Name: Cookie Monster Cinnamon Rolls Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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; ½ cup unsalted butter, softened (filling); ¾ cup brown sugar (filling); 2 tablespoons ground cinnamon (filling); ½ cup crushed chocolate sandwich cookies (filling); ¼ cup mini chocolate chips (filling); 4 oz cream cheese, softened (icing); ¼ cup unsalted butter, softened (icing); 1 cup powdered sugar (icing); ½ teaspoon vanilla extract (icing); 2–3 tablespoons milk (icing); ½ cup crushed chocolate sandwich cookies (topping, optional); Extra mini chocolate chips (topping, optional)

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Short description

These playful Cookie Monster Cinnamon Rolls are enriched with blue swirl dough, ooey-gooey cinnamon filling, crushed chocolate sandwich cookies, and a creamy cream cheese icing. Topped with extra cookie crumbs and mini chocolate chips, they’re fun to look at and even more fun to eat—perfect for cookie lovers and fans of all things Cookie Monster.

Why You’ll Love This Recipe

Delightfully whimsical: Bright blue dough and cookie-studded swirls make these rolls a visual treat
Decadently chocolatey: With crushed sandwich cookies and chocolate chips in every bite, they’re chocoholics’ dreams
Soft, pillowy dough: Enriched with egg and butter for a tender, bakery-style texture
Rich cream cheese icing: Smooth and tangy, it complements the sweetness and cookie crunch perfectly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
¾ cup warm milk (about 110 °F)
2 ¼ teaspoons active dry yeast (one 1-packet)
¼ cup granulated sugar
1 large egg plus 1 egg yolk
¼ cup unsalted butter, melted
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
Blue gel food coloring (to achieve Cookie Monster blue)

For the filling:
½ cup unsalted butter, softened
¾ cup brown sugar
2 tablespoons ground cinnamon
½ cup crushed chocolate sandwich cookies (e.g. 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, to adjust consistency

For the topping (optional):
½ cup crushed chocolate sandwich cookies
Extra mini chocolate chips

Directions

Activate the yeast: Warm milk to about 110 °F and stir in the yeast and sugar. Let sit for ~5 minutes until foamy
Make the dough: In a large bowl, whisk the yeast mixture with egg, yolk, melted butter, vanilla extract, and blue gel coloring until evenly tinted
Add dry ingredients: Stir in flour and salt to form a soft dough. Knead briefly until it comes together
First rise: Place dough in a lightly greased bowl, cover, and let rise ~1 hour (or until doubled)
Prepare filling: Mix softened butter, brown sugar, and cinnamon until smooth. Stir in crushed cookies and mini chocolate chips
Roll and assemble: On a lightly floured surface, roll dough into a rectangle (~16×12 inches). Spread the filling mixture evenly atop it
Roll up: Starting at one long edge, roll into a tight log. Trim edges and slice into 9–12 rolls (~1½‑inch thick)
Second rise: Place rolls in a greased 9‑inch round or square pan. Cover and let rise ~30–45 minutes until puffy
Bake: Preheat oven to 350 °F (175 °C). Bake rolls for ~20‑25 minutes or until golden and cooked through. Remove and let cool slightly
Prepare icing: Beat together softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until you reach your desired consistency
Finish: Spread icing over warm rolls. Top with extra crushed cookies and mini chocolate chips if desired

Servings and timing

Makes approximately 9 to 12 medium rolls, depending on slicing width
Prep time: ~20 minutes for dough + about 5 minutes for filling and assembly
Rising time: First rise ~60 minutes; second rise ~30–45 minutes
Bake time: ~20–25 minutes
Cooling and icing: ~10 minutes
Total time: ~2 hours 30 minutes to 2 hours 45 minutes

Variations

Flavor tweak: Use white chocolate chips instead of mini chocolate chips for a sweeter twist
Cookie swap: Try crushed chocolate wafers, mint cookies, or even peanut butter sandwich cookies
Vegan version: Substitute plant-based milk, vegan butter, and dairy-free cream cheese. For egg, use flax egg (1 tbsp ground flaxseed + 3 tbsp water)
Cinnamon swirl only: Skip the crushed cookies and chips for a classic cinnamon roll with blue dough
Mini rolls: Roll thicker and slice into smaller portions for bite-size treats—reduce bake time slightly

Storage/reheating

Storage: Keep in an airtight container at room temperature for up to 2 days. Refrigerate up to 4 days
Freezing: You can freeze un-iced rolls (in a freezer-safe container) for up to 1 month. Thaw at room temperature, then bake or warm before icing
Reheating: Warm individual rolls in microwave (~10–15 seconds) or bake at 300 °F (150 °C) for 5–7 minutes. If icing has set, gently reapply or drizzle fresh icing before serving

FAQs

What temperature should the milk be for activating yeast?

Ideally about 110 °F (43 °C)—warm to the touch but not scalding. Too hot can kill yeast; too cool won’t activate it

Can I use instant yeast instead of active dry yeast?

Yes. Use about 2¼ teaspoons of instant yeast and mix it directly into the dry ingredients; skip the activation step

Can I make the dough ahead of time?

Absolutely. After kneading, cover and refrigerate the dough for up to 12 hours. Let it come to room temperature and rise before proceeding

What if I don’t want blue dough—can I skip the food coloring?

Yes! It will still taste delicious. Without color, the rolls look more traditional

Do the rolls need to be iced immediately after baking?

No. You can assemble rolls and bake them, then ice while warm or after cooling—they’re forgiving

Can I substitute butter in the filling with margarine or vegan butter?

Yes—use the equivalent amount of softened margarine or plant-based butter

How do I prevent soggy bottoms?

Ensure your dough rises enough before baking, and avoid overfilling the pans. Baking on a light-colored metal or ceramic pan also helps

Can I double the recipe to make more cinnamon rolls?

Yes. Use a larger pan (or two pans) and adjust rising time and bake time slightly as needed

How thick should I slice the rolls?

Aim for about 1½ inches each. Rolling thicker yields larger rolls (≈9 total), while thinner slices (≈12 rolls) bake faster

Will the cookie topping stay crunchy?

The crushed cookie topping will soften slightly over time in storage. To keep crunch intact, add a fresh sprinkle just before serving

Conclusion

These Cookie Monster Cinnamon Rolls bring a whimsical twist to a classic treat—vibrant blue dough, cookie-studded filling, and smooth cream cheese icing topped with more cookie crunch. With a mix of fun visuals and rich flavors, they’re perfect for parties, kid-friendly breakfasts, or anytime you want a smile in food form. Enjoy the baking (and the cookies) with every bite!

Cookie Monster Cinnamon Rolls Recipe