Cookie Monster Cinnamon Rolls: Blue Dough, Cookie Crumbles, and Creamy Sweetness

Cookie Monster Cinnamon Rolls are my fun, whimsical twist on the classic cinnamon roll—bright blue dough, crushed cookie bits, gooey cinnamon filling, and a smooth, sweet glaze. They’re everything I love about traditional rolls, but with a playful dessert-meets-breakfast energy that’s impossible to resist. Whether it’s for a birthday breakfast, a weekend treat, or just because, these rolls are as delightful to look at as they are to eat.

Why You’ll Love This Recipe

I like how these rolls turn a nostalgic childhood favorite into a show-stopping sweet treat. The vibrant blue dough brings that Cookie Monster charm, while the crushed cookies baked right in add a crunchy, chocolatey layer that makes each bite better than the last. It’s soft, rich, and satisfying—like a warm cookie wrapped in cinnamon roll heaven. Plus, making these from scratch means I get to control the sweetness and texture exactly how I like it.

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

• Instant yeast

• Granulated sugar

• Whole milk

• Unsalted butter

• Eggs

• Blue food coloring

• Salt

For the filling:

• Brown sugar

• Ground cinnamon

• Butter, softened

• Mini chocolate chips or chopped cookies (like chocolate chip cookies or Oreos)

For the topping:

• Crushed chocolate chip cookies

• Crushed sandwich cookies (optional)

• Cream cheese

• Powdered sugar

• Vanilla extract

• Milk or cream (for thinning the glaze)

directions

1. I start by warming the milk and butter together until melted and just warm—not hot. I stir in the sugar and yeast and let it sit for a few minutes to activate.

2. I mix in the eggs, salt, and a few drops of blue food coloring, then gradually add the flour to form a soft dough.

3. I knead the dough for about 5–7 minutes until smooth and elastic, then let it rise in a greased bowl for about 1 hour, or until doubled.

4. Once risen, I roll the dough out into a large rectangle.

5. I spread the softened butter all over, sprinkle generously with cinnamon sugar, and scatter crushed cookies and mini chocolate chips on top.

6. I roll it up tightly, slice into rolls, and place them in a greased baking dish.

7. I let the rolls rise again for 30–45 minutes, then bake at 350°F (175°C) for 20–25 minutes until golden and puffed.

8. While they cool slightly, I whip up a glaze using cream cheese, powdered sugar, vanilla, and a bit of milk to get it to drizzle consistency.

9. I top the warm rolls with the glaze and sprinkle with extra crushed cookies for that signature Cookie Monster crunch.

Servings and timing

This recipe makes 12 cinnamon rolls.

Prep time: 20 minutes
Rising time: 90 minutes
Bake time: 25 minutes
Total time: About 2 hours and 15 minutes

Variations

When I want to make it extra chocolatey, I use cocoa powder in the dough along with the blue coloring for a richer twist. I’ve also swapped the cream cheese glaze for a marshmallow-style frosting when I want more of a dessert feel. Sometimes I add a splash of almond extract or espresso powder to the filling for depth. And for an ultra-fun version, I mix in blue sprinkles or edible googly eyes on top.

storage/reheating

I keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I pop one in the microwave for 15–20 seconds to bring back the softness and gooey filling. If I want to warm a full tray, I cover it with foil and bake at 300°F (150°C) for 10–15 minutes.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before, let it rise once, shape the rolls, and refrigerate them overnight. In the morning, I let them come to room temperature and rise again before baking.

Do I have to use blue food coloring?

Not at all. It’s mainly for fun. I can skip it if I prefer a classic look, or use natural blue coloring from spirulina or butterfly pea powder.

Can I freeze Cookie Monster Cinnamon Rolls?

Yes, I freeze the unglazed baked rolls in a sealed container. When ready, I thaw, reheat, and glaze before serving.

What cookies work best in the filling?

I like using chewy chocolate chip cookies or crushed Oreos. They hold up well and add that cookie-dough feel when baked inside.

How do I keep the dough from getting too sticky?

I add the flour gradually and knead until it’s just tacky but not sticking to my hands. A bit of oil on my hands helps during shaping too.

Conclusion

Cookie Monster Cinnamon Rolls are my playful twist on a comfort food classic—fun to make, beautiful to serve, and even better to eat. With that bright blue dough, gooey filling, and crunchy cookie topping, they’re a guaranteed hit for both kids and the kid in me. Whether it’s a brunch table centerpiece or a weekend indulgence, these rolls always bring the joy.