Stuffed Cinnamon Rolls (Print Version)

# Ingredients:

→ Cinnamon Rolls

01 - 10 crumbled Oreo cookies (save a few for decorating)
02 - 1 can (5 rolls) of Pillsbury Grands cinnamon rolls
03 - ½ cup (119g) heavy cream

→ Icing

04 - Icing that comes with the cinnamon roll pack
05 - Optional: 2 tablespoons (30ml) softened cream cheese

# Instructions:

01 - Set your oven to 350°F. Pop open the cinnamon roll tube and keep the icing separate.
02 - Roll out the cinnamon rolls into long strips, keeping the cinnamon side facing upward. Use parchment paper for ease.
03 - Scatter Oreo crumbs across the cinnamon filling.
04 - Gently roll the dough back up, making sure the Oreos stay inside.
05 - Arrange the rolls in an 8x8 or 9x9 pan, leaving a little space between each.
06 - Drizzle the heavy cream over and around the rolls in the pan.
07 - Bake for 20-25 minutes or until the tops turn a golden brown.
08 - Stir the separated icing with the softened cream cheese until smooth (if you're using the cream cheese).
09 - Spread the icing over the warm rolls, toss some extra Oreo crumbs on top, and enjoy while still warm.

# Notes:

01 - Using cream cheese in the icing is optional.
02 - These taste best fresh out of the oven.

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