Introduction

Oreo Stuffed Cinnamon Rolls combine the warm, gooey comfort of classic cinnamon rolls with the rich, crunchy delight of Oreos. Soft dough envelops a buttery cinnamon-sugar and crushed Oreo filling, then gets topped with a smooth cream cheese glaze. This treat is perfect for breakfast, dessert, or any time you crave a sweet indulgence.

A close-up of three cinnamon rolls on a white plate sitting on a white marbled surface. Each cinnamon roll is layered with a soft golden-brown dough base, topped with swirled white cream cheese icing covering the top and sides. The center roll has a full black and white cookie piece placed on top, while all rolls are sprinkled with dark cookie crumbs for texture and color contrast. The icing looks creamy and smooth with a slightly shiny finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can or batch cinnamon roll dough
12 Oreos, crushed
1/2 cup brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, melted
4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Instructions

Step 1: Roll out your dough on a lightly floured surface into a large rectangle. If using canned cinnamon rolls, gently press the seams together and flatten slightly.
Step 2: In a bowl, mix the brown sugar and ground cinnamon. Brush the rolled-out dough with melted butter, then evenly sprinkle the cinnamon sugar mixture over it.
Step 3: Sprinkle the crushed Oreos evenly on top of the cinnamon sugar layer.
Step 4: Starting from the long edge, carefully roll the dough into a tight log. Slice into 8 to 10 even rolls and place them in a greased baking dish, spacing them slightly apart.
Step 5: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the rolls are golden brown and puffed.
Step 6: While the rolls bake, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Adjust the milk for your preferred glaze consistency.
Step 7: Once slightly cooled, drizzle or spread the cream cheese glaze on top of the rolls. Garnish with extra crushed Oreos if desired.

Tips & Variations

For a richer filling, use double-stuffed Oreos instead of regular ones.
Crush Oreos in a food processor for fine crumbs or in a zip-top bag with a rolling pin for chunkier texture.
Assemble the rolls in advance and refrigerate overnight, then bake fresh in the morning.
If you don’t have cream cheese for the glaze, substitute with Greek yogurt or a simple vanilla icing.
To keep rolls soft after baking, avoid overbaking and store in an airtight container.

Storage

Store the cinnamon rolls covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave for about 10 seconds to regain the fresh-baked texture. You can also freeze the unglazed rolls for up to one month; thaw and frost them when ready to enjoy.

How to Serve

The image shows a close-up of a cinnamon roll with white icing spread thickly over the top and down the sides. On the icing, there are small crushed pieces of dark chocolate cookie bits scattered around, with a whole dark chocolate cookie placed neatly in the center on top. The cinnamon roll is soft and golden brown, and the texture looks fluffy. Surrounding the main roll, there are several other cinnamon rolls that have similar white icing and cookie toppings. All the cinnamon rolls are on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use double-stuffed Oreos?

Absolutely! Double-stuffed Oreos make the filling creamier and richer, enhancing the overall flavor and texture of the rolls.

What’s the best way to crush Oreos?

You can use a food processor for finely crushed Oreos or place them in a zip-top bag and crush with a rolling pin if you prefer chunkier pieces for added texture.