Cookie Monster Cinnamon Rolls

Cookie Monster Cinnamon Rolls turn classic cinnamon rolls into a playful cookie lover’s dream. These rolls start with fluffy, blue-tinged dough and are packed with crushed chocolate sandwich cookies and melty mini chocolate chips. Each roll is slathered with rich cream cheese icing and a final shower of cookie crumbs for a decadent breakfast or dessert.

When I first made these for my niece’s birthday sleepover, the entire batch disappeared before I could even snap a photo. Now they are our go to celebration morning treat

Ingredients

• Warm milk: helps activate yeast and creates a pillowy dough use whole milk for best flavor
• Active dry yeast: gives the rolls their rise always check the expiration date for success
• Granulated sugar: sweetens the dough and feeds the yeast
• Egg and egg yolk: add richness and structure choose fresh eggs for best results
• Unsalted butter: keeps everything tender and buttery use European-style for extra flavor if you like
• All-purpose flour: becomes the base choose a brand with moderate protein content for soft rolls
• Salt: enhances every flavor and balances sweetness use fine sea salt for even distribution
• Vanilla extract: rounds out the cookie and cream theme opt for pure vanilla for best aroma
• Blue gel food coloring: creates that iconic Cookie Monster hue look for concentrated gel for vibrant color without thinning the dough
• Brown sugar: brings a caramel note to the filling light or dark both work
• Ground cinnamon: provides signature warmth and spice use fresh cinnamon for the most aroma
• Crushed chocolate sandwich cookies: like Oreos add a fun chocolate crunch use the classic cream filled version for extra moistness
• Mini chocolate chips: melt into tiny chocolatey pockets semisweet or milk chocolate both shine
• Cream cheese: makes the icing luscious and tangy choose full fat for a thicker topping
• Powdered sugar: blends smoothly into icing sift first for no clumps
• Extra crushed chocolate cookies: sprinkle over the top for big cookie flavor pick up a few extra cookies just for topping

Step-by-Step Instructions

Make the Dough:

In a large mixing bowl add warm milk and sprinkle in yeast let it sit for about five minutes until the surface looks foamy and creamy. This wait is essential for the dough to rise fully

Mix and Knead:

Stir in sugar egg egg yolk melted butter and vanilla extract. Gradually mix in flour and salt starting with two cups. Add the rest of the flour a little at a time while kneading until the dough becomes smooth soft and just slightly sticky. Squeeze in blue food coloring and keep kneading until the color is even throughout

First Rise:

Transfer the dough to a greased bowl turning it once so all sides are coated. Cover with a damp towel or plastic wrap and let it rise in a warm spot until doubled in size about one to one and a half hours. The dough should hold an indentation when gently pressed

Prepare the Filling:

In a separate bowl mix softened butter brown sugar and cinnamon until completely blended. Fold in crushed chocolate cookies and mini chocolate chips making sure everything is evenly distributed

Roll Out and Fill:

Dust your countertop lightly with flour turn out the risen dough and gently roll it into a fourteen by nine inch rectangle. Spread the cookie cinnamon filling all over making sure to reach almost to the edges but leave a slim border along one long edge for sealing

Shape and Slice:

Starting from the long filled edge roll up the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut into twelve equal rolls pressing straight down for neat edges

Second Rise:

Arrange rolls in a greased nine by thirteen inch baking dish cover loosely and let rise another thirty to forty five minutes until puffy. The rolls should be touching and look soft

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit. Bake for twenty to twenty five minutes until the tops are golden and a roll gently pressed feels set and springy

Make the Cream Cheese Icing:

In a medium bowl beat cream cheese and butter together until smooth. Mix in powdered sugar vanilla and a couple tablespoons milk to make a creamy icing that can drizzle or be spread over the warm rolls

Assemble and Serve:

Ice the cinnamon rolls while they are warm in the pan so the icing melts just slightly. Sprinkle with extra cookie crumbles and mini chocolate chips for a playful finish. Serve right away and enjoy every gooey bite

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The blue dough always makes kids smile and sparks lots of conversation at brunch gatherings. My favorite part is sprinkling those crushed cookies over the warm icing right before serving since they stay crisp and add that final pop of chocolate

Storage Tips

To keep the rolls soft store them in an airtight container at room temperature for up to two days. If you need to store longer up to five days tuck them into the refrigerator. Pop individual rolls in the microwave for about fifteen seconds to make them taste freshly baked. For make ahead freezing skip the icing and wrap cooled rolls tightly then freeze for up to two months. Thaw overnight and reheat gently before frosting

Ingredient Substitutions

If you do not have mini chocolate chips regular or chopped chocolate bars work too
Try white chocolate chips for a sweeter twist or peanut butter chips for a salty sweet combo
You can use traditional food coloring but stick with gel to avoid altering dough texture
If you want to skip cookies in the filling swap in extra chocolate chips or swirl in a couple tablespoons of cookie butter for even more flavor

Serving Suggestions

Pair a warm roll with a tall glass of cold milk for that classic cookie and milk vibe
For dessert serve with a scoop of vanilla ice cream and extra crushed cookies
If you are hosting a party set up a toppings bar so everyone can customize their own roll with sprinkles extra chips or even caramel sauce

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Cultural Touch

Cinnamon rolls are a cozy breakfast tradition that show up at celebrations all over the world but this blue twist makes them perfect for movie nights birthday parties or anywhere a little playful nostalgia is welcome. Cookie Monster inspiration brings a big smile to every gathering and there is nothing better than sharing gooey blue rolls with friends on a special morning

FAQs About the Recipe

→ How do I get the dough a bright blue color?

Use gel food coloring for vibrant color without altering the dough's consistency. Add a few drops, knead, and increase as needed for intensity.

→ What’s the best way to crush chocolate cookies for the filling?

Place cookies in a zip bag and gently crush with a rolling pin or use a food processor for finer crumbs. Avoid over-processing to keep some texture.

→ Any tips for making soft, fluffy rolls?

Allow the dough to rise fully both times, knead until smooth, and avoid overbaking. Press gently — rolls should be springy but not dense.

→ How can I prevent the filling from leaking out when rolling?

Spread filling evenly, leaving about half an inch clear at the top of the dough. Roll tightly and pinch to seal the edge after cutting.

→ Can I prepare these rolls in advance?

Yes! Assemble, cover, and refrigerate overnight. Let them warm and complete the final rise before baking for fresh morning rolls.

→ What's the best method for reheating leftovers?

Warm individual rolls in the microwave for 10-15 seconds to restore soft texture and enhance those gooey chocolate bits.