- Use a can of cinnamon rolls with icing for ease, but you can also make your own dough from scratch.
- Flatten the dough evenly so that it rolls up smoothly around the Oreo cookie.
- Use a rolling pin to flatten the dough if you want a more uniform size.
- Make sure the Oreo is centered to avoid the cookie spilling out during baking.
- Seal the edges well when rolling to keep the Oreo inside the dough.
- Add a pinch of cinnamon to the glaze to enhance the cinnamon flavor.
- Bake the rolls until golden brown, but avoid overbaking them to keep them soft and gooey.
- Use room temperature milk for a smoother glaze.
- Add extra chocolate chips to the filling for more chocolate flavor.
- Keep the glaze warm before drizzling it over the rolls for easier application.
- Sprinkle some crushed Oreos on top of the rolls for extra texture and flavor.
- Don’t overstuff the rolls with Oreos; one is enough to avoid them becoming too dense.
- Add a dollop of whipped cream on top when serving for extra indulgence.
- Let the rolls cool slightly before serving to prevent burns from the hot filling.
- Reheat the rolls gently in the microwave to keep them soft.
- Use a serrated knife to cut through the rolls to avoid squishing them.
- Use different Oreo flavors (mint, birthday cake, etc.) to vary the taste.
- Make these rolls in a muffin tin for a fun, individual serving size.
- Freeze the rolls before baking if you want to prepare them in advance.
- Experiment with adding fruits like banana slices or berries for a twist on the classic version.
