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    Home » Recipes » Breads and Donuts

    Cookie Monster Cinnamon Rolls

    Published: Jul 3, 2023 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Super cute and brilliantly blue! These homemade gooey Cookie Monster Cinnamon Rolls are packed full of cinnamon sugar and crumbled cookies, topped with more Oreos and chocolate chip cookie chunks. The ultimate treat for cookie lovers! Plus a variation for naturally dyed dough.

    Close up of a gooey Cookie Monster cinnamon roll with a bite taken out of it. The roll is sat on a white marble work surface with the remaining cinnamon rolls in the background.
    Jump to:
    • Why you'll love these
    • Ingredient Notes for the Dough
    • How to Make Blue Dough
    • Alternative Natural Blue Dough [without food coloring]
    • Ingredient Notes for Filling
    • How to Make Cookie Monster Cinnamon Rolls
    • Expert Tips
    • Easy Cookie Monster Topping
    • Variations and Substitutions
    • Storage
    • Making in Advance
    • FAQs
    • Cookie Monster Cinnamon Rolls

    Why you'll love these

    • Cute and colourful - these cookie monster cinnamon rolls are super fun and colourful, made with a bright blue dough.
    • Option for natural food dye - this recipe comes in two parts. There's the easy, bright blue option, using standard food dye. But, I also include an option for making this recipe using a natural option. It isn't as vibrant, but means no food colour! Both dough options are super soft and fluffy!
    • Full of cookie pieces - what sort of Cookie Monster creation would these be if they weren't filled to the brim with cookies!? Crumbled up Oreo cookies (filling included) and chocolate chip add flavour and texture to the brunch bake.

    Ingredient Notes for the Dough

    The basic blue brioche dough is a variation of my classic Brioche Cinnamon Rolls. All you'll need extra is some blue food coloring.

    If you prefer to avoid using food dye, see my below alternative dough recipe using natural blue from blueberries. Do note it isn't as vibrant and the shade will vary depending on your berries.

    For the simple blue dough, you'll need:

    • Milk - full fat or whole milk, warmed to 104°F to ensure good activation of the yeast.
    • Dry active yeast - you can also use instant yeast here with success. It is generally possible to substitute fresh yeast as well, but I have not tested this recipe with a fresh yeast alternative.
    • Sugar - a little sugar will help to activate the yeast and bring the dough together.
    • Flour - a mixture of all purpose (or plain flour) and bread flour give these rolls the perfect soft and fluffy texture!
    • Salt
    • Eggs - you'll want large eggs, ideally at room temperature for baking. One of the eggs will need to be separated into yolk and white.
    • Butter - unsalted butter, softened at room temperature and cut into small pieces. You can use salted butter here, but this will add saltiness to the overall dough and will impact the flavour in the recipe.
    • Blue food dye - I highly recommend using a gel food colour here. These are more highly concentrated and will give you a more vibrant shade, while not having to add as much to the recipe. You'll only need a couple of drops (I add mine with a toothpick).

    How to Make Blue Dough

    The process here is fundamentally the same as my other brioche recipes.

    1. Begin by greasing a bowl with some extra butter and set aside.
    2. In a small bowl, sprinkle the yeast and a teaspoon of sugar over top the warmed milk. Give this a light stir and set aside to allow the yeast to activate. This should develop a good foam on top.
    3. Meanwhile, add the flours, the remaining sugar and the salt to the bowl of a stand mixer fitted with a dough hook. Stir together lightly.
    4. Once the yeast is active, add this to the flour mixture, immediately followed by two whole eggs and one egg white. The leftover yolk can be reserved for an egg wash when ready to bake.
    5. Knead with the mixer on a low setting for about 15 minutes, until you have a sticky dough, that is showing signs of holding itself together and slapping the sides of the bowl.
    6. At this stage, with the mixer still continuing to knead, add the butter a couple of pieces at a time until it is all incorporated.
    7. Then pause the kneading to add a few drops of blue food colour - the amount will depend on the type of food dye you are using. A couple of drops of gel food colour is usually perfect here.
    8. Return to kneading at a slow speed for a further 15 minutes until the dough is again showing signs of pullings itself from the sides of the bowl. It should also be quite blue!
    9. Scrape the dough into the greased bowl, cover with plastic wrap and place in the refrigerator to proof overnight (or for about 8 hours) until doubled in size.
    Blue dyed brioche dough in a glass bowl sat on a white marble counter top.

    Alternative Natural Blue Dough [without food coloring]

    For the natural blue dough alternative, you'll want to substitute the milk with frozen blueberries. You'll be able to leave out the food dye, but the rest of the ingredients and process remains fundamentally the same.

    Start by heating the blueberries in a small saucepan, cook these for about 5-10 minutes with a teaspoon of sugar, allowing them to release their juices.

