What is a cookie monster cinnamon roll? What are some good cinnamon rolls? I’m talking soft, pillowy dough swirled with a sweet, gooey filling and topped with blueberries. What’s your opinion? What is the glaze that will make your inner child sing? What are cinnamon rolls like? What is a recipe you will want to bookmark?
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What is a cookie monster cinnamon roll?
What do you think of cinnamon rolls getting a makeover? What are those warm, comforting rolls that we all know and love, but taken to a whimsical new form? What are some of the best cookie monster glazes? What’s a kid-friendly breakfast treat? Birthdays, special occasions, or just a fun weekend baking project. Why is the blue glaze used? What is the flavor of cinnamon and vanilla? What is the idea behind making something that looks utterly irresistible and tastes even better? I always try to make these when my nephews come over and they always disappear in a blink.
Why you’ll love this recipe?
Let me count the ways! First and foremost, the flavor. The combination of warm cinnamon, brown sugar, and that hint of vanilla from the blue glaze is simply divine. They are incredibly moist and soft, not dry or tough like some can be. But more than that, the ease of this recipe will blow you away. Don’t be intimidated by the blue glaze; it is surprisingly simple to make, and the whole process is so satisfying. Plus, these rolls are pretty cost-effective; you probably already have most of the ingredients in your pantry.
What I love most about these Cookie Monster Cinnamon Rolls is how much joy they bring. They’re perfect for sharing, whether it’s a weekend brunch with friends or a surprise treat for your kids. I tested this with my friend Sarah who makes the best sourdough in town and even she admitted these were a hit with her little ones. They’re definitely right up there with my pumpkin bread or apple crumble, but with a bit more visual flair! This one’s a game-changer for bringing a smile to anyone’s face. What more could you ask for?
How do you make a cookie monster cinnamon roll?
Quick Overview
How do you make a Cookie Monster Cinnamon Roll? We start with a simple dough, roll it out, slather it with cinnamon-sugar filling, and then slice it. What are some ways to bake a cake to golden perfection? What is the magic of blue glaze? Is it safe to use food coloring? I know it sounds a bit extra, but it’s totally worth it! What is the perfect balance between ease and wow factor? I always do this while listening to my favorite music, it just makes the whole process so much more enjoyable.
Ingredients
For the Main Batter: What is it?
* 3 cups all-purpose flour (I use unbleached for a better texture)
* ¼ cup granulated sugar
* 1 teaspoon salt
* 1 package (2 ¼ teaspoons) active dry yeast
* 1 cup milk, warmed to about 110°F (almond milk also works great! ).
* ¼ cup unsalted butter, melted
* 2 large eggs
For the Filling:
* ½ cup unsalted butter, softened
* ¾ cup packed brown sugar
* 2 tablespoons ground cinnamon
For the Glaze:
* 4 cups powdered sugar
* ½ cup milk
* 1 teaspoon vanilla extract
* Blue gel food coloring (gel is better than liquid for vibrancy)
How do I follow
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9×13 inch baking pan. I usually give it a light coating of cooking spray, then line it with parchment paper, leaving an elongated crease. I don’t use parchment. What is the difference between What makes removing rolls a breeze? When is the oven ready to bake a roll?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. How do you make sure your yeast is evenly distributed? I always give it a good whisk for at least 30 seconds to make sure everything is properly combined. This step creates a uniform base for the dough.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the warm milk, melted butter, and eggs. Set aside. If milk is too hot, it can kill the yeast. I always test it with my finger; it should feel comfortably warm, like bathwater. How do I activate yeast in dough?
Step 4: Combine
Mix wet ingredients into dry ingredients and mix until a dough forms. I use a stand mixer with dough hook, but you can definitely do this by hand. Just be prepared to knead for a little longer. Once the dough comes together, knead it for about 5-7 minutes until it’s smooth and elastic. If it’s too sticky, add a tablespoon of flour at .25 per tablespoon. Don’t overmix!
Step 5: Prepare Filling
While dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Set aside. Mix until it’s well combined and forms a thick paste. The softer the butter, the easier it will be to spread. I sometimes add a pinch of nutmeg for extra warmth, depending on my mood. What are some good substitutes for chopped pecans?
Step 6: Layer & Swirl
On a lightly floured surface, roll the dough into an 8-inch rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the bottoms. Starting from the opposite long edge, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls. Place the rolls in the prepared baking pan, cut-side up. Bake for 15 minutes. This is where the magic happens – the tighter the roll, the more beautiful the swirl.
Step 7: Bake
Cover the pan with plastic wrap and let the rolls rise in a warm place for about 30 minutes, or until golden brown. Until they’ve doubled in size. Once they’ve risen, bake them in the preheated oven for 20-25 minutes, or until golden brown. Is it cooked through? I always check the center roll with a toothpick to make sure it comes out clean. Oven times can vary, so keep an eye on them!
Step 8: Cool & Glaze
Let the rolls cool in the pan for about 10-15 minutes before glazing. While they’re cooling, prepare the blue glaze. In a large bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. Add a drop of blue food coloring to your desired shade of cookie monster. Once the rolls are slightly cooled, drizzle the glaze generously over the top. I like to let the glaze drip down the sides for extra visual appeal. Glaze them while they are still slightly warm as they’ll soak up the glaze better!
