Cookies and Cream Rolls
This soft, buttery, sweet and rich Babka/Cinnamon Bun dough has all the beauty of a regular cinnamon roll but is instead swirled with crushed Oreo biscuits and topped with cream cheese. Cookies and Cream at it's finest!
Servings: 12 people
- 500 g strong white bread flour
- 2 1/4 tsp instant yeast
- 240 ml hot water not scalding hot
- 1 tbsp salt
- 50 g caster sugar
- 60 g unsalted butter
- 60 ml milk warmed
- 1 egg
For the filling
- 50 g unsalted butter softened
- 200 g Oreo cookies
For the cheesecake topping
- 200 g cream cheese
- 30 g unsalted butter
- 250 g icing sugar
- 1 tsp vanilla
For the dough
Begin by whisking 130 g of the strong white bread flour with the yeast and stir in the hot water until combined. Cover with cling film or a tea towel and leave for approx 45 minutes, until puffy and bubbly.
Once the yeast starter is ready, heat the milk up until it's warm enough to hold your finger in but doesn't burn, then add the butter and mix it around until melted
Add the salt, sugar, warm buttery milk and egg to the yeast starter then stir until well mixed.
Add the remaining flour and fold through until a sticky dough forms. Turn dough onto lightly floured work surface and knead for just a few minutes, until it becomes smooth, then transfer to a lightly oiled bowl and cover it to prove for one to two hours (until it’s doubled in size). MY KITCHEN TIP: You can choose to prove overnight here. This process slows down the rise and enhances the flavour.
For the filling
Put the oreo cookies into a food processor and blitz to form a crumble
When the dough has fully proved tip it out of the bowl and punch it down then roll it into into a rectangle about 16-inches in width by 28-inches in length.
Spoon over the softened butter and spread it out leaving a 1 inch boarder around the edge. Sprinkle the crumbled Oreo cookies over the the top then roll up the dough from the longest side into a log. Wrap it in baking paper and transfer it to a baking sheet and let it chill for 15-20 minutes in the fridge.
Grease a large rectangle baking tin then place the chilled log onto a large cutting board and remove baking paper. Cut the log into 12 1 inch pieces and lay them in rows of three in the baking tin a few cm apart to allow room when they prove.
Cover and let it prove again for 1 hour at room temperature.
Preheat the oven to 180°C, then place the rolls in oven and bake on the middle rack of your oven for 25 – 30 minutes until well risen and golden brown.
Remove from oven and leave to cool slightly for 10 minutes whilst you prepare the cream cheese topping
Cream Cheese Topping
Whisk together the cream cheese and butter in a large bowl until soft and smooth.
Add the vanilla and sift in the icing sugar and whisk again until smooth
Scoop a tbsp onto each roll and spread across until all rolls are evenly covered.
Sprinkle over any remaining crumbled Oreo Cookie to finish and serve.
These rolls are best served fresh on the day of baking but will keep well if kept air tight for up to 2 days.
Calories: 152kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 593mg | Potassium: 40mg | Fiber: 1g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg