Oreo Stuffed Cinnamon Rolls are a decadent twist on the classic breakfast treat, combining the gooey, comforting layers of cinnamon rolls with the rich, chocolaty crunch of Oreo cookies. These rolls are perfect for satisfying a sweet tooth and turning a regular morning into something a little more special.
Why You’ll Love This Recipe
I love how this recipe turns a familiar favorite into a surprise-filled delight. The Oreo cookies add a fun texture and chocolate flavor that perfectly contrasts the soft, cinnamon-spiced dough. It’s an easy way to upgrade store-bought cinnamon rolls or elevate a homemade dough. These are great for brunch, dessert, or an indulgent snack—and they’re always a hit with kids and adults alike.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Store-bought or homemade cinnamon roll dough
- Crushed Oreo cookies (I use about 1 to 2 cookies per roll)
- Ground cinnamon (if not already included in the dough)
- Brown sugar (optional, if you want extra gooeyness)
- Icing or glaze (usually included with store-bought rolls)
Directions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- If using store-bought rolls, unroll each one gently to expose the inner surface.
- Sprinkle crushed Oreos generously across the dough, pressing them slightly into the surface.
- Roll each cinnamon roll back up tightly, making sure the Oreos stay tucked inside.
- Place them into the prepared dish, spacing them slightly apart.
- Bake for 18–22 minutes, or until the rolls are golden and cooked through.
- Drizzle the icing over the warm rolls and top with extra Oreo crumbs if desired.
Servings and timing
This recipe typically makes 8 cinnamon rolls and takes about 10 minutes to prep and 20 minutes to bake, so I can have them ready in about 30 minutes total.
Variations
- I sometimes mix crushed Oreos directly into the icing for an extra burst of cookie flavor.
- For a cookies-and-cream vibe, I add a layer of cream cheese frosting instead of the glaze.
- If I’m making them from scratch, I like to add mini chocolate chips or even Nutella along with the crushed Oreos.
- I’ve also tried using flavored Oreos (like peanut butter or mint) for a fun twist.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I microwave one roll for about 15–20 seconds, or warm them in a 300°F oven for about 5–7 minutes to revive that soft texture.
FAQs
How do I keep the Oreos from getting soggy?
I press the crushed Oreos into the dough so they hold their texture better during baking. Using less moist fillings also helps.
Can I make these ahead of time?
Yes, I prepare them the night before, cover, and refrigerate them. In the morning, I bake them straight from the fridge—just add a couple extra minutes to the baking time.
Do I have to use store-bought dough?
Not at all. I love using homemade cinnamon roll dough when I have time—it gives a fluffier, richer result.
Can I use double-stuffed Oreos?
Absolutely. I’ve used double-stuffed for extra filling, but they do make the rolls slightly gooier inside.
Can I freeze these?
Yes, I freeze them after baking and cooling. When I want one, I reheat it in the microwave or oven for a quick treat.
Conclusion
Oreo Stuffed Cinnamon Rolls are an easy, irresistible treat that brings together two of my favorite indulgences. Whether I make them for breakfast, brunch, or dessert, they never last long once they’re out of the oven. With just a few ingredients and minimal prep, they’re a sweet upgrade I’ll keep coming back to.
Print
Oreo Stuffed Cinnamon Rolls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oreo Stuffed Cinnamon Rolls are a deliciously indulgent twist on a classic breakfast treat, filled with crushed Oreo cookies and topped with icing for the perfect blend of gooey cinnamon sweetness and chocolaty crunch. These rolls are easy to make and perfect for brunch, dessert, or a fun weekend snack.
Ingredients
-
Store-bought or homemade cinnamon roll dough
-
Crushed Oreo cookies (1 to 2 cookies per roll)
-
Ground cinnamon (if not included in dough)
-
Brown sugar (optional)
-
Icing or glaze (usually included with store-bought rolls)
Instructions
-
Preheat oven to 350°F (175°C) and grease a baking dish.
-
Unroll each cinnamon roll to expose the dough.
-
Sprinkle crushed Oreos evenly over the dough and press in lightly.
-
Roll the dough back up tightly.
-
Arrange rolls in the greased dish, spaced slightly apart.
-
Bake for 18–22 minutes until golden and cooked through.
-
Drizzle icing over warm rolls and top with extra Oreo crumbs if desired.
Notes
- Add mini chocolate chips or Nutella for extra richness.
- Mix crushed Oreos into the icing for more cookie flavor.
- Try flavored Oreos for variety (e.g., mint, peanut butter).
- Store leftovers at room temp (2 days) or fridge (5 days).
- Reheat in microwave (15–20 sec) or oven (300°F for 5–7 min).
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