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Oreo‑Stuffed Cinnamon Rolls

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Fluffy cinnamon rolls with a crunchy Oreo filling, topped with a rich cream cheese icing for a gooey, decadent treat.

Ingredients

  • 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)

Instructions

  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.

Notes

  • 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.

Nutrition

Find it online: https://lauracooks.com/oreo%e2%80%91stuffed-cinnamon-rolls/