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"Cookie Monster" Blue Oreo Sweet Rolls

A viral, indulgent sweet roll featuring a soft golden dough, a vibrant blue cookie-stuffed filling, thick dripping white glaze, and crushed chocolate sandwich cookies.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 2 hours 30 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sweet Roll Dough
  • 1 cup whole milk warm (110°F)
  • 0.5 cup granulated sugar
  • 2.25 tsp instant yeast 1 packet
  • 2 large eggs room temperature
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 4.5 cups bread flour divided
  • 1 tsp salt
Vibrant Blue Filling
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 tsp blue gel food coloring adjust for intensity
  • 1.5 cups crushed chocolate sandwich cookies like Oreos
Glossy Cream Cheese Icing
  • 6 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 2-3 tbsp heavy cream for dripping consistency
  • 1 cup crushed chocolate sandwich cookies for topping

Equipment

  • Stand Mixer with dough hook
  • 9x13 inch baking dish
  • Rolling pin
  • Dental floss or serrated knife

Method
 

  1. In a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5 minutes. Add eggs, melted butter, and vanilla.
  2. Add 4 cups of bread flour and salt. Knead with dough hook for 6-8 minutes until smooth and elastic, adding remaining flour only if too sticky.
  3. Place dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 1-1.5 hours.
  4. For the filling: beat softened butter, sugar, and blue gel coloring until uniform. Gently fold in 1.5 cups crushed cookies.
  5. Punch down dough and roll into a 12x18 inch rectangle on a floured surface. Spread blue filling evenly, leaving a 1/2-inch border.
  6. Roll tightly into a log. Cut into 12 equal slices using dental floss. Place in a greased 9x13 inch baking dish.
  7. Cover and let rise for 45-60 minutes until puffed and touching.
  8. Bake at 350°F (175°C) for 22-27 minutes until golden brown. Let cool for 5 minutes.
  9. Beat cream cheese, butter, and powdered sugar. Whisk in heavy cream until thick and pourable. Generously drizzle over warm rolls.
  10. Sprinkle remaining crushed cookies over the wet icing. Serve warm.

Notes

You can prep the rolls up to the second rise, cover tightly, and refrigerate overnight. Let sit at room temp for 1 hour before baking the next morning.