Description

Soft, blue cinnamon rolls filled with crushed chocolate cookies and topped with creamy cream cheese icing. Each roll combines the comforting flavor of cinnamon with a fun Cookie Monster twist for a playful, delicious treat.

Ingredients

Scale

¾ cup warm milk (about 110°F)
2¼ 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

FOR THE FILLING:
½ cup unsalted butter, softened
¾ cup brown sugar
2 tablespoons ground cinnamon
½ cup crushed chocolate sandwich cookies (like 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 (adjust for consistency)

FOR THE TOPPING:
½ cup crushed chocolate cookies
Extra mini chocolate chips (optional)

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Instructions

Combine warm milk and yeast; let sit for 5 minutes until foamy.
Stir in sugar, egg, egg yolk, melted butter, and vanilla extract.
Add 2 cups of flour and salt, mixing until combined. Gradually add the remaining flour until a soft dough forms.
Knead until smooth, then add blue gel food coloring. Continue kneading until evenly colored.
Transfer dough to a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
Mix softened butter, brown sugar, and cinnamon for the filling. Stir in crushed cookies and mini chocolate chips.
Roll dough into a 14×9-inch rectangle. Spread filling evenly over the dough.
Roll tightly from the long edge and cut into 12 even rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake 20–25 minutes, until golden brown.
Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and milk. Mix until creamy.
Drizzle icing over warm rolls and top with crushed cookies and extra chocolate chips.

Notes

Use gel food coloring for a bright blue hue without altering dough texture.

Ensure milk is warm (not hot) to properly activate yeast.

Don’t overbake; rolls should remain soft and fluffy.

Store in an airtight container for up to 2 days at room temperature or 5 in the refrigerator.

Reheat for 10–15 seconds in the microwave before serving.

Freeze unbaked rolls up to 2 months; thaw overnight and bake when needed.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Cinnamon Rolls
Method: Baking
Cuisine: American