Oreo Stuffed Cinnamon Rolls

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.