This is my go-to breakfast treat when I have guests stay over. Who doesn't love the smell of warm bread and chocolate?
Technique tip: Prep these the day before, keep them covered in the fridge overnight then bake, glaze and serve them hot and fresh in the morning.
Swap option: To make this vegan, swap out the Oreos for the vegan cookie of your choice.
- 16 Oreo cookies
- 1 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 2 cans Pillsbury Grands!™ Flaky Layers Original Biscuits
- 1/2 cup coconut oil or dairy-free buttery spread, melted
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons almond milk, warmed
- Oreo cookies, crushed, for garnish
For the cinnamon rolls:
Preheat oven to 375°F.
Crush the cookies into a plastic bag with a rolling pin until they resemble coarse crumbs. Pour sugar and cinnamon into bag, shake to combine and set aside.
Onto a floured surface, open your cans of biscuit dough and combine all of the biscuits into one large mass. Roll it out into a flat rectangle and cut into 8 even strips.
Brush the dough with the melted coconut oil or dairy-free buttery spread and coat evenly with the Oreo cookie and sugar mixture. Roll up each strip.
Place your Oreo rolls onto a greased pan, cover with foil and cook for 30 minutes, then remove the foil and cook them uncovered for an additional 5-10 minutes, or until golden brown on top.
For the glaze:
In a medium bowl, mix the powdered sugar, vanilla extract and almond milk. Whisk in additional water to get the desired consistency.
Drizzle the glaze across your cinnamon rolls and garnish with additional cookie crumbs, if desired.
Serve warm and enjoy!