I love cinnamon rolls. I have had to limit how often I make them since they are a definite weakness – and can probably eat an entire pan in about two hours! One cinnamon roll is allowable, the entire pan leads to an unbelievable sugar high. So if I’m going to make cinnamon rolls, they need to be unbelievable, amazingly goey cinnamon rolls, with the perfect frosting.
I had been so excited when I found out about Cinnamon Rolls Oreos – a small helping of cinnamon amazing-ness. But I have to admit, I was disappointed in the cookie itself – it seemed like a repeat of their Christmas gingerbread Oreo. But I thought it would be an excellent garnish to a cinnamon roll – and to make sure, I had Beardy Husband take most of the cinnamon rolls into work and away from me – at which apparently, the consensus was that it was a new high in baking – and probably in sugar-based energy!
Cinnamon Rolls Topped with Cinnamon Roll Oreos (adapted from The Pioneer Woman)
1 batch cinnamon roll dough
1 batch of maple frosting
1 box of cinnamon roll Oreos
Roll out the dough.
Spread out melted butter, cinnamon and sugar on the dough.
Crush the cinnamon roll Oreos.
Spread the Oreo crumbs over the dough.
Roll the dough lengthwise.
Cut the long roll into small rolls.
Allow the rolls to rise for half an hour.
Bake at 190C for 15 minutes and, as soon as the rolls are a nice golden brown, pour the icing onto the cinnamon rolls.
Eat the cinnamon rolls while warm.