COOKIES AND CREAM ROLLS RECIPES

Steps:

• For the dough: Heat the milk in a small saucepan over medium heat t0 between 110° and 115° on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes, until it’s foamy (this is how you know the yeast has activated). Whisk the eggs and melted butter into the milk. Combine 4 cups of flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Knead the dough on medium-low speed, until it is soft and smooth, 5-7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 1 hour, until the dough has doubled in volume. For the filling: Place the chocolate cookies into the bowl of a food processor and pulse until fine crumbs form; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cream cheese, and butter. Beat at medium speed until combined. Punch down the ball of dough and scrape out of the bowl onto a lightly floured surface. (If the dough feels very moist, sprinkle some of the extra 1/2 cup of flour over the dough to make it easier to handle). Roll the dough out into a rectangle, about 12 x 18 inches. Spread the cream cheese filling evenly over the dough leaving a 1/2" border along each edge. Sprinkle the cookie crumbs evenly over the filling. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, make 12 even slices crosswise.  Place the rolls pinwheel side up in a 9 x 13-inch baking pan sprayed with nonstick spray, evenly spaced. Cover the pan with plastic wrap and let it rest in a warm spot for 30 minutes. Preheat the oven to 350°. Remove the plastic wrap from the pan. Bake for 25 to 30 minutes, rotating the pan halfway through, until golden brown. Remove from the oven and allow the rolls to cool 5 minutes before icing them. For the topping: Combine the powdered sugar and salt in a large bowl. Whisk in the butter, vanilla, and milk until combined and smooth. Crush the chocolate sandwich cookies.  Spoon the icing over the warm rolls. Sprinkle the crushed cookies over the icing. 

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
• Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press 1/4 cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
• Bake 17 to 21 minutes or until tops are golden brown.
• In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining 1/4 cup chopped cookies. Serve warm.