    Remove them from the heat and allow the blueberry juice to cool down to be about 104°F (in the range of 104º-120ºF). Then add the yeast, stir lightly, and set aside to activate as you would normally do with the milk.

    The kneading times and remaining process is unaltered from the standard dough.

    A small bowl of yeast mixed with blueberry juice creating a foamy purple mixture.
    Blueberries mixed with yeast.
    Overhead shot of natural blue dough, dyed with blueberries, in a glass bowl on a white marble work surface. This resulting dough is greyish purple with flecks of blueberry.
    Naturally dyed dough before the first proof.

    Ingredient Notes for Filling

    The filling for these fun Cookie Monster Cinnamon Rolls is a cinnamon sugar mixture and plenty of crushed cookies! You'll need:

    • Butter - unsalted butter, softened at room temperature. This should be soft enough to be easily spreadable, but not melted. You can use salted butter here, but it will add saltiness to the overall rolls.
    • Brown sugar - light brown sugar, firmly packed. You can substitute with granulated sugar or dark brown sugar, but each will alter the flavour slightly here. With granulated sugar, you will lose out on some of the richness in the filling, but with dark brown sugar you may find the molasses notes overpowering to the cookies.
    • Ground cinnamon
    • Oreo cookies - broken into small pieces. I prefer to crumble the whole cookies in my hands rather than using a food processor. This allows me to better control the size of the cookie pieces, which are larger chunks than if they were crushed in a food processor.
    • Chocolate chip cookies - a classic store bought chocolate chip cookie like Chips Ahoy work well here, but you can use your favorite brand. Like the Oreos, these should be broken into small pieces.
    Overhead shot of small bowls holding the ingredients for Cookie Monster cinnamon roll filling.

    How to Make Cookie Monster Cinnamon Rolls

    Now that your dough is done it's slow proof, it's time to assemble and bake!

    1. Start off by lining a square baking tray with parchment paper and setting aside.
    2. Then stir together the butter, sugar and cinnamon until you have a smooth spreadable paste.
    3. Scrape the dough out onto a well floured work top and shape into a rectangle. Roll this out to be about 12" wide by 15" long.
    4. Spread the butter mixture over the surface and then sprinkle over the crumbled cookie pieces.
    5. Roll the dough into a log from the bottom to the top (image 1 below) and then use floss to trim the ends.
    6. Divide the dough log into 9 rolls, cutting these with the floss (image 2 below) and placing them in your lined square pan.
    7. Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size (image 3 below)
    8. Meanwhile, preheat the oven and make a quick egg wash with the reserved yolk and a splash of milk.
    9. When the rolls are ready, brush with the egg wash and bake in the centre of the oven for 25-30 minutes until risen and going a bit golden on top.
    10. Remove and allow to cool for about 10 minutes while you prepare a frosting (image 4 below).
    Rolling up blue dyed brioche dough, which has been filled with a spiced butter spread and cookie pieces. The dough is being rolled from the bottom to the top into a log on a white marble work surface.
    1. Rolling up the filled dough.
    Using dental floss to slice rolls off of a log of filled blue dough. Two rolls are sliced off in the foreground and a third has been cut from the log of dough in the background.
    2. Cutting the dough into rolls.
    Blue rolls in a parchment lined square baking pan. The rolls have puffed up after a second proof.
    3. Rolls after the second proof.
    Overhead shot of a square of nine cookie filled blue cinnamon rolls. These rolls are on parchment paper sat on a white marble counter.
    4. Baked and ready for frosting.

    Expert Tips

    My top tips for perfecting these cinnamon rolls:

    • If using the coloring, use a gel food color, such as this AmeriColor Blue. Gel food colors allow you to use less food dye than using the liquid versions. This also means that even though the color itself may be more expensive than liquid food colorings, the bottle will last significantly longer.
    • Crumble the cookies by hand. Using a food processor will mean that you crush the cookies into a crumb and lose the texture. Using your hands will let you better control the size of the cookie pieces. These should be small, to enable easy rolling and cutting of the dough. But they should be large enough that you still have little chunks of cookie pieces in the rolls.
    • The exact timings for the proofs are estimates and will depend on a few key factors, such as the temperature and humidity in your kitchen. This is especially true for the second, room temperature, proof. On a hot day, you may find your dough doubles in size within an hour and is ready for baking. Keep an eye!

    Easy Cookie Monster Topping

    To finish off these cinnamon rolls, you'll want a topping fit for the Cookie Monster! My quick and easy vanilla glaze with plenty of cookie pieces.

