Cookie Monster Cinnamon Rolls Recipe
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.
- 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
