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Cookie Monster Cinnamon Rolls Recipe

Cookie Monster Cinnamon Rolls Recipe
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★★★★★

5.2 from 24 reviews

Delight in these fun and colorful Cookie Monster Cinnamon Rolls featuring a soft, blue-tinted dough filled with a cinnamon, chocolate cookie, and mini chocolate chip mixture. Topped with a luscious cream cheese icing and extra cookie crumbs, these rolls combine classic cinnamon roll flavors with playful, cookie-inspired elements perfect for a whimsical breakfast or dessert.

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. Let sit for 5 minutes until foamy. Stir in the sugar, egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mixing until combined. Slowly add the remaining flour, kneading until the dough is soft and slightly sticky. Add a few drops of blue gel food coloring and knead until the color is evenly distributed. Transfer the dough to a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
  2. Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in the crushed chocolate cookies and mini chocolate chips, combining well.
  3. Roll and Fill the Dough: Lightly flour a surface and roll out the dough into a 14×9-inch rectangle. Spread the prepared filling evenly over the dough. Roll the dough tightly from the long side into a log and 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 another 30 to 45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until golden brown on top.
  5. Make the Cream Cheese Icing: Beat the cream cheese and softened butter together until smooth and creamy. Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk, mixing until the icing reaches your desired consistency.
  6. Assemble and Serve: Drizzle the warm cinnamon rolls generously with the cream cheese icing. Sprinkle crushed chocolate cookies and extra mini chocolate chips over the top, if desired. Serve warm and enjoy!

Notes

  • Use blue gel food coloring for vibrant color without adding excess liquid.
  • Make sure your milk is warm (not hot) to properly activate the yeast.
  • Let the rolls cool slightly before icing if you prefer thicker frosting; warm rolls will cause the icing to melt and run.
  • Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
  • Reheat gently in the microwave or oven before serving to restore softness.

Nutrition

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

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