Easy Oreo Cinnamon Rolls: Gooey, Chocolatey, and Ready in Minutes Recipe

Introduction

These Easy Oreo Cinnamon Rolls are the ultimate shortcut dessert—warm, gooey cinnamon rolls packed with crunchy, chocolatey Oreo pieces and finished with a sweet glaze. Perfect for busy mornings or last-minute guests, they bring a fun and comforting twist without spending hours in the kitchen.

Ingredients

• 1 can (about 12–13 oz) refrigerated cinnamon rolls with icing
• 8–10 Oreo cookies, crushed (cookies and filling)
• Non-stick cooking spray or butter, for greasing
• Optional Extra Glaze:
• ½ cup powdered sugar
• 1–2 tablespoons milk (any kind)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or square baking dish to prevent sticking.
2. Step 2: Place Oreos in a zip-top bag and crush with a rolling pin, or pulse briefly in a food processor. Aim for a mix of crumbs and small chunks.
3. Step 3: Open the can of cinnamon rolls and separate them. Sprinkle about 1 tablespoon of crushed Oreos over each roll, then gently roll them back up, tucking the cookies inside the spiral.
4. Step 4: Arrange the rolls in the prepared baking dish, spacing them slightly apart to allow room for puffing. Bake for 15–20 minutes until golden and centers are set. Start checking at 15 minutes to avoid overbaking.
5. Step 5: When the rolls come out warm, drizzle the included icing over them. For extra glaze, whisk powdered sugar and milk until smooth and drizzle over the rolls.
6. Step 6: Sprinkle a little extra crushed Oreo on top of the glaze while it is still wet for added crunch and chocolate flavor. Let cool 1–2 minutes, then serve warm and enjoy.

Tips & Variations

• Use “Grands!” style cinnamon rolls for bigger, fluffier results, but any standard can works well.
• Don’t scrape out the Oreo filling when crushing; it melts into fudgy, delicious pockets.
• Try Mint Oreos, Peanut Butter Oreos, or Double Stuf for unique flavors.
• For an extra indulgence, mix softened cream cheese into the powdered sugar glaze for a cookies & cream cheesecake twist.
• Add mini marshmallows in the last 3 minutes of baking for a s’mores sensation, finishing with a graham cracker sprinkle.
• Assemble the rolls ahead of time, cover, and refrigerate overnight; bake the next day adding a minute or two if chilled.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and warm gently in the microwave before serving. Reheat in the oven at 300°F for 5–7 minutes to restore crisp edges and gooey centers, if desired. Avoid freezing with Oreos inside, as the cookies can become soggy when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes! Assemble the rolls with Oreos in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature as the oven preheats before baking. Add a minute or two to the baking time if baking from cold.

What if my glaze is too thick or too thin?

If the glaze is too thick, add milk a teaspoon at a time and whisk until pourable. If it’s too thin, add sifted powdered sugar a tablespoon at a time until it thickens and ribbons off the whisk nicely.

Easy Oreo Cinnamon Rolls: Gooey, Chocolatey, and Ready in Minutes Recipe

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★★★★★

4.7 from 54 reviews

• Author: Harper
• Total Time: 25-30 minutes
• Yield: 8 servings (1 roll per serving) 1x

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Description

These Easy Oreo Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining warm, gooey cinnamon dough with crunchy, chocolatey Oreo cookie pieces. Made with store-bought refrigerated cinnamon rolls, they bake up quickly into a perfect breakfast or dessert treat, topped with a sweet glaze and extra crushed Oreos for added texture and flavor. Perfect for busy mornings, last-minute guests, or any time you want a comforting, chocolatey sweet that’s ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can (about 12–13 oz) refrigerated cinnamon rolls with icing
• 8–10 Oreo cookies, crushed (cookies and filling)
• Non-stick cooking spray or butter, for greasing

Optional Extra Glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk (any kind: dairy, almond, oat, etc.)

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Instructions

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round or square baking dish with non-stick spray or butter to ensure the rolls don’t stick and are easy to remove after baking.
2. Crush the Oreos: Place the Oreo cookies in a zip-top bag and crush them using a rolling pin, or pulse them briefly in a food processor. Aim for a mix of fine crumbs and small chunks to provide texture and melting pockets of chocolate.
3. Fill the Rolls: Open the can of cinnamon rolls and separate them on a clean work surface. Generously sprinkle about 1 tablespoon of the crushed Oreos over each roll, keeping the cookie filling intact for gooey bits. Gently re-roll each cinnamon roll so the cookies are tucked inside the spiral with the cinnamon sugar.
4. Arrange & Bake: Place the Oreo-stuffed rolls in the prepared baking dish, spacing them slightly apart so they can puff and bake evenly. Bake in the preheated oven for 15–20 minutes or until the rolls are golden brown and the centers are set. Start checking at 15 minutes to avoid overbaking or burning.
5. Glaze While Warm: Immediately after removing the rolls from the oven, drizzle the included icing from the cinnamon roll package over the hot rolls. For extra glaze, whisk together ½ cup powdered sugar and 1–2 tablespoons milk until smooth and drizzle generously over the rolls. The warmth helps the glaze melt into all the nooks and crannies.
6. Finish & Serve: While the glaze is still wet, sprinkle the remaining crushed Oreos over the top to add a crunchy chocolate contrast. Allow the rolls to cool for 1–2 minutes so the glaze can set slightly, then serve warm and enjoy your gooey, chocolatey treat.

Notes

• Check early: Oven temperatures vary—start checking for doneness at 15 minutes to prevent overbaking or burning.
• Crunch balance: For the best texture, add the final crushed Oreos right after glazing to keep some crunch rather than sogginess.
• Flavor swaps: Try using Mint Oreos, Peanut Butter Oreos, or Double Stuf Oreos for a fun twist on the classic flavor.
• Make-ahead: Assemble the cinnamon rolls through step 3 the night before, cover tightly with plastic wrap, and refrigerate. Bake fresh in the morning, adding 1–2 minutes to the cooking time if baking straight from the fridge.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Oreo cinnamon rolls, quick cinnamon rolls, easy dessert, chocolate dessert, shortcut dessert, cinnamon roll recipe, chocolate cinnamon rolls, quick baking, comfort food dessert