Cookie Monster wants a cookie! Or these super tasty and fun Cookie Monster Cinnamon Rolls! These homemade cookie monster rolls are so gooey, loaded with cookies inside and out, and colored blue for extra fun. They're going to be your new favorite cinnamon rolls!
If you've ever watched Sesame Street, then you know the Cookie Monster. And if you haven't watched it, you should still know Cookie Monster.
Given the popularity of Cookie Monster, folks thought it only natural to create a cookie monster cookie. These are bright blue cookies (like our furry friend) filled with crushed chocolate chip cookies and crushed Oreos. So, cookies inside of cookies inside of cookies!
Well, we took this idea and made it into a cinnamon roll! These Cookie Monster Cinnamon Rolls are gooey rolls with a perfect yeasted dough, topped with a tangy, blue, cream cheese frosting, and filled with chocolate chip cookies and Oreos.
Need some tasty drinks to wash these sweet treats down with? Try these (links)
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Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Warm Milk: Warm milk is needed to activate the yeast with the sugar. It should be about 110 degrees which feels like warm bath water.
Substitutions: Any kind of milk you like can be used, including plant based milk.
Yeast: Yeast comes in a few different kinds. There is rapid rise (or instant yeast), active dry, and regular. I like to use rapid rise because it starts reacting the fastest and doesn't require you to dissolve it into a liquid before working.
Substitutions: You can use active dry or regular yeast. But, you'll need to dissolve it and proof the yeast with the sugar and warm milk before using. This takes about 15 minutes. Check out this article for using different types of yeast.
Sugar: Sugar feeds yeast. It's the catalyst that starts the reaction to get the dough to rise.
Substitutions: We use white sugar because it's the easiest to get a hold of and the easiest for the yeast to eat. You can use brown sugar but it'll take longer to rise.
Eggs: We use one egg yolk and one full egg to have just the right amount of binder.
Substitutions: Sorry, no substitutions for this.
Butter: Butter, butter, butter. We need a lot of butter for this recipe (and for any good cinnamon rolls). The butter is used for the dough, for the filing, and for the frosting.
Substitutions: Any kind of butter can be used. Salted or unsalted is fine.
Bread Flour: This really is the key to great cinnamon rolls! Bread flour has a higher protein content and therefore produces more gluten which means extra soft dough.
Substitutions: All-purpose flour can be used but it will result in rolls that aren't as soft.
Salt: Salt makes sweetness that much better!
Substitutions: Sorry, no substitutions for this.
Cookies: We use a combination of crunchy chocolate chip cookies and Oreo cookies. My favorites are the mini chocolate chip cookies from Trader Joe's and Oreo thins for lots of texture.
Substitutions: Any of your favorite chocolate chip cookies and cream-filled cookies can be used.
Cream Cheese: I love cream cheese frostings with cinnamon rolls because the tang in contrast with sweet rolls is a match made in heaven. This is made even better for these rolls because of the many sweet cookies in them.
Substitutions: Any kind of cream cheese can be used, including low-fat, full-fat, or vegan.
Powdered Sugar: A little powdered sugar is used to thicken the cream cheese frosting.
Substitutions: You can use a low-calorie powdered sugar replacement for this recipe.
Vanilla: Vanilla frosting needs vanilla extract.
Substitutions: I always try to use pure vanilla extract but imitation vanilla can be used in a pinch.
Food Coloring: Blue food coloring is a must for Cookie Monster cinnamon rolls!
Substitutions: Any kind of food coloring can be used or it can be left out.
How to Make This - Step by Step
Step one: Warm the milk in the microwave for 45 seconds until the bowl is like a warm bath. You can also warm it on the stovetop. Transfer the warm milk to a large bowl and sprinkle the yeast on top. Add the sugar, egg yolk, egg, and melted butter. Mix until well combined with a wooden spoon. It's important to use a wooden spoon to not kill the yeast. Then, slowly add in the flour and salt and continue to mix until a rough dough forms.
Step two: At this point, you can use the dough hook on your electric mixer for 8 minutes, or turn out the dough onto a smooth and flour-dusted surface to knead it into a smooth ball (about 8-10 minutes). If it's too sticky, add 2 tablespoon of flour at a time.
Step three: Transfer the now stiff dough ball to a well-oiled metal or glass bowl and cover it with plastic wrap and a light towel. Place this bowl into the oven (it needs to be in a warm place) and turn the oven light on. All this to rise for 1.5 hours or until doubled in size.
Step four: After the dough has doubled, transfer it to a well-floured surface (enough flour to not stick) and roll it into a 14x9-inch rectangle. Spread the softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.
Step five: Pulverize the cookies either with a food processor or by placing them in a ziplock bag and crushing them with the bag of a rolling pin. Sprinkle these evenly over the butter.
Step six: Roll the dough tightly starting from the 9” side and ending seam side down. You can cut off the ends to even it out and have a few mini rolls. I like to bake these in muffin tins.
Step seven: Use a piece of floss or a serrated knife to cut the rolls into 1” sections. This should yield 9 rolls.
Step eight: Place the rolls in a greased 9x9 pan or 9” round pan. You can also line it with parchment paper. Cover with plastic wrap and place back in the oven with the light on to rise for another 30 minutes. You can also cover it with a warm towel and leave it in the sun to rise.