    For this, you'll need:

    • Powdered sugar - or icing sugar. This normally doesn't need to be sifted for making this frosting. If you find your sugar particularly lumpy, it may be worth giving it a sift to remove troublesome clumps.
    • Milk - I prefer using full fat (or whole) milk here, but you can also use 2% or semi-skimmed. I'd avoid using 1% or a non-fat milk as these are very watery and will make the glaze more runny more quickly. Similarly, you can use heavy cream (or double cream), but it will result in a thicker glaze and you'll need more cream than milk to make it smooth and spreadable.
    • Vanilla extract
    • Cookies - a mixture of Oreo Cookies and Chocolate Chip Cookies crumbled up in a similar manner to the filling. The pieces on top can be larger, as you don't need to worry about these being rolled in dough.

    All you'll need to do here is to mix the powdered sugar, milk and vanilla until smooth. You can adjust the consistency of the frosting my controlling the amount of liquid (milk) added. Add this slowly, a teaspoon or so at a time, while stirring.

    You may find that you need more or less milk dependent on the type of milk or brand of powdered sugar used. Temperature and humidity can also impact this.

    Variations and Substitutions

    My top suggestions for substitutions in this recipe:

    • Natural food colouring versus synthetic options - this recipe includes both a vibrant blue dough, made with food coloring gel and an all natural blueberry dyed option. The blueberry version will not impart a strong flavour to the recipe, but it will also not give you a bright bright blue. Both doughs are super soft and fluffy and will result in a fun cinnamon roll.
    • Try different cookies - Cookie Monster inspired bakes traditionally include Oreo and Chocolate Chip Cookies. You can mix these up and use different cookies in this recipe. Keep in mind that these will impact the overall flavour texture - so if you opt for using a strongly flavoured cookie, like ginger snaps, you'll have gingery notes in the rolls.
    • Add chocolate chips - if the cookies here aren't enough to tempt your taste buds, you can also add in some chocolate chips or chopped chocolate. I recommend about an ounce of a small handful of chocolate chips, sprinkled over the dough before rolling it up. The chocolate chips will add overall gooey-ness to the recipe and you may find that you need to bake for a few extra minutes.
    • Cream cheese frosting - I personally love a classic vanilla frosting, but if you want to add a bit extra tanginess here, try cream cheese! You can use my cream cheese frosting recipe from my Cookies and Cream Cinnamon Rolls here.

    Storage

    These rolls are best fresh, just like any other! However, you can keep leftovers well wrapped or in an airtight container at room temperature for a couple of days with success.

    If you make these with a cream cheese frosting, you will want to store air tight in the refrigerator for best results.

    Making in Advance

    These rolls can be made in advance. Firstly the recipe, as written, involves an overnight proof. This means that the basic recipe does require a bit of advance planning to get started the day before. This is necessary for a good quality brioche dough as a slow proof will make it significantly easier to handle.

    If you'd like to get further ahead in the making of these rolls, follow these instructions:

    • Knead the dough the morning before you intend to serve, following the instructions as normal. Then place in the refrigerator to proof for about 6-8 hours.
    • In the afternoon/evening, after the slow proof, remove from the refrigerator and follow the steps for filling, rolling and cutting. Place in the pan for the second proof.
    • Bake as directed and then allow to cool completely, unfrosted. Wrap well and keep on the counter overnight.
    • The next morning, reheat in the oven (I usually use a 350ºF oven) for about 15 minutes until warmed.
    • Remove from the oven and frost.
    • Serve warm.

    These steps allow you to prepare the Cookie Monster Cinnamon Rolls the day before, while still serving them fresh and warm the next morning.

    FAQs

    How long do Cookie Monster Cinnamon Rolls keep?

    Cinnamon rolls in general, including these cookie monster versions will be at their best freshly baked. There's no getting around this! You can, however, keep leftovers for about 2-3 days. The longevity of the rolls will depend a bit on the frosting used. If keeping in the refrigerator, the rolls tend to stale a bit more quickly.

    Can I freeze these rolls?

    Absolutely! For best results, freeze the baked rolls unfrosted. This will allow you to make the rolls well in advance (following a process similar to my make ahead guidance above). Essentially, you'll bake the rolls, let them cool unfrosted and wrap well. Then freeze. Allow to defrost before then reheating in the oven and frosting to serve.

    You can also freeze leftover rolls (though not if they've already been frozen previously!). Frosting does have a tendency to become a bit runny on defrosting and the cookies on top will loose some of their crunch.

    Can I make Cookie Monster Cinnamon Rolls without food coloring?

    Yes! This recipe includes a detailed variation for making blue Cookie Monster Rolls without food dye. This is made using frozen blueberries and will impart a blue hue to the dough. Due to the nature of the natural blue coloring technique, this is not as vibrant as the food dye option and will vary depending on the type of berries used. Specific coloration cannot be guaranteed.

    Looking for more fun cookie filled treats? Try:

    • Cookies and Cream Cinnamon Rolls
    • Oreo Cheesecake Brownies
    • Mini Oreo Cheesecakes
    • Biscoff Blondies
    Close up of a gooey Cookie Monster cinnamon roll with a bite taken out of it. The roll is sat on a white marble work surface with the remaining cinnamon rolls in the background.

