• Proof the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
• Mix the dough: Add eggs and melted butter and mix until combined. Add flour 1 cup at a time, mixing between additions. Add royal blue gel food coloring and mix until the dough is evenly bright blue.
• Knead: Switch to the dough hook and knead on medium-low until smooth and elastic, about 3-4 minutes. If sticky, add flour 1 tbsp at a time until soft but not sticky.
• First rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
• Make filling: Crush Oreos into fine crumbs. Mix with brown sugar and cinnamon until well combined.
• Roll out: Punch down dough. Roll on a lightly floured surface into a rectangle about 18×12 inches (45×30 cm).
• Add filling & roll: Spread softened butter over the dough. Sprinkle the Oreo mixture evenly, leaving a small border. Roll tightly from the long side into a log.
• Cut: Cut into 12 equal pieces (about 1.5 inches / 4 cm thick) using unflavored dental floss or a sharp knife.
• Second rise with cream: Grease a 9×13-inch baking dish. Pour in heavy whipping cream (about 1/2 cup; enough to cover the bottom). Place rolls in the dish. Cover and let rise 30 minutes until puffy.
• Bake: Preheat oven to 375°F (190°C). Bake 20-25 minutes until lightly golden and centers are set. Don’t overbake.
• Make frosting: Beat cream cheese, butter, and powdered sugar until smooth and fluffy (2-3 minutes). Mix in vanilla.
• Frost & decorate: Cool rolls 10 minutes. Spread frosting over warm rolls. Top with crushed Oreos and cookie pieces. Serve warm.

Notes:

• Milk temperature matters: aim for ~110°F (warm, not hot) so you don’t kill the yeast.
• Use gel food coloring for the most vibrant blue; liquid coloring won’t be as intense and can affect texture.
• The heavy cream in the pan is the “viral” trick—absorbs while baking and makes the rolls extra soft and gooey.
• For clean slices, use dental floss to cut without squishing the rolls.

Storage:

• Room temp: Store frosted rolls in an airtight container up to 2 days.
• Fridge: Up to 5 days; microwave 15-20 seconds to re-soften.
• Freeze before baking: Freeze after placing in the pan (before baking) up to 2 months; thaw overnight in fridge, then rise 30 minutes and bake.
• Freeze after baking: Freeze unfrosted rolls up to 3 months; reheat and frost before serving.