Description
These Oreo Cinnamon Rolls are the ultimate shortcut dessert—warm, gooey cinnamon rolls packed with crunchy, chocolatey Oreo pieces and finished with a sweet glaze. Made with store-bought dough, they’re perfect for busy mornings, last-minute guests, or whenever you want something fun and comforting without spending hours in the kitchen.
Ingredients
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1 can (about 12–13 oz) refrigerated cinnamon rolls with icing
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8–10 Oreo cookies, crushed (cookies and filling)
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Non-stick cooking spray or butter, for greasing
Optional Extra Glaze
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½ cup powdered sugar
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1–2 tablespoons milk (any kind)
Instructions
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Preheat & Prepare
Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or square baking dish. -
Crush the Oreos
Place Oreos in a zip-top bag and crush with a rolling pin, or pulse briefly in a food processor. Aim for a mix of crumbs and small chunks. -
Fill the Rolls
Separate the cinnamon rolls. Sprinkle about 1 tablespoon of crushed Oreos over each roll, then gently roll them back up. -
Arrange & Bake
Place rolls in the prepared dish. Bake for 15–20 minutes, until puffed and golden and centers are set. -
Glaze While Warm
Drizzle the included icing over hot rolls.
Optional: Whisk powdered sugar and milk until smooth and drizzle for extra glaze. -
Finish & Serve
Sprinkle a little extra crushed Oreo on top. Let cool 1–2 minutes, then enjoy warm.
Notes
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Check early: Ovens vary—start checking at 15 minutes to avoid overbaking.
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Crunch balance: Add the final Oreo sprinkle right after glazing so it sticks but keeps some texture.
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Flavor swaps: Try Mint Oreos, Peanut Butter Oreos, or Double Stuf for a twist.
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Make-ahead: Assemble the night before, cover, refrigerate, and bake in the morning (add 1–2 minutes if cold).