Oreo-Stuffed Cinnamon Rolls
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.
Ingredients
- 1 can Pillsbury Grands cinnamon rolls
- ½ cup heavy cream
- 2 tbsp cream cheese
- 10 Oreo cookies
Instructions
- Set to 350°F (175°C) and line your baking dish with parchment paper.
- Gently unroll each cinnamon roll on parchment, cinnamon side up. Sprinkle crushed Oreos evenly across each strip.
- Roll each strip back up with Oreos inside. Place in the baking dish with a little space between.
- Pour heavy cream slowly over and around the rolls to keep them soft and gooey.
- Bake for 20–25 minutes until golden brown and the cream is mostly absorbed. While baking, stir the included icing with softened cream cheese until smooth and creamy.
- Drizzle icing over warm rolls and finish with extra crushed Oreos on top. Serve warm and enjoy!