Description
Soft, cinnamon-filled rolls with a fun blue dough, packed with crushed chocolate cookies and mini chocolate chips, topped with a smooth cream cheese icing and extra cookie crumbles for a delicious twist on a classic treat.
Ingredients
FOR THE DOUGH:
- ¾ cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Blue gel food coloring
FOR THE FILLING:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ½ cup crushed chocolate sandwich cookies (like Oreos)
- ¼ cup mini chocolate chips
FOR THE CREAM CHEESE ICING:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
FOR THE TOPPING:
- ½ cup crushed chocolate cookies
- Extra mini chocolate chips (optional)
Instructions
- MAKE THE DOUGH: In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Stir in the sugar, egg, egg yolk, melted butter, and vanilla extract. Add 2 cups of flour and salt, mixing until combined. Slowly add the remaining flour, kneading until the dough is soft and slightly sticky. Add a few drops of blue food coloring and knead until the color is evenly distributed. Transfer the dough to a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
- PREPARE THE FILLING: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Stir in the crushed chocolate cookies and mini chocolate chips.
- ROLL AND FILL THE DOUGH: Lightly flour a surface and roll out the dough into a 14×9-inch rectangle. Spread the filling evenly over the dough. Roll the dough tightly from the long side and cut into 12 even rolls.
- SECOND RISE AND BAKE: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes. Preheat the oven to 350°F (175°C). Bake for 20 to 25 minutes, until golden brown.
- MAKE THE CREAM CHEESE ICING: Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy.
- ASSEMBLE AND SERVE: Drizzle the icing over the warm cinnamon rolls. Sprinkle crushed chocolate cookies and extra mini chocolate chips on top. Serve warm.
Notes
- Yeast Activation Tips: Ensure the milk is warm but not too hot (about 110°F). If the yeast doesn’t foam after 5 minutes, it may be expired or the milk temperature may be off. Start with fresh yeast to ensure a good rise.
- Kneading the Dough: The dough should be soft and slightly sticky but not overly wet. If it feels too dry, add a teaspoon of warm milk at a time. If too sticky, sprinkle a small amount of flour while kneading. Knead until smooth for the best texture.
- Blue Food Coloring: Gel food coloring works best for achieving a bright blue hue without altering the dough’s consistency. Start with a few drops and add more as needed. Liquid food coloring may require extra flour to prevent a sticky dough.
- First Rise: The dough should double in size during the first rise. If your kitchen is cool, place the bowl in a warm spot, such as inside an oven with the light on or near a slightly warm stovetop.
- Rolling and Filling: Roll the dough evenly into a rectangle to ensure uniform baking. Spread the filling all the way to the edges, leaving about ½ inch at the top to help seal the roll.
- Cutting the Rolls: Use a sharp knife or unflavored dental floss for clean slices. Floss prevents squishing the dough and keeps the rolls even.
- Second Rise: The second rise helps make the rolls extra fluffy. If you’re short on time, you can let them rise in a slightly warm oven (about 100°F) for a quicker proof.
- Baking Time: Oven temperatures may vary, so start checking at 20 minutes. The rolls should be golden brown on top and slightly firm when pressed. Overbaking can dry them out, so remove them as soon as they are done.
- Cream Cheese Icing Consistency: If the icing is too thick, add milk one teaspoon at a time until it reaches a smooth, pourable consistency. If too thin, add a small amount of powdered sugar to thicken it.
- Serving Suggestions: These cinnamon rolls taste best when served warm. If making ahead, store them in an airtight container and reheat in the microwave for 10-15 seconds before serving.
- Storage and Reheating: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for a soft, fresh texture. For longer storage, freeze unglazed rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
- Customization Ideas: Try adding white chocolate chips for extra sweetness or mixing crushed chocolate cookies into the icing for even more cookie flavor. A drizzle of melted chocolate over the top can also enhance the presentation.
- Making Ahead: If preparing these for an event, assemble the rolls the night before, cover tightly, and refrigerate. Let them come to room temperature and complete the second rise before baking. This allows for fresh, warm rolls with minimal morning prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 621
- Sugar: 46g
- Sodium: 234mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 98mg
