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Oreo Cinnamon Rolls

A decadent cookies and cream twist on classic canned cinnamon rolls, using the viral heavy cream hack for bakery-style results.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can Pillsbury Grands cinnamon rolls (5-count) icing reserved
  • 0.5 cup heavy cream warmed slightly
  • 10 Oreo cookies crumbled, plus extra for topping
Upgraded Frosting
  • 1 tub Reserved cinnamon roll icing from the can
  • 2 tbsp cream cheese softened (optional)

Equipment

  • 9x9-inch baking dish
  • Small mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch baking dish with butter or non-stick spray.
  2. Open the can of cinnamon rolls and set the included icing aside. Separate the 5 dough rolls.
  3. Optional: Unroll each cinnamon roll, sprinkle a layer of crushed Oreos inside, and carefully roll them back up.
  4. Place the rolls evenly in the prepared baking dish. Pour the heavy cream evenly over and around the rolls.
  5. Bake for 22–27 minutes until the rolls are golden brown and cooked through in the center.
  6. While the rolls bake, whisk together the reserved icing and softened cream cheese in a small bowl until smooth.
  7. Remove the rolls from the oven and let cool for 3-5 minutes. Spread the cream cheese frosting generously over the warm rolls.
  8. Top generously with the remaining crumbled Oreo cookies before serving warm.

Notes

Ensure the cream cheese is fully softened to room temperature so it mixes smoothly with the canned icing without lumps.