Name: Oreo Honeybun Cake with Cinnamon Cookies n' Cream Icing
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 4 large eggs; 1 cup sour cream; 2/3 cup vegetable oil; 1 tbsp vanilla extract; 1/2 cup brown sugar; 1 tbsp ground cinnamon; 1/2 cup crushed Oreo cookies (for icing); 2 cups powdered sugar; 1/2 cup butter, softened; 4 oz cream cheese, softened; 1/2 tsp ground cinnamon (for icing); 2–4 tbsp milk or heavy cream

This Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing is the perfect fusion of nostalgic comfort and cookies-and-cream indulgence. With soft layers of moist honeybun-flavored cake swirled with cinnamon sugar and topped with a rich, creamy icing loaded with crushed Oreos and a hint of cinnamon, this dessert is a must-bake for Oreo lovers and sweet tooths alike. Oreo Honeybun Cake with Cinnamon Cookies n' Cream Icing

Why You’ll Love This Recipe

I love how this recipe brings together the familiar taste of a classic honeybun cake with a unique twist. The Oreo and cinnamon combo in the icing adds texture and a cookies-and-cream richness that perfectly balances the cinnamon warmth in the cake. It’s moist, flavorful, and an easy showstopper that’s ideal for holidays, potlucks, or just a weekend treat. Plus, it’s made with simple pantry ingredients and comes together quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow cake mix
Eggs
Sour cream
Vegetable oil
Brown sugar
Ground cinnamon
Vanilla extract
Crushed Oreo cookies
Powdered sugar
Butter
Cream cheese
Ground cinnamon (for the icing)
Milk or heavy cream

Directions

I preheat the oven to 350°F and grease a 9×13 inch baking pan.
In a large bowl, I mix the yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract until smooth.
In a separate bowl, I stir together the brown sugar and ground cinnamon.
I pour half of the cake batter into the prepared pan, then sprinkle the cinnamon sugar mixture evenly over it.
I pour the remaining cake batter on top and gently swirl the layers with a butter knife for that honeybun effect.
I bake for 35–40 minutes, or until a toothpick inserted comes out clean.
While the cake is cooling, I make the icing by beating the butter and cream cheese until smooth.
I mix in powdered sugar, cinnamon, vanilla, and just enough milk to get a spreadable consistency.
Finally, I fold in the crushed Oreos and spread the icing generously over the cooled cake.

Servings and timing

This recipe yields about 12–15 servings. I find it takes around 15 minutes to prepare and 35–40 minutes to bake, with about 20 minutes of cooling time before icing.

Variations

I sometimes swap out the yellow cake mix for a butter pecan mix for an even richer flavor. If I want a stronger chocolate presence, I double up on the Oreos or add mini chocolate chips into the batter. For a lighter icing, I skip the cream cheese and just use a buttercream base. And if I’m out of Oreos, chocolate sandwich cookies work just fine.

storage/reheating

I keep leftovers covered in the refrigerator for up to 5 days. To reheat, I pop individual slices in the microwave for about 15–20 seconds—just enough to warm it up without melting the icing too much. For longer storage, I wrap the cake in plastic and foil and freeze it for up to 2 months. When ready to serve, I thaw it overnight in the fridge.

FAQs

Can I use a different cake mix flavor?

Yes, I’ve tried this with butter golden and even spice cake mix—it always turns out delicious.

Do I need to use cream cheese in the icing?

No, but I like how it adds a tangy richness. You can leave it out and use more butter for a classic buttercream-style frosting.

Can I make this cake ahead of time?

Absolutely. I bake it a day ahead and ice it once it’s completely cool. The flavors deepen overnight.

Can I use store-bought frosting?

If I’m short on time, I’ll grab a tub of cream cheese or vanilla frosting and stir in cinnamon and crushed Oreos. It works in a pinch.

How do I crush the Oreos for the icing?

I usually put them in a zip-top bag and crush them with a rolling pin. I like a mix of fine crumbs and small chunks for texture.

Conclusion

This Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing is a cozy, sweet treat that brings the best of both worlds together. It’s easy to whip up, packed with comforting cinnamon warmth, and topped with a creamy, cookie-filled finish. Whether for a celebration or a casual dessert night, it’s one I always come back to.