• In a small pan add the lukewarm water, 1 tablespoon of sugar, and 1 package of yeast and set aside for 10 minutes.
• In the bowl of your stand mixer add the two eggs, sugar, milk, and a half cup of butter and mix it for 2 minutes.
• When the yeast mixture is done, add it to the butter mixture. Add salt and sift the flour into the mixture. Use the stand mixer with a dough hook. Mix on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky.
• Add Blue Food Coloring and continue kneading until all the dough has a blue color. You can add as much Blue Food Coloring as you get the desired color of the dough. I used a whole vial of Food Coloring.
• Spray a large mixing bowl with cooking nonstick spray or brush it with 1 tablespoon of olive oil. Form the dough into a ball and place it in the sprayed mixing bowl. Cover with a transplant plastic cover. Let it rise for 1 hour.

Filling

• Soften the butter in the microwave for 30 seconds and let it cool down.
• Crumble the Oreos with the wooden pin or you can do that easily with a food processor.
• Prepare the Cinnamon Sugar ready to use and cocoa powder if you want to add it, but is optional.

Prepare the Rolls

• Roll the dough out to ¼ inch thick to form a rectangle.
• Brush the top of the dough evenly with the melted butter. Leave the top and bottom edges empty. No butter there.
• Sprinkle all the ingredients of the filling on top of the brushed butter on the dough. Make sure everywhere is evenly covered. Let the two edges of the dough be empty so they can stick together when you form the rolls. Roll into a log starting on the short side and roll tightly.
• The best way to separate easily the 12 rolls is with the floss, but you can also use a dough cutter or a sharp knife.
• In the baking pan add the evaporated milk and arrange each roll on top of it.
• Preheat oven to 375°F. Bake the rolls for around 25 – 30 minutes.

Icing

• In a small bowl add the cream cheese, evaporated milk, room temperature butter, sifted powdered sugar, salt, and cool whip and combine it with a hand mixer until it's smooth and thick enough to spread.
• When it's ready and still hot spread the icing on top of the rolls. Top with more crushed Oreos.
• Serve it warm and fresh.