Add the flour, water and milk to a small sauce pan. Whisk until smooth, then turn heat to medium. Continue whisking while it heats. Once the tangzhong has thickened (should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.

Add the flour, sugar, salt, yeast, milk, eggs, butter and tangzhong to a stand mixer. Knead with hook attachment for 15-20 minutes. Lastly, add in oreo crumbs, then knead until just combined into the dough. The dough should be smooth but will also be very soft and slightly sticky.

Place dough in oiled bowl, cover with plastic, and place into a warm place to rise for an hour or until double in size.

After the dough is doubled, punch it down, then roll the dough out to be about 12x16”, with the long side facing you. Spread butter across the dough (leave a ½” strip bare along the top).

In a bowl, mix together cinnamon, brown sugar, dutch cocoa, and oreo pieces. Sprinkle this overtop of the buttered dough.

From the longside (facing you), roll the dough up tightly into a log. Use string, floss or a sharp serrated knife to slice 12 rolls. Place rolls into a 9x12” pan sprayed with cooking spray and lined with parchment, then cover with plastic, and allow to rise for another hour.

Add all of the cream cheese glaze ingredients to a medium mixing bowl and beat together using a hand mixer until smooth. Add to rolls while they’re still very warm, then sprinkle on more crushed oreos.