Store-bought cinnamon roll dough wrapped around a double-stuffed Oreo and fried until golden. These Cinnamon Roll Fried Oreos bring the best of the fair right to your kitchen.
You’ll Swear You’re at the Fair
Recreate the indulgent taste of state fair fried Oreos at home with minimal fuss. Using refrigerated cinnamon roll dough eliminates messy batters—simply wrap Double Stuf Oreos in the cinnamon-spiced dough, fry them until golden, then top with the glaze from the can and a sprinkle of crushed cookies. The result is crispy, gooey, and decadently cinnamon-forward—the perfect treat for a fair-food craving without leaving the house.
Crazy About Cinnamon Rolls
If you love cinnamon rolls, this recipe is a fun twist that combines two favorites. Instead of coating Oreos in batter, the canned cinnamon-roll dough forms a flaky, cinnamon-scented shell that crisps in the oil while the Oreo filling softens slightly for a perfect contrast. This approach keeps preparation simple and yields reliably delicious results every time.
This recipe is a straightforward spin on classic fried Oreos. Using ready-made cinnamon roll dough means no batter to mix and no coating drips—just seal the cookie inside the dough, fry until golden, and finish with the glaze and crushed Oreos for texture and extra sweetness. They’re rich, nostalgic, and ideal for serving warm to family and friends.
These turned out even better than many fair versions: the cinnamon dough adds flavor and structure, and the canned glaze makes finishing quick and irresistible.
Ingredients and Supplies
(see recipe card below for exact measurements and details)
Ingredients:
- Refrigerated cinnamon rolls with icing: choose a variety that separates cleanly in half without unraveling; avoid large spiral-style rolls that may come apart when frying.
- Double Stuf Oreo cookies: you can substitute regular Oreos or flavored varieties, but note the texture and dough-to-cookie ratio will change slightly.
- Powdered sugar, for dusting
- Additional crushed Oreo cookies, for garnish
- Neutral frying oil (vegetable or canola)
Supplies:
- Sharp knife for slicing the cinnamon rolls
- Large, deep skillet or fryer
- Instant-read thermometer to monitor oil temperature
- Paper towels or a wire rack for draining
Watch Me Make It
Follow along with a quick demonstration to see assembly and frying technique—watching makes it easier to spot how to seal the dough and judge the golden color when frying.
How to Make Cinnamon Roll Fried Oreos
- Open the can of cinnamon rolls and separate each roll on a clean work surface. Reserve the icing for finishing.
- Slice each cinnamon roll horizontally with a sharp knife so you have a top and bottom piece. Gently flatten slightly to form an even round.
- Place one Oreo on a bottom piece, lay the top piece over it, and press the edges together so the dough completely seals around the cookie. Pinch carefully to avoid gaps.
- Repeat until all Oreos are enclosed in dough.
- In a large skillet, pour about 2 inches of oil and heat over medium until it reaches 350°F (use an instant-read thermometer).
- Carefully lower a few stuffed rolls into the oil without overcrowding; they should sizzle and float as they cook.
- Fry roughly 1 minute per side, or until evenly golden and cooked through.
- Remove to a paper towel-lined plate or wire rack to drain excess oil.
- Warm the reserved icing briefly (about 10 seconds) until it reaches a pourable consistency for drizzling.
- Dust with powdered sugar, drizzle the warmed icing over the fried rolls, and finish with a sprinkle of crushed Oreo pieces. Serve warm for best texture and flavor.
Storage
These are best served hot and fresh. If you have leftovers, let them cool completely, then store in an airtight container at room temperature for up to 1 day—longer storage will make them soggy. To revive crispness, reheat in an air fryer at 325°F for 3–4 minutes or in a 350°F oven for about 5 minutes.
More Fair Food at Home
Explore other at-home fair favorites like funnel cakes, corn dogs, baked churros, and more—perfect for recreating that carnival vibe in your own kitchen.
If you make Cinnamon Roll Fried Oreos, snap a photo and share it on social media—seeing your versions is always a highlight. Enjoy!
xoxo,
Cinnamon Roll Fried Oreos
- Author: The BakerMama
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 8 fried Oreos
Description
Store-bought cinnamon roll dough wrapped around a double-stuffed Oreo and deep fried until golden. These Cinnamon Roll Fried Oreos are a state fair treat you can enjoy at home.
Ingredients
- 1 (12.4 ounce) can refrigerated cinnamon rolls with icing (8-count)
- 8 Double Stuf Oreo cookies
- Powdered sugar, for dusting
- Additional crushed Oreo cookies, for garnishing
- Oil for frying (vegetable or canola)
Instructions
- Open the can of cinnamon rolls and separate them on a work surface. Reserve the icing for later.
- Using a sharp knife, carefully slice each cinnamon roll horizontally in half to create a top and bottom piece. Flatten them slightly to make them rounder.
- Place one Oreo on the bottom half, then position the top half over it. Press and pinch the edges to seal the dough fully around the Oreo. Repeat with remaining rolls and cookies.
- In a large, deep skillet, heat about 2 inches of oil over medium until it reaches 350°F.
- Carefully lower a few stuffed cinnamon rolls into the oil, avoiding overcrowding. They should sizzle and float immediately.
- Fry about 1 minute per side, until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Warm the reserved icing for about 10 seconds until it reaches a drizzling consistency.
- Dust with powdered sugar, drizzle with icing, sprinkle with crushed Oreos, and serve warm.