Description

Cookie Monster Cinnamon Rolls are a fun and delicious twist on classic cinnamon rolls, featuring a vibrant blue dough and a cookie-studded filling. These sweet rolls combine the flavors of cinnamon, brown sugar, chocolate sandwich cookies, and mini chocolate chips, topped with a creamy cream cheese icing and extra cookie crumbles for a delightful treat.

Ingredients

Scale

Dough Ingredients

¾ cup warm milk
2 ¼ teaspoons active dry yeast
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 (amount as needed to achieve color)

Filling Ingredients

½ cup unsalted butter, softened
¾ cup brown sugar
2 tablespoons ground cinnamon
½ cup crushed chocolate sandwich cookies
¼ cup mini chocolate chips

Icing Ingredients

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)

Topping Ingredients

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

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Instructions

Activate Yeast: Combine warm milk and active dry yeast in a mixing bowl and let it sit for 5 minutes until the yeast is foamy, indicating it is active and ready to use.
Mix Dough Ingredients: Add granulated sugar, whole egg, egg yolk, melted butter, vanilla extract, salt, and all-purpose flour to the yeast mixture. Mix thoroughly until the ingredients are combined into a rough dough.
Knead Dough and Add Color: Knead the dough on a floured surface or with a stand mixer until it becomes soft and slightly sticky. Incorporate blue gel food coloring gradually until the dough achieves the desired vibrant blue color.
First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for about 1 to 1½ hours, until it doubles in size.
Prepare Filling: In a separate bowl, combine the softened butter, brown sugar, ground cinnamon, crushed chocolate sandwich cookies, and mini chocolate chips. Mix until evenly combined to create the flavorful filling.
Shape Rolls: Roll out the risen dough into a large rectangle. Spread the prepared filling evenly over the dough. Starting from one edge, roll the dough tightly into a log shape.
Cut and Second Rise: Slice the rolled log into individual cinnamon roll pieces. Place them in a baking dish, cover, and let them rise for another 30 to 45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes until golden brown and cooked through.
Prepare Icing: While the rolls bake, whisk together softened cream cheese, softened butter, powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk. Adjust the milk to reach a smooth, drizzle-able consistency.
Finish and Serve: Once baked, drizzle the cream cheese icing over the warm cinnamon rolls. Sprinkle additional crushed chocolate sandwich cookies and optional mini chocolate chips on top for extra crunch and visual appeal. Serve warm and enjoy!

Notes

Ensure the milk is warm but not hot to properly activate the yeast without killing it.
Blue gel food coloring should be added gradually as it is very concentrated; wear gloves or use a toothpick to avoid staining.
Letting the dough rise twice ensures fluffy, soft rolls.
If the filling is too thick to spread easily, soften the butter slightly more.
You can substitute the chocolate sandwich cookies with any chocolate wafer cookies for variation.
Store any leftovers wrapped tightly and refrigerate; warm briefly before serving.