If You’ve made my 90 Minute Cinnamon Rolls before, you already know how much I love this recipe. They’re soft, fluffy, and—most importantly—don’t require me to dedicate half of my day to waiting for dough to rise. So naturally, I decided to take a perfectly good thing and add Oreos.

Enter: Cookies and Cream Rolls.

These use the exact same dough as my tried-and-true 90 minute cinnamon rolls, so we aren’t reinventing the wheel here. The magic is all in the filling.

Instead of the traditional cinnamon and brown sugar filling, these babies get a cookies & cream situation with crushed Oreos rolled right into that soft dough. You still get all those buttery, gooey layers you want in a cinnamon roll, except now there are little pieces of chocolate cookie tucked into every swirl.

And because apparently Oreos inside the rolls weren’t enough, I changed up the frosting too. The finished rolls get covered in a cookies & cream frosting with even more crushed Oreos on top. At this point we’re basically seeing how many Oreos we can fit into one pan of cinnamon rolls, and I see absolutely no problem with that.

The best part is that these still come together in an hour and a half, just like the original. No overnight rise, no waking up at 5 a.m. because you promised everyone cinnamon rolls for breakfast. Just make the dough, fill it with all that cookies & cream goodness, roll it up, slice, rise, bake and frost.

They’re soft, gooey, chocolatey, a little ridiculous, and exactly the kind of recipe my family gets excited about when they see me pulling out the Oreos.

If you’re looking for a new dessert to try, consider this your sign to switch it up. Because sometimes a classic cinnamon roll is exactly what you need…and sometimes you need to crush a bunch of Oreos into it. Both can be true.