Description
Delight in these vibrant Cookie Monster Cinnamon Rolls, featuring a colorful blue dough infused with crushed Oreos and cinnamon sugar. Soft, fluffy rolls baked to golden perfection and topped with a creamy cream cheese icing and extra cookie crumbles make this a fun and irresistible treat perfect for special occasions or an indulgent breakfast.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk
- 2.5 teaspoons instant yeast (1 packet, 21 grams)
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 cup melted butter, cooled
- 4 cups all-purpose flour
- 1 tablespoon blue food coloring
Filling Ingredients
- 1 cup crushed Oreos
- 2 tablespoons cinnamon
- 1/4 cup brown sugar
- Butter for spreading (amount as needed, about 2 tablespoons)
Topping Ingredients
- 1/2 cup heavy whipping cream
- 1/2 cup softened butter
- 8 ounces cream cheese (1 package), softened
- 2 cups powdered sugar
- Additional crushed Oreos and chocolate chip cookies for garnish (such as Chips Ahoy)
Instructions
- Prepare the yeast mixture: In a stand mixer fitted with a paddle attachment, combine the warm milk, sugar, and instant yeast. Mix well and allow the mixture to sit for about 5 minutes until it becomes bubbly and thickened, indicating the yeast is activated.
- Mix dough ingredients: Add the cooled melted butter and beaten eggs to the yeast mixture and mix on medium-low speed until combined.
- Add flour and knead dough: Gradually add the flour one cup at a time until a sticky dough forms. Switch to the dough hook attachment and knead on medium-low speed until the dough is well combined. If sticky, add flour a tablespoon at a time until the dough no longer sticks to the bowl. In this recipe, about 2 extra tablespoons were added.
- Add food coloring: Incorporate the blue food coloring into the dough and mix for about 1 minute until the dough is uniformly colored.
- Let dough rise: Place the dough in a bowl, cover with cling wrap and a towel, and let it rise for 1 hour until doubled in size.
- Prepare the filling: While the dough rises, crush the Oreos and combine them with the brown sugar and cinnamon, mixing thoroughly.
- Shape the rolls: After the dough has risen, punch it down to release air. On a floured surface, roll the dough into a square. Spread a layer of butter evenly over the dough, then sprinkle the Oreo-cinnamon sugar filling on top.
- Roll and cut: Roll the dough lengthwise into a log shape. Using unflavored floss, slice the log into 1.5-inch pieces, yielding about 12 rolls.
- Second rise: Pour the heavy whipping cream into a baking dish, place the rolls in the dish, and let them rest for 30 minutes to rise again.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Bake the rolls: Bake the rolls at 375°F for 20 minutes until they are golden and cooked through.
- Make the icing: In a stand mixer bowl fitted with a balloon whisk, combine softened butter, cream cheese, and powdered sugar. Whisk until smooth and creamy.
- Finish and serve: Spread the cream cheese icing generously over the warm rolls. Garnish with additional crushed Oreos and chocolate chip cookies. Serve immediately and enjoy your Cookie Monster Cinnamon Rolls.
Notes
- You can adjust the amount of blue food coloring based on the desired intensity of color.
- If dough is too sticky during kneading, add flour sparingly to prevent dryness.
- Using unflavored floss to cut the rolls helps maintain the shape without squishing.
- The heavy whipping cream in the baking dish helps keep the rolls moist during baking, but can be omitted if desired.
- Store leftover rolls in an airtight container and refrigerate; reheat gently before serving.
