Introduction

These Cookie Monster Cinnamon Rolls are a fun and delicious twist on the classic treat, featuring a vibrant blue dough and a rich chocolate cookie filling. Topped with cream cheese icing and extra cookie crumbles, they’re perfect for impressing guests or indulging yourself.

A white rectangular dish holds twelve blue cinnamon rolls arranged closely in three rows of four, each roll showing a clear spiral pattern of dark brown cinnamon filling contrasting with the bright blue dough. The rolls are covered with a light white glaze that partly fills the spirals and pools slightly around them, blending with the bottom of the dish. The dish sits on a white marbled surface, enhancing the bold blue and dark brown colors of the rolls photo taken with an iphone --ar 4:5 --v 7

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

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

Step 1: In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
Step 2: Stir in the sugar, egg, egg yolk, melted butter, and vanilla extract.
Step 3: Add 2 cups of flour and salt, mixing until combined.
Step 4: Slowly add the remaining flour, kneading until the dough is soft and slightly sticky.
Step 5: Add a few drops of blue gel food coloring and knead until the color is evenly distributed.
Step 6: Transfer the dough to a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
Step 7: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in the crushed chocolate cookies and mini chocolate chips.
Step 8: Lightly flour a surface and roll out the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough.
Step 9: Roll the dough tightly from the long side and cut into 12 even rolls.
Step 10: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes.
Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until golden brown.
Step 12: Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy.
Step 13: Drizzle the icing over the warm cinnamon rolls. Sprinkle crushed chocolate cookies and extra mini chocolate chips on top. Serve warm.

Tips & Variations

For a more vibrant blue, add gel food coloring gradually until you reach your desired shade.
Substitute the chocolate sandwich cookies with your favorite cookies for a different flavor.
Make mini cinnamon rolls by cutting the dough into smaller pieces for bite-sized treats.
If you prefer a less sweet filling, reduce the brown sugar slightly.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat by warming in a microwave or oven until soft and served warm.

How to Serve

This image shows a close-up of a small round cake with three visible layers: the bottom layer is a golden brown soft bread base, the middle layer is smooth bright blue frosting spread evenly on top of the bread, and the top layer is a white whipped cream swirl with a soft, fluffy texture. On top of the whipped cream, there are small pieces of dark chocolate sandwich cookie halves and crushed cookie crumbs sprinkled around, along with bright blue sugar crystals scattered across the cake for decoration. The cake is set on a white marbled surface that adds a clean and elegant background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just allow it to come to room temperature before rolling out.

What if I don’t have blue gel food coloring?

You can use any blue food coloring you have, but gel colorings typically provide a brighter, more vibrant color without thinning the dough.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

These Cookie Monster Cinnamon Rolls are a fun and delicious twist on classic cinnamon rolls, featuring blue-tinted dough, a rich cinnamon and crushed chocolate cookie filling, and a creamy cream cheese icing topped with extra cookie crumbles and chocolate chips. Perfect for a whimsical treat or special breakfast.

Author: Marco
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

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 (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

Make the Dough: In a mixing bowl, combine warm milk and yeast and let sit for 5 minutes until foamy. Stir in sugar, egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mix until combined. Gradually add the remaining flour while kneading until the dough is soft and slightly sticky. Add blue gel food coloring and knead until evenly colored. Transfer dough to a greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
Prepare the Filling: In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth. Stir in crushed chocolate cookies and mini chocolate chips to combine evenly.
Roll and Fill the Dough: Lightly flour a surface and roll the dough into a 14×9-inch rectangle. Spread the filling mixture evenly over the dough. Roll the dough tightly from the long side to form a log, then cut into 12 even rolls.
Second Rise and Bake: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown.
Make the Cream Cheese Icing: Beat cream cheese and softened butter together until smooth. Add powdered sugar, vanilla extract, and milk. Mix well until creamy and smooth, adjusting milk to achieve desired consistency.
Assemble and Serve: Drizzle the cream cheese icing over the warm cinnamon rolls. Sprinkle crushed chocolate cookies and extra mini chocolate chips on top. Serve warm for best flavor.

Notes

Make sure the milk is warm, not hot, to properly activate the yeast.
Add blue gel food coloring gradually to reach your preferred shade without over-coloring.
For even rolls, use a sharp knife or dental floss to cut the dough log.
Letting the rolls rise a second time ensures a fluffy, soft texture.
You can adjust the amount of crushed cookies and chips for a more or less intense chocolate crunch.
Serve cinnamon rolls warm fresh from the oven with icing for the best taste experience.

Keywords: Cinnamon Rolls, Cookie Monster Rolls, Blue Cinnamon Rolls, Chocolate Cookie Cinnamon Rolls, Breakfast Pastry, Sweet Rolls