Make the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk, egg, and melted butter. Mix until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling: In a medium bowl, cream together the softened butter, brown sugar, and cinnamon. In a separate bowl, beat the softened cream cheese until smooth, then gently fold in half of the crushed Oreos.

Assemble the Rolls: On a lightly floured surface, roll out the dough into a 12x16-inch rectangle. Spread the cinnamon-sugar butter evenly over the dough. Dollop spoonfuls of the cream cheese-Oreo mixture over the cinnamon butter. Sprinkle the remaining crushed Oreos over the top. Tightly roll the dough into a log, starting from the long side. Slice the log into 12 equal rolls and place them in a greased 9x13-inch baking pan.

Bake: Preheat your oven to 350°F (175°C). Cover the pan and let the rolls rise for another 30 minutes. Uncover and bake for 25-30 minutes, or until golden brown and cooked through.

Glaze & Serve: While the rolls are still warm, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls and sprinkle with extra Oreo crumbs. Serve immediately and enjoy!