Soft rolls. Crushed Oreos. Melted glaze. Pure indulgence.
INGREDIENTS:
For the rolls:
- 1 can crescent roll dough or cinnamon roll dough
- 10–12 Oreo cookies (crushed + whole for center)
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon (optional)
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
INSTRUCTIONS:
1. Prep the filling
- Crush 8–10 Oreos roughly (not fine powder—chunks are good).
- Mix crushed Oreos with brown sugar, melted butter, and cinnamon.
2. Roll and fill
- If using crescent dough: Unroll and press seams together into one rectangle.
- Spread the Oreo mixture across the dough evenly.
- Add a whole Oreo in the center of each strip (optional, for that wow spiral).
- Roll the dough tightly into a log and slice into 5–6 pieces.
3. Bake
- Preheat oven to 350°F (175°C).
- Place rolls in a greased baking dish.
- Bake for 15–20 minutes until golden and puffed.
4. Make the glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle generously over warm rolls.
💡 TIPS:
- Use double-stuff Oreos for extra gooey centers.
- Want extra chocolate? Add mini chocolate chips to the filling.
- Glaze while rolls are warm for melt-in swirls, or let cool for thicker glaze.
- Store leftovers in the fridge and reheat for 10 seconds in the microwave.
APPROX MACROS (Per roll if recipe makes 6):
- Calories: ~280
- Carbs: 38g
- Sugar: 20g
- Fat: 12g
- Protein: 2g