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Cookie Monster Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

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