Begin by heating the whole milk to about 110°F, sprinkle the active dry yeast and granulated sugar into the milk, stir gently, and let sit for 10 minutes.

In a stand mixer, combine the all-purpose flour, kosher salt, granulated sugar, and ground Oreos. Once the yeast is activated, add to the dry ingredients along with melted butter and eggs. Mix and knead for about 5 minutes.

Transfer the dough to a greased bowl, cover with a towel, and let rise for about 1 hour or until doubled in size.

Prepare the filling by mixing softened butter, brown sugar, ground cinnamon, and cocoa powder in a bowl.

Roll out the dough into a large rectangle, spread the filling evenly, sprinkle crushed Oreos, roll tightly into a log, and cut into 12 pieces.

Place the rolls in a greased baking pan, cover, and let rise for another 30 to 45 minutes.

Preheat the oven to 375°F and pour heavy cream over the rolls.

Bake for 20 to 22 minutes until golden brown.

Prepare the glaze by mixing cream cheese, softened butter, powdered sugar, crushed Oreos, and vanilla extract until smooth.

Spread the cream cheese glaze over the warm rolls and optionally sprinkle additional crushed Oreos.