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Cookie Monster Cinnamon Rolls

Fun, vibrant blue cinnamon rolls topped with rich cream cheese icing and crushed chocolate sandwich cookies. Perfect for a playful breakfast or dessert!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Blue Dough
  • 1 cup whole milk warm (110°F)
  • 2.25 tsp active dry yeast
  • 0.5 cup granulated sugar divided
  • 0.33 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 4.5 cups all-purpose flour plus more for dusting
  • 1 tsp salt
  • 1 tsp Royal Blue gel food coloring
Cinnamon Filling
  • 0.5 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 2.5 tbsp ground cinnamon
  • 1 pinch salt
Cream Cheese Icing & Topping
  • 6 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.5 cups chocolate sandwich cookies (Oreos) crushed

Equipment

  • Stand mixer or large bowl
  • 9x13 inch baking dish
  • Rolling Pin
  • Unflavored dental floss

Method
 

  1. In a stand mixer, combine warm milk, yeast, and 1 tbsp sugar. Let sit 5-10 minutes until frothy.
  2. Add remaining sugar, melted butter, egg, vanilla, and blue gel food coloring. Whisk until uniform.
  3. Add 4 cups flour and salt. Mix on low until a dough forms, adding more flour if too sticky. Knead for 5-7 minutes until smooth.
  4. Place dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
  5. Mix softened butter, brown sugar, cinnamon, and a pinch of salt to create the filling paste.
  6. Punch down dough, roll into a 12x18 inch rectangle. Spread filling evenly, leaving a 1/4 inch border.
  7. Roll tightly into a log. Use dental floss to cut into 12 even slices. Place in a greased 9x13 pan.
  8. Cover and let rise a second time for 30-45 minutes.
  9. Bake at 350°F (175°C) for 22-25 minutes. Let cool slightly in pan.
  10. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
  11. Spread icing over warm rolls and top generously with crushed cookies.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 15-20 seconds to make them soft again.