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
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Store-bought or homemade cinnamon roll dough
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Crushed Oreo cookies (1 to 2 cookies per roll)
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Ground cinnamon (if not included in dough)
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Brown sugar (optional)
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Icing or glaze (usually included with store-bought rolls)
Instructions
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Preheat oven to 350°F (175°C) and grease a baking dish.
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Unroll each cinnamon roll to expose the dough.
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Sprinkle crushed Oreos evenly over the dough and press in lightly.
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Roll the dough back up tightly.
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Arrange rolls in the greased dish, spaced slightly apart.
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Bake for 18–22 minutes until golden and cooked through.
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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).
