Description

Cookie Monster Cinnamon Rolls are irresistibly soft, fluffy cinnamon rolls dyed a vibrant blue and filled with crumbled Oreo and chocolate chip cookies for a fun twist. This recipe includes a rich, buttery dough proofed overnight, a cinnamon-sugar-cookie filling, and a smooth vanilla glaze topping with extra cookie crumbles for texture and flavor. Perfect for a playful breakfast or dessert treat that delights both kids and adults.

Ingredients

Dough Ingredients

¼ cup full fat milk (or whole milk, warmed to 104ºF)
2¼ tsp dry active yeast
1 tbsp granulated sugar (divided)
1 cup all purpose flour (or plain flour)
¾ cup bread flour
1 tsp salt
3 large eggs (at room temperature, one egg divided into white and yolk)
½ cup unsalted butter (softened at room temperature and cut into small pieces)
Blue food coloring gel (a couple of drops)

Filling Ingredients

6 tbsp unsalted butter (softened at room temperature)
½ cup light brown sugar (firmly packed)
1 tbsp ground cinnamon
2 oz Oreo cookies (crumbled into small chunks)
2 oz chocolate chip cookies (such as Chips Ahoy, crumbled into small chunks)

Frosting Ingredients

1½ cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (plus extra if needed for consistency)
Oreo cookies and chocolate chip cookies (crumbled for topping)

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Instructions

Prepare Dough: Grease a bowl with butter for proofing. In a small bowl, sprinkle yeast and 1 tsp sugar over warmed milk (104ºF). Stir lightly and let foam form as yeast activates.
Mix Flour and Salt: In the stand mixer bowl fitted with a dough hook, combine all purpose flour, bread flour, remaining sugar, and salt.
Add Wet Ingredients: Once yeast is foamy, add it to the flour mix, then add two whole eggs and one egg white. Reserve the remaining yolk for egg wash later.
Knead Dough: Knead on low speed for about 15 minutes until sticky dough forms and slaps sides of bowl.
Incorporate Butter and Food Coloring: While mixer runs, add softened butter in pieces, then a few drops of blue food coloring gel. Knead for another 15 minutes until dough pulls from the bowl sides and is a vibrant blue.
Proof Dough Overnight: Transfer dough to greased bowl, cover with plastic wrap, and refrigerate overnight (about 8 hours) until doubled in size.
Preheat and Prepare Pan: Line a square baking tray with parchment paper and set aside.
Make Filling: Stir softened butter, brown sugar, and cinnamon into a smooth spreadable paste.
Roll Dough: Flour work surface well. Scrape dough out and shape into a 12" by 15" rectangle.
Assemble Rolls: Spread cinnamon butter filling evenly over dough. Sprinkle crumbled Oreo and chocolate chip cookies evenly on top.
Form Rolls: Roll dough from bottom to top into a log. Use floss to trim ends, then cut into 9 equal rolls. Place rolls evenly in prepared pan.
Second Proofing: Cover with a clean towel and let rolls proof at room temperature for about 2 hours until doubled in size.
Prepare Egg Wash and Bake: Preheat oven to 350°F (175°C). Mix reserved yolk with a splash of milk for egg wash. Brush rolls gently and bake on center rack for 25-30 minutes until rolls rise and become lightly golden.
Cool Rolls: Remove from oven and cool for 10 minutes before frosting.
Make Frosting: Whisk powdered sugar, vanilla extract, and milk until smooth. Adjust thickness by adding more milk or powdered sugar as needed.
Frost and Garnish: Spread frosting over warm rolls generously. Sprinkle additional crumbled Oreo and chocolate chip cookies on top for extra crunch and flavor.

Notes

Warming milk to around 104ºF ensures optimal yeast activation.
Overnight refrigeration proof develops better flavor and texture.
Using bread flour improves dough elasticity and structure.
Gel food coloring provides vibrant color without altering dough consistency.
Floss is a great tool for cleanly slicing the rolls without squishing them.
Keep frosting consistency adjustable for easy spreading over warm rolls.
These rolls are best enjoyed the same day but can be stored in an airtight container for 2 days.