Description

These vibrant cinnamon rolls feature a soft, tender dough infused with a striking blue hue and studded with crushed chocolate sandwich cookies. Each roll is generously swirled with a classic cinnamon-sugar filling, baked to a golden perfection, and then draped with a rich, creamy vanilla frosting. A final scattering of crushed chocolate sandwich cookies adds a delightful textural contrast and a familiar sweet flavor to this playful dessert.

Ingredients

Scale

**For the Dough:**
2 1/4 teaspoons active dry yeast (1 standard packet)
1 cup warm milk (105-115°F / 40-46°C)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon salt
1 large egg
4 1/2 cups all-purpose flour, plus more for dusting
1–2 teaspoons blue gel food coloring
1 cup chocolate sandwich cookies, crushed (about 10–12 cookies)
**For the Filling:**
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tablespoons ground cinnamon
**For the Cream Cheese Frosting:**
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream
**For Topping:**
1/2 cup chocolate sandwich cookies, crushed (about 5–6 cookies)

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Instructions

**Activate Yeast:** In a large bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
**Prepare Dough:** Add the remaining granulated sugar, melted butter, salt, and egg to the yeast mixture. Stir well. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
**Knead Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
**First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
**Add Color and Cookies:** Gently punch down the risen dough. Add the blue gel food coloring and the 1 cup of crushed chocolate sandwich cookies. Knead briefly until the color is evenly distributed and the cookie pieces are incorporated.
**Roll Out Dough:** On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
**Prepare Filling:** In a small bowl, combine the softened butter, brown sugar, and cinnamon for the filling. Mix until well combined. Spread this mixture evenly over the rolled-out dough, leaving a small border on one long edge.
**Roll and Slice:** Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12-15 equal rolls, about 1.5 inches thick.
**Second Rise:** Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover and let rise in a warm place for another 30-45 minutes, or until puffy.
**Bake:** Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until lightly golden brown and cooked through.
**Prepare Frosting:** While the rolls are baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of milk/cream, beating until smooth and creamy. Add more milk/cream if needed to reach desired consistency.
**Frost and Serve:** Once the rolls are out of the oven, let them cool for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Sprinkle with the remaining 1/2 cup of crushed chocolate sandwich cookies before serving.

Notes

Ensure your milk is not too hot when activating yeast; temperatures above 120°F (49°C) can kill the yeast.

For perfectly even slices, use unflavored dental floss to cut the rolls. Slide it under the log, cross the ends over the top, and pull to slice.

Gel food coloring provides a more vibrant color without altering the dough’s consistency as much as liquid coloring.

If preparing ahead, you can assemble the rolls and refrigerate them overnight. Let them come to room temperature for about 30-60 minutes before the second rise and baking.

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Prep Time: 45 minutes
Cook Time: 25 minutes

Nutrition

Calories: 550
Fat: 23g
Carbohydrates: 80g
Protein: 9g