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Oreo Cinnamon Rolls

Easy, upgraded canned cinnamon rolls baked with heavy cream and topped with cream cheese frosting and crushed chocolate sandwich cookies.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rolls
  • 1 can Pillsbury Grands cinnamon rolls (5-count) icing reserved
  • 0.5 cup heavy cream (119g)
Topping
  • 2 tbsp cream cheese softened (optional but recommended)
  • 10 Oreo cookies crumbled (plus extra for topping)

Equipment

  • 8x8 or 9x9 inch baking dish
  • Small mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9 inch baking dish.
  2. Open the can of cinnamon rolls and set the icing aside. Place the 5 cinnamon rolls into the prepared baking dish.
  3. Pour the heavy cream evenly over the top of the raw cinnamon rolls in the dish.
  4. Bake in the preheated oven for 25-30 minutes, or until the rolls are a deep golden brown and cooked through.
  5. While baking, mix the reserved icing with the softened cream cheese until smooth. Fold in half of the crumbled Oreo cookies.
  6. Remove the rolls from the oven and immediately spread the cookies and cream icing over the hot rolls.
  7. Sprinkle the remaining crumbled Oreo cookies over the top of the wet icing. Serve warm and enjoy!

Notes

If the tops of the rolls brown too quickly while baking, cover loosely with aluminum foil for the last 10 minutes.