1. Make the Dough & First Rise:

• In a large bowl (or the bowl of a stand mixer), combine about 1 cup of the flour, sugar, instant yeast, and salt. Whisk to combine.
• Add the warm milk, warm water, room temperature egg, and melted butter. Mix with a spoon or the mixer on low speed until a soft, shaggy dough begins to form.
• Gradually add the remaining flour, about ½ cup at a time, mixing until the dough pulls away from the sides of the bowl.
• Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. (Alternatively, use the dough hook attachment on your stand mixer and knead on medium-low speed for 5-7 minutes).
• Place the dough in a lightly oiled bowl, turning once to grease the top. Cover the bowl with plastic wrap or a clean kitchen towel.
• Let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.  

2. Roll Dough & Add Filling with Oreos:

• Gently punch down the risen dough. Turn it out onto a lightly floured surface.
• Roll the dough into a rectangle approximately 12×9 inches (or slightly larger if you have more Oreos).
• Spread the ¼ cup of softened butter evenly over the surface of the dough, leaving a small ½-inch border along one of the long edges.
• In a small bowl, combine the brown sugar, granulated sugar, and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
• Place the whole Oreo cookies in a single row along one of the long edges of the dough, about 1 inch from the edge, and about 1 inch apart from each other.

3. Roll into a Log and Slice:

• Starting from the long edge with the Oreos, tightly roll the dough up into a log, encasing the Oreos and cinnamon-sugar filling.
• Pinch the seam (the ½-inch border you left plain) firmly to seal the log.
• Using a sharp serrated knife or unflavored dental floss, carefully slice the log into 1.5-inch thick rolls. You should get about 9-12 rolls.

4. Second Rise (Proof):

• Lightly grease a 9×13-inch baking dish or two 9-inch round cake pans.
• Place the sliced cinnamon rolls cut-side up into the prepared baking dish(es), leaving a little space between them for expansion.
• Cover the dish(es) loosely with plastic wrap or a kitchen towel. Let the rolls rise in a warm place for another 30 minutes, or until they look puffy.

5. Bake:

• Towards the end of the second rise, preheat your oven to 350°F (175°C).
• Bake the risen rolls for 20-25 minutes, or until they are golden brown and cooked through. The filling should be bubbly.
• Let the rolls cool in the baking dish on a wire rack for about 10-15 minutes before glazing.

6. Make the Cream Cheese Glaze:

• While the rolls are cooling slightly, prepare the glaze. Ensure the cream cheese and butter are properly softened.
• In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy.
• Gradually beat in the sifted powdered sugar until combined.
• Beat in the vanilla extract.
• If the glaze is too thick, beat in milk or heavy cream, 1 teaspoon at a time, until it reaches a smooth, drizzly, or spreadable consistency, as desired.

7. Glaze and Serve:

• Drizzle or spread the cream cheese glaze generously over the warm (not hot) cinnamon rolls.
• If desired, sprinkle crushed Oreo cookies over the glaze for an extra touch.
• Serve the Oreo-Stuffed Cinnamon Rolls warm and enjoy the decadent deliciousness!