Cookie Monster Cinnamon Rolls
Blue-tinted cinnamon rolls filled with crushed chocolate sandwich cookies and mini chocolate chips, topped with cream cheese icing and more cookie crumbs.
🍽️ Makes 12
Ingredients
| ¾ cup | 180 ml | warm milk (about 110°F) |
| 2 ¼ teaspoons (1 packet) | active dry yeast | |
| ¼ cup | 60 ml | granulated sugar |
| 1 + 1 | large egg + egg yolk | |
| ¼ cup | 60 ml | unsalted butter, melted |
| 3 cups | 720 ml | all-purpose flour |
| ½ teaspoon | 2.5 ml | salt |
| 1 teaspoon | 5 ml | vanilla extract |
| — | blue gel food coloring | |
| ½ cup | 120 ml | unsalted butter, softened (for filling) |
| ¾ cup | 180 ml | brown sugar |
| 2 tablespoons | 30 ml | ground cinnamon |
| ½ cup | 120 ml | crushed chocolate sandwich cookies (like Oreos) |
| ¼ cup | 60 ml | mini chocolate chips |
| 4 oz | 115 g | cream cheese, softened (for icing) |
| ¼ cup | 60 ml | unsalted butter, softened (for icing) |
| 1 cup | 240 ml | powdered sugar |
| ½ teaspoon | 2.5 ml | vanilla extract (for icing) |
| 2–3 tablespoons | 30–45 ml | milk (adjust for consistency) |
| ½ cup | 120 ml | crushed chocolate cookies (for topping) |
| — | extra mini chocolate chips (optional) |
Instructions
- MAKE THE DOUGH: In a mixing bowl, combine warm milk and yeast. Let 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. Slowly add the remaining flour, kneading until the dough is soft and slightly sticky. Add a few drops of blue food coloring and knead until the color is evenly distributed. Transfer the dough to a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
- PREPARE THE FILLING: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in the crushed chocolate cookies and mini chocolate chips.
- ROLL AND FILL THE DOUGH: Lightly flour a surface and roll out the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough. Roll the dough tightly from the long side and cut into 12 even rolls.
- SECOND RISE AND BAKE: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes. Preheat the oven to 350°F (175°C). Bake for 20 to 25 minutes, until golden brown.
- MAKE THE CREAM CHEESE ICING: Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy.
- ASSEMBLE AND SERVE: Drizzle the icing over the warm cinnamon rolls. Sprinkle crushed chocolate cookies and extra mini chocolate chips on top. Serve warm.