Oreo-Stuffed Cinnamon Rolls

Okay, full disclosure: these cinnamon rolls are dangerous. Like, “don’t make them unless you’re prepared to eat half a pan in one sitting” dangerous. I made these on a Saturday morning because I was craving something ridiculously indulgent, and honestly, they did not disappoint.

The first thing you notice is the smell — sweet, cinnamon-y dough baking in the oven, with little pockets of cream cheese and Oreo goodness melting into the spirals. It’s like all the best parts of dessert combined into one warm, gooey bite. I don’t even know why Pillsbury made the dough — clearly, it was just waiting for someone to shove Oreos inside.

I didn’t do anything fancy; I just unrolled the rolls, spread a thick layer of cream cheese mixed with crushed Oreos, and then rolled them back up. There’s something so satisfying about tucking in that filling and seeing it peek out as it bakes. The heavy cream? Total game-changer. It makes the rolls insanely soft — the kind of soft where you can barely slice them without a little crumble, but you don’t even care because they taste like heaven.

And then the icing and the crushed Oreos on top… honestly, if this doesn’t make your morning better, I don’t know what will.

If you’re thinking about making them, just go for it. Messy kitchen, slightly sticky hands, and all — it’s worth it.

Ingredients

• 1 can (8-count) refrigerated Pillsbury Grands™ cinnamon rolls (with icing)
• 4 oz (113 g) full-fat cream cheese, softened to room temperature
• 10–12 Oreo cookies, divided
• ¼ cup (60 ml) heavy cream

Instructions

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 rolls (but you’ll probably want more than one!)

Recipe FAQs

1. Can I use regular cream cheese or does it have to be full-fat?
   Full-fat is ideal for creaminess and that “melty” texture. You can use light cream cheese, but it won’t be as rich or indulgent — you might notice a slight difference.
2. Do I have to pour heavy cream over the rolls?
   Technically, no. But it makes the rolls softer and almost custardy inside. If you skip it, they’ll still taste amazing, just a little less decadent.
3. Can I make these ahead of time?
   Sort of. You can assemble the rolls, cover them, and refrigerate overnight. Bake fresh in the morning. Don’t ice them until they’re warm, or the drizzle gets runny.
4. Can I swap Oreos for another cookie?
   Absolutely. Chocolate chip cookies, Biscoff, or even crushed peanut butter cookies work. Just make sure they’re sturdy enough to hold up when baked inside the rolls.
5. How do I prevent the filling from leaking?
   Leave that ½-inch border when spreading the filling, and roll the dough tightly. It’s okay if a tiny bit oozes — it actually tastes amazing, but if too much escapes, just brush some extra cream around the edges before baking.

Oreo-Stuffed Cinnamon Rolls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 can (8-count) refrigerated Pillsbury Grands™ cinnamon rolls (with icing)

• 4 oz (113 g) full-fat cream cheese, softened to room temperature

• 10 –12 Oreo cookies, divided

• ¼ cup (60 ml) heavy cream

Directions

• Prep & Preheat
• Preheat your oven to 350°F (177°C). Grease a 9×13-inch dish or line it with parchment. No need to stress — just make sure they don’t stick.
• Make the filling
• Crush 8–10 Oreos (keep 2 for the topping). Mix them with the cream cheese until it’s spreadable. Don’t worry if it’s chunky — I like a few bigger bits in there so you get little Oreo surprises in each bite.
• Unroll the dough
• Carefully separate the cinnamon rolls and gently flatten them into strips. If the dough fights you, lightly press with your fingers or a rolling pin — it’s forgiving.
• Add the filling
• Spoon a generous 1–2 tablespoons of the cream cheese-Oreo mixture onto each strip. Leave a tiny border around the edges so the filling doesn’t ooze everywhere when you roll it up.
• Roll & arrange
• Roll each strip back into a spiral. Place them seam-side down in the prepared dish, leaving a little space in between. They’ll puff up while baking.
• Add the cream
• Pour the heavy cream evenly over the rolls. It’s like magic — it keeps the centers soft and decadent.
• *7. Bake*
• Bake for 23–25 minutes until golden brown and set in the center. The smell will make your neighbors jealous.
• *8. Finish & serve*
• Let them cool for five minutes. Warm the icing slightly and drizzle over the rolls, then crush the remaining 2 Oreos and sprinkle them on top. Sit down with a tall glass of milk and thank yourself.