Description
Oreo-Stuffed Cinnamon Rolls take your favorite classic cinnamon rolls to the next level with a rich, chocolatey twist. This recipe combines the warm, gooey goodness of cinnamon rolls with the crunch and creaminess of Oreo cookies, making it the ultimate indulgence for breakfast or dessert. Whether you’re a fan of Oreos, cinnamon rolls, or both, this easy recipe is sure to become a favorite.
Ingredients
- 1 5-count can of Pillsbury Grands cinnamon rolls
- ½ cup heavy cream
- 2 tablespoons softened cream cheese (optional)
- 10 Oreo cookies, crumbled (plus extra for topping)
Instructions
1. Preparation – Preheat your oven to 350°F (175°C) to ensure even baking.
2. Unroll and Fill – Carefully unroll the cinnamon rolls onto parchment paper, keeping the cinnamon side up. Sprinkle Oreo crumbles evenly across each strip.
3. Roll ‘em Up – Gently roll each strip back up, enclosing the Oreos inside for an irresistible blend of flavors.
4. Bake with Love – Place the rolls in a baking pan and pour the heavy cream over them to enhance moisture and richness. Bake for 20-25 minutes until golden brown.
5. Icing on the Cake – While baking, mix the reserved icing with cream cheese until smooth. This creates a rich, creamy topping.
6. Serve and Enjoy – Drizzle the cream cheese icing over warm rolls, sprinkle extra Oreo crumbles on top, and serve immediately for the best texture and flavor.
Notes
Serving Tips
- Serve Warm: These cinnamon rolls are best enjoyed fresh out of the oven when they are warm, gooey, and full of flavor.
- Enhance with Toppings: Drizzle extra icing, add a dusting of powdered sugar, or even top with crushed Oreos for extra crunch.
- Pairing Ideas: Enjoy with a glass of cold milk, a cup of coffee, or hot chocolate for a comforting treat.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Reheating: Microwave individual rolls for 10-15 seconds to restore their softness and gooey texture.
- Freezing Option: Wrap each roll in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat before serving.
