Begin by preparing the filling for your cookies and cream cinnamon rolls. In a small bowl, combine crushed Oreo cookies, cocoa powder, and ground cinnamon until well-mixed. Set this mixture aside for later use in the recipe.

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish or sheet with cooking spray.

On a lightly floured surface, roll out your frozen bread or pizza dough into a large rectangle about 1/4 inch thick. It is important to make sure the dough is evenly rolled out without any thin spots.

Using a pastry brush, spread melted butter over the rolled-out dough. Then sprinkle an even layer of the sugar mixture over the butter, leaving a small border around the edges.

Roll up the dough tightly from one of the longer ends to create a log shape. Then cut the log into 12 even slices or floss, removing any uneven ends.

Arrange the cinnamon rolls in your greased baking dish or sheet, leaving room for them to expand. For an extra touch of richness, brush some melted butter over the tops of the rolls.

Bake the cinnamon rolls in the preheated oven for 25-30 minutes, until they are golden brown on top and fully cooked through. You can test if they are done by inserting a toothpick into the center of one roll - if it comes out clean, they are ready.

While the rolls are baking, make the cream cheese icing by combining butter, milk, vanilla extract, and cream cheese in a bowl. Slowly add confectioners' sugar until the desired thickness is reached.

Once the cinnamon rolls are finished baking, let them cool for a few minutes before drizzling the cream cheese icing over the top. For an extra decadent touch, sprinkle crushed oreo cookies on top of the icing before serving.