01 -
Warm the milk to about 110°F (45°C). Stir in yeast and 1 tbsp sugar. Let it sit for 5-10 minutes until frothy.
02 -
In a large mixing bowl, combine the remaining sugar, eggs, melted butter, and salt. Add the yeast mixture and stir.
03 -
Gradually add the flour, one cup at a time, mixing until the dough forms. Knead for 5-7 minutes until smooth and elastic.
04 -
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 -
Mix the softened butter, sugar, and cinnamon in a medium bowl until well combined for the filling.
06 -
Once the dough has risen, punch it down and roll it out on a floured surface into an 18x12 inch rectangle. Spread the cinnamon sugar mixture over the dough, then sprinkle crushed Oreo cookies on top.
07 -
Roll the dough tightly from the long edge into a log. Cut into 12 equal slices and place in a greased 9x13 inch baking dish. Cover with a towel and let rise for another 30 minutes.
08 -
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Let them cool slightly before icing.
09 -
Beat together powdered sugar, cream cheese, butter, and vanilla. Add milk gradually until you reach the desired consistency.
10 -
Drizzle the icing over the warm Oreo stuffed cinnamon rolls and enjoy immediately.