Cookie Monster Cinnamon Rolls Recipe

Introduction

These Cookie Monster Cinnamon Rolls combine the classic cinnamon roll sweetness with a fun twist of blue dough and chocolate cookie bits. Perfect for a special breakfast or dessert, they’re as delightful to look at as they are to eat.

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 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. Mix until creamy to make the icing.
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 blue gel food coloring rather than liquid to keep the dough texture soft and vibrant.
• For a nutty variation, add chopped pecans or walnuts to the filling.
• Swap mini chocolate chips for white chocolate chips for a different flavor profile.
• 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 in the microwave for about 20 seconds or in a warm oven to enjoy them fresh. The cream cheese icing can be refrigerated separately and added after warming.

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, shape the rolls, and refrigerate them overnight. Let them come to room temperature and rise before baking.

Can I freeze these cinnamon rolls?

Absolutely. Freeze the unbaked rolls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

Delight in these fun and colorful Cookie Monster Cinnamon Rolls, featuring a vibrant blue dough filled with a luscious cinnamon-sugar mixture, crushed chocolate sandwich cookies, and mini chocolate chips. Finished with a creamy cream cheese icing and topped with extra cookie crumbs and chips, these rolls make a perfect whimsical breakfast or dessert treat.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• 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 (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 the mixture becomes foamy, indicating the yeast is activated. Stir in the granulated sugar, large egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mixing until just combined. Gradually add the remaining flour while kneading the dough until it is soft and slightly sticky. Incorporate a few drops of blue gel food coloring and knead further until the color is evenly distributed. Transfer the dough to a greased bowl, cover with a cloth, and let it rise in a warm place for 1 to 1½ hours or until it doubles in size.
2. Prepare the Filling: In a small bowl, blend the softened butter, brown sugar, and ground cinnamon until the mixture is smooth and consistent. Fold in the crushed chocolate sandwich cookies and mini chocolate chips, making sure they are evenly distributed throughout the filling.
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 dough surface. Starting from the long side, tightly roll the dough into a log, then slice it into 12 equal rolls.
4. Second Rise and Bake: Arrange the cinnamon rolls in a greased 9×13-inch baking dish with some space between each. Cover the pan and let the rolls rise again for 30 to 45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they turn a beautiful golden brown color.
5. Make the Cream Cheese Icing: In a mixing 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. Mix well until the icing reaches a smooth and pourable consistency, adjusting milk quantity as needed.
6. Assemble and Serve: Once the cinnamon rolls are slightly cooled but still warm, generously drizzle the cream cheese icing over the top. Sprinkle the crushed chocolate cookie crumbs and extra mini chocolate chips for added texture and visual appeal. Serve the rolls warm to enjoy the gooey, flavorful treat fully.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast.
• Use blue gel food coloring for vibrant color without affecting dough consistency.
• Knead the dough until soft but slightly sticky to get the perfect texture.
• Let the rolls cool slightly before icing to prevent melting the cream cheese too much.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
• Reheat gently in the microwave or oven before serving for best flavor.

Keywords: cinnamon rolls, Cookie Monster cinnamon rolls, blue cinnamon rolls, chocolate chip cinnamon rolls, cream cheese icing cinnamon rolls, breakfast rolls