Step nine: Then, remove cinnamon buns from the oven and preheat the oven to 350 degrees. Remove the plastic wrap from the rolls and bake for 20-25 minutes until just golden brown. We want them gooey because they'll continue to cook after being removed from the oven. Allow cooling for 10 minutes before frosting.
Step ten: Make the frosting by mixing the softened cream cheese, butter, vanilla, powdered sugar, and food coloring in a large mixing bowl. Spread this over the top of the rolls.
Step eleven: Top with crushed Oreos and chocolate chip cookies. Then, enjoy!
Watch How to Make This - Step by Step
Joy Tip!
Make sure your yeast is fresh! Yeast should be kept in the fridge, otherwise, it loses its ability to react very quickly. If the dough has not risen after the first hour, your yeast could be bad.
Facts and Common Questions
Cookie monster cookies take it to the next level! They're a chocolate chip cookie base filled with crushed chocolate chip cookies, surrounded by an Oreo, and dyed blue. So good!
The rolls should be 1”-2” apart before baking for best results. The rolls will expand as they bake, so if they're already touching before baking then they won't be able to expand fully.
Cinnamon roll dough should be rolled tight enough so that the dough stays intact and doesn't unravel. However, it shouldn't be rolled so tight that it doesn't expand nicely when cooked. A happy middle is perfect!
Want to Save it for Later? Here’s how!
Cinnamon rolls are great for preparing in advance or for saving leftovers.
To make ahead: Simply make these homemade cinnamon rolls all the way through step eight. Place the unbaked rolls covered in the fridge to rise overnight. In the morning, simply pop them in the oven as directed. You can also make the frosting in advance, just let it come to room temp while the rolls bake for easier spreading.
Fridge: To store baked cookie monster cinnamon rolls in the fridge, simply cover the frosted rolls and keep them in the fridge for up to 7 days.
Freezer: To store these in the freezer, wrap each roll in plastic wrap and then place all the rolls in a large, freezer-safe, plastic bag or Tupperware. These will keep for 3 months frozen. When ready to enjoy, unwrap however many you want and microwave in 15-second increments until thawed and warmed.
Fun Fact
Cookie Monster evolved from a monster created for a General Food Canada commercial in 1966. Unfortunately, the ads that Cookie Monster were in never aired. However, he was eventually featured as a Muppet on The Ed Sullivan Show and eventually landed a permanent spot on Sesame Street! (source)
More Joyful Recipes!
Try these other unique and classic desserts!
Sticky Toffee Pudding Without Dates
Cranberry Orange Bread and Butter Pudding
Banana Pudding Without Condensed Milk
Did you try this and love it? Leave us a review, we would love to hear from you!
Recipe
Cookie Monster Cinnamon Rolls
Ingredients
Rolls
- ¾ cup milk warmed to 110 degrees
- 2-¼ teaspoon yeast rapid rise
- ¼ cup sugar cane
- 1 egg
- 1 egg yolk
- ¼ cup butter melted
- 3 cups bread flour plus some for rolling
- 1 teaspoon salt
Filling
- ¼ cup butter softened
- ⅓ cup oreos crushed
- ⅓ cup chocolate chip cookies crushed
Frosting
- 4 oz cream cheese softened
- 3 tablespoon butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract pure
- 4 oreos crushed
- 6 chocolate chip cookies 1" diameter, crunchy, crushed*
- 3 drops blue food coloring
Instructions
- Warm the milk in the microwave for 45 seconds until the bowl is like a warm bath. You can also warm it on the stove top. Transfer the warm milk to a large bowl and sprinkle the yeast on top. Add the sugar, egg yolk, egg, and melted butter. Mix until well combined with a wooden spoon. It is important to use a wooden spoon to not kill the yeast. Then slowly add in the flour and salt and continue to mix until a rough dough forms.
- At this point you can use the dough hook on your electric mixer for 8 minutes, or turn out the dough onto a smooth and flour dusted surface to knead it into a smooth ball (about 8-10 minutes). If it is too sticky, add 2 tablespoon of flour at a time.
- Transfer the dough ball to a well oiled metal or glass bowl and cover with plastic wrap and a light towel. Place this bowl into the oven and turn the oven light on. All this to rise for 1.5 hours or until doubled in size.
- After the dough is doubled, transfer to a well floured surface and roll into a 14x9 inch rectangle. Spread the softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.
- Pulverize the cookies either with a food processor or by placing in a ziplock bag and crushing with the bag of a rolling pin. Sprinkle these evenly over the butter.
- Roll the dough tightly starting from the 9” side and ending seam side down. You can cut off the ends to even it out and have a few mini rolls. I like to bake these in muffin tins.
- Use a piece of floss or serrated knife to cut the rolls into 1” sections. This should yield 9 rolls.
- Place the rolls in a greased 9x9 pan or 9” round pan. You can also line it with parchment paper. Cover with plastic wrap and place back in the oven with the light on to rise for another 30 minutes. You can also cover with a warm towel and leave in the sun to rise.
- Then remove from the oven and preheat the oven to 350 degrees. Remove the plastic wrap from the rolls and bake for 20-25 minutes until just golden brown. We want them still gooey and they will continue to cook after being removed from the oven. Allow to cool 10 minutes before frosting.
- Make the frosting by mixing the softened cream cheese, butter, vanilla, powdered sugar, and food coloring in a medium bowl. Spread this over the rolls.
- Top with crushed oreos and chocolate chip cookies.
Dee says
This looks really yummy! I will make it soon!
Mika says
We hope you love them!