In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

Add melted butter, egg, salt, and 2 cups of flour. Mix until combined.

Gradually add the remaining flour until a soft dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the risen dough and roll it out into a 12x18 inch rectangle on a floured surface.

Spread the softened butter over the dough, leaving a small border at the edges.

Mix brown sugar and cinnamon, then sprinkle evenly over the butter.

Sprinkle the crushed cookies over the cinnamon sugar layer.

Roll the dough up tightly from the long side and cut into 12 even rolls.

Place rolls in a greased 9x13 inch baking pan. Cover and let rise for another 30 minutes.

Preheat oven to 350°F (175°C).

Bake for 20-25 minutes until lightly golden brown.

While baking, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough cream to reach desired consistency.

Fold in the finely crushed cookies.

Spread the frosting over the warm rolls and serve.