Sprinkle yeast over warm water. Add about 1 teaspoon of sugar and stir to mix. Let sit for 5-7 minutes until it bubbles and activates.

In the bowl of a stand mixer, whisk together the yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into the flour.

Add 2 cups of flour to the mixing bowl. Use the dough hook attachment to mix. Gradually add another 1 cup of flour. Continue to knead at low speed while adding softened butter 1 tablespoon at a time.

Add the remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl.

Gently fold in the chopped Oreo cookies until evenly distributed.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let it rise at room temperature for about an hour until it has doubled in volume.

Punch down the risen dough. Transfer it to a clean working surface and roll it into a rectangle, about 20 x 14 inches.

Spread softened butter evenly over the rolled dough. Sprinkle sugar and chopped Oreo cookies on top, then gently press them into the dough.

Starting from the long side, roll the dough into a log shape. Slice the log into 12 equal pieces.

Place the rolls in a greased 9 x 13-inch baking pan (quarter sheet size). Cover with plastic wrap and let them rest for 30-45 minutes at room temperature to allow the rolls to rise.

Preheat your oven to 350°F. Remove the plastic wrap and bake the rolls for 30-33 minutes until golden brown on top, with an internal temperature of 185°F. Allow the rolls to rest for 5 minutes to cool slightly before frosting.

In a mixing bowl, beat together cream cheese and butter until smooth. Add vanilla, pinch of salt, and powdered sugar; beat until smooth.

Spread the cream cheese frosting over the warm rolls and top with additional finely chopped Oreo cookies for garnish.