Name: Cookie Monster Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: ¾ cup warm milk (110°F); 2¼ tsp 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 tsp salt; 1 tsp vanilla extract; Blue gel food coloring; ½ cup unsalted butter, softened; ¾ cup brown sugar; 2 tbsp ground cinnamon; ½ cup crushed chocolate sandwich cookies (like Oreos); ¼ cup mini chocolate chips; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract; 2–3 tbsp milk (adjust for consistency); ½ cup crushed chocolate cookies; Extra mini chocolate chips (optional)

Ingredients

¾ cup warm milk (110°F)

2¼ tsp 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 tsp salt

1 tsp vanilla extract

Blue gel food coloring

½ cup unsalted butter, softened (for filling)

¾ cup brown sugar

2 tbsp ground cinnamon

½ cup crushed chocolate sandwich cookies (like Oreos)

¼ cup mini chocolate chips

4 oz cream cheese, softened

¼ cup unsalted butter, softened (for icing)

1 cup powdered sugar

½ tsp vanilla extract

2–3 tbsp milk (adjust for consistency)

½ cup crushed chocolate cookies (for topping)

Extra mini chocolate chips (optional, for garnish)

Instructions

Step 1: In a bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.

Step 2: Stir in the granulated sugar, egg, egg yolk, melted butter, and vanilla extract.

Step 3: Add 2 cups of flour and the salt, mix well, then gradually incorporate the remaining flour.

Step 4: Add blue gel food coloring and knead the dough until smooth and evenly colored.

Step 5: Transfer the dough to a greased bowl, cover, and let it rise for 1 to 1½ hours until doubled in size.

Step 6: Prepare the filling by mixing softened butter, brown sugar, and cinnamon in a bowl.

Step 7: Stir in the crushed chocolate cookies and mini chocolate chips until combined.

Step 8: Roll the dough out on a floured surface into a 14×9 inch rectangle.

Step 9: Evenly spread the filling mixture over the dough.

Step 10: Roll the dough tightly from the long side and slice it into 12 equal rolls.

Step 11: Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 to 45 minutes.

Step 12: Preheat the oven to 350°F (175°C).

Step 13: Bake the rolls for 20 to 25 minutes until golden brown.

Step 14: To make the icing, beat the softened cream cheese and butter together until smooth.

Step 15: Add powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk; mix until creamy and smooth.

Step 16: Drizzle the icing over the warm cinnamon rolls.

Step 17: Sprinkle crushed chocolate cookies and extra mini chocolate chips on top if desired. Serve warm.

Tips & Variations

Use blue gel food coloring gradually to reach your desired color without affecting the dough texture.

For extra crunch, toast the crushed cookies lightly before adding them to the filling.

Swap cream cheese frosting for a simple powdered sugar glaze if you prefer a lighter topping.

Make the dough a day ahead and refrigerate it after the first rise for even more flavor development.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds or in the oven at 300°F for about 10 minutes. The rolls can also be frozen before baking; thaw and let rise before baking as directed.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used but mini chips distribute more evenly throughout the filling and topping for a better texture and appearance.

What if I don’t have blue gel food coloring?

You can substitute with any food-safe blue coloring or omit it entirely to make regular cinnamon rolls. The flavor will remain delicious without the color.