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Cookie Monster Cinnamon Rolls Recipe

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4.6 from 17 reviews

Indulge in these delightful Cookie Monster Cinnamon Rolls, featuring a soft blue-tinted dough filled with a rich cinnamon-sugar spread, crushed chocolate sandwich cookies, and mini chocolate chips. Finished with creamy cream cheese icing and cookie crumble topping, these rolls are a fun and delicious treat perfect for breakfast or dessert.

Ingredients

For the 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 (a few drops)

For the Filling:

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

For the 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)

For the 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 sit for 5 minutes until foamy to activate the yeast. Stir in granulated sugar, egg, egg yolk, melted butter, and vanilla extract until well combined. Add 2 cups of all-purpose flour and salt, mixing until incorporated. Gradually add the remaining flour, kneading until the dough becomes soft and slightly sticky. Add a few drops of blue gel food coloring and knead until the color is evenly distributed. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
  2. Prepare the Filling: In a small bowl, combine softened butter, brown sugar, and ground cinnamon until smooth and fully mixed. Fold in the crushed chocolate sandwich cookies and mini chocolate chips to incorporate them evenly into the filling.
  3. Roll and Fill the Dough: Lightly flour a clean surface and roll out the risen dough into a 14×9-inch rectangle. Evenly spread the prepared cinnamon and cookie filling over the dough. Starting from one of the long edges, roll the dough tightly into a log. Cut the log into 12 equal-sized rolls.
  4. Second Rise and Bake: Place the cut rolls into a greased 9×13-inch baking dish, leaving slight space between each roll. Cover the dish and let the rolls rise for an additional 30 to 45 minutes until puffed. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until they are golden brown and cooked through.
  5. Make the Cream Cheese Icing: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, mixing until the icing reaches a creamy, drizzle-able consistency. Adjust milk amount as needed for desired thickness.
  6. Assemble and Serve: Once the cinnamon rolls have cooled slightly but are still warm, drizzle the cream cheese icing generously over the top. Sprinkle with crushed chocolate cookies and additional mini chocolate chips if desired. Serve warm for the best flavor and texture.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • For a more intense blue color, add gel food coloring gradually until the desired shade is reached.
  • If you don’t have gel food coloring, a few drops of natural blue food coloring alternatives can be used.
  • Use softened butter for both the filling and icing to allow easy mixing and smooth texture.
  • Allow the second rise to complete fully for fluffy, tender rolls.
  • Store leftover rolls in an airtight container and reheat gently before serving.
  • Substitute crushed chocolate sandwich cookies with your favorite chocolate cookies for a different twist.

Find it online: https://hotsavors.com/cookie-monster-cinnamon-rolls-recipe/