Activate the Yeast and Mix the Dough: In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, caster sugar, and salt. In a separate jug, whisk together the lukewarm milk, melted butter, and beaten eggs. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Knead the Dough: Knead the dough for 8-10 minutes using the stand mixer on a medium-low speed, or for about 10-12 minutes by hand on a lightly floured surface. The dough should become smooth, soft, and elastic. To check if it’s ready, you can do the 'windowpane test' – a small piece should stretch thinly without tearing. For more tips on this, BBC Good Food has an excellent guide to kneading.

First Prove: Place the dough in a lightly oiled bowl, cover it with a clean tea towel or cling film, and leave it in a warm, draught-free place for 60-90 minutes, or until it has doubled in size.

Prepare the Filling: While the dough is proving, prepare your filling. In a small bowl, mix the very soft butter, light brown sugar, and ground cinnamon until it forms a smooth paste. Have your crushed Oreos ready in a separate bowl.

Shape the Rolls: Once the dough has risen, gently punch it down and turn it out onto a lightly floured work surface. Roll it out into a large rectangle, roughly 40cm x 30cm. Spread the cinnamon butter paste evenly over the surface, leaving a small 1cm border along one of the long edges. Sprinkle the crushed Oreos evenly over the butter.

Roll and Cut: Tightly roll the dough up from the long edge, finishing with the clean edge sealed underneath. What works best for me is using a piece of unscented dental floss to cut the log into 12 even rolls. Slide the floss under the log, cross the ends over the top, and pull. This gives a perfectly clean cut without squashing the rolls.

Second Prove: Arrange the rolls cut-side up in a greased 23cm x 33cm (9x13 inch) baking dish or tin. Cover and leave to prove again in a warm place for 30-45 minutes until they look puffy and are touching each other. Meanwhile, preheat your oven to 180°C (160°C fan).

Bake to Perfection: Bake the rolls for 20-25 minutes, or until they are a beautiful golden brown on top and cooked through. If they start to brown too quickly, you can loosely cover them with foil for the last 5-10 minutes.

Make the Icing and Finish: While the rolls are cooling slightly, make the icing. In a bowl, beat the cream cheese and softened butter together until smooth. Gradually beat in the sifted icing sugar and vanilla extract. Add milk, one tablespoon at a time, until you have a thick but spreadable consistency. Spread the icing generously over the warm rolls and scatter the chopped Oreos on top.