Easy Oreo-Stuffed Cinnamon Rolls are what I make when I want a weekend treat without fuss. They taste like bakery rolls, but you can whip them up fast with fridge dough and a few pantry staples. If you love that warm cinnamon smell and a little crunch from cookies, these will hit the spot. They’re playful, gooey, and totally kid-approved. I’ve tested different fillings, frostings, and baking times so you don’t have to. Let me show you how to get them just right.
How to Make Oreo-Stuffed Cinnamon Rolls
What You Need
- 1 can refrigerated cinnamon roll dough, with icing packet included
- 10 to 12 Oreo cookies, crushed into chunky crumbs
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk or heavy cream, for thinning icing if needed
- Optional: extra Oreos for topping, mini chocolate chips, or a drizzle of chocolate
Step-by-Step Directions
- Prep the pan. Heat the oven to 350°F. Lightly grease an 8 or 9 inch pan, or line it with parchment for easy cleanup.
- Make a quick filling. Stir the melted butter, brown sugar, cinnamon, and half of the crushed Oreos. You want a sandy, slightly sticky mix.
- Unroll the dough. Open the cinnamon roll can and gently uncoil each roll into strips. Try to keep them from tearing.
- Fill and re-roll. Spread a thin layer of the Oreo filling across each strip, then roll back up. Press a few extra cookie pieces in as you go for pockets of crunch.
- Pan and bake. Nestle the stuffed rolls in the prepared pan. Bake for 16 to 20 minutes, or until lightly golden and fully cooked in the center. If the tops brown too fast, loosely tent with foil.
- Thicken and frost. Mix the icing packet with the softened cream cheese and a splash of milk for a tangy glaze. Spread over warm rolls so it sinks into the spirals.
- Finish with crunch. Sprinkle on the remaining crushed Oreos while the glaze is still glossy. Let them cool for just a minute, then dig in.
If you’re on a dessert roll lately, these pair nicely with a simple party sweet like classic Christmas toffee. Totally different texture, same big smile energy.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Oreo-Stuffed Cinnamon Rolls. On a rainy weekend, I dialed in the flavors so it’s approachable and full of real-home vibes. Easy Oreo-Stuffed Cinnamon Rolls are what I make when I want a weekend treat without fuss. They taste like bakery rolls, but you can whip them…
Why it works: Using ready-to-bake dough means less prep and consistent texture. Mixing cookie crumbs with butter and sugar helps them stay slightly crisp even after baking. And blending the icing with cream cheese brings mellow tang that balances all that sweetness.
Variations and Substitutions
Part of the fun here is making these rolls your own. You can go simple or you can go wild with flavor. Either way, you’ll still get that cozy, warm cinnamon smell and melty glaze that makes everyone hover near the oven.
- Dough swap: If you prefer to make your own dough, go for it. A soft, enriched dough will give the best bakery-style texture. If you love restaurant-style bread, try my favorite roll inspo from these copycat Texas Roadhouse rolls and apply the same soft dough vibe here.
- Cookie twist: Any sandwich cookie works. Try chocolate hazelnut, red velvet, or even birthday cake flavors for themed treats.
- Frosting options: Cream cheese icing is classic, but you can do a simple vanilla glaze or even chocolate ganache for a richer finish.
- Dairy-free: Use a dairy-free icing and plant-based butter. Choose vegan sandwich cookies and a vegan-friendly dough for a fully plant-forward version.
- Extra fillings: Add mini chocolate chips or a ribbon of Nutella for a chocolate-loaded center.
For another easy dessert that leans fun and crunchy, you might like these sweet air fryer churro bites. They hit the cinnamon craving from a different angle, and they’re super fast.
Top Recipe Tips
I’ve made these rolls a lot and noticed a few things that really help. Use these small tricks to avoid soggy bottoms and help your icing melt into the spirals just right.
Do not overfill. A little cookie butter goes a long way. If you pack in too much, the rolls can uncoil or bake unevenly.
Crush cookies in two sizes. Aim for a mix of fine crumbs and chunky bits. The crumbs blend into the filling, while the bigger pieces keep that signature crunch.
Watch your bake time. Rolls look done at the edges before the center cooks through. Check the middle roll with a toothpick and look for soft but cooked dough, not raw or gummy.
Frost while warm. The icing will glide over the rolls and settle into every swirl. If the icing feels too thick, add a splash of milk. Too thin, add a spoon of powdered sugar.
