OREO Buns

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  I eat OREO cookies even when they’re not paying me to. #SpreadOREOCheer #CollectiveBias

OREO cookies!  Frequently found in my pantry, maybe or maybe not in an obscure location that only I know about, to be savored in those rare quiet moments…usually alone in my closet.  Ok, only sometimes…I do mostly share them with my family.  After all, this is the time for giving and sharing.  

Like most of you, I’ve been eating OREO cookies since I was a kid and they’re as good today as they were back then.  They’re a timeless treat that makes any holiday celebration (or random Tuesday) more magical.  I always look forward to the fun seasonal flavors and holiday varieties.  I just love those colored creme fillings.

And just when I didn’t think my OREO life could get any better…. I ran across this OREO Buns recipe!  Do you have any idea what that means?!  

COOKIES…FOR….BREAKFAST!!!!!     

Ooohhh, how I love OREO!

For this recipe, I picked up my OREO cookies (Double Stuf) at Kroger.  In my opinion you just can’t beat Double Stuf, but Kroger carries several varieties (along with everything else needed for a holiday celebration) so everyone’s sure to find their favorite.   

The OREO Buns only require 3 ingredients and were so quick and easy I made them for a regular school-day breakfast.  They would be equally as delicious and perfect for a holiday (or anytime) brunch, treat or snack.  They’re similar to a cinnamon roll but with OREO inside for a wonder chocolatey flavor.  And the icing?  Why, it’s the middle of the OREO, of course.  

My entire family loved them… really, because what’s not to love?  

Here’s the Recipe:  

• 6 DOUBLE STUF OREO Cookies
• 1 can (8 oz.) refrigerated crescent dough rounds
• 2 Tbsp. butter, melted

Preheat oven to 375 degrees

Separate the cookies and scrape the creme filling into a small bowl.  Set aside for later

Finely crush cookies

Unroll crescent dough onto cutting board

*Dust cutting board very lightly with flour to make rolling easier*

Brush with melted butter and sprinkle with crushed cookies

Starting on long side, roll dough

Cut into 8 rolls

Place about 2″ apart on baking sheet

Bake in preheated oven about 10-12 minutes

When done, spread with reserved creme filling

*I heated my filling a few seconds in the microwave to soften and allow for easier spreading*

Serve Warm!

For more recipe inspiration check out SpreadOREOCheer.com!  

What’s YOUR favorite variety of OREO cookie?