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Ingredients:

1/4 cup fresh lemon juice
1 1/2 tbsp. lavender simple syrup (see below)
1/4 tsp. Grenadine
3 dashes bitters

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Cookie Monster Cinnamon Rolls (Blue Oreo Cinnamon Rolls)

Fun, vibrant blue homemade cinnamon rolls filled with crushed Oreos (instead of classic cinnamon-sugar), baked with the viral TikTok heavy-cream hack for ultra-fluffy rolls, then topped with cream cheese frosting, crushed Oreos, and chocolate chip cookie pieces.

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Ingredients

Dough

1 packet instant yeast rapid-rise
Warm milk about 110°F / 43°C
Granulated sugar
Melted butter cooled slightly
2 eggs lightly beaten (room temperature)
About 4 cups all-purpose flour plus more as needed
Royal blue gel food coloring

Oreo Filling

10 Oreos crushed (about 1 cup crumbs)
Brown sugar light brown sugar
Ground cinnamon
Softened butter to spread on dough before filling

For Baking

1/2 cup heavy whipping cream for the baking dish
Cream Cheese Frosting
8 oz 225 g full-fat cream cheese, softened
Softened butter
Powdered sugar confectioners’ sugar
1 tsp vanilla extract

Topping

Extra Oreos crushed
Chocolate chip cookies e.g., Chips Ahoy, crushed or broken into pieces

Instructions

Proof the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
Mix the dough: Add eggs and melted butter and mix until combined. Add flour 1 cup at a time, mixing between additions. Add royal blue gel food coloring and mix until the dough is evenly bright blue.
Knead: Switch to the dough hook and knead on medium-low until smooth and elastic, about 3-4 minutes. If sticky, add flour 1 tbsp at a time until soft but not sticky.
First rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
Make filling: Crush Oreos into fine crumbs. Mix with brown sugar and cinnamon until well combined.
Roll out: Punch down dough. Roll on a lightly floured surface into a rectangle about 18×12 inches (45×30 cm).
Add filling & roll: Spread softened butter over the dough. Sprinkle the Oreo mixture evenly, leaving a small border. Roll tightly from the long side into a log.
Cut: Cut into 12 equal pieces (about 1.5 inches / 4 cm thick) using unflavored dental floss or a sharp knife.
Second rise with cream: Grease a 9×13-inch baking dish. Pour in heavy whipping cream (about 1/2 cup; enough to cover the bottom). Place rolls in the dish. Cover and let rise 30 minutes until puffy.
Bake: Preheat oven to 375°F (190°C). Bake 20-25 minutes until lightly golden and centers are set. Don’t overbake.
Make frosting: Beat cream cheese, butter, and powdered sugar until smooth and fluffy (2-3 minutes). Mix in vanilla.
Frost & decorate: Cool rolls 10 minutes. Spread frosting over warm rolls. Top with crushed Oreos and cookie pieces. Serve warm.

Notes:

Milk temperature matters: aim for ~110°F (warm, not hot) so you don’t kill the yeast.
Use gel food coloring for the most vibrant blue; liquid coloring won’t be as intense and can affect texture.
The heavy cream in the pan is the “viral” trick—absorbs while baking and makes the rolls extra soft and gooey.
For clean slices, use dental floss to cut without squishing the rolls.

Storage:

Room temp: Store frosted rolls in an airtight container up to 2 days.
Fridge: Up to 5 days; microwave 15-20 seconds to re-soften.
Freeze before baking: Freeze after placing in the pan (before baking) up to 2 months; thaw overnight in fridge, then rise 30 minutes and bake.
Freeze after baking: Freeze unfrosted rolls up to 3 months; reheat and frost before serving.

Notes

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 3 hours
Servings: 12 rolls
Category: Breakfast
Cuisine: American