Get ready for a treat that’s as fun to look at as it is to eat! These vibrant Cookie Monster Cinnamon Rolls bring a playful twist to a classic comfort food. Imagine soft, fluffy blue dough swirled with a rich Oreo filling, all topped with a sweet cream cheese icing and extra cookie crumbles.
They’re a creative and undeniably delicious way to brighten any day, perfect for sharing with family and friends.
Table of Contents
Why You’ll Love These Cookie Monster Cinnamon Rolls
You’re going to adore making and devouring these unique Cookie Monster Cinnamon Rolls!
- A Feast for the Eyes: Their striking blue color and playful cookie toppings make them an instant hit, especially with kids.
- Irresistible Flavor Fusion: Enjoy the best of both worlds – the warm spice of cinnamon rolls paired with the beloved taste of Oreos.
- Joyful Baking Experience: Creating these colorful treats is a fun project that brings a smile to everyone’s face.
- Perfectly Tender Texture: Each roll is incredibly soft and fluffy, melting in your mouth with every bite.
Ingredients
To create these amazing Cookie Monster Cinnamon Rolls, gather these simple ingredients:
For the Cinnamon Rolls:
- 1 cup milk (warm)
- 2.5 teaspoons instant yeast (1 packet or 21 grams)
- 1/2 cup white sugar
- 2 eggs (beaten)
- 1/2 cup melted butter (cooled down)
- 4 cups all-purpose flour
- 1 tablespoon blue food coloring
- 1 cup crushed Oreos
- 2 tablespoons cinnamon
- 1/4 cup brown sugar
- 1/2 cup heavy whipping cream
For the Cream Cheese Icing:
- 1/2 cup softened butter
- 8 ounce cream cheese (1 package)
- 2 cups powdered sugar
- Additional crushed Oreos and chocolate chip cookies for topping
Notes & Substitutions
- Ensure your instant yeast is fresh and active for a perfect rise; expired yeast won’t bubble.
- Optimal yeast activation occurs when the liquid is between 95–110°F (35–43°C), as noted by culinary experts. Warm milk should be around 105-115°F (40-46°C) – hot enough to activate yeast but not kill it.
- For a natural blue hue, try butterfly pea powder, though it might yield a paler shade. Feel free to experiment with different Oreo flavors or even other sandwich cookies in the filling.
- Always use softened butter and cream cheese for the icing to achieve a smooth, lump-free consistency.
Equipment
You don’t need much specialized gear for these delicious rolls. A stand mixer with paddle and hook attachments makes dough preparation a breeze. You will also need a 9×13 inch baking dish for baking your rolls. An optional, but handy, tool for cutting is unflavored dental floss.
How to Make Cookie Monster Cinnamon Rolls
Making these vibrant Cookie Monster Cinnamon Rolls is a fun and straightforward process. Follow these steps for a perfect batch every time.
For the Dough
- First, warm your milk. In the bowl of a stand mixer fitted with a paddle attachment, combine the warm milk, white sugar, and instant yeast. Stir until well combined, then let the mixture sit for 5 minutes.
- You’ll see the yeast bubble and thicken, indicating it’s active. Next, add the cooled melted butter and beaten eggs. Mix on medium-low speed until everything is fully incorporated.
- Gradually add the all-purpose flour, one cup at a time, until a sticky dough begins to form. Switch your stand mixer to the dough hook attachment.
- Knead the dough on medium-low speed until it comes together and is well combined. If the dough seems too sticky, add an extra tablespoon of flour at a time until it no longer sticks to the sides of the bowl.
- I typically add about two extra tablespoons. Finally, add the blue food coloring and continue to knead for about 1 minute until the dough achieves a uniform, vibrant blue color.
- Place the dough in a clean bowl, cover it tightly with cling wrap, and then cover with a kitchen towel. Let it rise in a warm spot for 1 hour, or until it has doubled in size.
For the Filling
- While your dough is rising, prepare the delicious Oreo filling. Crush the Oreos finely. You can do this in a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin.
- In a small bowl, combine the crushed Oreos with the ground cinnamon and brown sugar. Mix these ingredients thoroughly to create your aromatic filling.
Assembling and Baking
- Once the dough has risen, gently punch it down in the middle to release any trapped air. Transfer the dough to a lightly floured flat surface. Roll the dough out into a large rectangle, approximately 18×12 inches.
- Spread a pat of softened butter evenly over the entire surface of the dough, ensuring a consistent layer from edge to edge. Now, generously sprinkle the prepared Oreo mixture over the buttered dough.
- Carefully roll the dough lengthwise into a tight log. To get perfectly shaped rolls, use unflavored dental floss to cut them. Slide a piece of floss under the log, cross the ends over the top, and pull to slice through the dough.
- Cut the log into 1.5-inch thick pieces. You should yield about 12 beautiful rolls. Pour the heavy whipping cream into a 9×13 inch baking dish. Arrange the cut Cookie Monster Cinnamon Rolls in the baking dish, leaving a little space between each one.
