Cookie Monster Cinnamon Rolls Recipe

Introduction

These Cookie Monster Cinnamon Rolls are a fun twist on the classic treat, featuring bright blue dough and a rich chocolate cookie filling. Topped with creamy cream cheese icing and extra cookie crunch, they’re perfect for a special breakfast or dessert that will delight kids and adults alike.

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
• 2–3 tablespoons milk (adjust for 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 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 and knead 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 softened butter, brown sugar, and cinnamon until smooth. Stir in crushed cookies and mini chocolate chips.
7. Step 7: Lightly flour a surface and roll 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 rolls in a greased 9×13-inch baking dish. Cover and let rise another 30 to 45 minutes.
10. Step 10: Preheat oven to 350°F (175°C). Bake rolls for 20 to 25 minutes until golden brown.
11. Step 11: Beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla, and milk; mix until creamy.
12. Step 12: Drizzle icing over warm rolls. Sprinkle crushed cookies and extra mini chocolate chips on top. Serve warm.

Tips & Variations

• Use blue gel food coloring sparingly; gel colors provide vibrant color without thinning the dough.
• For a more intense chocolate flavor, add a tablespoon of cocoa powder to the filling.
• Swap mini chocolate chips for white chocolate or butterscotch chips to change up the flavor.
• Letting the rolls rise longer will yield a lighter, fluffier texture.

Storage

Store 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. To reheat, warm in the oven at 300°F for 10 minutes or microwave individual rolls for 20-30 seconds until warm and soft.

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 to room temperature before rolling out and filling.

Can I use regular food coloring instead of gel?

Gel food coloring is best since it provides vibrant color without adding extra liquid, which can affect dough texture. If using liquid food coloring, use less and adjust flour as needed.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

Delight in these whimsical Cookie Monster Cinnamon Rolls, bursting with a rich cinnamon-sugar filling enhanced by crushed chocolate sandwich cookies and mini chocolate chips. Vibrantly colored with blue gel food coloring, these soft, fluffy rolls are topped with creamy cream cheese icing and extra cookie crumbs for a fun and indulgent treat perfect for breakfast or dessert.

• Author: Izo
• 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 the warm milk and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active. Stir in the granulated sugar, large egg, egg yolk, melted butter, and vanilla extract until well combined. Add 2 cups of the all-purpose flour along with the salt and mix thoroughly. Gradually add the remaining flour while kneading until the dough is soft yet slightly sticky. Incorporate a few drops of blue gel food coloring and knead until the color is distributed evenly. Transfer the dough to a greased bowl, cover it, and let it rise for 1 to 1½ hours until it doubles in size.
2. Prepare the Filling: In a small bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon until the mixture is smooth and well blended. Fold in the crushed chocolate sandwich cookies and mini chocolate chips to evenly distribute throughout the filling.
3. Roll and Fill the Dough: Lightly flour a clean surface and roll the risen dough out into a 14×9-inch rectangle. Spread the prepared cinnamon-cookie filling evenly across the dough’s surface. Starting from the long side, roll the dough tightly into a log shape. Use a sharp knife to slice the roll into 12 even cinnamon rolls.
4. Second Rise and Bake: Place the cut rolls into a greased 9×13-inch baking dish, spacing them slightly apart. Cover the dish and allow the rolls to rise for an additional 30 to 45 minutes until they’re puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they turn a golden brown, indicating they are fully cooked.
5. Make the Cream Cheese Icing: In a bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, mixing continuously until the icing reaches a smooth, drizzle-able consistency.
6. Assemble and Serve: While the cinnamon rolls are still warm, drizzle the cream cheese icing generously over the top. Sprinkle with the extra crushed chocolate cookies and mini chocolate chips for added texture and flavor. Serve the rolls warm, immediately enjoying the gooey, flavorful treat.

Notes

• Ensure the milk is warm but not hot to activate the yeast properly without killing it.
• Use gel food coloring to achieve a vibrant blue without altering the dough texture.
• You can prepare the dough a day ahead and refrigerate after the first rise for convenience.
• For best results, use fresh yeast and fresh baking soda to guarantee the rolls rise well.
• The cream cheese icing can be adjusted in thickness by adding more or less milk to suit your preference.
• Store leftover cinnamon rolls covered in the refrigerator for up to 3 days; reheat gently before serving.

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