Oreo cinnamon buns are the decadent breakfast treat you didn’t know you needed. Store bought cinnamon rolls stuffed with crushed Oreos make the perfect easy treat for any special breakfast.

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If your kids (or you) can house an entire box of Oreos in one sitting, then Oreo cinnamon buns are an absolute must.

For us, it combines two of some of our favorite treats – Oreos (which we sub for graham crackers when making s’mores) and cinnamon buns (which we almost always have on Christmas morning).

The results are as expected: gooey perfection.

Or as my daughter excitedly proclaimed, “Mom, this is the BEST thing you’ve ever made.”

And no, making these Oreo cinnamon buns won’t take you much more time than simply popping store bought buns in the oven.

Get ready to enjoy everyone’s favorite dessert, er, breakfast perfect for Valentine’s Day, Christmas morning, Mother’s Day, or just because.

Ingredients and Kitchen Supplies

Ingredients for Oreo cinnamon buns: Oreos, cooking spray, and cinnamon rolls.

You only need three ingredients to make Oreo cinnamon buns at home:

Oreos – Roughly 1 per bun you plan to make. An argument can be made for two, but you will likely have left-over Oreo crumbs. You could also use your preferred brand of chocolate sandwich cookie, if there is such a thing.
Cinnamon Buns – We use Pillsbury’s regular size cinnamon buns. You could also use their grand or larger size ones, but you may want to use 2 Oreos per bun in that case. You can also use your own cinnamon bun recipe or your favorite brand of cinnamon bun.
Cooking Spray – You can use a non-stick pan, but we find using cooking spray to help keep your buns from sticking is helpful.

To make the cinnamon buns with Oreos, you might want to have the following:

Food Processor – This makes it fast and easy to make the Oreos into crumbs and small pieces. You could also use a large plastic baggie or a chef’s knife and cutting board to rough chop the Oreos.

How to Make Oreo Cinnamon Buns

1. Prepare Oreos and oven.

Before doing anything, preheat your oven to the temperature indicated on your cinnamon bun container – often 350 but it may vary.

Place 1 to 2 Oreos per cinnamon bun you are preparing in a food processor and pulse until small chunks form.

Oreos pulsed in a food processor. — Oreos pulsed and ready to go into the cinnamon buns.

If you don’t have a food processor, you can crush them with a can in a large baggie or rough chop them with a large knife.

2. Stuff the cinnamon buns with Oreo chunks.

Open the cinnamon buns and place them on a cookie sheet or baking pan.

Baking dish with unbaked cinnamon buns. — Baking dish with unbaked cinnamon buns ready to stuff with Oreos.

Gently spread the tops of each bun slightly apart, creating small gaps between the layers.

Using a spoon or your fingers, fill the gaps with Oreo chunks – don’t worry if you run out, you can always make more if needed.

Stuffing Oreo cookies into cinnamon buns with a spoon.

Fill each cinnamon bun with about 1 to 2 total Oreo cookies.

3. Bake the cinnamon buns.

Once stuffed, place the cinnamon buns into your preheated oven.

Cover the dish with aluminum foil and bake for about 10 to 12 minutes.

Remove the foil and bake for an additional 5 to 7 minutes, according to the package instructions, or until they have a golden brown outside.

Pouring icing on top of Oreo cinnamon buns.

Top each cinnamon bun with the provided frosting and some more Oreos if you like.

Serve on their own or top with chocolate sauce and whipped cream or your favorite topping.

Serving

Oreo cinnamon buns play duel culinary roles: breakfast and dessert.

You can really serve these for either and no one will complain.

We like topping them with chocolate sauce and whipped cream, but you could also serve them with Nutella, more Oreos, Oreo cream sauce (yes, they make this), or your favorite toppings.

Storing

Cinnamon buns with Oreos are best served fresh from the oven, but you can store left overs for later if you like.

To store, place uneaten Oreo cinnamon buns in an air tight container or cover tightly with aluminum foil.

You can store them on the counter or fridge for about 2 to 3 days.

When serving leftovers, we recommend reheating for a few seconds in a microwave or for a few minutes in a warm oven.

Tips and Tricks

Topping iced Oreo cinnamon buns with some additional cookie crumbles.

Follow package instructions to bake the cinnamon buns. The Oreos do not add additional bake time.
To help prevent the Oreos from burning or drying out, make sure to cover the cinnamon buns for the first 10 to 12 minutes of baking. Remove the foil for the final cooking time to help the outsides brown nicely.
Each bun only needs about 1 to 2 Oreos to fill in the crevices. You can add more or less if you like.
For ease, use a food processor or break the Oreos in a large bag by smashing them with a rolling pin and taking out all your pent up aggression.
To make drizzling the icing easier, remove the metal top and double check that the icing container doesn’t have any other metal bits. If it’s plastic like mine was, pop it in the microwave for 10 seconds. It makes the icing pourable.

Other Easy Cinnamon Rolls

Topped and ready to serve Oreo cinnamon buns.

If you want to try some other baked goodies, check out these favorites:

Did you make this? Let me know!

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