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.

Ingredients

Scale

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.)

Instructions

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.
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.
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.
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.
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.
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