Cookie Monster Cinnamon Rolls

Instructions for Dough

1. Begin by greasing a bowl with some extra butter and set aside.
2. In a small bowl, sprinkle the yeast and a teaspoon of sugar over top the warmed milk. Give this a light stir and set aside to allow the yeast to activate. This should develop a good foam on top.
3. Meanwhile, add the flours, the remaining sugar and the salt to the bowl of a stand mixer fitted with a dough hook. Stir together lightly.
4. Once the yeast is active, add this to the flour mixture, immediately followed by two whole eggs and one egg white. The leftover yolk can be reserved for an egg wash when ready to bake.
5. Knead with the mixer on a low setting for about 15 minutes, until you have a sticky dough, that is showing signs of holding itself together and slapping the sides of the bowl.
6. At this stage, with the mixer still continuing to knead, add the butter a couple of pieces at a time until it is all incorporated.
7. Then pause the kneading to add a few drops of blue food colour - the amount will depend on the type of food dye you are using. A couple of drops of gel food colour is usually perfect here.
8. Return to kneading at a slow speed for a further 15 minutes until the dough is again showing signs of pullings itself from the sides of the bowl. It should also be quite blue!
9. Scrape the dough into the greased bowl, cover with plastic wrap and place in the refrigerator to proof overnight (or for about 8 hours) until doubled in size.

Instructions for Assembly and Baking

1. Start off by lining a square baking tray with parchment paper and setting aside.
2. Then stir together the butter, sugar and cinnamon until you have a smooth spreadable paste.
3. Scrape the dough out onto a well floured work top and shape into a rectangle. Roll this out to be about 12" wide by 15" long.
4. Spread the butter mixture over the surface and then sprinkle over the crumbled cookie pieces.
5. Roll the dough into a log from the bottom to the top and then use floss to trim the ends. Divide the dough log into 9 rolls, cutting these with the floss and placing them in your lined square pan.
6. Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
7. Meanwhile, preheat the oven and make a quick egg wash with the reserved yolk and a splash of milk.
8. When the rolls are ready, brush with the egg wash and bake in the centre of the oven for 25-30 minutes until risen and going a bit golden on top.
9. Remove and allow to cool for about 10 minutes while you prepare a frosting

Instructions for Topping

1. Mix the powdered sugar, vanilla and milk together until smooth. Consistency can be adjusted by adding additional milk to make the frosting thinner or by adding more powdered sugar to thicken.
2. Spread the frosting over the warm rolls and sprinkle crumbled cookie pieces over the top.