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Decadent Cookie Dough Cake

Decadent Cookie Dough Cake

Indulge in our Decadent Cookie Dough Cake rolls. Fluffy Oreo-filled sweet rolls topped with cream cheese frosting. A showstopping treat.
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Prep Time 30 minutes
Cook Time 32 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 47 minutes
Servings: 12 people
Calories: 292
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup warm water about 110°F
  • 2 teaspoons active dry yeast
  • ⅓ cup granulated sugar 50 g
  • ½ cup whole milk 114 g, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 4 cups all-purpose flour 520 g
  • 1 teaspoon kosher salt
  • 5 tablespoons unsalted butter 70 g, softened, cut into tablespoons
  • ¾ cup finely chopped Oreo cookies
  • ⅓ cup unsalted butter 76 g, softened
  • 3 tablespoons granulated sugar 38 g
  • 1 cup finely chopped Oreo cookies
  • 4 oz brick-style cream cheese 113 g, room temperature
  • ¼ cup unsalted butter 57 g, softened
  • ½ teaspoon vanilla extract
  • pinch kosher salt
  • 1 ½ cups confectioners’ sugar 170 g
  • Finely chopped Oreo cookies for garnish

Equipment

  • Stand mixer with dough hook
  • Large mixing bowl
  • Rolling pin
  • 9x13 inch baking pan
  • Plastic wrap
  • Sharp knife or dental floss for cutting
  • Measuring cups and spoons
  • Instant-read thermometer (optional)

Method
 

  1. Proof the yeast by combining warm water, yeast, and a teaspoon of sugar; let it sit for 5-7 minutes until bubbly.
  2. In a stand mixer, combine the proofed yeast, warm milk, remaining sugar, egg, and yolk.
  3. In a separate bowl, mix the salt with the flour, then gradually add to the wet mixture while mixing on low speed until a shaggy mass forms.
  4. Slowly add softened butter, one tablespoon at a time, until absorbed.
  5. Mix in the remaining flour and knead until smooth, then knead in the chopped Oreos.
  6. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for about an hour until doubled in size.
  7. Punch down the dough, roll into a 20x14 in rectangle, spread with filling butter and sprinkle with sugar and Oreos.
  8. Roll tightly from one long side into a log and cut into 12 equal pieces.
  9. Place cut rolls in a greased 9x13 inch pan, cover, and let rise for 30-45 minutes.
  10. Preheat the oven to 350°F (175°C) and bake rolls for 30-33 minutes until golden brown and hollow-sounding.
  11. Cool slightly before frosting with cream cheese frosting.
  12. Garnish with chopped Oreos and serve warm.

Nutrition

Calories: 292kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 36mgSodium: 219mgPotassium: 119mgFiber: 1gSugar: 12gVitamin A: 334IUCalcium: 76mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best dough texture. If you run out of Oreos, substitute with any chocolate sandwich cookies. For bright flavors, consider adding variations like mint extract or using different types of cookies in place of Oreos. Store unfrosted rolls at room temperature for up to 24 hours; frosted rolls store in the refrigerator for up to three days.
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