For the Oreo Butter

In the bowl of a food processor fitted with the blade attachment, blitz the cookies and granulated sugar until they are fine crumbs.

Slowly drizzle in all of the oil and heavy cream with the processor turned on.

Stop the processor and test the thickness of the spread. It should be thin enough to spread on the dough easily. If it's not, add a bit more heavy cream as needed.

For the Bread

Place the warm water in a large bowl fitted in a stand mixer. Sprinkle the yeast on top and set aside for 5 minutes to allow the yeast to proof.

After 5 minutes, add the brown sugar and butter.

Mix in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.

Stir in an additional 1 ¼ to 1 ¾ cups flour, until dough pulls away cleanly from the sides of the bowl. I ended up using 1 ¼ cups and then a bit more while kneading.

Knead on a floured surface, adding ½ to ¾ cup additional flour, until dough is smooth and elastic, about 10 minutes.

Place dough in a large greased bowl, cover loosely with plastic wrap and let rise in a warm place until doubled in size, 30 to 45 minutes.

Lightly mist a 9×5-inch loaf pan with non-stick spray.

Punch down the dough and roll it into a rectangle, about 9 inches on the short side and ¼ inch thick.

Spread with a thin layer of oreo butter. Depending on how long your oreo spread has sat, you may have to sprinkle it over the dough instead. That's totally fine! Starting at the short side, roll into a tight log like a cinnamon roll.

Using a sharp knife, cut the log in half lengthwise, leaving the two halves attached at one end. Twist the two long pieces together and place the loaf in the prepared pan. Cover loosely with plastic wrap, and let rise in a warm place until doubled in size, 30 to 45 minutes.

Preheat the oven to 350°F.

Uncover the dough and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

Cool completely before slicing.