Description

These Oreo-Stuffed Cinnamon Rolls are a rich and indulgent twist on a breakfast favorite, filled with crushed Oreo cookies and topped with a luscious cream cheese glaze. Made easy with canned cinnamon rolls, this treat is perfect for brunch, dessert, or special mornings when you want something sweet and unforgettable.

Ingredients

1 can (5-count) Pillsbury Grands cinnamon rolls (with icing packet included)
1/2 cup (119g) heavy cream
2 tablespoons (30g) cream cheese, softened (optional, for enhanced icing)
10 Oreo cookies, crumbled (plus extra for topping)

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Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a small baking dish.
Carefully unroll each cinnamon roll and sprinkle the inside with crushed Oreo cookies. Roll them back up and place in the dish.
Pour heavy cream evenly over the rolls.
Bake for 25–30 minutes or until the rolls are golden and cooked through.
While still warm, mix the icing packet with softened cream cheese (if using) and spread over the rolls.
Top with additional crushed Oreos. Serve warm.

Notes

For extra gooeyness, cover with foil for the first 15 minutes of baking, then uncover to brown.
Use double-stuffed Oreos for even richer filling.
Best enjoyed fresh, but leftovers can be reheated in the microwave.