Begin by lightly flouring your clean work surface and rolling out the cinnamon roll dough into a large rectangle, about ¼ inch thick.

In a medium bowl, combine brown sugar and ground cinnamon until well mixed.

Melt the unsalted butter in a small microwave-safe bowl, then use a pastry brush to generously coat the rolled-out dough with the melted butter.

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, followed by a generous layer of crushed Oreos.

Starting from the long edge, carefully roll the dough tightly into a log, then slice the log into 8 to 10 equal pieces.

Grease a baking dish with a bit of butter or non-stick spray, and place the sliced rolls in the dish.

Preheat your oven to 350°F (175°C), then bake the prepared rolls for 20 to 25 minutes.

While the rolls are baking, whip together cream cheese, powdered sugar, vanilla extract, and milk in a mixing bowl until smooth and creamy.

Once the rolls have finished baking, let them cool for about 10 minutes, then drizzle or spread the cream cheese glaze over the warm rolls.

For the best experience, serve your Oreo Stuffed Cinnamon Rolls warm with an extra sprinkle of crushed Oreos on top.