Warm 1 cup of whole milk until it's just warm to the touch. In a mixing bowl, combine the warm milk with 6 tablespoons of granulated sugar and yeast. Let it sit until bubbly and frothy.

Add 2 eggs and 1/2 cup melted butter to the yeast mixture. Gradually mix in 4 cups of flour and 1/2 tsp of salt until a sticky dough forms. Knead for about 5 minutes until smooth.

Shape the dough into a ball and place in a greased bowl. Cover with a towel and let it rise for 1 to 2 hours or until doubled in size.

Crush 14 chocolate sandwich cookies into fine crumbs. In a bowl, combine the crumbs with 8 oz cream cheese, 1/4 cup softened butter, and 1/4 cup sugar until smooth.

Once the dough has risen, punch it down and roll it into a rectangle. Spread the creamy filling over the dough and sprinkle additional crushed cookies on top.

Starting from one edge, tightly roll the dough into a log, then slice into 12 equal portions.

Place the rolls in a greased baking dish, cover, and let rise for 30 to 60 minutes until puffy.

Preheat the oven to 350°F. Bake the rolls for about 25-30 minutes until golden on top.

While the rolls bake, whisk together powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency as needed.

Drizzle the icing over the warm rolls and sprinkle with crushed cookies before serving.