Warm 1 cup of milk to 110°F and sprinkle yeast over top. Let sit for about 10 minutes until frothy.

In a large bowl, sift together flour, salt, and sugar. Cut in softened butter until mixture resembles coarse crumbs.

Add activated yeast, eggs, and Oreo crumbs to dry mixture. Mix until a soft, tacky dough forms.

Knead dough on a floured surface for about 5 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover with a damp towel, and let rise in a warm area for 1 hour.

Combine filling ingredients in a mixing bowl and beat until smooth and creamy.

Roll dough out to a 12x18 inch rectangle, spread filling over dough, and sprinkle with chopped Oreo pieces.

Roll dough into a tight log, pinch seam closed, and cut into 12 equal rolls.

Place cut rolls in a greased baking pan, cover, and let rise for 35 minutes while oven preheats to 375°F.

Bake rolls for 19-22 minutes until golden brown. Keep an eye on them after 18 minutes.

Prepare glaze by beating cream cheese and butter until creamy, then mix in sugar, Oreo crumbs, and vanilla.

Spread glaze over warm rolls once they come out of the oven. Allow to cool slightly before serving.