Warm 1 cup of milk to 110°F. Sprinkle 2.25 teaspoons of active rise yeast on top and let sit for 10 minutes until frothy. In a bowl, sift 4 cups of all-purpose flour, 1 teaspoon of salt, and 1/3 cup of sugar. Cut in 1/4 cup of softened butter, then mix in yeast, 2 beaten eggs, and 1 cup of Oreo crumbs to form a dough.

Shape the dough into a ball, place it in a greased bowl, and cover with a towel. Let it rise for about 1 hour or until it doubles in size.

To make the filling, beat together 1/2 cup of softened butter, 1/2 cup of brown sugar, 1 tablespoon of ground cinnamon, 1/4 teaspoon of salt, and 2 tablespoons of cocoa powder until smooth.

Roll out the risen dough into a 16x12 inch rectangle, spread the filling over, and sprinkle 1 cup of Oreo pieces. Roll tightly and cut into 12 rolls.

Place the cut rolls in a greased baking dish, cover with a towel, and let rise for 35 minutes while preheating the oven to 375°F.

Bake for 19-22 minutes or until golden and the center is doughy.

To make the glaze, beat together 4 ounces of softened cream cheese and 1/4 cup of softened butter. Gradually mix in 1 cup of powdered sugar, 1/4 cup of Oreo crumbs, and 1 teaspoon of vanilla extract until fluffy.

Let the rolls cool for 5 minutes before spreading the glaze over the warm rolls.