Ingredients
- 1 (5-count) can refrigerated cinnamon rolls with icing
- 1/2 cup heavy cream
- 10 Oreo cookies
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Separate the cinnamon rolls and gently flatten each one.
- Place 1–2 Oreo cookies in the center of each roll.
- Wrap the dough around the Oreos, sealing the edges well.
- Arrange the stuffed rolls seam-side down in the prepared baking dish.
- Slowly pour the heavy cream over and around the rolls.
- Bake according to package directions, about 25–30 minutes, until golden and cooked through.
- Spread the included icing over the warm rolls.
- Let rest for a few minutes before serving.
Notes
- Seal the dough tightly to keep Oreos from leaking.
- Add chopped Oreos on top for extra texture.
- A splash of cream before reheating keeps rolls moist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 520
- Sugar: 38 g
- Sodium: 560 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg
