Cookie Monster Cinnamon Rolls – Blue Swirl Treat with Chocolate Cookies Recipe
Indulge in these delightful Cookie Monster Cinnamon Rolls featuring a vibrant blue swirl, a gooey cinnamon-sugar cookie filling, and a luscious cream cheese glaze. Perfectly soft and fluffy, these rolls combine classic cinnamon roll flavors with crushed chocolate sandwich cookies and chocolate chips, making them an irresistible treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
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)
- ½ cup crushed chocolate sandwich cookies
- Extra mini chocolate chips (optional)
Instructions
- Make the Dough: In a bowl, combine warm milk and yeast, then let it sit for 5 minutes until foamy to activate the yeast. Stir in sugar, egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mix well, then gradually incorporate the remaining flour. Add blue gel food coloring and knead the dough until it is smooth, elastic, and evenly colored.
- First Rise: Transfer the dough to a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Prepare the Filling: In a separate bowl, blend softened butter with brown sugar and ground cinnamon until combined. Fold in the crushed chocolate sandwich cookies and mini chocolate chips.
- Roll and Fill: On a floured surface, roll the risen dough into a 14×9-inch rectangle. Spread the cinnamon cookie filling evenly over the dough, ensuring full coverage.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equally sized rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover and let rise for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown and cooked through.
- Make the Icing: Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and milk; mix until the icing reaches a smooth, pourable consistency.
- Assemble and Serve: Drizzle the cream cheese icing generously over the warm cinnamon rolls. Sprinkle crushed chocolate sandwich cookies and extra mini chocolate chips on top as desired. Serve the rolls warm for the best experience.
Notes
- Use warm milk at about 110°F to properly activate the yeast without killing it.
- Adjust the amount of milk in the icing to achieve your preferred thickness.
- For an extra blue effect, add more blue gel food coloring gradually while kneading.
- Ensure the dough has fully risen before shaping for fluffier rolls.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat rolls gently in the microwave or oven before serving.
Keywords: cinnamon rolls, cookie monster, blue swirl rolls, cinnamon sugar rolls, cream cheese icing, sweet breakfast rolls, chocolate cookie filling
