Cookie Monster Cinnamon Rolls Recipe

Introduction

These Cookie Monster Cinnamon Rolls are a fun and colorful twist on a classic favorite. Bursting with cinnamon, crushed chocolate sandwich cookies, and a creamy cream cheese frosting, they’re perfect for a playful breakfast or indulgent snack.

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 garnish)
• Extra mini chocolate chips (optional, for garnish)

Instructions

1. Step 1: In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
2. Step 2: Stir in granulated sugar, egg, egg yolk, melted butter, and vanilla extract.
3. Step 3: Add 2 cups of flour and salt. Mix, then gradually add the remaining flour until a dough forms.
4. Step 4: Add blue gel food coloring and knead the dough until smooth and the color is even.
5. Step 5: Transfer dough to a greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
6. Step 6: For the filling, mix softened butter, brown sugar, and cinnamon in a bowl. Stir in crushed cookies and mini chocolate chips.
7. Step 7: On a floured surface, roll the dough into a 14×9-inch rectangle.
8. Step 8: Spread the filling evenly over the dough.
9. Step 9: Roll the dough tightly from the long side into a log, then slice into 12 rolls.
10. Step 10: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
11. Step 11: Preheat the oven to 350°F (175°C).
12. Step 12: Bake rolls for 20–25 minutes until golden brown.
13. Step 13: For the icing, beat together cream cheese and softened butter until smooth.
14. Step 14: Add powdered sugar, vanilla extract, and milk; mix until creamy and spreadable.
15. Step 15: Drizzle the icing over warm cinnamon rolls.
16. Step 16: Sprinkle with crushed chocolate cookies and extra mini chocolate chips if desired. Serve warm.

Tips & Variations

• Use blue gel food coloring sparingly to achieve a vibrant color without affecting dough texture.
• Substitute crushed cookies with your favorite chocolate sandwich cookies for different flavors.
• For extra gooey rolls, add a handful of mini chocolate chips inside the filling before rolling.
• If you prefer a stronger cinnamon flavor, increase the ground cinnamon in the filling by 1 teaspoon.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze rolls before icing; thaw overnight in the refrigerator and warm in the oven before icing and serving. Reheat in the microwave for about 20 seconds to enjoy soft, warm cinnamon rolls.

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 the night before and let it rise slowly in the refrigerator. Bring it to room temperature before rolling and filling.

Can I use regular food coloring instead of gel?

Gel food coloring is recommended because it provides vibrant color without thinning the dough. If using liquid food coloring, add a few drops carefully to avoid changing the dough consistency.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

These Cookie Monster Cinnamon Rolls are a fun and delicious twist on classic cinnamon rolls, featuring a vibrant blue dough, a rich cinnamon-cookie filling, and a creamy cream cheese icing topped with crushed chocolate sandwich cookies and mini chocolate chips. Perfect for breakfast or dessert, these rolls combine sweet, spicy, and chocolate flavors in a soft, fluffy pastry.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 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)

Topping

• ½ cup crushed chocolate cookies
• Extra mini chocolate chips (optional)

Instructions

1. Make the Dough: In a bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is activated. Then stir in the granulated sugar, egg, egg yolk, melted butter, and vanilla extract until combined.
2. Add Flour and Color: Add 2 cups of all-purpose flour and salt into the wet ingredients, mixing thoroughly. Gradually add the remaining flour as you stir. Add blue gel food coloring and knead the dough until it is smooth and evenly colored.
3. First Rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, until doubled in size.
4. Prepare the Filling: In a separate bowl, mix softened butter, brown sugar, and ground cinnamon until smooth. Stir in the crushed chocolate sandwich cookies and mini chocolate chips evenly.
5. Roll and Fill the Dough: On a floured surface, roll the dough into a 14 by 9-inch rectangle. Spread the prepared filling evenly over the surface of the dough.
6. Shape the Rolls: Tightly roll the dough from the long side to form a log. Slice the log into 12 even rolls.
7. Second Rise: Place the rolls in a greased 9 by 13-inch baking dish, cover, and let them rise for 30 to 45 minutes until puffed.
8. Preheat and Bake: While the rolls are rising, preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they are golden brown on top.
9. Make the Icing: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, mixing until you reach a smooth, drizzle-able consistency.
10. Assemble and Serve: Drizzle the cream cheese icing over warm cinnamon rolls. Sprinkle extra crushed chocolate cookies and mini chocolate chips on top if desired. Serve warm for the best flavor and texture experience.

Notes

• Milk should be warm but not hot to avoid killing the yeast.
• Adjust the amount of blue gel food coloring to achieve your desired shade of blue.
• For softer rolls, cover the dough tightly during rises to prevent drying out.
• You can substitute crushed chocolate sandwich cookies with any sandwich-style cookie of your choice.
• For a dairy-free version, use vegan butter and cream cheese alternatives.
• Store leftover rolls in an airtight container and reheat gently before serving.

Keywords: cinnamon rolls, cookie monster cinnamon rolls, cinnamon roll recipe, blue cinnamon rolls, chocolate sandwich cookie filling, cream cheese icing, breakfast pastries