•In a Stand mixer; mix together Warm Milk (110°F), yeast and 1 TBSP sugar, wait until frothy.

•Once frothy; add Sugar, Butter, Salt, Egg and 1 Cup of the Flour. Mix together until well combined.

•Attach Dough hook and add the remaining Flour.

•Knead for 5 min on Medium, sprinkle on flour if stickiness to the side of the bowl. Touch Dough; it should not be sticky.

•Cover and let rise until doubled in size; about 1 hour in a Warm area.

•While the Dough is rising, make the Cream Cheese mixture, make Oreo crumbs and prepare your baking sheets with Parchment Paper or lined with Butter.

•In a small bowl; with a hand mixer or Processor, mix together Cream Cheese, Sugar, Oreo filling, Vanilla extract. Combine well and set aside.

•Once the Dough as doubled in size, place on a flat surface.

•With a Pin Roll, roll into a Rectangle shape.

•Spread on HALF of the Cream Cheese Mixture; save the other Half for the Icing after baked and cooled.

•Add Oreo Crumbs on Top of Cream Cheese mixture.

•Next Roll the dough, starting on the long side.

•Once Rolled, cut with a Knife or use thread to make your rolls, about 1.5 inches wide.

•Place rolls on a prepared baking sheet; cover and let rise until doubled in size, about 1 hour in a warm spot.

•Preheat oven to 350°F while rolls are rising.

•Bake them for 15 -20 min, until internal temperature reaches 200°F.

•Once baked, remove from oven and let cool completely before adding the leftover Cream cheese mixture and sprinkle on leftover Oreo crumbs.

Enjoy!!