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Oreo Stuffed Cinnamon Rolls

Saturday, June 1, 2024 2:02

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Oreo Stuffed Cinnamon Rolls. There is no more enticing aroma than that of the sweet aroma of freshly baked cinnamon rolls wafting through your kitchen on a Saturday morning. Oreo Stuffed Cinnamon rolls are all that but with a delightful twist!!

Each tender swirl of dough is packed with the rich, chocolaty goodness of crumbled Oreo cookies, creating a heavenly combination that’s sure to tantalize anyone’s taste buds.

This recipe for Oreo-stuffed cinnamon rolls is a decadent treat that marries the warmth of cinnamon with the moreishness of the classic cookie we all adore, promising an indulgent experience with every delectable bite.

I cannot claim credit for this fabulous fusion of flavors. I adapted it from a recipe I found on a blog called That Oven Feeling. One look at them and I was hooked. I just knew that I had to make them. They looked incredibly delicious.

And I am glad that I did, although in all truth all I could do was to take a tiny taste of one myself. (Diabetic here.) But I knew that my neighbors would appreciate the results of my labors, plus they were so good that I wanted to share them with all of you as well! A pleasure shared is a pleasure doubled after all!

Actually, when you think of all of the flavors of Oreo Cookies that are out there today, the possibilities of the types of cinnamon rolls that could create with them are endless. I picked up some Maple Oreo Cookies for my dad just the other day and I believe there are also Cinnamon Roll flavored ones!

My wheels are turning, and I hope yours are too!

WHAT YOU NEED TO MAKE OREO STUFFED CINNAMON ROLLS

Just a few simple ingredients and a tiny bit of patience. These are really quite simple.

one package of Pillsbury Grands Cinnamon Rolls (5 to a pack)
1/2 cup (120g) whipping cream
2 TBS cream cheese at room temperature (optional)
10 Oreo cookies, crumbled/crushed, plus a few additional crumbs to sprinkle at the end

I used the Pillsbury Grands Flaky Cinnamon Rolls. When comparing the nutritional information on the cans of the different kinds of Grands Cinnamon Rolls, my sister and I decided these were slightly better than the others in terms of fat and sugar.

In the U.K. just use the refrigerated Jus Rol Cinnamon Swirls that are available in the chiller section of the grocery store. You will get six rolls.

I don’t think I need to explain Oreo Cookies. I would not use the Double Stuff Oreos, just the single Oreos, or any store brand substitute. What you want is a chocolate cookie with a vanilla filling.

Don’t skip the cream. Whipping cream works best. It creates a roll that is a light and rich as a homemade cinnamon roll.

I did not add the cream cheese to the frosting. I just used the frosting straight from the can. I am not a huge fan of cream cheese icing.

HOW TO MAKE OREO STUFFED CINNAMON ROLLS

The unrolling of the can of cinnamon rolls is a bit faffy, but if you are patient it isn’t really all that difficult to do. Don’t take the rolls out of the refrigerator until just before you want to make them. If the dough is cold, it unrolls and rolls back up very easily. Also don’t skip the parchment paper.

Preheat your oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep round baking dish really well. Set aside. Have ready a sheet of parchment paper on which to roll the cinnamon rolls out.

Crush your Oreo cookies. I put mine in a zip lock baggie and crushed them to fairly fine crumbs with a rolling pin.

Open the can of cinnamon rolls, setting the can of icing aside. Carefully unroll the dough (keeping the whole sheet intact) onto the sheet of baking paper. Make sure the cinnamon side is facing up.

Sprinkle the Oreo cookie crumbs evenly over the cinnamon butter covered surface of the rolls. Carefully roll them up again, as tightly as you can.

Divide the rolls and place each one, cut side down into the baking dish. Leave space for expansion between each roll. Reserve any crumbs that fall out to garnish the rolls with at the end.

Drizzle the cream evenly over top of and around the rolls.

Bake in the preheated oven for 20 to 25 minutes, until the rolls are cooked through and golden brown.

If desired whisk the cream cheese together with the reserved icing until smooth. Drizzle this over top of the warm rolls and sprinkle with the reserved cookie crumbs. Enjoy warm!

These were so phenomenally delicious that I dared not keep them. I gave them to my neighbors who really appreciated them. Its like the tastiest cinnamon roll in the world collided with the tastiest cookie in the world and the two meshed together into something incredibly delicious!

Just when I thought you could not improve upon a cinnamon roll, someone goes and does. These were amazing! If you are looking for something special to serve at a ladies coffee morning, look no further, you have just struck gold!

If you are a fan of the flavor of cinnamon in general, you might also enjoy the following recipes which I have baked here in my kitchen in the past. I can promise you that they are delicious!

CINNAMON ROLL SCONES - When you combine the two loves . . . Cinnamon . . . and Scones, well . . . you’ve just died and gone to heaven. There is no other way to put it. Flaky tender scones, riddled with cinnamon, spread with butter and a lush cinnamon filling, then folded and cut into scones. They bake up layered with cinnamon, ready to drizzle on a sweet vanilla and cinnamon glaze. These are perfect served up with a hot drink!

CINNAMON ROLL TOAST - This recipe is perfect for when you are craving Cinnamon Rolls but don’t want to have to spend oodles of time going through the whole process of making them. This toast tastes just like a fresh cinnamon roll without any of the faffing about! This is simple and easy and oh so delicious! This version of cinnamon toast is not too loaded with sugar and actually tastes pretty much like cinnamon rolls. I do like to make a thin drizzle icing to drizzle over top. Delicious!

Yield: 5 rolls

Author: Marie Rayner

Oreo Stuffed Cinnamon Rolls

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Dive into this fusion of flavors and give your Brunch, Breakfast or coffee break game a delicious upgrade!

Ingredients

one package of Pillsbury Grands Cinnamon Rolls (5 to a pack)
1/2 cup (120g) whipping cream
2 TBS cream cheese at room temperature (optional)
10 Oreo cookies, crumbled/crushed, plus a few additional crumbs to sprinkle at the end

Instructions

Preheat your oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep round baking dish really well. Set aside. Have ready a sheet of parchment paper on which to roll the cinnamon rolls out.
Crush your Oreo cookies. I put mine in a zip lock baggie and crushed them to fairly fine crumbs with a rolling pin.
Open the can of cinnamon rolls, setting the can of icing aside. Carefully unroll the dough (keeping the whole sheet intact) onto the sheet of baking paper. Make sure the cinnamon side is facing up.
Sprinkle the Oreo cookie crumbs evenly over the cinnamon butter covered surface of the rolls. Carefully roll them up again, as tightly as you can.
Divide the rolls and place each one, cut side down into the baking dish. Leave space for expansion between each roll. Reserve any crumbs that fall out to garnish the rolls with at the end.
Drizzle the cream evenly over top of and around the rolls.
Bake in the preheated oven for 20 to 25 minutes, until the rolls are cooked through and golden brown.
If desired whisk the cream cheese together with the reserved icing until smooth. Drizzle this over top of the warm rolls and sprinkle with the reserved cookie crumbs.
Enjoy warm!

Did you make this recipe?

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

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