Sift the flour into a large bowl, and add the caster sugar, yeast and finely crushed oreos. Mix these together so its all evenly distributed.
Rub the butter into the mixture so it resembles bread crumbs.
Gently heat the milk until warm - If your yeast needs activating, add it to the warm milk.
Add the milk, vanilla, and egg to the dry ingredients.
Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together.
Once kneaded, it will be springy to touch, and not sticky.
Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
Gently brush the surface with the melted butter mixture until it's evenly spread.
Add the light brown soft sugar, finely crushed oreos and cocoa powder to a bowl and briefly mix together.
Sprinkle this over the melted butter surface evenly and press down. Sprinkle on the chopped oreos.
Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.
Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
Towards the end of the dough rising, preheat the oven to 180ºc/160ºcfan so that when its finished rising, you can put it straight in the oven.
Bake in the oven for 25 minutes, until golden brown and cooked through.
Leave to cool, and then make the icing. Simply mix together the icing sugar, vanilla water until a thick icing paste is formed, and then drizzle over the rolls.
Sprinkle on the oreos! Enjoy!
Notes
These are best on the day of eating, but will last covered for a couple of days.
The icing on top is optional, but I love it!
I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
You can reheat these the day after baking by microwaving for about 30 seconds!
You can prep these the night before if you want them for breakfast, and put them in the fridge for the second prove so they are ready to bake in the morning!