3 Ingredient Oreo Cinnamon Rolls

For an indulgent weekend breakfast that still lets you sleep in, add oreo cookies and cream to refrigerated cinnamon rolls. The best part? They're ready in under half an hour!

As much as I love the classic cinnamon roll, there's something extra decadent about dressing them up and giving them a homemade flair with minimal effort. I really enjoyed making these peach cobbler cinnamon rolls, and as my mind wandered to other possible variations I kept coming back to the concept of oreo cookie cinnamon rolls. This easy recipe makes it simple to get these sweet cookies and cream cinnamon rolls on your table in no time.

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Why you'll love this recipe:

• Made for oreo lovers- a layer below the cinnamon roll dough, crushed oreos between them, and topped with oreo crumbs, you'll find cookie pieces in every bite of these oreo rolls.
• Minimal ingredients- there's no need for melted butter, all purpose flour, or even brown sugar. Homemade cinnamon rolls are delish, don't get me wrong, but they're not exactly low-prep.
• Minimal equipment- If you've spent some time here with me, you know I hate doing dishes. Small bowl, large bowl, this needs NO bowls.

Let's get started! Here's what you'll need:

Ingredients:

Oreos - it wouldn't be an oreo cinnamon roll recipe without well, Oreos. You can of course substitute whatever brand chocolate sandwich cookies you have though.

Cinnamon rolls- You'll want a package with 8 rolls. I used Pillsbury with original icing, but the variety with cream cheese icing is another great choice.

Heavy cream- This adds moisture to the rolls and bottom layer of oreos as everything bakes for a bottom crust of warm, gooey cookies.

Equipment:

All you really need for this is an 8x8 or 9x9 pan and a measuring cup. We'll also be crushing some oreos, so you might find something heavy to help you with that useful.

How to make your oreo cookie lover cinnamon rolls:

Step 1: Create bottom layer

First, preheat your oven to 350 so it'll be ready when your rolls are. Add your ½ cup of heavy cream to the bottom of the baking dish. It should just coat the dish, reaching the corners but it won't be a deep layer. If it doesn't reach the corners go ahead and add just a touch more. Then take 8 oreos and twist them apart and lay them down in the cream. Try to distribute the oreo filling pretty evenly. It doesn't need to be perfect but we don't want all of the oreo centers on one side of the baking pan.

Step 2: Add cinnamon rolls

Pop open your refrigerated cinnamon buns and place rolls over the bottom layer in a 3-2-3 configuration. Set aside the frosting from the package so it comes to room temperature- ideally in a warm place but not somewhere hot enough that the container might melt.

Step 3: Top and bake

Take another 3 oreos and crush them and fill in the crevices with those. You can just break them up with your hands, or by placing them between some plastic wrap and smashing them with a rolling pin or wooden spoon.

Then bake at 350 F for 15-20 minutes, until the top of the dough is golden brown. In my nonstick pan these took 18 minutes.

Step 4: Finish and serve

Garnish with 3 additional crushed oreos and the icing, then serve while still warm for best results. Store any leftovers in an airtight container in the refrigerator.

FAQs

More easy recipes you may like:

If you're looking for another dressed up cinnamon roll dish be sure to check out these peach cobbler cinnamon rolls.

For a slightly less indulgent but delicious breakfast, give these banana muffins a try.

If you'd rather have something to dress up toast, try this no peel apple butter.

Enjoy!

Let me know how you liked them below, and if you loved these cookies and cream rolls I'd be tickled for you to leave a 5 star review!