Description
A delightful fusion of classic cinnamon rolls and the rich, chocolatey crunch of Oreo cookies, creating an indulgent treat perfect for breakfast or dessert.
Ingredients
Scale
- 1 can (8-count) refrigerated cinnamon rolls with icing
- 10 Oreo cookies, crushed (about 1 cup)
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 ounces cream cheese, softened
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Separate the cinnamon roll dough into individual rolls; reserve the icing for later use.
- Unroll each cinnamon roll into a strip and brush each strip with melted butter.
- In a small bowl, combine the crushed Oreo cookies, granulated sugar, and ground cinnamon.
- Sprinkle the Oreo mixture evenly over each buttered dough strip.
- Roll each strip back into its original cinnamon roll shape, ensuring the filling is enclosed.
- Place the stuffed rolls into the prepared cake pan.
- Bake for 17 to 21 minutes, or until the tops are golden brown.
- While the rolls are baking, mix the reserved icing with softened cream cheese until smooth.
- Once the rolls are done, spread the cream cheese icing over the warm rolls. Optionally, garnish with additional crushed Oreo cookies.
- Serve warm and enjoy!
Notes
- For extra crunch, add some crushed Oreos on top before baking.
- If you prefer a gooier texture, drizzle extra icing over the rolls just before serving.
- Best served fresh but can be reheated in the microwave for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American