Activate the yeast

• Combine the warm milk, sugar and yeast in a bowl.
• Let sit until foamy.

Make the dough

• Add the egg, egg yolk and melted butter, then mix.
• Stir in the salt, milk powder and flour.
• Mix until a dough forms.

Knead the dough

• Knead the dough until smooth and elastic.

First rise

• Place the dough in a lightly greased bowl and cover.
• Let rise until doubled.

Make the filling

• Mix the soft butter, brown sugar, flour, vanilla, salt and cinnamon until combined and spreadable.

Roll and fill the dough

• Roll the dough into a large rectangle on a lightly floured surface.
• Spread the filling evenly over the dough.
• Scatter the crushed cookies and mini chocolate chips on top without over stuffing.

Shape the rolls

• Slice the dough into 8 pieces with a pizza cutter, then roll each one up tightly.
• Alternatively, roll the whole dough tightly and slice.

Second rise

• Place the rolls in a greased 9x13 pan and cover.
• Let rise.

Bake

• Pour the warm heavy cream over the rolls right before baking.
• Bake at 350°F until golden.

Brown the butter

• Brown the butter over medium heat in a saucepan, stirring constantly until it foams and turns golden brown with a nutty aroma and little brown bits.
• Transfer to a heat safe bowl, scraping in the brown bits, and cool until soft in texture and no longer liquid.

Make the icing

• Beat the cream cheese and brown butter together until smooth.
• Beat in the powdered sugar and vanilla.

Finish the rolls

• Spread the icing over the warm rolls.
• Top with more crushed cookies.