In a large, microwave-safe bowl, add milk, cocoa powder, dark chocolate chips, and butter. Microwave on high for 1.5-2 minutes, until chocolate chips are melted. Whisk until smooth. Add a pinch of salt (optional)
¼ cup cocoa powder, ⅔ cup milk of choice, 1 ½ cup dark chocolate chips, 3 tablespoons unsalted butter, 1 pinch sea salt
Crush your Oreos in a food processor until it is fine dust. 24 Oreos, crushed
Once your dough has doubled in size, add more flour to your surface and use a floured rolling pin to roll the dough out into a rectangular shape, roughly 9 x 12 inches.
Pour your Oreo chocolate filling onto your dough and use a spatula to spread it out evenly over the surface, leaving about a 1/2 inch margin on all sides. Sprinkle the crushed Oreos on top in a thick layer.
Working from the shorter side, use two hands to start to tightly roll your dough away from you, until you’re left with a cylinder, about 12 inches long.
Slice your cylinder into 6 equal parts, about 2 inches wide to create 6 individual cinnamon rolls.
Add your cinnamon rolls to an 11.5-inch square baking dish, leaving about an inch in between each roll.
Cover with a clean kitchen towel and allow the rolls to rest for about 90 minutes or until they double in size.
Preheat your oven to 375°F and bake for 25-30 minutes until the tops of your rolls are golden brown.