3-INGREDIENT OREO™ STUFFED CINNAMON ROLLS RECIPE ...
Yep, we went there. Though we love Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing on their own, we just couldn’t resist stuffing them with crushed Oreo™ cookies and coating them in a cream cheese icing for an irresistible treat that is kind of outrageous (in the very best way). Is it breakfast or dessert? You decide!
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 5
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
- Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press 1/4 cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
- Bake 17 to 21 minutes or until tops are golden brown.
- In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining 1/4 cup chopped cookies. Serve warm.
Nutrition Facts : Calories 490 , CarbohydrateContent 78 g, CholesterolContent 10 mg, FatContent 3 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Roll, SodiumContent 680 mg, SugarContent 37 g, TransFatContent 0 g
CINNAMON BUN COOKIES RECIPE: HOW TO MAKE IT
I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 21
Steps:
- Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes., For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Cover and freeze until firm, about 30 minutes., Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.
Nutrition Facts : Calories 103 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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