Description
Cookie Monster Cinnamon Rolls are a fun, vibrant twist on classic cinnamon rolls with a bright blue dough swirled with a cinnamon sugar and crushed chocolate sandwich cookie filling. Topped with a creamy cream cheese frosting and extra chocolate cookie crumbles, these rolls are perfect for breakfast or dessert lovers who enjoy a playful, flavorful pastry.
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 (amount as needed for vibrant color)
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 garnish)
Instructions
- Make the Dough: In a bowl, mix warm milk and yeast and allow it to sit for 5 minutes until foamy, indicating the yeast is active. Then stir in sugar, egg, egg yolk, melted butter, and vanilla extract. Gradually add 2 cups of flour and salt, mix thoroughly, then slowly add the remaining flour. Add blue gel food coloring and knead the dough until it is smooth and evenly colored. Transfer the dough to a greased bowl, cover with a cloth, and let it rise for 1 to 1½ hours until doubled in size.
- Prepare the Filling: In a separate bowl, combine softened butter, brown sugar, and ground cinnamon. Stir in the crushed chocolate sandwich cookies and mini chocolate chips, mixing until evenly combined.
- Roll and Fill the Dough: On a floured surface, roll the risen dough into a 14×9 inch rectangle. Evenly spread the prepared filling over the dough’s surface. Carefully roll the dough from the long side into a tight log. Slice the log into 12 equal rolls.
- Second Rise and Bake: Place the rolls in a greased 9×13 inch baking dish, cover, and let them rise again for 30 to 45 minutes until puffy. Meanwhile, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, or until golden brown.
- Make the Icing: Beat softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, mixing until you reach a creamy, spreadable frosting consistency.
- Assemble and Serve: Once the rolls have cooled slightly and are still warm, generously drizzle the cream cheese icing over the top. Sprinkle with crushed chocolate cookies and optional extra mini chocolate chips for garnish. Serve warm and enjoy!
Notes
- Use warm milk (about 110°F) to activate yeast properly without killing it.
- If you desire a more intense blue color, add gel food coloring a little at a time until you reach your preferred shade.
- Letting the dough rise fully ensures soft and fluffy cinnamon rolls.
- Crush the chocolate sandwich cookies finely but not to powder for best texture in the filling and topping.
- Adjust milk in the icing to get the perfect drizzle consistency.
- These cinnamon rolls are best served warm but can be reheated gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cookie Monster cinnamon rolls, blue cinnamon rolls, fun breakfast recipe, cinnamon roll recipe with chocolate cookies, cream cheese frosting cinnamon rolls
