Introduction

These Cookie Monster Cinnamon Rolls bring a fun twist to a classic favorite with a vibrant blue dough and a delicious chocolate cookie filling. Soft, fluffy, and topped with creamy icing and cookie crumbles, they’re perfect for a special breakfast or dessert treat.

Cookie Monster Cinnamon Rolls Recipe - Recipe Image

Ingredients

¾ cup warm milk (110°F)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
1 large egg + 1 egg yolk
¼ cup unsalted butter, melted
3 cups all-purpose flour
½ tsp salt
1 tsp vanilla extract
Blue gel food coloring
½ cup unsalted butter, softened (for filling)
¾ cup brown sugar (for filling)
2 tbsp ground cinnamon
½ cup crushed chocolate sandwich cookies (like Oreos)
¼ cup mini chocolate chips
4 oz cream cheese, softened
¼ cup unsalted butter, softened (for icing)
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk (adjust for consistency)
½ cup crushed chocolate cookies (for topping)
Extra mini chocolate chips (optional, for garnish)

Instructions

Step 1: Make the Dough. In a bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy. Stir in the sugar, egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mix well, then gradually add the remaining flour until a dough forms. Add blue gel food coloring and knead until the color is even and the dough is smooth. Transfer dough to a greased bowl, cover, and let it rise for 1 to 1½ hours until doubled in size.
Step 2: Prepare the Filling. In a separate bowl, mix softened butter, brown sugar, and ground cinnamon until combined. Stir in crushed chocolate sandwich cookies and mini chocolate chips.
Step 3: Roll and Fill the Dough. On a floured surface, roll the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough surface. Starting from the long side, roll the dough tightly into a log. Slice into 12 even rolls.
Step 4: Second Rise and Bake. Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes until golden brown.
Step 5: Make the Icing. Beat cream cheese and softened butter together until smooth. Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, mixing until creamy and spreadable.
Step 6: Assemble and Serve. Drizzle the cream cheese icing over the warm cinnamon rolls. Sprinkle with crushed chocolate cookies and extra mini chocolate chips if desired. Serve warm and enjoy!

Tips & Variations

For a more intense blue color, add gel food coloring gradually until you reach your preferred shade.
Try swapping the crushed chocolate sandwich cookies for your favorite cookie variety to customize the filling.
Use regular chocolate chips instead of mini if mini are not available; just reduce the quantity slightly.
If you prefer a thicker icing, reduce the milk slightly or add more powdered sugar.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to enjoy the soft texture. The icing can be refreshed with a small drizzle of milk if it thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Allow it to come to room temperature and rise again before rolling and baking.

What can I use if I don’t have blue gel food coloring?

You can substitute with liquid blue food coloring, but gel produces a more vibrant color with less product. Alternatively, omit the coloring for classic cinnamon rolls.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

Delight in these whimsical Cookie Monster Cinnamon Rolls, featuring a vibrant blue swirl infused with crushed chocolate sandwich cookies and mini chocolate chips. Soft, fluffy dough pairs perfectly with a cinnamon-sugar-chocolate filling and a rich cream cheese icing topped with extra cookie crumbles and chips for a fun, indulgent treat perfect for breakfast or dessert.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

¾ cup warm milk (110°F)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
1 large egg + 1 egg yolk
¼ cup unsalted butter, melted
3 cups all-purpose flour
½ tsp salt
1 tsp vanilla extract
Blue gel food coloring (as needed)

Filling

½ cup unsalted butter, softened
¾ cup brown sugar
2 tbsp ground cinnamon
½ cup crushed chocolate sandwich cookies (like Oreos)
¼ cup mini chocolate chips

Icing

4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk (adjust for consistency)
½ cup crushed chocolate cookies (for topping)
Extra mini chocolate chips (optional for topping)

Instructions

Make the Dough: In a bowl, combine warm milk and active dry yeast. Let sit for 5 minutes until foamy, indicating the yeast is activated. Stir in sugar, egg, yolk, melted butter, and vanilla extract until combined. Gradually add 2 cups of flour and salt, mixing well. Slowly add the remaining flour while mixing until a dough forms. Add blue gel food coloring and knead the dough until it’s smooth and the blue color is even throughout.
Let Dough Rise: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Prepare the Filling: In a separate bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Stir in the crushed chocolate sandwich cookies and mini chocolate chips, ensuring an even distribution of the mix-ins.
Roll & Fill the Dough: On a floured surface, roll the dough into a 14×9-inch rectangle. Spread the prepared filling evenly over the dough’s surface, making sure to cover to the edges.
Shape the Rolls: Starting from the long edge, roll the dough tightly into a log shape. Using a sharp knife, cut the log into 12 equal rolls.
Second Rise: Place the rolls into a greased 9×13-inch baking dish, leaving a bit of space between each. Cover and let rise for 30 to 45 minutes until slightly puffy.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they turn golden brown on top.
Make the Icing: While the rolls bake, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, adjusting to reach desired consistency. Mix until the icing is fluffy and spreadable.
Assemble & Serve: Once the rolls are done, allow them to cool slightly. Drizzle the cream cheese icing generously over the warm rolls. Sprinkle the icing-topped rolls with extra crushed chocolate cookies and mini chocolate chips for garnish. Serve warm for the best taste and texture.

Notes

Ensure the milk is around 110°F to activate the yeast without killing it.
Kneading well is crucial for a soft, fluffy dough and even distribution of blue coloring.
Adjust the amount of blue gel food coloring to achieve your preferred shade.
Use fresh yeast for best rise and texture.
You can substitute cream cheese icing with a simple glaze if desired.
For best flavor, consume rolls the same day or reheat gently before serving.

Keywords: cinnamon rolls, cookie monster rolls, blue cinnamon rolls, chocolate cookie cinnamon rolls, cream cheese icing, breakfast pastries