Cookie Monster Cinnamon Rolls (Printable Version)
Fluffy cinnamon rolls with blue dough, chocolate cookie filling, and a creamy cheese icing for sweet fun.
# What You'll Need:
→ Dough
01 -
180 ml warm milk (approx. 43°C)
02 -
2.25 teaspoons active dry yeast (1 packet)
03 -
50 g granulated sugar
04 -
1 large egg
05 -
1 egg yolk
06 -
60 g unsalted butter, melted
07 -
375 g all-purpose flour
08 -
0.5 teaspoon salt
09 -
1 teaspoon vanilla extract
10 -
Blue gel food coloring
→ Filling
11 -
115 g unsalted butter, softened
12 -
135 g brown sugar
13 -
2 tablespoons ground cinnamon
14 -
60 g crushed chocolate sandwich cookies
15 -
40 g mini chocolate chips
→ Cream Cheese Icing
16 -
115 g cream cheese, softened
17 -
60 g unsalted butter, softened
18 -
120 g powdered sugar
19 -
0.5 teaspoon vanilla extract
20 -
30–45 ml milk (as needed for consistency)
→ Topping
21 -
60 g crushed chocolate sandwich cookies
22 -
Extra mini chocolate chips (optional)
# Step-by-Step Guide:
01 -
In a large mixing bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy. Add granulated sugar, egg, egg yolk, melted butter, and vanilla extract. Mix in 250 grams of flour and salt. Gradually add the remaining flour, kneading until a soft, slightly sticky dough forms. Add a few drops of blue gel food coloring and knead until the color is evenly blended.
02 -
Transfer dough to a greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in volume.
03 -
In a small bowl, blend softened butter, brown sugar, and cinnamon until smooth. Stir in crushed chocolate cookies and mini chocolate chips.
04 -
Lightly flour a work surface. Roll dough into a 36 x 23 cm rectangle. Evenly spread the cookie cinnamon filling over the surface, leaving a 1 cm border along one long edge.
05 -
Tightly roll the dough from the long side into a log. Slice into 12 equal portions using a sharp knife or unflavored dental floss.
06 -
Place the rolls, cut side up, into a greased 23 x 33 cm baking dish. Cover and let rise for 30–45 minutes until noticeably puffy.
07 -
Preheat oven to 175°C. Bake rolls for 20–25 minutes, or until the tops are golden brown and the centers are set.
08 -
In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to achieve a creamy, pourable consistency.
09 -
Drizzle icing over the warm rolls. Sprinkle with extra crushed chocolate cookies and mini chocolate chips. Serve warm.
# Additional Notes:
01 -
For optimal yeast activation, use milk heated to approximately 43°C and ensure the yeast becomes foamy after five minutes before proceeding.
02 -
If dough feels too dry during kneading, incorporate warm milk one teaspoon at a time; if too sticky, add a small amount of flour.
03 -
Gel food coloring produces a vibrant blue hue without altering dough texture. Add gradually until the desired color is achieved.
04 -
Roll dough evenly to promote uniform baking. Use unflavored dental floss to slice rolls without compressing the dough.
05 -
Letting the dough rise in a slightly warm oven can expedite proofing in cooler kitchens.
06 -
If icing is too thick, adjust by adding milk in small increments; if too thin, incorporate extra powdered sugar until desired consistency.
07 -
Best served warm. Store in an airtight container for up to 2 days at room temperature or 5 days refrigerated. Reheat before serving.
08 -
For make-ahead convenience, assemble rolls the night before, refrigerate covered, and allow to come to room temperature prior to baking.