In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.

In a large bowl, mix flour and salt. Create a well in the center and add crushed cookies, butter, eggs, vanilla, milk, and yeast mixture.

Mix until a cohesive dough forms. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.

Butter a 9x12-inch baking pan.

Punch down the dough and transfer to a floured surface. Roll into a large 18x24-inch rectangle.

Spread softened butter mixture evenly, leaving a 1-inch border. Sprinkle crushed cookies on top.

Roll tightly into a log from the long edge. Slice into 12 equal rolls.

Arrange in the prepared pan and let rise for 30 minutes until doubled.

Preheat oven to 180°C (350°F).

Pour heavy cream evenly over the rolls.

Bake for 25–30 minutes until golden brown. Let cool slightly.

Make the Frosting

Beat butter, powdered sugar, and salt until fluffy.

Add cream cheese gradually, beating well. Add vanilla and cream, mix until smooth.

Spread frosting over warm Cookies and Cream Cinnamon Rolls and top with more crushed cookies. Serve warm.