Warm 1 cup of whole milk to about 110°F, sprinkle 2 1/4 teaspoons of active dry yeast and 2 tablespoons of granulated sugar over the milk and let sit for about 10 minutes until foamy.

Combine 4 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1/2 cup of crushed Oreos. Add the activated yeast mixture, 1/4 cup of melted unsalted butter, and 2 large eggs. Mix on medium speed until a dough forms and knead for about 5 minutes.

Transfer the kneaded dough to a greased bowl, cover with a clean kitchen towel, and let rise in a warm area for approximately 1 hour or until doubled in size.

In a medium bowl, mix together 1/2 cup of softened butter, 1/2 cup of dark brown sugar, 2 tablespoons of cocoa powder, and 1 tablespoon of ground cinnamon until smooth.

Roll the risen dough into a rectangle, spread the filling evenly, and sprinkle 1 1/2 cups of crushed Oreos over the filling.

Slice the filled dough into 12 equal strips, roll each strip tightly, and place them in a greased baking pan. Let rise for another 30 minutes.

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

Prepare the glaze by mixing together 4 ounces of softened cream cheese, 1/4 cup of unsalted butter, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 cup of crushed Oreos until smooth.

Let the baked rolls cool slightly, then drizzle the cream cheese glaze over them and sprinkle more crushed Oreos on top.