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Oreo Cinnamon Rolls

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Prep Time: 10 mins    Cook Time: 45 mins

5 from 2 votes

You already know how delicious cinnamon rolls are, especially the homemade kind, but throw some Oreos into the mix to make Oreo cinnamon rolls and you have potentially discovered a brand new favorite breakfast item!

A close up of Oreo cinnamon rolls on a plate.
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When Oreo cookie crumbs combine with breakfast rolls, the result is these amazing cinnamon bun Oreos. If this is your favorite cookie, you might also like Oreo brownies and Oreo cupcakes!

These cinnamon rolls with crushed Oreos are chewy and bready with hints of cinnamon and chocolate and covered in a sweet vanilla glaze.

Main Ingredients

The recipe ingredients used to make Oreo cinnamon rolls spread out on a table.

You don't need a whole list of ingredients to make this breakfast classic, so let's have a look at what you will need to make them:

  • Oreo cookies: These add a chocolate flavor. Oreos are unique, although there are many similar sandwich cookies to choose from. Whether you use Oreos (and you can use literally any Oreo variety) or another sandwich cookie, anything goes in this recipe.
  • Pillsbury Grands biscuits: The basis of the recipe. Using readymade biscuit dough makes the recipe quicker and easier. Pillsbury Grands have the right flavor and consistency to make beautiful breakfast rolls.
  • Milk: For the glaze. You can use any kind of milk you want here since it's just to make and thin the glaze on top. Whole or 2% milk would work, or you can use your favorite non-dairy version if you prefer.
  • Brown sugar: To add sweetness. You can substitute white sugar or choose from golden brown or dark brown sugar for a richer flavor. You can also try artificial sweeteners, although the exact amount you need depends on which sweetener you want to use.
  • Cinnamon: Gives a spicy flair to the rolls. Cinnamon is a staple ingredient in breakfast rolls and its warm, earthy flavor really complements the brown sugar. Go ahead and change things up by substituting allspice or nutmeg if you want.

Instructions Overview

First of all, you need to pulse the Oreos in a food processor until you have crumbs. Mix these cookie crumbs with cinnamon and sugar.

Now flour your work surface and then unroll both packages of biscuits on there. Use a rolling pin to flatten all the dough into a big rectangle.

Brush the melted butter over the dough and then add the sugar mixture and cookie crumbs. Roll the whole thing up into a cylinder shape.

Next, you can cut the dough cylinder into 1½ inch rolls and arrange them in a greased baking dish. Cover the dish with foil and bake in the oven for 35 minutes, then discard the foil and give the rolls a further 5 minutes.

While the Oreo cinnamon rolls cool, you can make the glaze. Combine the confectioners' sugar with vanilla and milk, adding more milk if the mixture is too thick or more sugar if it's too thin. Drizzle it over the cinnamon rolls then sprinkle Oreo crumbs on top.

A slice of Oreo cinnamon rolls on a table with cookie crumbs scattered around it.

Common Questions

What's the difference between cinnamon rolls and cinnamon buns?

Cinnamon buns usually have nuts in them, such as pecans or walnuts, while cinnamon rolls typically don't. Apart from that, they're pretty similar and are both pinwheel-rolled rectangles made with yeast dough with cinnamon sugar.

Why did my cinnamon rolls turn out hard?

This can happen if you use too much flour in the recipe. I love this recipe for Oreo cinnamon rolls because using Pillsbury Grands biscuits means I never have this issue! They can also go a bit hard if you bake them for too long, so keep an eye on your rolls in the oven.

Can you use white sugar instead of brown sugar in cinnamon rolls?

You can if you want to. The flavor will be slightly different, but you can absolutely substitute white sugar for brown. Personally, I love the rich, caramel flavor you get with brown sugar.

An overhead shot of crushed Oreos and glaze on top of a cinnamon roll.

Chopnotch Tips

  • You can use another type of sandwich cookie in place of the Oreos if you want to try something different.
  • Another idea is to switch to another flavor for the vanilla extract. I bet orange would be really good.
  • Give the rolls enough time to cool down before adding the glaze or else it will just melt and soak into them.
A white plate and fork with a slice of Oreo cinnamon rolls.

These Oreo cinnamon rolls are wonderful for breakfast or brunch. Boasting the flavors of chocolate, cinnamon, and vanilla, they are guaranteed to put a smile on every face.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Oreo Cinnamon Rolls

Pillsbury Grands are the basis of this recipe. The rolls feature cinnamon and Oreo while the yummy glaze is vanilla flavored.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 16 rolls

Ingredients

For the rolls:

  • 16 Oreo cookies
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 32 ounces Pillsbury Grands! Flaky Layers Biscuits, 2 8-count packages
  • ½ cup unsalted butter, melted

For the glaze:

  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • Oreo cookies, crushed
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Instructions

To make the rolls:

  • Preheat the oven to 375°F. Grease a baking pan with nonstick cooking spray and set it aside.
  • Place 16 Oreos into a food processor and pulse 5 to 10 times until the cookies turn into crumbs. Combine the sugar and cinnamon into the crushed cookies and set them aside.
  • Flour the countertop and unroll both packages of biscuits onto the floured surface. Combine them all into one large mass of dough and then use a floured rolling pin to flatten it out into a large rectangle.
  • Brush the melted butter onto the dough. Evenly spread the crushed cookie and sugar mixture on top. Then roll up the dough into a cylinder.
  • Cut the rolled-up dough into separate 1½-inch rolls. Place them into the prepared pan, cover them with aluminum foil, and bake for 35 minutes. Remove the foil and bake uncovered for an additional 5 minutes or until golden brown. Remove from oven and let cool.

To make the glaze:

  • While the rolls are cooling, mix the confectioners’ sugar, vanilla, and milk in a mixing bowl. Add slightly more milk or confectioners’ sugar if needed in order to thicken or thin the glaze as desired.
  • Use a tablespoon to drizzle the glaze over the top of the rolls and then top with additional Oreo crumbs. Serve and enjoy!
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Notes

  • You can use another type of sandwich cookie in place of the Oreos if you want to try something different.
  • Another idea is to switch to another flavor for the vanilla extract. I bet orange would be really good.
  • Give the rolls enough time to cool down before adding the glaze or else it will just melt and soak into them.

Nutrition Facts

Calories: 162kcal (8%), Carbohydrates: 38g (13%), Protein: 1g (2%), Fat: 8g (12%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 15mg (5%), Sodium: 52mg (2%), Potassium: 52mg (1%), Fiber: 1g (4%), Sugar: 18g (20%), Vitamin A: 181IU (4%), Vitamin C: 1mg (1%), Calcium: 19mg (2%), Iron: 2mg (11%)
Print Recipe
course:
Dessert
cuisine:
American

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