Cookie Monster Cinnamon Rolls Recipe

Introduction

These Cookie Monster Cinnamon Rolls are a fun and delicious twist on a classic treat, featuring vibrant blue dough and a rich cookie-filled cinnamon center. Topped with creamy cream cheese icing and extra cookie crumbles, they’re sure to delight both kids and adults alike.

Ingredients

• ¾ cup warm milk (about 110°F)
• 2 ¼ teaspoons 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 teaspoon salt
• 1 teaspoon vanilla extract
• Blue gel food coloring
• ½ cup unsalted butter, softened (for filling)
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon
• ½ cup crushed chocolate sandwich cookies (like Oreos)
• ¼ cup mini chocolate chips
• 4 oz cream cheese, softened (for icing)
• ¼ cup unsalted butter, softened (for icing)
• 1 cup powdered sugar
• ½ teaspoon vanilla extract (for icing)
• 2–3 tablespoons milk (adjust for icing consistency)
• ½ cup crushed chocolate cookies (for topping)
• Extra mini chocolate chips (optional, for topping)

Instructions

1. Step 1: In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
2. Step 2: Stir in the sugar, egg, egg yolk, melted butter, and vanilla extract.
3. Step 3: Add 2 cups of flour and salt, mixing until combined. Slowly add the remaining flour, kneading until the dough is soft and slightly sticky.
4. Step 4: Add a few drops of blue gel food coloring and knead until the color is evenly distributed.
5. Step 5: Transfer the dough to a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
6. Step 6: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in the crushed chocolate cookies and mini chocolate chips.
7. Step 7: Lightly flour a surface and roll out the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough.
8. Step 8: Roll the dough tightly from the long side and cut into 12 even rolls.
9. Step 9: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes.
10. Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until golden brown.
11. Step 11: Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk, mixing until creamy.
12. Step 12: Drizzle the icing over the warm cinnamon rolls. Sprinkle crushed chocolate cookies and extra mini chocolate chips on top. Serve warm.

Tips & Variations

• Use gel food coloring for a vibrant blue without altering the dough’s texture.
• Try swapping the cookie filling for crushed candy or nuts for a different twist.
• For extra gooey rolls, brush melted butter on top immediately after baking before icing.
• If you prefer less sweetness, reduce the brown sugar in the filling slightly.

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 restore softness. The icing may be refreshed with a spoonful of milk if it thickens.

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 the night before and refrigerate it after the first rise. Let it come to room temperature and rise again before rolling out and baking.

What can I use instead of blue gel food coloring?

If you don’t have blue gel food coloring, natural alternatives like blueberry juice or butterfly pea powder can be used, but the color may be less vibrant.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

Delight in these whimsical Cookie Monster Cinnamon Rolls, featuring a vibrant blue dough infused with blue food coloring, a cinnamon-sugar filling mixed with crushed chocolate sandwich cookies and mini chocolate chips, and topped with a luscious cream cheese icing and additional cookie crumbles. Perfect for a fun breakfast or dessert treat that combines classic cinnamon rolls with a playful cookie twist.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• ¾ cup warm milk (about 110°F)
• 2 ¼ teaspoons 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 teaspoon salt
• 1 teaspoon vanilla extract
• Blue gel food coloring (few drops)

Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon
• ½ cup crushed chocolate sandwich cookies (e.g., Oreos)
• ¼ cup mini chocolate chips

Cream Cheese Icing

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for consistency)

Topping

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

Instructions

1. Make the Dough: In a mixing bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until foamy. Stir in granulated sugar, whole egg and egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mixing until combined. Slowly incorporate the remaining flour while kneading until the dough becomes soft and slightly sticky. Add a few drops of blue gel food coloring and knead again until the color is evenly distributed. Transfer the dough to a greased bowl, cover, and allow it to rise for 1 to 1½ hours, or until doubled in size.
2. Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until smooth and well combined. Gently fold in the crushed chocolate sandwich cookies and mini chocolate chips.
3. Roll and Fill the Dough: Lightly flour a clean surface and roll the risen dough into a 14×9-inch rectangle. Spread the prepared filling evenly over the surface of the dough. Starting from the long side, roll the dough tightly into a log shape. Cut the roll into 12 even slices to form individual cinnamon rolls.
4. Second Rise and Bake: Place the cinnamon rolls into a greased 9×13-inch baking dish, arranging them evenly. Cover the dish and let the rolls rise for an additional 30 to 45 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they turn golden brown on top.
5. Make the Cream Cheese Icing: In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, adjusting the consistency as needed, and mix until creamy and spreadable.
6. Assemble and Serve: Once the cinnamon rolls are baked, drizzle the cream cheese icing generously over the warm rolls. Sprinkle with the reserved crushed chocolate cookies and extra mini chocolate chips if desired. Serve immediately for a delicious, gooey treat.

Notes

• Ensure the milk is warm but not hot to activate the yeast properly without killing it.
• Knead the dough thoroughly for best texture, but it should remain slightly sticky for softness.
• Use blue gel food coloring to achieve the best vibrant Cookie Monster blue color without altering the dough texture.
• The second rise is crucial for soft, fluffy rolls.
• For easier slicing, chill the rolled dough briefly before cutting.
• Serve cinnamon rolls warm for the best flavor and texture experience.

Keywords: Cinnamon Rolls, Cookie Monster Rolls, Blue Cinnamon Rolls, Chocolate Chip Cinnamon Rolls, Cream Cheese Icing, Dessert, Breakfast Treat