Oreo-Stuffed Cinnamon Rolls (Print Version)

# Ingredients:

01 - 1 5-count can Pillsbury Grands cinnamon rolls

02 - 119 g heavy cream

03 - 30 ml cream cheese, softened (optional)

04 - 10 Oreo cookies, crumbled (plus extra for topping)

# Instructions:

01 - Preheat your oven to 175°C. Line a baking pan with parchment paper or lightly grease it.

02 - Unroll the cinnamon rolls onto a clean surface, keeping the cinnamon side up. Generously sprinkle Oreo crumbles over the dough.

03 - Carefully roll the cinnamon rolls back up, ensuring the Oreo crumbles stay tucked inside.

04 - Arrange the rolls in the prepared baking pan. Pour the heavy cream evenly over the rolls to keep them moist and flavorful. Bake for 20-25 minutes, or until golden brown.

05 - While the rolls bake, mix the icing from the cinnamon roll package with the softened cream cheese until smooth and creamy.

06 - Drizzle the cream cheese icing over the warm rolls. Top with extra Oreo crumbles and serve immediately for the best flavor and texture.

# Notes:

01 - Substitute heavy cream with whole milk for a lighter option.

02 - For an extra Oreo flavor boost, crush Oreos more finely and mix them into the icing.

03 - Best served warm but can be reheated in the microwave for 10-15 seconds.

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