Pillsbury Oreo cinnamon rolls—flavor-packed and incredibly easy to make. These soft, cookies-and-cream cinnamon rolls use just a few simple ingredients: canned cinnamon roll dough, crushed Oreos, and a splash of heavy cream. Finish them with a quick cream cheese glaze for an extra-rich touch. They bake up golden and tender, with chocolatey Oreo pockets throughout.
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Pillsbury Oreo Cinnamon Rolls – Flavor Stuffed and So Good
These Pillsbury Oreo cinnamon rolls take store-bought cinnamon buns and elevate them with crushed Oreo cookies tucked inside the cinnamon-sugar filling. That simple addition brings a delightful chocolate crunch and cookies-and-cream flavor that pairs perfectly with the classic cinnamon roll sweetness. If you enjoy cookies-and-cream desserts, these will quickly become a favorite.
This semi-homemade method adds maximum flavor with minimal effort, transforming canned dough into bakery-style rolls with a soft, tender interior and a crunchy Oreo contrast.
How do you make cinnamon rolls better?
To upgrade canned cinnamon rolls, this recipe adds a small amount of heavy cream and crushed Oreos. The heavy cream keeps the rolls moist and helps them bake to a golden, pillowy texture. Crushed Oreos inside the roll add chocolate flavor and a pleasant crunch; sprinkling a few more crumbs on top after baking boosts the cookies-and-cream appeal.
Oreo Cinnamon Bun Ingredients
This recipe is straightforward—grab these few items:
- Pillsbury Grands cinnamon rolls (5-count can) — Use jumbo canned rolls for the best size and texture. Any similar canned jumbo cinnamon rolls will work.
- Crushed Oreo cookies — About 10 cookies, crumbled. Reserve extra crumbs for topping. Crush in a bag with a rolling pin or pulse briefly in a food processor.
- Heavy cream — A small amount poured over the assembled rolls keeps them soft and rich as they bake.
What is the frosting on cinnamon rolls made of?
The easiest way to make a creamy glaze is to combine the icing that comes with the canned cinnamon rolls with a bit of softened cream cheese. Mixing in cream cheese adds tang and richness for a smoother, more indulgent finish. If you prefer, you can simply use the included icing on its own.
Equipment
Basic kitchen tools are all you need: an 8- or 9-inch baking pan (an 8×8 or 9×9 works well), parchment paper, and a rolling pin or food processor to crush the Oreos.
Instructions
Below are the streamlined steps to make these Oreo cinnamon rolls. Check the recipe card for exact quantities and bake times.
Unroll the cinnamon roll dough onto parchment with the cinnamon filling facing up. Sprinkle a layer of crushed Oreos over the filling, then carefully roll the dough back into individual rolls.
Arrange the rolls in a prepared 8- or 9-inch baking pan. Pour heavy cream evenly over the rolls and bake until golden brown and puffed.
Whip together softened cream cheese with the reserved canned icing until smooth for a creamy glaze.
Spread the cream cheese glaze over warm rolls and sprinkle with extra Oreo crumbs. Serve warm for best texture and flavor.
Hint: Add extra crumbled Oreos on top for a bolder cookies-and-cream finish.
Substitutions
- Skip the cream cheese and use the canned icing alone if you prefer.
- For a richer glaze, try a brown butter cream cheese glaze.
- Vegan option: Oreos are typically vegan; use vegan canned rolls or a vegan sweet roll recipe in place of the Pillsbury Grands.
Variations
- Air fryer version: Bake in the air fryer using a similar assembly; omit the heavy cream so they cook through properly.
- Birthday rolls: Add sprinkles on top of the glaze for a festive touch.
- Flavor twists: Try different Oreo varieties for unique flavor combinations.
- Use puff pastry or other dough for a different texture while keeping the Oreo filling idea.
Storage
Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Rewarm gently to bring back the soft, gooey texture—microwave for short bursts or reheat in a low oven.
Top tip
Serve these Oreo cinnamon rolls warm from the oven for the best contrast of soft dough and crunchy Oreo bits.
If you make this recipe, consider leaving a review and sharing a photo—it’s always great to see how yours turn out!
📖 Recipe
Ingredients
- 1 — 5-count can Pillsbury Grands cinnamon rolls
- ½ cup heavy cream
- 2 tablespoons cream cheese, softened (optional, for glaze)
- 10 Oreo cookies, crumbled (plus extra for topping)
Instructions
- Preheat oven to 350°F. Open the can of cinnamon rolls and set the included icing aside.
- On a surface lined with parchment, unroll each cinnamon roll with the filling side up.
- Sprinkle a layer of crushed Oreos over the cinnamon filling.
- Carefully roll each cinnamon strip back into its original spiral, keeping the Oreo crumbs inside.
- Place the assembled rolls into an 8- or 9-inch baking pan, leaving a little room for expansion.
- Pour the heavy cream evenly over and around the rolls in the pan.
- Bake for 20–25 minutes, or until the tops are golden brown. Begin checking at 20 minutes to avoid overbaking.
- While the rolls bake, stir the reserved icing together with softened cream cheese until smooth.
- When the rolls are warm from the oven, spread the cream cheese glaze over them and sprinkle additional crumbled Oreos on top. Serve warm.
Notes
- You can skip the cream cheese and use the canned icing alone if desired.
- For a vegan version, use vegan-friendly canned rolls or a vegan sweet roll recipe and vegan cream cheese.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently before serving.
Frequently Asked Questions
Dry, hard rolls often indicate overbaking. Pouring heavy cream over the rolls before baking helps keep them soft—start checking at 20 minutes to prevent drying out.
Arrange the rolls so they are close enough to touch slightly; they will expand while baking and bake more evenly when close together.
They are done when the tops are golden brown and the rolls feel set. If baked tightly together, they may need a few extra minutes; avoid overbaking to keep them tender.
