Description

Cookie Monster Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a vibrant blue dough and a rich filling packed with cinnamon, brown sugar, and crushed chocolate sandwich cookies. Topped with a creamy cream cheese icing and extra cookie crumbs, these rolls are perfect for an indulgent breakfast or sweet treat.

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 blue 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)

Topping

½ cup crushed chocolate sandwich cookies
Extra mini chocolate chips (optional)

Instructions

Make the Dough: In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy to activate the yeast. Stir in granulated sugar, egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mix well, then gradually incorporate the remaining flour. Add blue gel food coloring and knead the dough until smooth and the color is evenly distributed.
First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
Make the Filling: In a separate bowl, mix softened butter, brown sugar, and ground cinnamon until well combined. Stir in the crushed chocolate sandwich cookies and mini chocolate chips evenly.
Roll and Fill: On a floured surface, roll the risen dough into a 14×9-inch rectangle. Spread the prepared filling evenly over the dough. Starting from the long side, roll the dough tightly into a log shape and slice into 12 equal rolls.
Second Rise and Bake: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30 to 45 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they turn golden brown.
Make the Icing: Beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and milk, mixing until the icing is smooth and spreadable. Adjust milk quantity to reach desired consistency.
Assemble and Serve: Drizzle the cream cheese icing generously over the warm cinnamon rolls. Sprinkle with additional crushed chocolate cookies and extra mini chocolate chips if desired. Serve the rolls warm for best flavor and texture.

Notes

The warm milk temperature (110°F) is crucial for activating the yeast properly; too hot or too cold can affect rising.
Adjust blue gel food coloring gradually to achieve a vibrant blue without altering the dough texture.
Ensure crushed cookies and chocolate chips are evenly mixed in the filling for consistent flavor in every bite.
Letting the rolls rise adequately between each step ensures a light and fluffy texture.
For easier slicing and shaping, chill the rolled dough slightly if it becomes too soft to handle.
Use fresh yeast for best results, or proof active dry yeast properly before mixing.
Store any leftover rolls in an airtight container and reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Cookie Monster cinnamon rolls, blue cinnamon rolls, cinnamon rolls with cookies, cream cheese icing cinnamon rolls, chocolate cinnamon rolls