Step 9: Slice & Serve
What are some good cookie monster cinnamon rolls to serve warm? What are the best reheated hams? I love serving them with a scoop of vanilla ice cream or whipped cream. What’s better, a big glass of milk or coffee? Sharing is optional, but highly encouraged!
What should I serve it with?
What are some good ideas for making cookie monster cinnamon rolls? How do I take my students to the next level?For Breakfast:Pair them with a strong cup of coffee or latte. What are some healthy side dishes with fresh fruit? I like to serve them on a pretty plate with powdered sugar for an extra touch of sweetness.For Brunch:Make a batch of these rolls alongside savory dishes, like pistachios or frittatas, for balanced flavor. Mimosas or sparkling cider are the perfect brunch beverage. What are some ideas for a tiered serving tray?As Dessert:Serve warm with vanilla ice cream or whipped cream. A drizzle of chocolate sauce or caramel adds extra decadence. What are some great after-dinner treats?For Cozy Snacks:Enjoy them with a warm glass of milk or hot chocolate on an chilly evening. What are some good comfort food recipes for movie nights? What are some good ways to serve crumbled yogurt over granola? My family tradition is to make these every year for my sister’s birthday, as she is the biggest. I’m a cookie monster fan! She says they always make her day.
How do you make a cookie monster cinnamon roll?
What are some tips to make a cinnamon roll perfect every time?Yeast Activ Make sure your milk is warm, not hot, when you add the yeast. If the milk is too hot, it can kill the yeast and prevent the dough from rising. I always test the temperature with my finger to ensure it’s just right.
Dough Kneading: Don’t over-knead the dough. Over-kneading can result in tough rolls. Knead it until it’s smooth and elastic, but not overly sticky. If you’re using a stand mixer, keep a close eye on the dough to prevent over-kneading.
Swirl Customization: For a tighter swirl, roll the dough up tightly into a log. If you want larger swirls, roll it up more loosely. Experiment with different techniques to find your preferred swirl pattern. Try adding a layer of chopped nuts or dried fruit to the filling for extra texture and flavor.
Ingredient Swaps: If you don’t have brown sugar, you can substitute granulated sugar. However, brown sugar adds a richer, molasses-like flavor that I prefer. You can also use different types of milk, such as almond milk or soy milk, if you’re dairy-free. If you’re using almond milk, make sure it’s unsweetened to avoid making the rolls too sweet.
Baking Tips: Keep an eye on the rolls while they’re baking and adjust the baking time as needed. Ovens can vary, so it’s important to check for doneness. The rolls should be golden brown and cooked through. If they start to brown too quickly, you can tent them with foil to prevent burning. I always rotate the pan halfway through baking to ensure even browning.
Glaze Variations: If you want a thinner glaze, add more milk. If you want a thicker glaze, add more powdered sugar. You can also add different extracts, such as almond extract or peppermint extract, for a different flavor. Get creative and experiment with different flavors and colors to customize your glaze. For example, I sometimes add a drop of lemon juice for a tangy twist, or a pinch of cinnamon for extra warmth. I once tried adding too much food coloring and they turned out more teal than blue – a funny mistake to learn from.
Storing and Reheating Tips
Here’s how to store and reheat your Cookie Monster Cinnamon Rolls to keep them fresh and delicious:
Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days. To prevent them from drying out, make sure they’re well-covered. I like to store them in a resealable plastic bag or a container with a tight-fitting lid.
Refrigerator Storage: Store the rolls in an airtight container in the refrigerator for up to 5 days. The glaze may become a little sticky in the refrigerator, but the rolls will still taste great.
Freezer Instructions: For longer storage, freeze the rolls. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, let them sit at room temperature for a few hours or overnight in the refrigerator.
Glaze Timing Advice: If you’re planning to freeze the rolls, it’s best to wait to glaze them until after they’ve thawed. This will prevent the glaze from becoming sticky or runny during freezing.
I tested this and I can say that refrigerating them for more than 5 days isn’t a good idea. I ended up throwing them away! Make sure to eat them before then.
Frequently Asked Questions
Final Thoughts
So, there you have it: my go-to recipe for Cookie Monster Cinnamon Rolls that is sure to impress. This is worth trying because it brings fun and deliciousness to any occasion. What makes it special is that vibrant blue glaze paired with the warm spices. I love the way these cinnamon rolls fill the house with the most incredible aroma. And believe me, they taste even better than they smell. If you love this recipe, you might also enjoy my chocolate chip cookies, or my easy brownie recipe!
Happy baking, friends! I can’t wait to hear how yours turn out. Feel free to leave a comment below and share your own variations. And don’t forget to rate this recipe if you enjoyed it!
How to Make Rainbow Swirl Cake: 5 Easy Steps
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs at room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 6 food coloring gels red, orange, yellow, green, blue, purple
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with the buttermilk.
- Divide the batter evenly into six bowls. Add a different food coloring gel to each bowl and mix well. Pour each color into the prepared pans, layering as desired to create a swirl effect.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
