Description
Delicious cinnamon rolls stuffed with Oreo cookies, perfect for a sweet breakfast treat.
Ingredients
Scale
- 1 can (17.5 oz) refrigerated cinnamon roll dough (8 rolls)
- 16 Oreo cookies
- 1/4 cup unsalted butter, melted
- Icing packet from cinnamon roll can
- 2 tbsp cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 2–3 crushed Oreo cookies for topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch round baking pan.
- Unroll each cinnamon roll into a flat strip.
- Place two Oreo cookies end-to-end in the center of each strip.
- Carefully roll the dough around the Oreos, sealing the edges.
- Place the stuffed rolls in the prepared baking pan, leaving space between each roll.
- Brush the tops with melted butter.
- Bake for 18-20 minutes, until golden brown.
- While rolls are baking, prepare the glaze: Mix the icing from the can with softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Remove rolls from oven and let cool for 5 minutes.
- Drizzle the glaze over the warm rolls.
- Sprinkle crushed Oreos over the top.
- Serve warm.
Notes
- For a richer flavor, use more cream cheese in the glaze.
- These rolls are best served warm.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg