Whisk 1/2 cup milk and 3 tbsp flour in a saucepan. Cook over medium heat until a paste forms (tangzhong). Cool completely.

In a mixer, combine flour, sugar, yeast, and salt. Whisk warm milk, melted butter, egg, and cooled paste in a separate bowl.

Combine wet and dry ingredients. Knead on medium-low speed for 8-10 minutes until dough is smooth and tacky.

Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.

Mix softened butter, brown sugar, and cinnamon for filling. Crush Oreos.

Roll dough into a 12x18 inch rectangle. Spread filling over dough and top with crushed Oreos.

Roll dough tightly into a log. Cut into 12 even rolls using dental floss or a knife.

Place rolls in a greased 9x13 pan. Cover and rise again for 30-45 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden.

Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Frost warm rolls generously and top with extra crushed Oreos.