I love Oreo-Stuffed Cinnamon Rolls because they take the classic gooey cinnamon roll to a whole new level with a surprise Oreo cookie tucked inside each swirl. They’re soft, sweet, and filled with creamy chocolate cookie goodness—a perfect treat for any occasion.

Why You’ll Love This Recipe

What I enjoy most is the combination of warm, fluffy cinnamon rolls with the crunch and creaminess of Oreos baked right in. They’re easy to make from scratch or with store-bought dough, and they turn any breakfast or dessert into a special moment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refrigerated or homemade cinnamon roll dough
Oreo cookies (regular or double-stuff)
Butter, melted
Brown sugar
Ground cinnamon
Powdered sugar (for glaze)
Milk or cream (for glaze)
Vanilla extract (for glaze)

Directions

I preheat the oven according to the dough package instructions or recipe (usually around 350°F).
I roll out the cinnamon roll dough into a rectangle on a floured surface.
I brush melted butter over the dough, then sprinkle a generous layer of brown sugar and cinnamon evenly on top.
I place whole Oreo cookies in a row along one edge of the dough.
I carefully roll the dough up tightly, enclosing the Oreos inside.
I slice the roll into individual cinnamon rolls, making sure each piece has an Oreo in the center.
I arrange the rolls on a baking sheet or in a baking dish, spacing them slightly apart.
I bake according to dough instructions until the rolls are golden and cooked through (usually 20–25 minutes).
While the rolls bake, I whisk together powdered sugar, milk or cream, and vanilla extract to make a glaze.
I drizzle the glaze over the warm cinnamon rolls before serving.

Servings and Timing

Yield: About 8–10 cinnamon rolls
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Variations

Cookie swap: I use other sandwich cookies like mint Oreos or peanut butter Oreos for different flavors.
Extra filling: I add a layer of cream cheese or Nutella spread inside before rolling.
Glaze alternatives: I drizzle caramel sauce or chocolate ganache instead of traditional glaze.
Nutty crunch: I sprinkle chopped nuts like pecans or walnuts on top before baking.
Vegan option: I use vegan dough and dairy-free butter and milk substitutes.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the microwave for 20–30 seconds or in a preheated oven at 300°F for 5–7 minutes to restore softness and gooeyness.

FAQs

Can I use homemade cinnamon roll dough?

Absolutely—I love using homemade dough for extra freshness, but store-bought dough works great for convenience.

Will the Oreos melt inside the rolls?

The Oreos soften and become gooey inside the warm rolls, creating a delicious surprise texture.

Can I freeze these cinnamon rolls?

Yes—I freeze the unbaked rolls on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to baking time.

How do I prevent the rolls from sticking?

I line the baking dish with parchment paper or lightly grease it before arranging the rolls.

Can I make these ahead of time?

I prepare and slice the rolls ahead, then cover and refrigerate until ready to bake. I bring them to room temperature before baking.

Conclusion

Oreo-Stuffed Cinnamon Rolls are my favorite indulgent treat when I want something sweet, soft, and a little unexpected. The combination of cinnamon, sugar, and gooey Oreos makes every bite a delightful surprise that’s perfect for breakfast, brunch, or dessert.