In a mixing bowl, blend together the light brown sugar, black cocoa powder, and ground cinnamon until well combined. Set aside.

Combine the flour, yeast, and salt in a large mixing bowl. Warm the milk, butter, and sugar in a saucepan until the butter melts. Gradually pour mixture into flour, mixing until a sticky dough forms.

Add the egg to the dough mixture and stir until cohesive. Gradually incorporate additional flour if too sticky.

Gently fold in the crushed Oreos into the dough for even distribution.

Cover the bowl with a clean towel and let dough rest for 10 minutes.

On a floured surface, roll out the dough into a 12x18-inch rectangle. Spread softened butter over the surface, followed by filling mixture and additional crushed Oreos.

Roll the dough tightly from one side to the other and cut into 9 equal pieces. Place in a greased baking pan.

Preheat your oven to 200°F and turn it off. Place the covered pan of rolls in the warm oven for 30 minutes.

Preheat oven to 350°F. Bake the rolls for 26-30 minutes until golden brown.

Whisk together powdered sugar and milk for the glaze in a small bowl until smooth. Adjust the thickness to your liking.

Drizzle the glaze over the slightly cooled rolls and serve warm.