Warm the whole milk to about 110°F, sprinkle yeast and sugar over it. Let it sit for 10 minutes until foamy.

In a mixing bowl, combine flour, salt, sugar, and ground Oreos. Add the yeast mixture, melted butter, and eggs. Mix and knead until smooth.

Let the dough rise in a greased bowl for about 1 hour, until doubled in size.

Cream softened butter, brown sugar, cinnamon, and cocoa in a bowl for the filling.

Roll dough out to a rectangle, about 14x18 inches.

Spread filling over dough, sprinkle crushed Oreos, and roll tightly into a log. Slice into 12 pieces.

Let rolls rise again in a greased pan for about 30-45 minutes.

Preheat oven to 375°F. Pour cream over rolls and bake for 20-22 minutes.

Mix frosting ingredients until smooth while rolls bake.

Allow rolls to cool for 10 minutes before frosting with cream cheese icing and topping with crushed Oreos.