Soft, gooey cinnamon rolls swirled with crushed Oreos and topped with rich cream cheese glaze — your favorite cookie meets a brunch classic!
🕒 Servings & Timing
Yield: 8 rolls
Prep Time: 15 minutes
Bake Time: 22–25 minutes
Total Time: 40 minutes
Dietary Tags: Vegetarian, Kid-Friendly, Sweet Treat
✅ Ingredients Checklist
For the Rolls
Refrigerated cinnamon roll dough (or homemade dough)
Unsalted butter, softened
Brown sugar
Ground cinnamon
Oreo cookies, crushed
For the Glaze
Cream cheese, softened
Powdered sugar
Vanilla extract
Milk
🔪 Instructions
Preheat oven to 350°F (175°C). Lightly grease a baking dish.
Prepare the dough: Unroll the cinnamon roll dough onto a lightly floured surface.
Add butter and sugar: Spread softened butter evenly. In a small bowl, mix brown sugar and cinnamon. Sprinkle over butter.
Add Oreos: Crush Oreos into a mix of crumbs and chunks. Sprinkle evenly over the dough.
Roll and cut: Tightly roll up the dough into a log. Slice into 8 even rolls.
Bake: Arrange rolls in the greased dish with space between each. Bake 22–25 minutes until golden and puffy.
Make glaze: While rolls cool slightly, mix cream cheese, powdered sugar, vanilla, and milk until smooth.
Glaze and serve: Drizzle over warm rolls and serve immediately.
💡 Notes
Using refrigerated dough makes this a super fast and crowd-pleasing treat.
Crush Oreos by hand for a nice mix of textures — some crumb, some chunk.
Want extra gooeyness? Add a few mini chocolate chips before rolling.
🖼️ Hero Image & Quick Intro
These Oreo Cinnamon Rolls combine two beloved classics in one dreamy dessert (or breakfast — no judgment). The filling is rich with crushed cookies, cinnamon sugar, and butter, while the glaze is creamy, tangy, and smooth. They come together quickly thanks to store-bought dough, making them perfect for last-minute brunches or weekend baking fun with kids.
👩🍳 Step-by-Step Guide
1. Prep the Dough
Roll out your store-bought cinnamon roll or homemade dough on a floured surface.
Tip: Room temperature dough rolls more easily without cracking.
2. Butter + Sugar Base
Spread softened butter evenly, then layer with the cinnamon-brown sugar mix.
Tip: Use the back of a spoon or offset spatula for even coverage.
3. Add the Oreo Crunch
Sprinkle crushed Oreos evenly across the dough.
Tip: Leave some larger chunks for pockets of cookie goodness.
4. Roll & Slice
Roll tightly into a log and cut 8 even pieces.
Tip: Use dental floss for clean, squish-free cuts.
5. Bake
Place rolls in the dish with a bit of space. Bake until golden and fluffy.
Tip: Don’t overbake — they’ll finish setting as they cool slightly.
6. Make the Glaze
Whisk cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
Tip: Start with 1 tbsp milk and add more if needed for drizzling consistency.
7. Drizzle and Devour
Spoon or drizzle the glaze over warm rolls. Serve immediately.
Tip: Serve with coffee or cold milk for the perfect pairing.
🧂 Ingredient Notes & Substitutions
Dough: Refrigerated cinnamon roll dough saves time. Homemade or crescent roll dough can also work.
Oreos: Use regular Oreos, or try flavored ones like chocolate cream or birthday cake for a fun twist.
Cream Cheese: For a lighter glaze, swap with Greek yogurt.
Sugar: Brown sugar adds depth, but white sugar or coconut sugar can substitute in a pinch.
Quick Swaps:
No Oreos? Use chocolate sandwich cookies or crumbled brownies.
Want less sugar? Reduce the brown sugar filling by 1 tbsp.
🍽️ Variations & Serving Ideas
Flavor Twists
Add peanut butter chips or crushed pretzels for a salty-sweet combo.
Use chocolate frosting instead of glaze for an ultra-indulgent finish.
Add a pinch of espresso powder to the glaze for mocha flavor.
Serving Suggestions
Pair with cold milk, vanilla latte, or hot cocoa.
Serve warm with a scoop of vanilla ice cream for dessert.
Add sprinkles or cookie crumbs on top for extra visual fun.
🧊 Storage & Make-Ahead Info
Storage: Store leftover rolls in an airtight container at room temp for 1 day or in the fridge for up to 3 days.
Reheat: Warm individual rolls in the microwave for 15–20 seconds.
Make-Ahead: Assemble rolls, cover tightly, and refrigerate overnight. Bake and glaze the next morning.
Freeze: Freeze baked, unglazed rolls for up to 1 month. Reheat and glaze just before serving.
🔍 Nutrition (Per Roll, Estimated)
Calories: ~380 kcal
Carbs: 48g
Protein: 4g
Fat: 19g
Sugar: 29g
Allergens: Dairy, gluten, eggs (in dough)
Diet Tags: Vegetarian, Dessert
❓ FAQs
Q: Can I use homemade cinnamon roll dough?
A: Definitely! Use your favorite yeasted dough recipe for a from-scratch version.
Q: Can I make these ahead?
A: Yes! Assemble the rolls and store unbaked overnight. Bake fresh in the morning and glaze before serving.
Q: Can I use different cookies?
A: Sure — try Chips Ahoy, Biscoff, or crushed graham crackers for a twist.
Q: What if I don’t have cream cheese?
A: Mix powdered sugar, milk, and a bit of butter for a simpler glaze.
📝 Personal Note
These Oreo Cinnamon Rolls were born from a lazy Saturday sweet tooth and a leftover pack of cookies. The combination of rich cocoa cookie crumbles, buttery cinnamon swirls, and creamy glaze is irresistible — and shockingly easy. I’ve made them three times this month. No regrets.
💬 Share the Love!
Tried this recipe? I’d love to hear what you thought! Drop a comment below or tag your rolls on Instagram @yourbloghandle so I can see your spin on this indulgent favorite. 🍪✨