Oreo Cinnamon Rolls

Ingredients:
Flour: 3/2 cup all-purpose flour (440g), plus up to 1/2 cup additional flour (60g) 1 packet 1 dry yeast (7g, about 2 teaspoons) 1 teaspoon of salt (6 g) 1 glass of whole milk (240 g) 1/4 cup of unsalted butter, at room temperature (56 g) 1/2 cup of refined sugar (100 g) 1 large egg, at room temperature ( 56 gr) 1/2 cup crushed Oreo (50 gr) Ingredient: 1/2 cup whole brown sugar (100 gr) 2 tablespoons black cocoa powder (12 g) 1 teaspoon ground cinnamon (3 g) 1 /4 cup salted butter, softened (56 g) 1/2 cup crushed Oreos (50 g)
Glaze: 1 tablespoon salted butter at room temperature (8 g) 1 1/2 cups powdered sugar (188 g) 2 tablespoons whole milk (30 g) 1 teaspoon vanilla extract (4 g) )

Directions:
Prepare the dough: In a large bowl In a mixing bowl or mixing bowl, combine 3/2 cup flour, yeast and salt. In a separate microwave-safe bowl, combine milk, 1/4 cup butter, and powdered sugar. Heat for 60-90 seconds until hot and butter has melted. Stir the mixture. Gradually pour the warm milk mixture into the flour mixture and mix with a dough hook on medium speed until the dough begins to come together. Add the eggs and continue mixing on low speed until the dough comes together,
and mix on low speed for 2-3 minutes until the dough is smooth. Gradually add additional flour, 1 tablespoon at a time, until the dough begins to stick to the sides of the bowl but is still soft. Blend in 1/2 cup crushed Oreos until finely chopped. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
Filling and Filling the Dough: Take a baking sheet and roll the dough into a 12×18 flat pan. Brush dough with 1/4 cup light oil, leaving a 1/2-inch border on one side. Mix brown sugar, brown cocoa and cinnamon and sprinkle this mixture on the dough. Add 1/2 cup crushed Oreos on top. Start at the long line with the filling and roll the dough out to the unfilled edge. Cut into 9 equal pieces with a serrated or sharp knife
. Make the rolls: Place the rolls in a greased 8×8 pan. Preheat the oven to 95°C (200°F) and then turn it off. Cover the rolls and place them in a hot oven to rise for about 30 minutes.
Baking the scones: Remove the scones from the oven and unfold them. Preheat the oven again to 350°F (175°C). Once heated, bake the rolls for 26-30 minutes or until golden brown. Rotate the pan halfway through cooking.
Preparation of the glaze: Mix 1 tablespoon of butter, powdered sugar, milk and vanilla extract in a bowl until smooth. Finishing and serving: After baking, let the rolls cool for 10-20 minutes. Sprinkle the vanilla pod over the heat and sprinkle with chopped Oreos. Stay warm and enjoy!