Lightly grease a medium to large sized mixing bowl with butter and set aside.

In a separate bowl, mix together bread flour, ¼ cup + 1 tbsp granulated sugar and the salt and whisk to combine; set aside.

Heat the milk to 100-105F; pour into a large mixing bowl, then add in the yeast and 1 tablespoon of sugar; stir to dissolve and let yeast proof for 10 minutes or until the milk starts to bubble and froth.

Once the yeast is activated, add in the eggs and melted butter and whisk to combine.

Gradually add the flour mixture to the milk mixture, about ½ cup of flour at a time, and use a spatula or wooden spoon to mix.

When a dough starts to form in the bowl, and about ¾ of the flour has been added in, turn the dough out onto a floured work surface.

Sprinkle the remaining flour over the top of the dough and begin kneading by hand until the dough is soft, pliable and slightly tacky; about 10-15 minutes.

Form the dough into a ball and transfer to the prepared mixing bowl and cover tightly.

Place the bowl in a cold oven with the light turned on and proof for 1 hour or until the dough has doubled in size.

While the dough is proofing, mix together the brown sugar and cinnamon and whisk until combined and set aside, then line a 9x13 inch baking dish with parchment paper and set aside.

Crush the Oreo cookies and set aside.

When the dough is proofed, punch it down, and turn it out onto a moderately floured work surface, then sprinkle the top with flour.

Use your hands to form the dough into a rectangle, then roll out the dough into a large ¼ - ½ inch thick rectangular slab.

Spread the softened butter across the surface area of the dough, stopping just short of the edges.

Generously sprinkle the cinnamon sugar mixture over the butter, and press with your hands so it adheres

Evenly sprinkle 1 cup of the crumbled Oreo cookies over the butter and cinnamon and lightly press the cookie crumbles into the butter so they stick.

Carefully but tightly roll up the long edge of the rectangle to create a log; once you reach the opposite end of the dough press lightly to seal.

Slide a large piece of unscented dental floss underneath the dough until you reach the center, then cross the floss ends and pull down to the counter to create a clean cut.

Using this same motion, cut out 9 rounds that are approximately 1½ - 2 inches thick and transfer to the prepared baking dish.

Cover the baking dish with a piece of plastic wrap or a clean kitchen towel, and place in a warm corner of the kitchen; let the cinnamon rolls proof again for 45 minutes to an hour, or until doubled in size.

While the cinnamon rolls are proofing, heat the oven to 350F.

Make the frosting; in a medium sized bowl, combine the cream cheese, milk and powdered sugar and whisk until smooth; set aside.

After the cinnamon rolls are proofed, bake, uncovered, for 10 minutes, then turn the pan 180 degrees and bake for another 10-12 minutes, or until the tops are golden brown.

Remove from the oven and let cool for 10 minutes.

Spread the frosting over the cinnamon rolls, then sprinkle the remaining crumbled Oreo cookies over the top of the frosting.