I love making these homemade Oreo cinnamon rolls when I want something quick, indulgent, and guaranteed to make the kitchen smell amazing. They combine the ease of refrigerated cinnamon roll dough with the rich, chocolatey crunch of Oreos and a creamy cheesecake-style filling that feels extra special without much effort.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly simple but tastes like a bakery-style treat. I don’t need to make dough from scratch, yet the final result feels homemade and comforting. I also enjoy how the Oreos add texture and a deep chocolate flavor that pairs perfectly with the soft cinnamon rolls and tangy cream cheese.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can (8 count) refrigerated cinnamon roll dough
4 ounces cream cheese, softened to room temperature
10 Oreo cookies, divided
¼ cup heavy whipping cream
Directions
I start by preheating the oven to 350°F and lightly greasing a 9×13-inch baking dish. I open the can of cinnamon rolls and separate them, placing them evenly into the prepared dish.
In a small bowl, I mix the softened cream cheese with about half of the crushed Oreo cookies until smooth and creamy. I spread this mixture gently over the cinnamon rolls so each one gets some of that rich filling.
Next, I pour the heavy whipping cream evenly over the rolls. I like this step because it makes the rolls extra soft and moist while baking. I then sprinkle the remaining crushed Oreos over the top.
I bake the cinnamon rolls for about 25–30 minutes, until they are golden brown and fully cooked in the center. Once they’re out of the oven, I drizzle the included icing over the warm rolls and let them sit for a few minutes before serving.
Servings And Timing
I usually get 8 cinnamon rolls from this recipe.
Preparation time: about 10 minutes
Baking time: 25–30 minutes
Total time: around 40 minutes
Variations
I sometimes add a drizzle of chocolate syrup or melted white chocolate on top for extra sweetness. When I want more crunch, I mix chopped Oreos directly into the cream cheese filling. I’ve also tried using flavored Oreos, like chocolate crème or mint, which adds a fun twist.
Storage/Reheating
I store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I warm a roll in the microwave for about 15–20 seconds until soft and gooey again. I like adding a small splash of cream before reheating to keep them moist.
FAQs
Can I make these cinnamon rolls ahead of time?
I can assemble everything in the baking dish, cover it tightly, and refrigerate it overnight. I bake them fresh the next day.
Do I need to crush the Oreos finely?
I prefer a mix of fine crumbs and small chunks because it adds both flavor and texture.
Can I use homemade cinnamon roll dough?
I can absolutely use homemade dough if I have the time. I just follow the same filling and baking steps.
What if I don’t have heavy whipping cream?
I sometimes substitute half-and-half or whole milk, though the rolls won’t be quite as rich.
Can I freeze these cinnamon rolls?
I freeze them after baking and cooling. When I’m ready to eat, I thaw and reheat them gently.
Conclusion
I enjoy making these homemade Oreo cinnamon rolls whenever I want a dessert that feels comforting, fun, and indulgent without a lot of work. The combination of soft cinnamon rolls, creamy filling, and crunchy Oreos makes this recipe one I keep coming back to again and again.
These Homemade Oreo Cinnamon Rolls are an easy and indulgent twist on classic cinnamon rolls, combining store-bought dough with crushed Oreos, creamy filling, and a rich topping for a decadent breakfast or dessert treat.
Ingredients
1 can (8 count) refrigerated cinnamon roll dough
4 ounces cream cheese, softened
10 Oreo cookies, divided
¼ cup heavy whipping cream
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Separate the cinnamon rolls and arrange them evenly in the dish.
Crush half the Oreos and mix them with softened cream cheese until smooth.
Spread the cream cheese-Oreo mixture over the cinnamon rolls.
Pour the heavy cream evenly over the rolls.
Crush the remaining Oreos and sprinkle them over the top.
Bake for 25–30 minutes, or until the rolls are golden brown and cooked through.
Drizzle with included icing while warm. Let rest a few minutes before serving.
Notes
Add chocolate or white chocolate drizzle for extra sweetness.
Use flavored Oreos for a unique twist.
Substitute with homemade cinnamon roll dough if preferred.
