Oreo Stuffed Cinnamon Rolls
These Oreo Cookie Stuffed Cinnamon Rolls are completely vegan, super soft and filled with cookies and cream filling! They are easy to make and are the perfect brunch treat.
Recipe for Oreo-Stuffed Cinnamon Rolls:
Ingredients:
- 1 5-count can of Pillsbury Grands cinnamon rolls
- ½ cup (119 g) heavy cream
- 2 tablespoons (30 ml) cream cheese (optional), softened
- 10 Oreo cookies, crumbled (plus extra for topping)
Directions:
- Preparation: Preheat your oven to 350°F (175°C).
- Unroll and Fill: Carefully unroll the cinnamon rolls onto parchment paper. Sprinkle Oreo crumbles over each roll, keeping the cinnamon side up.
- Roll ’em Up: Gently re-roll the strips, securely enclosing the Oreos inside.
- Bake with Love: Arrange the rolls in a baking pan. Pour heavy cream evenly over them. Bake for 20-25 minutes until golden.
- Icing on the Cake: While the rolls bake, blend the reserved icing with cream cheese until smooth.
- Serve and Enjoy: Once baked, drizzle the cream cheese icing over the warm rolls, sprinkle with additional Oreo crumbles, and serve immediately.