Introduction

Cookie Monster Cinnamon Rolls are a fun twist on a classic treat, featuring a vibrant blue dough studded with chocolate sandwich cookies and mini chips. These fluffy, sweet rolls are perfect for a special breakfast or dessert that will delight both kids and adults alike.

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
2 tbsp 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 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

Step 1: In a bowl, combine warm milk and yeast. Let sit for 5 minutes until the mixture is foamy.
Step 2: Stir in granulated sugar, egg, egg yolk, melted butter, and vanilla extract until well combined.
Step 3: Add 2 cups of flour and salt to the wet mixture. Mix thoroughly, then gradually add the remaining flour while stirring.
Step 4: Add blue gel food coloring and knead the dough until smooth and the color is evenly distributed.
Step 5: 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.
Step 6: Prepare the filling by mixing softened butter, brown sugar, and cinnamon in a bowl. Stir in crushed cookies and mini chocolate chips.
Step 7: On a floured surface, roll out the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough.
Step 8: Roll the dough tightly from the long side, then slice into 12 equal rolls.
Step 9: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30 to 45 minutes.
Step 10: Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, or until they are golden brown.
Step 11: To make the icing, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, mixing until creamy.
Step 12: Drizzle the icing over the warm rolls and sprinkle with crushed cookies and extra mini chocolate chips if desired. Serve warm.

Tips & Variations

For a more intense blue color, add gel food coloring gradually until the desired shade is reached.
Substitute the cream cheese icing with a simple glaze made from powdered sugar and milk for a lighter topping.
Use different flavored sandwich cookies to customize the filling.
Make the dough in a stand mixer with a dough hook for easier kneading.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat rolls gently in the microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rolls and bake them later?

Yes, you can freeze the unbaked, assembled rolls by covering the baking dish tightly and freezing. When ready to bake, thaw overnight in the refrigerator and allow to rise before baking as directed.

What can I substitute for blue gel food coloring?

If you prefer a natural option, you can try using blueberry juice or powder, but the color may be less vibrant and the dough consistency might vary.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Cookie Monster Cinnamon Rolls are a playful twist on classic cinnamon rolls, featuring a vibrant blue dough, a rich cinnamon cookie filling studded with crushed chocolate sandwich cookies and mini chocolate chips, and a luscious cream cheese icing topped with extra cookie crumbles. These delightful rolls are soft, sweet, and perfect for breakfast or dessert, bringing fun and flavor to your table.

Author: Lila
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
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

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
Extra mini chocolate chips (optional)

Instructions

Make the Dough: In a bowl, combine warm milk and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is activated. Then stir in granulated sugar, one large egg plus one egg yolk, melted butter, and vanilla extract until fully combined. Gradually add 2 cups of all-purpose flour along with salt, mix well, then slowly incorporate the remaining flour. Add blue gel food coloring and knead the dough until it’s smooth and the color is evenly distributed. Transfer the dough to a greased bowl, cover it, and allow it to rise for 1 to 1½ hours until doubled in size.
Make the Filling: In a separate bowl, mix together softened unsalted butter, brown sugar, and ground cinnamon until well blended. Stir in crushed chocolate sandwich cookies and mini chocolate chips to add texture and flavor to the filling.
Roll & Fill: On a floured surface, roll out the risen dough into a 14 by 9-inch rectangle. Spread the prepared filling evenly over the surface to ensure every bite is flavorful. Starting from the long side of the rectangle, roll the dough tightly into a log shape. Use a sharp knife to cut the log into 12 equal rolls.
Second Rise & Bake: Arrange the rolls evenly spaced in a greased 9 by 13-inch baking dish. Cover and let them rise again for 30 to 45 minutes to become puffier. Meanwhile, preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they are golden brown and cooked through.
Make Icing: Beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and milk gradually, mixing until the icing achieves a smooth, spreadable consistency.
Assemble & Serve: Once the cinnamon rolls are warm from the oven, drizzle the cream cheese icing over the top. Sprinkle with additional crushed chocolate cookies and extra mini chocolate chips if desired. Serve warm for the best taste and texture experience.

Notes

Ensure the milk is warm (around 110°F) to properly activate the yeast without killing it.
The intensity of the blue coloring can be adjusted based on your preference; add gradually until desired shade is achieved.
Use a sharp knife or dental floss to slice the rolls cleanly without squashing them.
For softer rolls, cover them with a damp cloth during the rising phases to prevent drying out.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week; reheat before serving.

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