Cookie Monster Cinnamon Rolls Recipe

Introduction

These Cookie Monster Cinnamon Rolls combine the classic cinnamon roll flavors with a fun twist of crushed chocolate sandwich cookies and a vibrant blue hue. Soft, sweet, and packed with chocolatey goodness, they’re perfect for a special breakfast or dessert treat.

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)

Instructions

1. Step 1: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
2. Step 2: In a large mixing bowl, whisk together sugar, egg, egg yolk, melted butter, salt, vanilla extract, and blue gel food coloring to your desired shade.
3. Step 3: Add the yeast mixture to the wet ingredients and stir to combine.
4. Step 4: Gradually add flour to the mixture, mixing until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Step 5: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
6. Step 6: While the dough rises, prepare the filling by mixing softened butter, brown sugar, cinnamon, crushed chocolate cookies, and mini chocolate chips until well combined.
7. Step 7: Once the dough has risen, roll it out on a floured surface into a 16×12 inch rectangle.
8. Step 8: Spread the filling evenly over the dough, leaving a small border around the edges.
9. Step 9: Carefully roll the dough tightly from the long edge into a log. Cut into 12 even rolls and place them in a greased 9×13 inch baking dish.
10. Step 10: Cover the rolls loosely and let them rise for another 30–45 minutes.
11. Step 11: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through.
12. Step 12: While baking, prepare the cream cheese icing by beating together cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable.
13. Step 13: Remove rolls from the oven and allow them to cool slightly before spreading the icing generously on top.
14. Step 14: Serve warm and enjoy your colorful, cookie-filled cinnamon rolls!

Tips & Variations

• For extra chewy rolls, substitute half of the all-purpose flour with bread flour.
• If you prefer less sweetness, reduce the brown sugar in the filling by a quarter cup.
• Add a teaspoon of orange zest to the filling for a bright, citrusy flavor twist.
• Use gluten-free flour blend to make a gluten-free version, adjusting liquid as needed.

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 gently in the microwave or oven before serving to regain softness.

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 and let it rise overnight in the refrigerator. Just bring it to room temperature before shaping and baking.

What kind of blue food coloring should I use?

Gel food coloring is best because it provides vibrant color without thinning the dough. Use a small amount and add gradually until desired shade is reached.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

These Cookie Monster Cinnamon Rolls combine classic cinnamon roll flavors with a fun twist – blue coloring and crushed chocolate sandwich cookies throughout. Soft, fluffy dough is filled with cinnamon sugar, crushed Oreos, and mini chocolate chips, then topped with a smooth cream cheese icing for an irresistible treat perfect for breakfast or dessert.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (to desired shade)

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 desired consistency)

Instructions

1. Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
2. Prepare Dough: In a large mixing bowl, whisk together sugar, egg, egg yolk, melted butter, salt, vanilla extract, and a good amount of blue gel food coloring. Add the activated yeast mixture and stir until combined.
3. Add Flour and Knead: Gradually add the flour and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Make the Filling: While the dough rises, mix together softened butter, brown sugar, and ground cinnamon in a bowl until smooth. Set aside.
5. Roll Out Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 16×12 inches.
6. Spread Filling and Add Cookies: Spread the cinnamon-butter mixture evenly over the dough. Sprinkle the crushed chocolate sandwich cookies and mini chocolate chips evenly over the filling layer.
7. Form Rolls: Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 12 even rolls (about 1 to 1.5 inches each) using a sharp knife or dental floss.
8. Second Rise: Place the rolls in a greased 9×13 inch baking dish, cover loosely with plastic wrap or a towel, and let them rise again for 30-45 minutes until puffy.
9. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through.
10. Make the Cream Cheese Icing: While the rolls bake, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk (1 tablespoon at a time) until the icing reaches a spreadable consistency.
11. Frost and Serve: Remove the rolls from the oven and let them cool slightly. Spread the cream cheese icing generously over the warm rolls. Serve immediately and enjoy!

Notes

• Adjust blue gel food coloring gradually to achieve your desired Cookie Monster blue shade.
• For a richer dough, you can replace some or all of the milk with buttermilk.
• Crushing the chocolate sandwich cookies finely will help them meld better into the filling without making the rolls too crumbly.
• Make sure the butter for the filling and icing is at room temperature for easier spreading and mixing.
• Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Keywords: cinnamon rolls, Cookie Monster cinnamon rolls, cinnamon roll recipe, cream cheese icing, blue cinnamon rolls, Oreo cinnamon rolls