Cookie Monster Cinnamon Rolls Recipe

Introduction

These Cookie Monster Cinnamon Rolls bring together the classic warmth of cinnamon rolls with a fun, colorful twist inspired by everyone’s favorite blue monster. Soft, sweet, and loaded with crushed chocolate cookies and chips, they’re perfect for a special breakfast or dessert treat.

Ingredients

• ¾ cup warm milk (110°F)
• 2¼ tsp 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 tsp salt
• 1 tsp vanilla extract
• Blue gel food coloring
• ½ cup unsalted butter, softened (for filling)
• ¾ cup brown sugar
• 2 tbsp ground cinnamon
• ½ cup crushed chocolate sandwich cookies (like Oreos)
• ¼ cup mini chocolate chips
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened (for icing)
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (adjust for consistency)
• ½ cup crushed chocolate cookies (for topping)
• Extra mini chocolate chips (optional, for topping)

Instructions

1. Step 1: In a bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
2. Step 2: Stir in the granulated sugar, egg, egg yolk, melted butter, and vanilla extract.
3. Step 3: Add 2 cups of flour and salt to the mixture. Mix well, then gradually add the remaining flour.
4. Step 4: Add blue gel food coloring and knead the dough until smooth and evenly colored.
5. Step 5: Transfer the dough to a greased bowl, cover, and let it rise for 1 to 1½ hours until doubled in size.
6. Step 6: Make the filling by mixing softened butter, brown sugar, and cinnamon in a bowl. Stir in crushed chocolate cookies and mini chocolate chips.
7. Step 7: Roll the dough out on a floured surface into a 14×9-inch rectangle.
8. Step 8: Spread the filling evenly over the rolled dough.
9. Step 9: Roll the dough tightly from the long side and slice into 12 evenly sized rolls.
10. Step 10: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
11. Step 11: Preheat your oven to 350°F (175°C).
12. Step 12: Bake the rolls for 20–25 minutes, or until golden brown.
13. Step 13: For the icing, beat together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, mixing until creamy and spreadable.
14. Step 14: Drizzle the icing over the warm cinnamon rolls. Sprinkle with crushed chocolate cookies and optional extra mini chocolate chips before serving.

Tips & Variations

• Use blue gel food coloring sparingly to achieve a vibrant but natural color without altering dough texture.
• For an extra cookie crunch, press some crushed cookies into the top of each roll before baking.
• Substitute cream cheese icing with a simple vanilla glaze if you prefer a lighter topping.
• Ensure the milk is warm but not too hot to avoid killing the yeast and affecting the rise.

Storage

Store any 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 restore softness and melty icing.

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. Bring it to room temperature before rolling and filling.

What if I don’t have blue food coloring?

The rolls will still taste delicious without the blue tint. You can omit the coloring or try natural options like butterfly pea powder for a blue hue.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Indulge in these vibrant Cookie Monster Cinnamon Rolls, featuring a soft and fluffy blue-tinted dough filled with a cinnamon-sugar mixture, crushed chocolate sandwich cookies, and mini chocolate chips. Topped with a rich cream cheese icing and extra cookie crumbles, these rolls are perfect for a fun and delicious breakfast or dessert treat.

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

Ingredients

Scale 1x2x3x

Dough

• ¾ cup warm milk (110°F)
• 2¼ tsp 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 tsp salt
• 1 tsp vanilla extract
• Blue gel food coloring

Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 tbsp ground cinnamon
• ½ cup crushed chocolate sandwich cookies (like Oreos)
• ¼ cup mini chocolate chips

Icing

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (adjust for consistency)
• ½ cup crushed chocolate cookies
• Extra mini chocolate chips (optional)

Instructions

1. Make the Dough: In a bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Wet Ingredients: Stir in granulated sugar, whole egg, egg yolk, melted butter, and vanilla extract into the yeast mixture until well combined.
3. Add Flour and Salt: Add 2 cups of all-purpose flour and salt to the wet ingredients and mix. Gradually add the remaining flour while mixing, until a dough forms.
4. Add Color and Knead: Incorporate blue gel food coloring into the dough, then knead it until the dough is smooth and the color is evenly distributed.
5. First Rise: Transfer the dough to a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
6. Make the Filling: In a separate bowl, mix the softened butter with brown sugar and ground cinnamon until creamy. Stir in the crushed chocolate sandwich cookies and mini chocolate chips evenly.
7. Roll & Fill: Roll the risen dough out on a floured surface into a 14 by 9-inch rectangle. Spread the prepared filling evenly over the surface.
8. Shape Rolls: Starting from the long edge, roll the dough tightly into a log shape. Slice the roll into 12 even cinnamon rolls.
9. Second Rise: Place the rolls in a greased 9 by 13-inch baking dish, cover, and let them rise again for 30 to 45 minutes until puffy.
10. Preheat Oven: Preheat the oven to 350°F (175°C).
11. Bake: Bake the rolls for 20 to 25 minutes until they are golden brown on top.
12. Make the Icing: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and milk; mix until creamy and spreadable.
13. Assemble & Serve: Drizzle the icing over the warm cinnamon rolls, then sprinkle with crushed chocolate cookies and extra mini chocolate chips if desired. Serve warm for the best taste.

Notes

• You can adjust the amount of blue gel food coloring depending on how vividly blue you want the dough to be.
• If you prefer a stronger cinnamon flavor, increase the ground cinnamon in the filling.
• Using room temperature ingredients for the dough and filling helps create a smoother dough and better filling texture.
• Store any leftover rolls in an airtight container in the refrigerator and reheat gently before serving.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, but note texture may vary.

Keywords: Cinnamon Rolls, Cookie Monster, Blue Dough, Cinnamon Sugar, Chocolate Cookies, Cream Cheese Icing, Breakfast Recipe, Sweet Rolls