Thaw your frozen bread dough in the fridge overnight for a hassle-free start. Once thawed, roll it into a 12 x 18-inch rectangle on a floured surface.

Combine softened unsalted butter, light brown sugar, cinnamon, and cocoa powder in a bowl. Stir until it forms a smooth paste, then spread it evenly over the dough, leaving a small margin at the edge.

Sprinkle crushed Oreo cookies generously over the filling, ensuring each bite gets some delicious crunch!

Start rolling the dough tightly from the opposite edge to create a log. Seal the edges well, then slice the log into twelve 2-inch pieces using a sharp knife for clean cuts.

Arrange the slices in a greased baking dish, covering them with a clean cloth. Let them rise in a warm spot for about 2 hours until they are puffy and almost doubled in size.

Preheat your oven to 350°F (177°C). Before baking, drizzle heavy whipping cream over the rolls to ensure they remain moist.

Place the rolls in the preheated oven and bake for 20-25 minutes until lightly browned and fragrant.

While rolls are baking, beat cream cheese, powdered sugar, heavy whipping cream, and vanilla extract until smooth.

Once the rolls are out of the oven, spread the frosting generously over them while warm, finishing with a sprinkle of crushed Oreos on top.