Cinnamon Rolls Oreo Stuffing (Print Version)

# Ingredients:

→ Cinnamon Rolls

01 - 10 crushed Oreo cookies (plus extra to sprinkle on top)
02 - ½ cup (119g) heavy cream
03 - 1 (5-piece) can of Pillsbury Grands cinnamon rolls

→ Icing

04 - Icing packet from the cinnamon roll container
05 - 2 tablespoons (30ml) softened cream cheese, optional

# Instructions:

01 - Turn on your oven to 350°F. Open the cinnamon roll can and set the icing aside.
02 - Lay parchment paper on your counter, and carefully flatten out the cinnamon rolls into strips with the cinnamon side up.
03 - Sprinkle a layer of crushed Oreo cookies over the cinnamon-filled strips.
04 - Gently roll the strips back together, keeping the crushed cookies inside.
05 - Arrange the rolls in an 8 or 9-inch baking dish, leaving just a little room between each.
06 - Evenly pour the heavy cream all over the rolls and between them.
07 - Bake them for 20 to 25 minutes until the tops have that golden brown finish.
08 - Blend the saved icing with the softened cream cheese until it’s nice and smooth.
09 - Spread the icing over the rolls while they’re still warm, add extra cookie bits, and serve right away.

# Notes:

01 - Adding cream cheese to the icing is optional.
02 - Tastes best when eaten warm.

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