Cookie Monster Cinnamon Rolls

Why You’ll Love This Recipe

I love how these cinnamon rolls bring together bold color, nostalgic cookie flavor, and melt-in-your-mouth texture. The soft, pillowy rolls pair perfectly with gooey filling and that burst of creamy sweetness from the glaze. Crushed cookies on top add the perfect crunch and visual fun. They’re unique, kid-friendly, and just as enjoyable for adults who grew up with Cookie Monster on their screens.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Active dry yeast

• Milk

• Granulated sugar

• Salt

• Butter

• Egg

• Blue gel food coloring

For the filling:

• Brown sugar

• Ground cinnamon

• Butter, softened

For the topping and glaze:

• Powdered sugar

• Milk or heavy cream

• Vanilla extract

• Crushed chocolate chip cookies (plus extra for topping)

• Optional: mini chocolate chips or blue sprinkles

Directions

1. I start by warming the milk and dissolving the yeast with a bit of sugar. Once foamy, I mix it with the flour, salt, butter, egg, and blue gel food coloring until I get a soft dough.

2. I knead the dough until smooth, then cover and let it rise until doubled in size—about 1 hour.

3. Once risen, I roll the dough into a rectangle and spread it with softened butter. I sprinkle the cinnamon sugar mixture all over.

4. I roll it up tightly, slice into rolls, and place them in a baking dish. I let them rise again for about 30 minutes.

5. I bake the rolls at 350°F for 20–25 minutes until fluffy and golden.

6. While they bake, I mix the glaze from powdered sugar, vanilla, and milk until smooth.

7. Once the rolls cool slightly, I drizzle with the glaze and top with crushed cookies and any extras I want like mini chips or sprinkles.

Servings and timing

This recipe makes 12 cinnamon rolls and takes about 2 hours total—1 hour and 30 minutes for rise and prep, 25 minutes to bake.

Variations

I sometimes add crushed Oreos or sandwich cookies in the filling for even more cookie flavor. For a cream cheese glaze, I swap in softened cream cheese and blend it with powdered sugar and vanilla. If I want a stronger cookie vibe, I sprinkle cookie crumbles into the dough before rolling it up. And for a birthday version, I mix in rainbow sprinkles with the glaze.

Storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave for 15–20 seconds to bring back the soft texture. If I’m freezing them, I wrap each roll individually and reheat straight from the freezer when I’m ready to enjoy one.

FAQs

How do I get that bright blue dough color?

I use gel food coloring because it’s more vibrant and doesn’t affect the dough texture like liquid food coloring might.

Can I make the dough ahead of time?

Yes, I prepare the dough and refrigerate it overnight after the first rise. I let it come to room temp before rolling and baking.

What kind of cookies work best for the topping?

I usually go with chocolate chip cookies, but any cookie that crumbles well—like Chips Ahoy or mini cookies—will work great.

Can I make these without a stand mixer?

Yes, I mix and knead the dough by hand—it just takes a little extra time and muscle, but it works just as well.

Can I use a boxed cinnamon roll mix and customize it?

Sure. I sometimes use a pre-made mix, add food coloring to the dough, and go wild with toppings to save time.

Conclusion

These Cookie Monster Cinnamon Rolls are a fun, colorful treat that brings a playful spin to a breakfast favorite. They’re sweet, fluffy, and filled with cookie goodness—perfect when I want something extra special. Whether I’m baking for a crowd or just indulging on my own, these rolls are always a joyful, delicious experience.