For the Tangzhong:

1. Combine the flour, water, and milk in a small saucepan. Whisk until smooth, then heat over medium heat. Continue whisking until the mixture thickens enough to leave streaks when stirred. Remove from heat and cool until just warm.

For the Dough:

1. In a stand mixer fitted with a hook attachment, combine the flour, sugar, salt, yeast, milk, eggs, melted butter, and cooled tangzhong. Knead for 15-20 minutes, then add in the Oreo crumbs and knead until just combined. The dough should be smooth, soft, and slightly sticky.
2. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about an hour.
3. After the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×16-inch rectangle with the long side facing you. Spread softened butter over the dough, leaving a ½-inch border along the top edge.
4. Mix together the cinnamon, brown sugar, cocoa, and crushed Oreos, and sprinkle evenly over the buttered dough.
5. Starting from the long side nearest you, roll the dough tightly into a log. Cut into 12 equal pieces using string, floss, or a sharp serrated knife.
6. Place the rolls in a 9×12-inch baking pan lined with parchment and sprayed with cooking spray. Cover with plastic wrap and let rise for another hour.
7. Preheat the oven to 350°F (175°C). Bake the rolls for 20-22 minutes or until golden brown.

For the Cream Cheese Frosting:

1. In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, vanilla, and cream until smooth. Frost the warm rolls and sprinkle with additional Oreo crumbs.