18 Rhodes Dinner Rolls, thawed but cold

4 tablespoons unsalted butter, softened to room temperature

5 Oreo cookies, finely crushed

1/2 cup light brown sugar, gently packed

1 tsp ground cinnamon

2 tablespoon black cocoa powder*

2 ounces cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

1/2 cup powdered sugar

1/4 tsp vanilla extract

2 tablespoon milk

Place the frozen rolls close together on a baking sheet lined with silicone or lightly greased. Cover them with plastic wrap that has been sprayed with cooking spray and let them sit at room temperature until they thaw but are still cold, which usually takes about 1-2 hours. Alternatively, you can put them in the refrigerator to thaw overnight.

Once the rolls are thawed, pinch the dough together where the rolls touch and then roll the dough out into a large rectangle that's about 10×15 inches.

Thinly spread softened butter over the dough, making sure to leave a 1/2-inch bare space along the top edge.

To make Oreo crumbs, use a food processor to crush the Oreos until they are fine crumbs. Save 1 heaping tablespoon of these crumbs to sprinkle on top.

Mix the remaining crushed Oreos, brown sugar, cinnamon, and black cocoa powder in a bowl. Stir them together.

Sprinkle this mixture over the butter on the rolled-out dough, then gently press it with your hands to make it stick (there might be some loose crumbs).

Roll the dough into a log starting from the long end where the filling is. When you get to the bare edge, lift it and fold it over the top of the log. Pinch the seams together. Now, cut the dough into 12 even pieces.

Put these Oreo cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover them with plastic wrap that has been greased, and let them rise in a warm place for 30 minutes or until they look plump (the dough should slowly spring back when touched).

Preheat the oven to 350 degrees Fahrenheit. Bake the rolls at 350˚F for 25 minutes or until they are golden brown on top and fully cooked. The internal temperature of the dough should reach 190-200˚F. Let the rolls cool a bit before serving.

In a bowl, use an electric hand mixer to beat together the cream cheese and butter until the mixture is smooth. Add the powdered sugar and vanilla, and mix them together. If you need to adjust the consistency, add milk one tablespoon at a time until it reaches the desired thickness.

Once the Oreo cinnamon rolls are out of the oven and still warm, spread the frosting evenly over them. Sprinkle the leftover crushed Oreos on top, and then you're ready to enjoy!