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Cookie Monster Cinnamon Rolls Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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