Oreo Stuffed Cinnamon Rolls

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Imagine the warm, gooey goodness of a classic cinnamon roll, now taken to the next level with a delicious Oreo twist. These Oreo Stuffed Cinnamon Rolls combine the comforting flavors of cinnamon and brown sugar with the rich, chocolatey crunch of Oreo cookies. Each bite delivers a perfect balance of soft, fluffy dough, a creamy glaze, and that unmistakable Oreo crunch.

Perfect for breakfast, dessert, or a special treat, these cinnamon rolls are incredibly easy to make. Whether you’re indulging in a weekend brunch or looking for a fun baking project, this recipe is sure to be a crowd-pleaser. The combination of warm cinnamon spice, velvety icing, and crushed Oreos makes these rolls a decadent delight that will have everyone coming back for more.

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Ingredients for Oreo Stuffed Cinnamon Rolls

• 1 can (16.5 oz) refrigerated cinnamon roll dough
• 10-12 Oreo cookies, crushed
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter
• ½ cup cream cheese icing (included with the cinnamon rolls or homemade)
• Extra Oreo cookies for topping (optional)

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Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray. Open the can of refrigerated cinnamon roll dough and separate each roll. Carefully unroll them into long strips, keeping them intact.

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Step 2: Add the Oreo Filling

In a small bowl, mix the crushed Oreo cookies, brown sugar, and cinnamon. Brush each unrolled strip of dough with melted butter, then sprinkle the Oreo mixture evenly over the surface. Gently press the filling into the dough to ensure it sticks.

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Step 3: Roll and Bake

Carefully roll the dough back up into its original cinnamon roll shape, making sure the filling stays inside. Place the rolls in the greased baking dish, spacing them slightly apart. Bake for 18-22 minutes or until golden brown and cooked through.

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Step 4: Glaze and Garnish

Once the cinnamon rolls are done baking, remove them from the oven and let them cool for 5 minutes. Drizzle the cream cheese icing over the warm rolls and sprinkle additional crushed Oreos on top for extra crunch. If desired, place an Oreo cookie in the center of each roll for decoration.

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Storage Instructions

To keep your Oreo Stuffed Cinnamon Rolls fresh, store them in an airtight container at room temperature for up to 2 days. If you prefer them warm, reheat in the microwave for 10-15 seconds before serving. For longer storage, refrigerate them for up to 5 days or freeze them for up to 2 months. When freezing, wrap each roll individually in plastic wrap and place them in a freezer-safe bag. To reheat, thaw overnight in the refrigerator and warm in the oven at 300°F (150°C) for 10 minutes.

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Estimated Nutrition (Per Roll)

• Calories: 320-380
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Sugar: 25g
• Fiber: 2g

(Note: Nutritional values are estimates and may vary depending on the specific ingredients used.)

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Frequently Asked Questions

Can I use homemade cinnamon roll dough instead of canned dough?

Yes! If you prefer homemade dough, simply roll it out into strips and follow the same filling and baking steps.

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare them the night before and store them covered in the fridge. In the morning, let them come to room temperature before baking.

Can I use Double Stuf Oreos?

Absolutely! Double Stuf Oreos add extra creaminess to the filling, making them even more indulgent.

What if I don’t have cream cheese icing?

You can make a simple glaze by mixing powdered sugar with a splash of milk and vanilla extract.

How do I make these extra gooey?

Add an extra tablespoon of butter to the filling or drizzle additional icing over the top.

Can I add chocolate chips?

Yes! Adding chocolate chips to the Oreo filling will make these even more chocolatey.

Can I bake these in an air fryer?

Yes! Bake them at 320°F (160°C) for 10-12 minutes, checking for doneness.

What other toppings can I add?

Try drizzling melted chocolate, caramel, or adding crushed nuts for extra texture.

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