Cookie Monster Cinnamon Rolls

Overhead view of cinnamon rolls with blue frosting and crushed cookies on top.

5 from 2 votes

Cookie Monster Cinnamon Rolls

These Cookie Monster Cinnamon Rolls are so gooey, feature fun blue frosting, and are loaded with cookies inside and out!

Prep Time20

Cook Time20

Resting Time2

Total Time2 40

Course: Breakfast

Cuisine: American

Keyword: cinnamon, cinnamon rolls, cookie, monster

Servings:

Calories: 541kcal

Author: Dan Kinney

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.

Video

Notes

* We used mini chocolate chip cookies from Trader Joes that are 1” in diameter and very crunchy. Any kind of crunchy chocolate chip cookies can be used. If using larger cookies, it should take about half the amount called for in this recipe.

Nutrition