These Cookie Monster Cinnamon Rolls are fun to make. They are just as delicious as traditional cinnamon rolls but with a fun twist.
Reachel, the recipe creator behind these rolls, shared her recipe on TikTok (rd_eats) and I couldn't resist the urge to try it.
If you love baking try my Brioche Dough Recipe for making Dulce de Leche Donuts or my amazing The only chocolate chip cookie recipe you will ever need.
Why you will love this recipe
This recipe is fun, colorful and it combines two of my all time favorite treats together; cinnamon rolls and Oreos!
Adding royal blue coloring to your dough creates a deep bright blue color just like the Cookie Monster therefore the name.
Instead of the traditional cinnamon and sugar mix that goes in the center of the classic cinnamon rolls, these ones add crushed Oreos to the mix and this elevates the recipe to the next level.
Ingredients
The ingredients for this recipe are simple and most of them are probably already in your pantry.
The only ingredient that I went to the store for was the royal blue coloring. Other than that this recipe uses pantry staples.
- Yeast: I used instant yeast. This ingredient is key and it should be fresh otherwise your rolls won't rise. Check the expiration date on your yeast and if in doubt, buy new yeast.
- Milk: Warm milk starts the yeast fermentation, it should not be cold or too hot. I used full fat milk.
- Butter: This recipe call for melted butter. I melted mine in the microwave and cooled it down before I added it to the mixture.
- Eggs: Beat the eggs lightly before adding them to the yeast to avoid over mixing the ingredients.
- Sugar: To activate the yeast in this recipe we use white sugar.
- Flour: All purpose flour works just fine in this recipe.
- Oreos: Crush about 10 Oreos to make 1 cup of the mixture to spread on the cinnamon rolls.
- Sugar and cinnamon: Just the classic combo for cinnamon rolls
- Cream cheese: To make the icing for this rolls we use cream cheese and powdered sugar.
- Heavy whipping cream: This is a secret ingredient and it makes the cinnamon rolls fluffy and tender.
Steps to make the recipe
This recipe requires a bit of resting time (1 hour for the fist rise and 30 minutes for the second) so plan accordingly.
The first step is to make the yeasted dough by combining the milk, sugar and yeast. Allowing about 5 minutes for the yeast to activate.
Then you add the eggs and butter and mix until well incorporated. Once it is ready start adding the flour 1 cup at a time.
After you are done adding the flour, add the food coloring and allow the dough to rise for one hour.
Then crush the Oreos and mix them with the sugar and cinnamon. Roll the dough into a rectangle, add a layer of softened butter and add the Oreo mix.
Roll the dough lengthwise and cut the rolls with unflavored dental floss. They should be about 1.5 inches thick.
Add the heavy whipping cream to a baking dish and place the cinnamon rolls. Bake them and allow them to cool down slightly.
Make the cream cheese icing by beating the butter, cream cheese and powdered sugar. Add the icing and top with more Oreos and chocolate chip cookie pieces.
Helpful tips
Make sure your yeast is fresh. This is the foundation of this recipe and it will fail if you use old yeast (been there, done that).
Use warm milk to activate your yeast. Make sure is not hot or it will kill the yeast and your dough won't rise.
Allow the dough to rise (1 hour) but don't exceed the time because that will over proof the dough and it the cinnamon rolls will come out though.
Add the heavy whipping cream to your baking dish. This is the secret to fluffy and pillowy cinnamon rolls. Allow the rolls to rest on the baking dish for an extra 30 minutes.
Cookie Monster Cinnamon Roll
Equipment
- 1 Stand Mixer
Ingredients
For the Cinnamon Rolls
- 1 cup milk warm
- 2.5 teaspoons instant yeast 1 packet (21 grams)
- ½ cup sugar white
- 2 eggs beaten
- ½ cup melted butter cooled down
- 4 cups all-purpose flour
- 1 tablespoon blue food coloring
- 1 cup oreos crushed
- 2 tablespoons cinnamon
- ¼ cup brown sugar
- ½ cup heavy whipping cream
For the icing
- ½ cup butter softened
- 8 ounce cream cheese 1 package
- 2 cups powdered sugar
Instructions
Cinnamon Rolls
- With a paddle attachment, in the stand mixer add the 1 cup of warm milk, ½ cup of sugar and yeast.1 cup milk, ½ cup sugar, 2.5 teaspoons instant yeast
- Mix until well combined and let it sit for 5 minutes until the yeast bubbles and thickens.
- Add the melted butter and eggs and mix until combined in medium-low speed.½ cup melted butter, 2 eggs
- Add the flour one cup at a time until a sticky dough forms.4 cups all-purpose flour
- Switch the stand mixer to the hook attachment and knead the dough in medium-low until well combined. If the dough is too sticky add 1 tablespoon of flour at a time until the dough is not sticking to the sides of the bowl. I added 2 extra tablespoons to my mix
- Add the food coloring until the dough is uniform in color. About 1 minute.1 tablespoon blue food coloring
- Place the dough in a bowl, cover with cling wrap and a towel and let it rise for 1 hour.
- While the dough rises make the Oreo mix by crushing the Oreos and combining them with the sugar and cinnamon1 cup oreos, 2 tablespoons cinnamon, ¼ cup brown sugar
- Once the dough rises, punch the dough in the middle to release air. Extend the dough on a flat surface and roll it into a square.
- Add a pat of butter to form an even coat and then sprinkle the Oreo mixture
- Roll the dough lengthwise and using unflavored floss cut the rolls into 1.5 inch pieces. You should have about 12 rolls.
- Add the heavy whipping cream to a baking dish and place the rolls on the baking dish, let the rolls rest for 30 minutes.½ cup heavy whipping cream
- Preheat the oven at 375°F.
- Bake the rolls at 375°F for 20 minutes.
For the icing
- Place the butter, cream cheese and sugar in the bowl of a stand mixer and mix with the balloon whisk until smooth.½ cup butter, 8 ounce cream cheese, 2 cups powdered sugar
- Spread the icing over the rolls and add crushed Oreos and chocolate chip cookies (such as chips ahoy) on top.
- Serve and enjoy.
Kevin S
I had a little trouble getting the dough not to stick to everything. That caused it to not be as pretty, but I’m an amateur! 😂 They are delicious! They were a request of my daughter for her birthday.
Bunny
Reading through your blurb before getting to the recipe, you mention a second rise for 30 minutes & to plan accordingly but your instructions don't mention that at all. I wouldn't think you'd do a second rise with the rolls already sitting in the heavy cream or am I wrong? Pretty annoying to get to the last of rolling the dough & not see anything about the second rise.
Isabel
Hi there! Thanks for letting me know the instructions weren't clear enough. I updated the post with a more detailed explanation. But yes, the dough rests for extra 30 minutes in the heavy cream.