Begin by activating the yeast. In a small bowl, combine warm water, 1 teaspoon of granulated sugar, and the packet of activated dry yeast. Stir well until the yeast dissolves completely. Allow it to sit for about 5 minutes until a foamy layer forms on top, indicating that the yeast is active.

In a large mixing bowl, whisk together the all-purpose flour, crushed Oreos, and sea salt. Create a well in the center of the dry ingredients and pour in the softened unsalted butter, eggs, pure vanilla extract, and warm milk, along with the activated yeast mixture.

Using a spatula or wooden spoon, mix the ingredients until they come together to form a cohesive dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic. Shape the dough into a ball.

Place the kneaded dough into a greased bowl, then cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 45 minutes or until it has doubled in size.

While the dough is rising, prepare the cinnamon filling. In a medium-sized bowl, combine the softened unsalted butter, brown sugar, ground cinnamon, and additional crushed Oreos. Mix everything together until well combined and set the filling aside.

Once the dough has doubled in size, punch it down gently to release the air. Transfer the dough onto a lightly floured surface and roll it out into a large rectangle, roughly about 18 inches by 24 inches in size.

Spread the prepared cinnamon filling evenly over the surface of the rolled-out dough, leaving a small border along one of the long edges. Sprinkle some extra crushed Oreos over the filling for added flavor and texture.

Starting from the long edge without the border, carefully roll the dough into a tight log. Use a sharp knife to cut the log into 12 equal-sized rolls.

Place the cut rolls into a greased baking pan, leaving some space between each roll. Cover the pan with a clean kitchen towel and let the rolls rise in a warm place for about 30 minutes or until they have doubled in size once again.

Preheat your oven to 180°C (350°F). Once the rolls have finished rising, pour heavy cream evenly over the top of the rolls and bake them in the preheated oven for 25-30 minutes, or until they turn golden brown and are cooked through.

While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat together the softened unsalted butter, powdered sugar, and sea salt until light and fluffy. Add the softened cream cheese in batches, beating well after each addition. Mix in the pure vanilla extract and heavy cream until smooth and creamy.

Once the cinnamon rolls are done baking and still warm, spread the prepared cream cheese frosting over the top of the rolls. Finish by sprinkling some additional crushed Oreos on top for garnish. Serve the cookies and cream cinnamon rolls warm and enjoy the delicious, indulgent treat!