For a decadent weekend breakfast that still lets you sleep in, try adding Oreo cookies and cream to refrigerated cinnamon rolls. Best of all, these are ready in under half an hour.
I love classic cinnamon rolls, but dressing them up makes them extra special with very little effort. After making peach cobbler cinnamon rolls I kept thinking about an Oreo version. This simple recipe layers crushed sandwich cookies under and over refrigerated cinnamon rolls so you get cookies-and-cream bites with minimal prep and only a few ingredients.
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Why you’ll love this recipe:
- Made for Oreo lovers — a layer under the dough, crushed Oreos between the rolls, and more crumbs on top mean cookie pieces in every bite.
- Minimal ingredients — no melted butter, extra flour, or brown sugar required. It’s a quick, dressed-up shortcut.
- Minimal equipment — just an 8×8 or 9×9 pan and something to crush the cookies. Prep and cleanup are easy.
Let’s get started! Here’s what you’ll need:
Ingredients:
Oreos — classic chocolate sandwich cookies work best. Substitute another brand of sandwich cookies if you prefer.
Cinnamon rolls — one package of refrigerated rolls (8 rolls). I used Pillsbury with the included icing, but the cream cheese icing variety also works well.
Heavy cream — ½ cup adds moisture and helps create a gooey, warmed-cookie crust along the bottom as everything bakes.
Equipment:
Use an 8×8 or 9×9 baking pan and a measuring cup. You’ll also want something heavy to crush cookies (rolling pin, wooden spoon, or a small saucepan).
How to make your Oreo cookies-and-cream cinnamon rolls:
Step 1: Create the bottom layer
Preheat the oven to 350°F so it’s ready when the rolls go in. Pour ½ cup heavy cream into the bottom of an 8×8 (or 9×9) pan. It should just coat the base and reach the corners — add a little more if needed. Twist apart eight Oreos and place the cookie halves, filling side up, across the cream layer. Try to distribute the filling evenly so one side of the pan doesn’t end up with all the centers.
Step 2: Add the cinnamon rolls
Open the refrigerated cinnamon roll package and arrange the eight rolls over the Oreo-and-cream layer in a 3-2-3 configuration. Set the included frosting aside and let it come to room temperature so it spreads easily after baking.
Step 3: Top and bake
Crush three more Oreos and sprinkle the crumbs into the gaps between rolls and over the tops. You can break them by hand or place them in plastic and smash them with a rolling pin or heavy pan. Bake at 350°F for 15–20 minutes, until the dough is golden brown on top. My nonstick pan needed about 18 minutes.
Step 4: Finish and serve
Once baked, garnish with the remaining crushed Oreos and spread the icing that came with the rolls over the warm buns. Serve while still warm for the best texture and flavor. Store leftovers in an airtight container in the refrigerator and reheat briefly before serving.
FAQs
Yes. Mix the icing that comes with the rolls with an equal amount of cream cheese for a tangy cream cheese frosting. Whisk in a drop of vanilla if you want a slightly sweeter vanilla glaze.
A round cake pan will work in a pinch, though the cook time may be a bit longer since the pan will be fuller.
It leans dessert-y — but it makes an indulgent breakfast. If you want to serve it as dessert, pair it with vanilla or cookies-and-cream ice cream.
More easy recipes you may like:
If you enjoy dressed-up cinnamon rolls, consider trying the peach cobbler cinnamon rolls for another flavorful variation.
For a lighter breakfast option, quick banana muffins are a great choice.
If you like spreads to top toast, no-peel apple butter is simple and delicious.
Enjoy!
Tell me how they turned out in the comments, and if you loved these cookies-and-cream rolls a five-star review would be much appreciated!
📖 Recipe
Easy Oreo Cinnamon Rolls
Anne Aslanides
Pin Recipe
Ingredients
- 1 package Cinnamon rolls (8 rolls, with icing)
- 14 ea Oreos (or similar sandwich cookies)
- ½ cup Heavy cream
Instructions
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Heat oven to 350°F and pour ½ cup heavy cream into the bottom of an 8×8 pan. Separate 8 Oreos and arrange the filling-side-up across the cream.
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Open the refrigerated cinnamon rolls and place the dough on top of the Oreo-and-cream layer in a 3-2-3 configuration.
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Crush 6 Oreos and distribute about half of the crumbs over and between the rolls. Bake for 15–20 minutes until golden; my nonstick pan took about 18 minutes.
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Top with the remaining crushed Oreos and the included glaze. Serve warm and enjoy.
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Nutrition
Carbohydrates: 49g
Protein: 5g
Fat: 25g
Nutrition information is provided as an estimate. Use your preferred calculator with your exact ingredients for best accuracy.