Mix yeasts and lukewarm water and allow to sit for 5 minutes.
Stir in egg, then add remaining dough ingredients to the bowl.
Knead dough on mixer for 12-14 minutes until it's soft, smooth and elastic. You should be able to make a "window pane" when dough is ready.
Allow to rise for 1 1/2 hours until doubled in size, with no bounce back.
Roll dough into 14" square and cover in softened butter.
Cover in cocoa or cinnamon sugar then top with crushed Oreos.
Allow to rise until puffy, fully touching, and with no bounce back.
Mix up cream cheese icing.
Slather icing overtop the warm rolls and enjoy!