Description
These Cookie Monster Cinnamon Rolls combine classic cinnamon spice with a fun twist of crushed chocolate sandwich cookies and mini chocolate chips, all tinted with vibrant blue food coloring for a playful, delicious treat. Soft, fluffy dough is filled with a cinnamon-sugar cookie mixture, baked to golden perfection, and topped with a smooth cream cheese icing and extra cookie crunch.
Ingredients
Scale
Dough
- ¾ cup warm milk
- 2 ¼ teaspoons active dry yeast
- 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 (as needed for vibrant color)
Filling
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ½ cup crushed chocolate sandwich cookies
- ¼ cup mini chocolate chips
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)
Topping
- ½ cup crushed chocolate sandwich cookies
- Extra mini chocolate chips (optional)
Instructions
- Activate Yeast: Combine warm milk and active dry yeast in a mixing bowl and let it sit for 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
- Mix Dough Ingredients: Add granulated sugar, one large egg, one egg yolk, melted unsalted butter, vanilla extract, salt, and all-purpose flour to the yeast mixture. Mix until the ingredients are well combined forming a sticky dough.
- Knead and Color Dough: Knead the dough on a floured surface until it is soft and slightly sticky. Incorporate blue gel food coloring gradually until the dough has a vibrant blue hue.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 to 1½ hours or until doubled in size.
- Prepare Filling: In a separate bowl, mix softened butter, brown sugar, ground cinnamon, crushed chocolate sandwich cookies, and mini chocolate chips thoroughly to create the filling mixture.
- Shape Rolls: Roll out the risen dough into a large rectangle. Spread the filling evenly over the dough. Roll the dough tightly from one long edge into a log shape.
- Second Rise: Cut the log into individual slices and place them in a greased baking pan. Allow them to rise for another 30 to 45 minutes to become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes until golden brown and cooked through.
- Prepare Icing: While the rolls bake, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and gradually add milk until the icing is smooth and pourable.
- Finish and Serve: Drizzle the cream cheese icing over the warm cinnamon rolls. Sprinkle with crushed chocolate sandwich cookies and extra mini chocolate chips if desired. Serve warm.
Notes
- Use warm milk to properly activate the yeast; too hot or cold can affect rising.
- Adjust the amount of blue gel food coloring to achieve desired intensity without altering dough texture.
- Allow enough rising time for fluffy rolls; don’t rush.
- Ensure cream cheese and butter are softened for smooth icing without lumps.
- For extra indulgence, add a handful of mini chocolate chips on top before baking.
- Store leftover rolls in an airtight container; reheat gently before serving.
