Cookie Monster Cinnamon Rolls
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.
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
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