    Cookie Monster Cinnamon Rolls

    Liz Mincin
    A fun blue Cookie Monster inspired cinnamon roll recipe! Soft and gooey cinnamon rolls absolutely packed with Oreo and chocolate chip cookies. Plus a guide to making the dough without food coloring.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 25 minutes mins
    Proofing 10 hours hrs
    Course Brunch, Dessert
    Cuisine American
    Servings 9 rolls
    Calories 455 kcal

    Equipment

    • 8" square baking tray
    • stand mixer fitted with a dough hook

    Ingredients
     
     

    Ingredients for the Dough (see note for Natural Blue Dough Variation)

    • ¼ cup full fat milk or whole milk, warmed to 104ºF
    • 2¼ teaspoon dry active yeast
    • 1 tablespoon granulated sugar or caster sugar, divided
    • 1 cup all purpose flour or plain flour
    • ¾ cup bread flour
    • 1 teaspoon 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 you'll only need a couple of drops

    Ingredients for Filling

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

    Ingredients for Frosting

    • 1½ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoon milk plus extra if needed for consistency
    • Oreo cookies and chocolate chip cookies crumbled for topping

    Instructions
     

    Instructions for Dough

    • Begin by greasing a bowl with some extra butter and set aside.
    • In a small bowl, sprinkle the yeast and a teaspoon of sugar over top the warmed milk. Give this a light stir and set aside to allow the yeast to activate. This should develop a good foam on top.
    • Meanwhile, add the flours, the remaining sugar and the salt to the bowl of a stand mixer fitted with a dough hook. Stir together lightly.
    • Once the yeast is active, add this to the flour mixture, immediately followed by two whole eggs and one egg white. The leftover yolk can be reserved for an egg wash when ready to bake.
    • Knead with the mixer on a low setting for about 15 minutes, until you have a sticky dough, that is showing signs of holding itself together and slapping the sides of the bowl.
    • At this stage, with the mixer still continuing to knead, add the butter a couple of pieces at a time until it is all incorporated.
    • Then pause the kneading to add a few drops of blue food colour - the amount will depend on the type of food dye you are using. A couple of drops of gel food colour is usually perfect here.
    • Return to kneading at a slow speed for a further 15 minutes until the dough is again showing signs of pullings itself from the sides of the bowl. It should also be quite blue!
    • Scrape the dough into the greased bowl, cover with plastic wrap and place in the refrigerator to proof overnight (or for about 8 hours) until doubled in size.

    Instructions for Assembly and Baking

    • Start off by lining a square baking tray with parchment paper and setting aside.
    • Then stir together the butter, sugar and cinnamon until you have a smooth spreadable paste.
    • Scrape the dough out onto a well floured work top and shape into a rectangle. Roll this out to be about 12" wide by 15" long.
    • Spread the butter mixture over the surface and then sprinkle over the crumbled cookie pieces.
    • Roll the dough into a log from the bottom to the top and then use floss to trim the ends. Divide the dough log into 9 rolls, cutting these with the floss and placing them in your lined square pan.
    • Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
    • Meanwhile, preheat the oven and make a quick egg wash with the reserved yolk and a splash of milk.
    • When the rolls are ready, brush with the egg wash and bake in the centre of the oven for 25-30 minutes until risen and going a bit golden on top.
    • Remove and allow to cool for about 10 minutes while you prepare a frosting

    Instructions for Topping

    • Mix the powdered sugar, vanilla and milk together until smooth. Consistency can be adjusted by adding additional milk to make the frosting thinner or by adding more powdered sugar to thicken.
    • Spread the frosting over the warm rolls and sprinkle crumbled cookie pieces over the top.

    Notes

    Natural Blue Dough Variation
    • Substitute about 4oz of blueberries for the milk. I use frozen, but you can use fresh as well. The type of berry will impact the colouring of the dough.
    • Start by heating the blueberries in a small saucepan, cook these for about 5-10 minutes with a teaspoon of sugar, allowing them to release their juices.
    • Remove them from the heat and allow the blueberry juice to cool down to be about 104°F (in the range of 104º-120ºF).
    • Then add the yeast, stir lightly, and set aside to activate as you would normally do with the milk.
    • Carry on with the dough recipe as directed, adding the blueberry yeast mixture in place of the milk activated yeast.

    Nutrition

    Calories: 455kcalCarbohydrates: 58gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 103mgSodium: 337mgPotassium: 118mgFiber: 2gSugar: 35gVitamin A: 644IUVitamin C: 0.04mgCalcium: 49mgIron: 2mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Cookie Monster

      July 08, 2023 at 11:25 am

      5 stars
      Me want cookie!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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