- Cover the dish and let the rolls rest for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C). Bake the rolls in the preheated oven for 20 minutes, or until they are golden brown and cooked through.
For the Icing
- While the rolls are cooling slightly, prepare your decadent cream cheese icing. In the bowl of your stand mixer, fitted with a balloon whisk attachment, combine the softened butter, cream cheese, and powdered sugar.
- Beat on medium speed until the mixture is smooth, creamy, and spreadable. As soon as the baked rolls are out of the oven and still warm, spread the generous amount of icing evenly over them.
- For that extra Cookie Monster Cinnamon Rolls flair, top with additional crushed Oreos and some chocolate chip cookies, like Chips Ahoy, before serving.
Pro Tips for Perfect Cookie Monster Cinnamon Rolls
- Achieving bakery-quality Cookie Monster Cinnamon Rolls is easy with a few key tips. Always ensure your yeast is fresh; expired yeast will result in dense rolls that don’t rise.
- Maintaining the correct milk temperature is crucial for yeast activation, so aim for 105-115°F. Avoid over-proofing the dough during its rises; too much rising can lead to a yeasty flavor and crumbly texture.
- Using heavy whipping cream in the baking dish helps create exceptionally moist and fluffy rolls. For clean, uniform slices, try the dental floss cutting technique: slide the floss under the log, cross the ends, and pull to cut.
Common Mistakes to Avoid
- Don’t use expired yeast – test it first by letting it bloom in warm milk. Over-kneading the dough can make it tough, while under-kneading won’t develop enough gluten, leading to a flat texture.
- Always bake at the correct temperature and for the specified time; an oven that’s too hot can burn the outside while leaving the inside raw.
Serving Suggestions, Storage, and Variations
These delightful Cookie Monster Cinnamon Rolls are best served warm, fresh from the oven, when the icing is slightly melted and the rolls are at their softest.
- Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave for a fresh-baked feel.
- Make Ahead: You can prepare the dough the night before. After shaping and placing the rolls in the baking dish, cover tightly and refrigerate overnight. Let them come to room temperature for 30-60 minutes before baking in the morning.
- Freezing: Freeze baked and iced rolls individually, then transfer to a freezer-safe bag for up to 2 months. Thaw and reheat. You can also freeze unbaked rolls; place them in the baking dish, cover well, and freeze. When ready to bake, thaw in the refrigerator overnight, then let rise at room temperature before baking.
- Variations: Get creative with your filling! Try using other crushed cookies like chocolate chip or peanut butter cookies. You could also experiment with different food coloring to create other monster-themed rolls, such as green or purple.
Nutrition Information
Enjoying a single serving of these delicious Cookie Monster Cinnamon Rolls comes with the following nutritional breakdown:
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Carbohydrates | 78 g |
| Protein | 9 g |
| Fat | 30 g |
| Saturated Fat | 17 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 8 g |
| Trans Fat | 1 g |
| Cholesterol | 101 mg |
| Sodium | 258 mg |
| Potassium | 192 mg |
| Fiber | 3 g |
| Sugar | 40 g |
| Vitamin A | 949 IU |
| Vitamin C | 1 mg |
| Calcium | 86 mg |
| Iron | 4 mg |
Nutritional values are estimates and may vary based on specific ingredients and preparation.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes, you can! Use the same amount, but you’ll need to activate it first by letting it bloom in the warm milk and sugar for 10 minutes before adding other ingredients.
How do I know if my yeast is active?
After mixing with warm milk and sugar, active yeast will form a foamy, bubbly layer on the surface within 5-10 minutes. If it doesn’t foam, your yeast might be expired or the liquid was too hot/cold.
Can I make these Cookie Monster Cinnamon Rolls without a stand mixer?
Absolutely! You can mix the dough by hand in a large bowl and then knead it on a lightly floured surface for about 10-15 minutes until smooth and elastic.
Conclusion
These delightful Cookie Monster Cinnamon Rolls are more than just a sweet treat; they’re an experience! Combining the nostalgic comfort of cinnamon rolls with a playful, vibrant twist and the irresistible crunch of Oreos, they truly stand out.
We hope you have as much fun baking these as you will eating them. Don’t hesitate to dive into this recipe and create some magic in your kitchen. Share your colorful creations with us – we can’t wait to see them!
Cookie Monster Cinnamon Rolls
Ingredients
Equipment
Method
- In a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter and beaten eggs, mix well. Gradually add flour. Switch to dough hook and knead until combined. Mix in blue food coloring until uniform. Cover and let rise for 1 hour.
- Make the filling: crush Oreos, mix with cinnamon and brown sugar.
- Roll dough into 18×12 inch rectangle. Spread softened butter over dough and sprinkle with Oreo mixture.
- Roll tightly and cut into 1.5 inch rolls using dental floss. Pour cream into 9×13 inch baking dish and place rolls inside. Let rise for 30 minutes.
- Bake at 375°F (190°C) for 20 minutes until golden brown.
- Make icing: beat softened butter, cream cheese, and powdered sugar until smooth. Spread over warm rolls.
- Top with crushed Oreos and chocolate chip cookies before serving.
