Oreo‑Stuffed Cinnamon Rolls

I adore how these cinnamon rolls blend fluffy swirls with crunchy Oreo filling—and a rich cream cheese icing wraps it all up into a gooey, decadent delight.

Why You’ll Love This Recipe

I love how these Oreo-stuffed cinnamon rolls combine the irresistible fluffiness of traditional cinnamon rolls with a crunchy Oreo twist. The heavy cream drizzled on top bakes into a wonderfully moist, pillowy texture, and the cream cheese icing adds a rich, tangy sweetness that perfectly complements the whole thing. Using store-bought jumbo cinnamon rolls makes this recipe a breeze, and it’s an indulgent treat that’s perfect for both breakfast and dessert. It’s quick, decadent, and sure to impress anyone lucky enough to taste it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 5‑count can Pillsbury Grands cinnamon rolls

• ½ cup (119 g) heavy cream

• 2 Tbsp (30 ml) softened cream cheese (optional for added richness)

• 10 Oreo cookies, crumbled (plus extra for garnish)

directions

1. Preheat the oven to 350°F (175°C). Grease or line an 8‑ or 9‑inch baking pan.

2. Open the cinnamon roll dough, reserving the icing packet for later. Lay the rolls out on parchment, cinnamon side up.

3. Evenly sprinkle the crumbled Oreo cookies over each strip of dough.

4. Roll the dough strips back into spirals and place them in the prepared pan, spaced slightly apart.

5. Pour the heavy cream around the rolls so that it seeps into the dough. Bake for 20–25 minutes until golden, though some recipes suggest checking after 17–21 minutes.

6. While the rolls bake, whip the reserved icing with softened cream cheese until smooth.

7. Once the rolls are done, spread the icing mixture over them while they’re still warm and sprinkle with extra crumbled Oreos.

Servings and timing

Serves 5 rolls.

• Prep time: about 5 minutes.

• Cook time: approximately 20–25 minutes (some recipes note 17–21 minutes).

• Total time: roughly 30–35 minutes.

Variations

• Use flavored Oreos (Golden, Mint, Double Stuf) for a fun twist.

• Skip the cream cheese in the icing for a simpler glaze or include it for an extra creamy touch.

• Substitute heavy cream with half‑and‑half or whole milk if needed.

• Try vegan or gluten‑free dough and dairy-free cream and cheese for a customized option.

• Add peanut butter, chocolate chips, caramel drizzle, or nuts for extra flavor.

storage/reheating

I store any leftovers in an airtight container:

• At room temperature: up to 2 days.

• Refrigerated: up to 4 days.

• Frozen: both unbaked and baked rolls can be frozen for up to 1 month.
  To reheat, microwave individual rolls for 10–30 seconds or warm in the oven at 300°F for 5–10 minutes.

FAQs

1. Can I use a different brand of cinnamon rolls?

Yes, I often use my favorite store‑bought roll dough as long as it’s similar in size and includes icing.

2. Can I assemble ahead of time?

Definitely! I like to roll and fill them a day ahead, refrigerate them in the pan covered, then bake them fresh the next morning.

3. Is heavy cream necessary?

It helps keep the rolls tender. However, I’ve used half‑and‑half or milk as a substitute, and they still turn out delicious.

4. Can I skip cream cheese in the icing?

Absolutely! The reserved icing is perfectly tasty on its own, but cream cheese adds a silky, tangy richness that I really enjoy.

5. How can I avoid soggy bottoms?

To prevent sogginess, I make sure to space the rolls slightly apart and pour the cream around—not under—the rolls. This ensures the cream bakes in without making the bottom soggy.

Conclusion

I love how effortless these Oreo-stuffed cinnamon rolls are. They come together quickly, bake in under 30 minutes, and are endlessly customizable. Whether I’m treating myself or sharing them with friends and family, they always make any day feel extra special.

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