1tablespoonfinely chopped Oreo cookies, to garnish
To make the dough
Scatter the yeast over warm water, add in 1 teaspoon of sugar, stir. Let the yeast mixture sit for 3-5 minutes or until bubbly.
In a mixing bowl, whisk together remaining sugar, eggs, yeast mixture and warm milk.
In another mixing bowl, mix flour, salt and butter well until combined.
Then, pour the milk mixture into the flour mixture and knead for 1-2 minutes.
Add chopped cookies and continue to knead for 4-5 minutes more.
Then, transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it sit for an hour until double in volume.
Transfer the dough to a clean surface and roll it into a 20 x 14- inch rectangle.
To make the filling
In a small bowl, mix cinnamon and sugar.
Spread the butter over the dough, sprinkle the cinnamon sugar and chopped cookies on top.
Roll the dough into a log starting from the long side. Slice it into 10-12 equal parts.
Place the rolls into a greased baking pan, cover with plastic wrap and allow to rest for 45-50 minutes to rise.
Preheat oven to 176°C. Bake for 30-33 minutes until golden brown on top then let rest for 5-10 minutes before frosting.
To make the cream cheese frosting
In a mixing bowl, whisk together cream cheese and butter until smooth.
Add powdered sugar and vanilla extract. Whisk until smooth, then spread over the rolls and top with chopped Oreo cookies.
Make use of ingredients that are at room temperature. Because yeast prefers a warm environment, using eggs and butter that are at room temperature will keep the dough at the ideal temperature for maximum yeast activity. Furthermore, room-temperature butter will mix into the dough more easily and uniformly than cold butter.
Don't overmix the ingredients. If you overmix the dough, the rolls would be too soft. And if the dough was not mixed enough, the texture will be hard.