Warm 1 cup of whole milk to about 110°F, sprinkle 2 ¼ teaspoons of active dry yeast and 2 tablespoons of granulated sugar over the milk. Let it sit for 10 minutes until foamy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of kosher salt, and ¼ cup of granulated sugar. Add the yeast mixture, ¼ cup melted unsalted butter, and 2 large eggs. Mix and knead until smooth.

Shape the dough into a ball, place it in a greased bowl. Cover and let it rise for about 1 hour, or until doubled in size.

Mix together ½ cup of softened butter, ½ cup of dark brown sugar, 2 tablespoons of ground cinnamon, and 2 tablespoons of cocoa powder to form a smooth paste.

Roll out the dough into a rectangle of 14x18 inches and ¼ inch thick on a floured surface.

Spread the filling evenly across the dough, leaving a small border. Sprinkle 1 cup of crushed Oreos on top.

Roll the dough tightly into a log shape and slice into 12 equal strips. Place them in a greased 9x13 inch pan, cut side up.

Cover the pan with a towel and let the rolls rise for again for 30-45 minutes.

Preheat your oven to 375°F. Pour 1 cup of heavy whipping cream over the rolls and bake for 20-22 minutes until golden.

Combine 4 ounces of softened cream cheese, ¼ cup softened unsalted butter, 1 cup powdered sugar, and 1 teaspoon vanilla. Beat until smooth and fold in ½ cup crushed Oreos.

After baking, let the rolls cool for about 5-10 minutes and drizzle the glaze over while warm.