Description
These Cookie Monster Cinnamon Rolls combine classic cinnamon roll dough dyed a vibrant blue with a rich cinnamon-sugar and chocolate cookie filling. Topped with a luscious cream cheese icing and sprinkled with crushed chocolate sandwich cookies and mini chocolate chips, these rolls are a fun and indulgent treat perfect for breakfast or dessert.
Ingredients
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
- Make the dough: In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Stir in sugar, whole 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.
- Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in crushed chocolate sandwich cookies and mini chocolate chips evenly.
- Roll and fill the dough: Lightly flour a surface and roll out the dough into a 14x9-inch rectangle. Spread the prepared filling evenly over the dough surface. Tightly roll the dough from the long side into a log, then cut into 12 even rolls using a sharp knife or dental floss.
- Second rise and bake: Place the rolls in a greased 9x13-inch baking dish. Cover with a cloth and let rise for 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 the tops turn golden brown.
- Make the cream cheese icing: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and 2 to 3 tablespoons milk, mixing until the icing reaches a smooth, spreadable consistency.
- Assemble and serve: Once rolls are slightly cooled but still warm, drizzle the cream cheese icing over the top. Sprinkle with crushed chocolate cookies and additional mini chocolate chips if desired. Serve warm and enjoy the delightful blend of cinnamon, chocolate, and unique blue dough charm.
Notes
- Ensure the milk is warm (around 110°F) to activate the yeast properly without killing it.
- Knead the dough sufficiently to develop gluten but avoid making it too tough.
- Adding blue gel food coloring gives the rolls the signature Cookie Monster look but can be adjusted or omitted.
- Letting the rolls rise twice ensures fluffy and tender cinnamon rolls.
- Use room temperature ingredients for the icing for the best texture.
- If you prefer less sweetness, reduce sugar slightly in the filling or icing.
- Serve the rolls warm for the best flavor and soft texture.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
