Cookie Monster Cinnamon Rolls
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Cookie Monster Cinnamon Rolls
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Fluffy blue rolls topped with cream cheese frosting and two types of cookies.
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Ingredients
Cinnamon roll dough:
- 525 g plain flour (4+½ cups)
- 2 Teaspoons instant yeast
- 70 g caster sugar (⅓ cup)
- 250 ml milk (1 cup)
- 1 Medium egg
- 75 g melted butter (⅓ cup)
- ½ Teaspoon blue gel food colouring
Filling:
- 100 g softened butter (7 tablespoons)
- 100 g Caster sugar or brown sugar (½ cup)
- 1 Tablespoon cinnamon
Topping:
- 90 g softened butter (6+½ tablespoons)
- 150 g full fat cream cheese (¾ cup)
- 180 g icing sugar (1+½ cups)
- 1 Teaspoon vanilla extract
- 1 Bag Mini Maryland cookies
- 1 Bag Mini Oreos
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Instructions
Cinnamon roll dough:
- Mix the flour, yeast and caster sugar together in a large bowl.
- Heat the milk in the microwave for around 50 seconds. It should feel warm but not super hot.
- Crack the egg into a small bowl and briefly whisk it with a fork. Add the melted butter, warm milk and blue food colouring and mix well.
- Check the temperature of the wet mixture by inserting a digital thermometer. It should be around 40-50℃ to activate the yeast without killing it off. If you don't have a thermometer, dip your finger into the mixture. It should feel lukewarm- not too hot nor not too cold.
- Pour the wet mixture into the bowl with the dry ingredients and mix well until you end up with a sticky dough. Tip the dough out onto a floured surface and gently knead it until smooth, adding more flour as needed. The dough should spring back into place when lightly pressed.
- Place the dough into a lightly oiled bowl and cover it with clingfilm or a kitchen towel. Leave it to prove for 1 hour in a warm place until doubled in size. I put mine in the (switched off) oven with the light on.
- After 1 hour has passed, roll the dough out into a rectangle that is around ½cm thick. You can cut off any uneven edges with a knife.
Filling:
- Prepare the filling by mixing the butter, sugar and cinnamon together. Spread this onto the dough, leaving a small gap at the edges to prevent overflow.
- Roll the dough up into a log shape and use floss or a serrated knife to cut off uneven edges. Then divide it into 12 equal-sized rolls.
- Place the rolls into a lined 9x12-inch tin. Cover and leave to prove for a further 45 minutes until they have increased in size.
- Bake the rolls for around 25 minutes until cooked all the way through. You can gently pull one apart to check for any rawness or you can use a digital thermometer, which should read 87℃ when they're done.
Topping:
- Place the butter into a bowl and beat it well until it's super soft and smooth (this will prevent lumpy frosting). Add the cream cheese, icing sugar and vanilla extract and mix well until smooth.
- Spread the frosting over the cooled cinnamon rolls then decorate with the cookies.
- Cut or tear your rolls into portions and enjoy!
Notes
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Information
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Serving
1cinnamon roll
Calories
579kcal
(29%)
Carbohydrates
67g
(22%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
88mg
(29%)
Sodium
219mg
(9%)
Potassium
100mg
(3%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1cinnamon roll | |
| Calories | 579kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 88mg | 29% |
| Sodium | 219mg | 9% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
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