🍪 Oreo-Stuffed Cinnamon Rolls 🍪
Ingredients
1 (5-count) tube of refrigerated Pillsbury Grands! Cinnamon Rolls (with icing included)
¾ cup (180 ml) heavy cream
2 oz (60 g) cream cheese, softened (optional but recommended)
10 standard Oreo cookies, coarsely crushed (plus extra for topping)
Instructions
Prep & Preheat: Position a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease an 8- or 9-inch round or square baking dish or line it with parchment paper.
Unroll the Dough: Carefully unroll each cinnamon roll onto a clean surface, keeping the cinnamon-sugar layer facing up.
Add the Oreos: Evenly sprinkle the crushed Oreos over the surface of each unrolled strip, pressing gently so they adhere to the sticky filling.
Re-roll Tightly: Starting from one end, roll each strip back up snugly to encase the cookie pieces inside.
Arrange in Pan: Place the re-rolled cinnamon rolls in your prepared baking dish, leaving a small gap between each to allow for rising.
Pour Cream: Gently pour the heavy cream over and around the rolls—it will seep into the dough as it bakes, creating an ultra-moist texture.
Bake: Place in the oven and bake for 20–25 minutes, or until the tops are golden brown and the centers feel set.
Make the Icing: While the rolls bake, mix the included icing with the softened cream cheese until smooth and creamy. Adjust thickness with a splash of milk if needed.
Finish & Serve: As soon as the rolls come out of the oven, drizzle or spread the cream cheese icing over the warm buns and top with a sprinkle of extra Oreo crumbs. Serve immediately for the best texture and flavor.
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