
12. Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.

Instructions for Frosting

1. In a mixing bowl, stir together the powdered sugar with the soft cream cheese and vanilla extract until smooth and creamy.
2. Spread the frosting over the warm rolls and then top with crushed Oreo cookie crumbs and crumbled whole Oreos.