Prepare the filling by combining light brown sugar, black cocoa powder, and ground cinnamon in a mixing bowl. Stir until thoroughly mixed and set aside.

Make the dough by mixing all-purpose flour, instant dry yeast, and fine salt in a large bowl. In another bowl, warm milk and melt unsalted butter until lukewarm. Gradually add the liquid mixture to the flour blend, stirring until a sticky dough forms.

Knead the dough on a floured surface, adding more flour as needed until it becomes tacky yet pulls away from the bowl easily, about 5-7 minutes.

Rest the dough in an oiled bowl, cover it with a towel, and let it rise in a warm area for 10-15 minutes until slightly puffy.

Roll the dough into a rectangle about 12x18 inches. Spread softened unsalted butter over the surface, then sprinkle the prepared filling and crushed Oreos on top.

Shape the rolls by tightly rolling the dough from one edge into a log and cutting it into 9 equal pieces. Place slices in a greased baking pan.

Cover the pan with foil and let it rise in a turned-off oven for 30 minutes.

Preheat the oven to 350°F (175°C). Remove foil and bake for 26-30 minutes until golden brown.

Prepare the glaze by whisking together powdered sugar, softened butter, warm milk, and artificial vanilla extract until smooth and glossy.

Allow the rolls to cool for 10-20 minutes, then drizzle the glaze over the tops. Serve warm.