Cookie Monster Rolls (Printable Version)

# What You'll Need:

→ Dough

01 - Blue gel food dye
02 - 1 teaspoon vanilla extract
03 - 0.5 teaspoon salt
04 - 375 g all-purpose flour
05 - 60 g unsalted butter, melted
06 - 1 egg yolk
07 - 1 large egg
08 - 50 g granulated sugar
09 - 2.25 teaspoons active dry yeast (1 packet)
10 - 180 ml warm milk (about 43°C)

→ Filling

11 - 40 g mini chocolate chips
12 - 60 g chocolate sandwich cookies, crushed
13 - 2 tablespoons ground cinnamon
14 - 135 g brown sugar
15 - 115 g unsalted butter, at room temp

→ Cream Cheese Icing

16 - 30–45 ml milk (add as needed to get the right texture)
17 - 0.5 teaspoon vanilla extract
18 - 120 g powdered sugar
19 - 60 g unsalted butter, at room temp
20 - 115 g cream cheese, at room temp

→ Topping

21 - More mini chocolate chips if you want
22 - 60 g crushed chocolate sandwich cookies

# Steps to Follow:

01 - Pour the icing all over the rolls while they're still warm. Top everything off with a handful of chocolate cookie bits and mini chocolate chips. Dig in while it's fresh and gooey.
02 - Whip together the soft butter and cream cheese in a bowl till creamy. Add powdered sugar, a splash of vanilla, and a little milk. Keep mixing and pour in more milk if it's too thick, aiming for a smooth, runny topping.
03 - Kick your oven up to 175°C. Pop in the pan for 20 to 25 minutes until you see golden, baked tops and they're cooked through the center.
04 - Snug the cut rolls into a greased 23 x 33 cm baking dish with the swirl side facing up. Toss a towel on top and let them rest for another half hour to puff up again.
05 - Wrap the long end of the dough up tightly into a log shape. Use floss or a sharp knife to neatly slice it into a dozen rolls.
06 - On a clean surface dusted with flour, flatten the dough into a rectangle about 36 x 23 cm. Smear that cookie-cinnamon mix all over, but leave 1 cm bare on one long side for easier rolling.
07 - Mix up the soft butter, brown sugar, and cinnamon in a small bowl until it's smooth. Toss in the crushed chocolate cookies and mini chocolate chips and give it one last stir.
08 - Move the colored dough into a greased bowl. Cover it and let it hang out somewhere warm for around an hour or until you notice it’s doubled in size.
09 - Grab a big bowl and stir together the warm milk with the yeast. Wait five minutes for bubbles. Blend in sugar, the whole egg, the yolk, melted butter, and vanilla. Dump in 250 grams flour plus salt, then keep kneading in more flour bit by bit till it’s soft but just a little sticky. Work in blue food coloring till it looks even all over.

# Additional Tips:

01 - Make sure your milk is warmed to roughly 43°C so the yeast gets foamy—if it doesn't bubble after five minutes, chance are it's not good.
02 - If the dough seems like it's drying out or not coming together, splash in warm milk a teaspoon at a time. If it gets too gooey, sprinkle in just a touch of flour.
03 - Gel dye packs a punch of blue without changing the dough’s feel. Add a drop at a time till you’re happy with the color.
04 - Flatten the dough evenly so everything bakes at the same pace. Glide unflavored floss under the log to slice without squishing.
05 - Have a chilly kitchen? Stick your covered bowl in a barely warm oven to help the dough rise faster.
06 - Icing turned out stiff? Pour in tiny bits of milk. Too thin? Tip in more powdered sugar then whip again.
07 - These taste best fresh and toasty. Keep leftovers airtight—up to 2 days room temp or 5 days in the fridge. Warm them up when you’re ready to snack.
08 - To make things easier for busy mornings, prep the rolls the night ahead, let them chill covered in the fridge, then bring to room temp before baking.

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