Use the right pan size. If the rolls are too jam-packed, they’ll steam more than they bake. Give them a bit of breathing room so the edges caramelize and the centers puff.
“I tried these for a last-minute brunch and they disappeared before the coffee finished brewing. The crunchy cookie bits in the middle were perfection.”
If you’re planning a dessert table, these sit nicely next to a no-bake style treat like this chocolate cheesecake trifle. Creamy layers plus warm rolls is a very good idea.
Storage Options
There’s a sweet spot for eating these rolls right away, but if you do have leftovers, keep them soft and fresh with a few easy storage tricks.
Room temperature: Store in an airtight container for up to 2 days. Place a small piece of bread or a paper towel in the container to absorb extra moisture and protect the crumb.
Fridge: The rolls will keep for 3 to 4 days. Let them come to room temp before reheating to avoid a tough texture.
Freezer: Freeze frosted or unfrosted rolls for up to 2 months. Wrap individually, then store in a freezer bag. Thaw overnight in the fridge and warm in a 300°F oven for 8 to 10 minutes.
Reheat like a pro: Microwave one roll with a tiny cup of water in the microwave to keep moisture in the air. Heat in 10 to 15 second bursts until soft and warm. Or use a low oven for a few minutes if you like crisply caramelized edges.
Need a cozy dinner idea before dessert time? Try this super comforting crockpot lasagna soup. It’s hearty and leaves room for something sweet after.
The Secret Ingredient in These Oreo Cinnamon Rolls
Here’s what makes these stand out. I add a spoon of cream cheese right to the icing that comes with the can. It turns that packet into a tangy, thick glaze that melts into the rolls and balances the sweet cookie filling. You get the best of both worlds: bakery-style cream cheese icing and the cozy flavor of your favorite cinnamon rolls. It’s a small move with a huge payoff.
I also like to press a few extra cookie shards into the tops after baking. That contrast of soft dough, silky glaze, and crisp cookie bits is what makes these Easy Oreo-Stuffed Cinnamon Rolls so fun.
Common Questions
Can I make these ahead?
Yes. Assemble the rolls, cover tightly, and refrigerate up to 12 hours. Bake straight from the fridge, adding a couple extra minutes as needed.
Can I use different cookies?
Absolutely. Any sandwich cookie works. Just keep the crumb size mixed for the best texture.
What if I only have jumbo rolls?
No problem. Bake slightly longer and check the center. If the tops brown too fast, tent with foil.
How do I keep them from unrolling?
Don’t overfill, and roll tightly from the start. You can pinch the seam or set the seam down in the pan for extra security.
Can I air fry them?
Yes, in a single layer at 320°F for 8 to 12 minutes, depending on size. Check early, since air fryers vary.
Warm Cinnamon, Cold Milk, Big Smiles
These Easy Oreo-Stuffed Cinnamon Rolls hit every cozy note: warm dough, creamy icing, and cookie crunch in every bite. They’re simple to make, easy to customize, and perfect for brunch or a sweet afternoon treat. If you want another take for inspiration, check out the ideas in Oreo-Stuffed Cinnamon Rolls – That Oven Feelin or try a plant-based spin with Oreo Cookie Stuffed Cinnamon Rolls (Vegan!) – Earthly Provisions. I hope you bake a pan soon and watch them disappear. Save one for yourself first, though, or you’ll blink and they’ll be gone. 
Oreo-Stuffed Cinnamon Rolls
Ingredients
Method
- Heat the oven to 350°F (175°C). Lightly grease an 8 or 9 inch pan, or line it with parchment for easy cleanup.
- In a bowl, stir the melted butter, brown sugar, cinnamon, and half of the crushed Oreos until you have a sandy, slightly sticky mix.
- Open the cinnamon roll can and gently uncoil each roll into strips. Try to keep them from tearing.
- Spread a thin layer of the Oreo filling across each strip, then roll back up, pressing a few extra cookie pieces in as you go.
- Nestle the stuffed rolls in the prepared pan and bake for 16 to 20 minutes, or until lightly golden and fully cooked in the center. If tops brown too fast, tent with foil.
- Mix the icing packet with the softened cream cheese and a splash of milk to create a tangy glaze.
- Spread the glaze over warm rolls so it sinks into the spirals.
- Sprinkle on the remaining crushed Oreos while the glaze is still glossy.
- Let them cool for just a minute, then enjoy.
