
Blue Cookie Monster rolls bring a playful twist to classic cinnamon rolls every cookie lover dreams about. Fluffy dough tinted blue is stuffed with crushed chocolate cookies and melty little chocolate chips. Each swirl gets a thick layer of tangy cream cheese icing and a big handful of cookie crumbles for a super fun way to start your morning or end your day.
The first time I baked these for my niece’s sleepover morning, there wasn’t a crumb left before I even got my phone out. We now fix these for every big celebration breakfast
Dreamy Ingredients
- All-purpose flour: the structure that holds everything together pick a mid-range protein for softness
- Egg and egg yolk: gives the rolls richness and that classic texture fresh eggs really help
- Blue gel food coloring: makes everything Cookie Monster blue use the concentrated kind so the color pops without making the dough watery
- Vanilla extract: brings warm cookie flavor real vanilla smells amazing
- Warm milk: helps yeast bloom and makes dough fluffy whole milk is the way to go
- Salt: balances the sweetness fine sea salt mixes in smoothly
- Brown sugar: gives a gooey caramel flavor in the filling use any you like
- Crushed chocolate sandwich cookies: classic cream filled cookies like Oreos bring the crunch and extra moisture
- Granulated sugar: sweetens plus keeps the yeast happy
- Mini chocolate chips: little bits that melt inside for extra chocolate oomph any kind works
- Active dry yeast: that’s what makes these buns soft and puffy always grab a fresh packet
- Ground cinnamon: this is where the signature warmth comes from pick high quality for best smell
- Powdered sugar: sifts into icings for that smooth creamy finish remember to sift out the lumps
- Cream cheese: makes frosting super thick and a tad tangy full fat makes it fluffier
- Extra crushed chocolate cookies: the more you add to the top the better pick up an extra sleeve just for sprinkling
- Unsalted butter: keeps everything soft and rich European butter gives next-level flavor if you want
Simple Steps
- Finish and Serve:
- While the rolls are still warm right in the pan, lace them up with a thick layer of icing. Toss more cookie crumbs and chocolate chips over everything for the fun part. Grab one while it’s gooey!
- Top With Cream Cheese Icing:
- Use a whisk or mixer to blend soft cream cheese and butter until totally smooth. Stir in powdered sugar a splash of vanilla and a bit of milk so it’s spreadable and creamy.
- Bake:
- Set your oven to 350°F. Bake them 20 to 25 minutes until golden brown and they bounce back when you give a gentle poke to the center roll.
- Second Rise:
- Line up your cut rolls in a greased 9 x 13 inch pan. Cover lightly and let them rise for about 30 to 45 minutes until they puff up against each other.
- Slice and Shape:
- With your dough rolled tight from the long edge, take floss or a sharp knife and cut 12 equal pieces pressing straight down for clean edges.
- Roll Out and Fill:
- Lightly flour your counter, set down the dough and gently roll it into a 14 by 9 inch sheet. Slather filling all over but leave a little border on one long side—it’ll help you seal things up.
- Mix Filling:
- Blend room temp butter, brown sugar and cinnamon in a bowl till smooth. Fold in cookie bits and chocolate chips so every bite gets some.
- Let Dough Rise:
- Put your dough in a greased bowl, turn it once so all sides shine, cover with plastic or a damp towel. Find a warm corner and let it double in size for about an hour and a quarter. If it springs back when pressed, you're on the right track.
- Knead It Up:
- Mix in the sugar, egg, yolk, melted butter and vanilla. Stir in two cups of flour with salt then keep adding flour until it’s smooth and just barely tacky. Push in blue coloring and knead till the color’s totally blended in.
- Get Dough Started:
- Drop yeast into your warm milk in a big bowl let it hang out for five minutes, you'll know it's ready when it's got bubbles and looks creamy.

This bright blue dough always gets the kids excited and gets everyone talking at brunch. My go-to move is topping with cookie bits right after icing—they stay super crispy and you get a big whiff of chocolate
How To Store
Keep buns fresh by sealing them in any container with a tight lid on the counter for up to two days. If you need them to last longer—like five days—keep them in your fridge. Warm a roll for 15 seconds in the microwave for that fresh bakery vibe. For freezing, don’t put on the icing yet, wrap up the cooled buns tight and freeze for up to two months. Let them sit overnight to thaw and heat gently before you spread on frosting
Swap Options
No mini chocolate chips? Chop up a chocolate bar or use regular chips instead
White chocolate chips are great for a sweeter vibe or toss in peanut butter chips for a salty hit
Stick to gel food dye because liquid thins the dough too much
Cut out the cookies if you want and add more chocolate or stir in some cookie butter for a twist
Ways To Serve
Dunk a hot roll in cold milk for ultimate cookie-and-milk style
If you want dessert, scoop vanilla ice cream and extra cookie bits next to each roll
Hosting? Make a toppings bar and let everyone finish their own roll with sprinkles, extra chips, or a big dollop of caramel sauce

Culture Connection
Cinnamon rolls pop up at brunch tables and parties around the globe but this blue version is just right for birthdays, movie nights, or anytime you need to bring some childhood joy. Cookie Monster vibes make everyone grin and sharing these sticky blue rolls is my idea of the perfect morning party
Common Recipe Questions
- → What should I use to get a bold blue dough?
Gel food coloring works best. Toss some in, knead the dough, and keep adding drops until the color pops without changing texture.
- → How do you make cookie crumbs for the filling?
Throw your cookies in a plastic bag, smash with a rolling pin, or pulse briefly in a food processor. Don’t grind them down too much. You want some chunks left behind.
- → How can I keep my rolls extra fluffy and soft?
Let the dough rise all the way for each proof, knead until it feels smooth, and skip overbaking. Check with a gentle press: they should feel light, never heavy.
- → What stops the filling from spilling everywhere when I slice them?
When spreading your filling, leave a half-inch at the top edge with nothing on it. Roll it up tight and give that seam a good pinch after you cut.
- → Is it possible to prep these the night before?
Absolutely! Put them together, cover, and slide into the fridge overnight. Let them warm up and finish rising before baking for the freshest rolls in the morning.
- → Best way to heat up leftovers later?
Pop a roll in the microwave for about 10 to 15 seconds. That brings back the softness and melts the chocolate a bit for gooey bites.