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Cookie Monster Cinnamon Rolls Recipe

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Delight in these vibrant Cookie Monster Cinnamon Rolls featuring soft, blue-hued dough infused with crushed chocolate cookies and mini chocolate chips. Each roll is generously coated with a smooth cream cheese icing and topped with extra cookie crumbles for a whimsical twist on a classic cinnamon roll treat.

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

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 and let it 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. Gradually add the remaining flour while kneading until the dough is soft and slightly sticky. Incorporate blue gel food coloring by kneading until the dough is evenly colored. Transfer to a greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
  2. Prepare the Filling: Mix softened butter, brown sugar, and cinnamon in a small bowl until smooth. Fold in the crushed chocolate cookies and mini chocolate chips.
  3. Roll and Fill the Dough: Lightly flour a surface and roll the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough, leaving about ½ inch at the top edge. Roll tightly from the long side and slice into 12 equal rolls.
  4. Second Rise and Bake: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes. Preheat oven to 350°F (175°C). Bake rolls for 20 to 25 minutes until golden brown and slightly firm to the touch.
  5. Make the Cream Cheese Icing: Beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla extract, and milk gradually, mixing to a creamy, pourable consistency.
  6. Assemble and Serve: Drizzle the cream cheese icing generously over warm cinnamon rolls. Sprinkle with extra crushed chocolate cookies and optional mini chocolate chips. Serve warm for the best experience.

Notes

  • Ensure milk is around 110°F for optimal yeast activation; if yeast doesn’t foam after 5 minutes, it may be expired or milk temperature inaccurate.
  • Knead dough until soft and slightly sticky. Adjust flour or milk as needed for proper consistency.
  • Use gel food coloring for intense blue color without affecting dough texture; add gradually.
  • During the first rise, keep the dough in a warm spot to help it double in size.
  • Roll dough evenly and leave a small border free of filling to seal rolls properly.
  • Cut rolls with a sharp knife or unflavored dental floss for clean, uniform slices.
  • Second rise enhances fluffiness; a warm environment speeds this process.
  • Bake until golden brown but avoid overbaking to keep rolls moist.
  • Adjust icing thickness with milk or powdered sugar to your preference.
  • Store leftovers in airtight containers; reheat gently for freshness or freeze unglazed rolls for longer storage.
  • Customize by adding white chocolate chips, mixing cookie crumbles in icing, or drizzling melted chocolate on top.
  • For make-ahead, assemble and refrigerate rolls overnight, allow second rise at room temperature before baking.

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