Oreo-Stuffed Cinnamon Rolls

Midnight baking tends to be my therapy. One chilly evening, after a long day and an even longer craving for something warm, gooey, and ridiculously indulgent, I opened my fridge and saw a lonely can of cinnamon rolls.

Just above it, an open sleeve of Oreos stared back at me. That’s when it clicked. Why not combine them? The warm spice of cinnamon rolls wrapped around melty bits of crushed cookies… It sounded like magic.

The first batch came out slightly chaotic—one roll burst open like it couldn’t contain its joy—but the flavor? Absolute bliss. The soft, sweet dough with crushed Oreos inside, cream poured over the top, and a velvety cream cheese icing drizzled to finish?

It was like breakfast and dessert decided to throw a party. I’ve since tweaked it for better structure, added a silky cream pour, and let’s just say—this version is the winner.

Now I make these for brunches, rainy-day treats, or whenever I need a bite of comfort. They’re quick to whip up, look stunning, and taste like something straight from a bakery case—but better, because you made them yourself. Trust me, you’ll want to bookmark this one.

Short Description

Soft, gooey cinnamon rolls are filled with crushed Oreos, baked in heavy cream, and topped with a smooth, tangy cream cheese glaze. It’s a dreamy mash-up of cookies and breakfast, ready in under 30 minutes.

Key Ingredients

• 1 can (5-count) Pillsbury Grands cinnamon rolls
• ½ cup (119 g) heavy cream
• 2 tablespoons (30 ml) cream cheese, softened (optional but recommended)
• 10 Oreo cookies, crumbled (plus extra for topping)

Tools Needed

• 8×8-inch or 9×9-inch baking dish
• Parchment paper
• Small mixing bowl
• Spoon or spatula
• Oven
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). Line your baking dish with parchment paper to prevent sticking and help with cleanup later.

Step 2: Unroll and Add Oreo Filling
Place each cinnamon roll on a piece of parchment and gently unroll it into a strip. Make sure the cinnamon-sugar side faces up. Sprinkle crushed Oreos evenly along the length of each strip.

Step 3: Re-Roll and Place in the Pan
Carefully roll the dough back up, sealing the Oreo pieces inside. Set each roll into the prepared baking dish with a little space between them for expansion.

Step 4: Pour Over the Cream
Slowly pour the heavy cream over and around the cinnamon rolls. This makes them ultra-soft and gives a rich, gooey texture.

Step 5: Bake Until Golden and Bubbling
Bake for 20–25 minutes, or until the tops are golden brown and the cream is mostly absorbed. The aroma should be sweet, buttery, and slightly chocolatey.

Step 6: Mix the Icing
While the rolls are baking, stir the included icing with softened cream cheese in a small bowl until smooth. This makes the glaze richer and slightly tangy.

Step 7: Finish with Glaze and Toppings
Once out of the oven, spread or drizzle the icing over the warm rolls. Sprinkle extra crushed Oreos on top for a fun crunch and an extra cookie hit.

Why You’ll Love This Recipe

– Ready in under 30 minutes

– Uses minimal ingredients

– Combines the comfort of cinnamon rolls with the fun of Oreos

– No mixer, no fuss

– Kid-approved and perfect for sharing

– Can be served for breakfast or dessert

– Easy to customize

– Great for beginner bakers

Mistakes to Avoid & Solutions

1. Unrolling too fast
Unroll gently to avoid tearing. If a strip breaks, pinch the dough back together before adding filling.

2. Overfilling with Oreos
Too many crumbs can prevent a good roll-up. Use about 2 crumbled cookies per roll for balance.

3. Skipping the cream
The heavy cream is what gives the rolls their luscious, gooey texture. Don’t skip it or swap for milk.

4. Using cold cream cheese
Cold cream cheese won’t blend well with the icing. Let it sit at room temp for 15 minutes before mixing.

5. Overbaking
Watch closely during the last 5 minutes. If the tops are browning too quickly but the centers are still soft, loosely tent the pan with foil.

Serving and Pairing Suggestions

– Serve warm for the best texture

– Great with a hot cup of coffee or chai

– Try it as a dessert with a scoop of vanilla bean ice cream

– Serve family-style on a large platter for brunches or holiday mornings

– Pair with fresh berries to cut the richness

Storage and Reheating Tips

Refrigerate in an airtight container for up to 4 days

To reheat: Microwave individual rolls for 20–30 seconds

For oven reheating: Cover with foil and warm at 300°F (150°C) for 10–12 minutes

Avoid reheating with icing already applied if you want a fresh-glazed look—add icing after reheating instead

FAQs

1. Can I make this recipe with other brands of cinnamon rolls?
Yes, any large-style cinnamon rolls will work. Adjust baking time slightly if they’re smaller.

2. What kind of Oreos should I use?
Classic chocolate works best, but feel free to experiment with flavored Oreos like mint, red velvet, or peanut butter.

3. Can I prepare these ahead of time?
Yes! Assemble the rolls and cover tightly. Refrigerate overnight and bake the next morning, adding the cream just before baking.

4. What if I don’t like cream cheese?
You can skip it and use the icing as-is, or stir in a splash of milk to loosen the consistency if needed.

5. Can I freeze them?
Baked and cooled rolls can be frozen for up to 2 months. Wrap tightly, and reheat in the oven until warmed through.

Tips & Tricks

– For clean swirls, chill the rolls for 5 minutes before re-rolling

– Crush Oreos coarsely for a chunkier texture or finely for a smoother filling

– Add a pinch of salt to the cream cheese glaze for depth

– Line the pan with parchment to make lifting and cleanup easier

– Add a drizzle of melted white chocolate for extra flair

Recipe Variations

Peanut Butter Oreo Rolls
Swap regular Oreos for peanut butter Oreos. Add 1 tablespoon of creamy peanut butter to the icing mixture for a nutty twist.

Mint Chocolate Rolls
Use mint-flavored Oreos and stir a drop of peppermint extract into the cream cheese glaze. A perfect holiday spin.

S’mores Cinnamon Rolls
Use crushed graham crackers and mini chocolate chips in place of Oreos. Top with mini marshmallows before baking.

Caramel Oreo Rolls
Add a drizzle of caramel sauce inside the roll before re-rolling. After baking, finish with both icing and warm caramel over the top.

Vegan-Friendly Swap
Use a vegan cinnamon roll dough, dairy-free cream, and plant-based cream cheese. Substitute Oreos with a certified vegan cookie option if needed.

Final Thoughts

Oreo-Stuffed Cinnamon Rolls are what happen when sweet nostalgia and weekend mischief meet in your kitchen. They’re not trying to be elegant or refined—they’re unapologetically over-the-top in the best way. Each bite is warm, soft, a little crunchy, a little creamy, and completely unexpected.

This isn’t just a dessert—it’s the kind of treat that makes people pause mid-bite, look up, and say, “Wait… what is this?” It’s also the kind of thing you bake when you’re craving joy—not just sugar.

Keep this recipe in your back pocket for spontaneous cravings, impromptu sleepovers, or mornings that could use a little edible surprise. Because sometimes, the best moments come wrapped in cinnamon, stuffed with Oreos, and drizzled with something sweet.