Description
Oreo-Stuffed Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the soft, fluffy texture of cinnamon rolls with the rich, creamy flavor of Oreo cookies. This indulgent treat is perfect for breakfast, brunch, or a special occasion.
Ingredients
Scale
- 1 5-count can of Pillsbury Grands cinnamon rolls
- ½ cup (119 g) heavy cream
- 2 tablespoons (30 ml) cream cheese (optional), softened
- 10 Oreo cookies, crumbled (plus extra for topping)
Instructions
- Preparation: Preheat your oven to 350°F (175°C).
- Unroll and Fill: Unroll the cinnamon rolls onto parchment paper. Sprinkle Oreo crumbles over each, keeping the cinnamon side up.
- Roll ’em Up: Re-roll the strips, enclosing the Oreos inside.
- Bake with Love: Arrange the rolls in a baking pan. Pour the heavy cream over them, then bake for 20-25 minutes until golden.
- Icing on the Cake: Blend the reserved icing with cream cheese until smooth.
- Serve and Enjoy: Drizzle the cream cheese icing over the warm rolls, sprinkle with additional Oreo crumbles, and serve immediately.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Serving Size: This recipe makes 5 rolls.
- Nutritional Information: Each roll contains approximately 213 kcal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 213 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg