In a large mixing bowl, combine all-purpose flour, instant dry yeast, and fine salt.

In a small saucepan, warm whole milk, unsalted butter, and light brown sugar over low heat until just warm.

Pour the warm mixture into the dry ingredients and stir until combined. Add a large egg, and knead for about 5 minutes until sticky but cohesive.

Cover the kneaded dough and let it rest in a warm place for approximately 10 minutes.

Roll out the rested dough into a large rectangle, spread softened unsalted butter, and sprinkle with cinnamon, black cocoa powder, and crushed Oreos.

Roll the dough tightly into a log and cut into pieces about 1 to 2 inches wide.

Arrange the sliced rolls in a greased baking pan, cover with lightly greased foil, and let proof for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 26 to 30 minutes until golden brown.

Prepare the glaze by mixing powdered sugar, melted unsalted butter, vanilla extract, and enough milk for a smooth consistency.

Once the rolls are baked and slightly cooled, drizzle the glaze over the top and optionally garnish with crushed Oreos.