Introduction

These Cookie Monster Cinnamon Rolls bring a fun twist to a classic favorite with a vibrant blue dough and a delicious cookie-filled cinnamon swirl. Perfect for breakfast or dessert, they’re soft, flavorful, and topped with a creamy icing that’s studded with chocolate cookies and chips.

Cookie Monster Cinnamon Rolls Recipe - Recipe Image

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 topping)

Instructions

Step 1: In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
Step 2: Stir in sugar, egg, egg yolk, melted butter, and vanilla extract until well combined.
Step 3: Add 2 cups of flour and salt to the mixture. Mix gently, then gradually add the remaining flour to form a dough.
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 it, and let it rise for 1 to 1½ hours until doubled in size.
Step 6: In a separate bowl, combine softened butter, brown sugar, and cinnamon for the filling. Stir in crushed cookies and mini chocolate chips.
Step 7: Roll the dough out on a floured surface into a 14×9 inch rectangle.
Step 8: Spread the filling evenly over the rolled-out dough.
Step 9: Roll the dough tightly from the long side and slice it into 12 equal rolls.
Step 10: Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise for 30 to 45 minutes until puffy.
Step 11: Preheat the oven to 350°F (175°C).
Step 12: Bake the rolls for 20 to 25 minutes until golden brown on top.
Step 13: While the rolls bake, beat the cream cheese and softened butter until smooth for the icing.
Step 14: Add powdered sugar, vanilla extract, and milk; mix until creamy and smooth. Adjust milk to reach desired consistency.
Step 15: Drizzle the icing over the warm cinnamon rolls.
Step 16: Sprinkle crushed cookies and extra mini chocolate chips on top. Serve warm and enjoy!

Tips & Variations

Use a stand mixer with a dough hook if you prefer easier kneading.
Add a pinch of salt to the icing to balance the sweetness.
For a more intense blue color, add the gel food coloring gradually until you reach the desired shade.
Try swapping chocolate sandwich cookies for your favorite cookie or add chopped nuts for extra texture.
If you don’t have mini chocolate chips, chop regular chocolate chips into smaller pieces.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat rolls in the microwave for 15-20 seconds or warm them in the oven at 300°F for 5-7 minutes. Keep icing separate until ready to serve for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and allow it to rise overnight in the refrigerator. Just cover it tightly and bring it to room temperature before rolling out and filling.

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

You can use any food coloring you have on hand or omit it entirely for classic cinnamon rolls. The blue color is just for a fun visual effect.

Cookie Monster Cinnamon Rolls Recipe

Print Recipe

★★★★★

5 from 105 reviews

Cookie Monster Cinnamon Rolls are delightful soft and fluffy cinnamon rolls infused with vibrant blue coloring and packed with chocolate sandwich cookies and mini chocolate chips. These sweet rolls are layered with a cinnamon-sugar-cookie filling, baked until golden, and topped with creamy cream cheese icing and cookie crumbles for a fun and indulgent treat perfect for breakfast or dessert.

Author: Elias
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

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 (to desired shade)

Filling

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

Icing

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, for garnish)

Instructions

Make the Dough: In a bowl, combine warm milk and active dry yeast, then let it sit for 5 minutes until the mixture becomes foamy. Stir in granulated sugar, egg, egg yolk, melted butter, and vanilla extract. Gradually add 2 cups of all-purpose flour and salt, mixing to combine, then slowly incorporate the remaining flour. Add blue gel food coloring and knead the dough until smooth and the color is evenly distributed. Transfer the dough to a greased bowl, cover it, and allow it to rise in a warm spot for 1 to 1½ hours until doubled in size.
Prepare the Filling: Mix together softened unsalted butter, brown sugar, and ground cinnamon in a bowl until well blended. Stir in crushed chocolate sandwich cookies and mini chocolate chips evenly through the mixture.
Roll & Fill: On a floured surface, roll the risen dough into a 14×9 inch rectangle. Spread the cinnamon-cookie filling evenly over the dough surface. Starting from the long side, roll the dough tightly into a log shape, then slice it into 12 equal rolls.
Second Rise & Bake: Place the rolls in a greased 9×13 inch baking dish, cover them, and let rise again for 30 to 45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes until they turn golden brown on top.
Make the Icing: Beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk, mixing until you achieve a smooth, pourable icing consistency.
Assemble & Serve: Drizzle the cream cheese icing generously over the warm cinnamon rolls. Sprinkle with additional crushed chocolate cookies and mini chocolate chips if desired. Serve warm and enjoy your fun, cookie-filled cinnamon rolls.

Notes

Ensure the milk is warmed to about 110°F to activate the yeast properly without killing it.
The amount of blue gel food coloring can be adjusted depending on the desired intensity of the blue color.
For best results, use fresh yeast and allow enough rising time in a warm environment.
Crushed chocolate sandwich cookies add crunch and flavor; reserve some for topping.
Adjust the milk in the icing to get your preferred consistency—thicker for spreading, thinner for drizzling.
Serve the cinnamon rolls warm for the best texture and flavor.

Keywords: cinnamon rolls, cookie monster, blue cinnamon rolls, chocolate cookie cinnamon rolls, cream cheese icing, breakfast rolls, fun cinnamon rolls