Easy Cookie Monster Cinnamon Rolls

Name: Cookie Monster Cinnamon Rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 5 cups Bread flour (- Can substitute with all-purpose); 1 cup Whole milk (- Warm, not hot); 2 ¼ tsp Active dry yeast (- 1 packet); 2 large Eggs (- Room temperature); ½ cup Unsalted butter (- Melted); ½ cup Sugar (- Granulated white); 1 tsp Salt; 1 tsp Vanilla extract; 1 cup Light brown sugar (- Packed); 2 tbsp Ground cinnamon; ½ cup Unsalted butter (- Softened); ¼ tsp Nutmeg (- Optional); 1 tsp Vanilla extract; 8 oz Cream cheese (- Softened); 1 ½ cups Powdered sugar (- Sifted); 2–3 tbsp Heavy cream (- To adjust consistency); 1 tsp Vanilla extract; Pinch Salt (- Balances sweetness)

Last Christmas morning, Oliver's eyes went wide when he saw the Cookie Monster Cinnamon Rolls I'd been working on for months. "Mom, these are as big as my head!" he said, and he wasn't kidding. After years of making pastries and plenty of weekend kitchen experiments, I figured out how to make those huge cinnamon rolls you see at fancy bakeries. Each roll comes out of the oven with golden edges and soft, fluffy centers, filled with buttery cinnamon goodness. The trick is letting the dough rise overnight, which makes them taste even better. These aren't your regular breakfast pastries that you finish in three bites - each one feeds 2-3 people and makes weekend mornings feel special.

Homemade Cookie Monster cinnamon rolls with blue swirled dough, white icing drizzle, Oreo crumbles, and golden edges.

I've been making these Cookie Monster Cinnamon Rolls for weekend mornings for years now, and families always ask me for this recipe. They're really easy to make - you don't need any special baking skills, just mixing and rolling. The best part is you can get everything ready the night before, so your Saturday morning stays calm instead of crazy busy.

Each roll is big enough that two people can share one, which is perfect when you're feeding a bunch of people without doing tons of work. They stay soft and chewy for several days, which is way better than store-bought ones that get hard overnight. Oliver always wants to help roll out the dough and sprinkle on the cinnamon sugar - we've turned it into our weekend thing.

Your whole house smells like a bakery while they're baking, and people think you're some kind of cooking wizard. These big Cookie Monster Cinnamon Rolls make weekend mornings feel special. Once you try making them this size, regular ones seem pretty small and boring.

Jump to:

Why You'll Love This Cookie Monster Cinnamon Rolls
Ingredients For Cookie Monster Cinnamon Rolls
Step by Step Method
Cookie Monster Cinnamon Rolls Variations
Equipment For Cookie Monster Cinnamon Rolls
Storing Your Cookie Monster Cinnamon Rolls
Smart Substitutions for Cookie Monster Cinnamon Rolls
Top Tip
What to Serve With Cookie Monster Cinnamon Rolls
FAQ
Perfect Weekend Indulgence!
Related
Pairing
Cookie Monster Cinnamon Rolls

The Dough:

Bread flour
Whole milk
Active dry yeast
Large eggs
Unsalted butter
Sugar
Salt
Vanilla extract

The Filling:

Light brown sugar
Ground cinnamon
Softened butter
Pinch of nutmeg
Vanilla extract

The Frosting:

Cream cheese
Powdered sugar
Heavy cream
Vanilla
Pinch of salt

See recipe card for quantities.

Flat lay of ingredients for homemade Cookie Monster cinnamon rolls, including flour, milk, eggs, butter, sugars, cinnamon, cream cheese frosting, and vanilla, arranged neatly on a white marble counter in ceramic bowls.

Step by Step Method

Day Before (Takes about 20 minutes):

Mix the warm milk with yeast and a little sugar, then let it sit for 5 minutes until it gets foamy. Beat in the eggs, melted butter, and vanilla. Slowly add the flour and salt until you get a soft dough that's just a little sticky. Knead it for about 8 minutes until it feels smooth. Put it in a greased bowl, cover with a damp towel, and let it rise for about an hour until it doubles in size.

Roll and Fill:

Roll the dough into a big rectangle on a floured counter. Spread softened butter all over it, then sprinkle the brown sugar and cinnamon mixture evenly on top. Roll it up tightly from the long side, then cut it into 6 thick slices. Place them in a buttered 9x13 pan, cover, and stick them in the fridge overnight.

Baking Day:

Take them out of the fridge about an hour before you want to bake them. Let them puff up at room temperature, then bake at 350°F for about 35-40 minutes until they're golden brown. While they're still warm, spread on the cream cheese frosting.

Over the years, I've tried tons of different flavors, and here are the ones that families always ask me to make again:

Chocolate Lovers:

Add cocoa powder to the dough
Sprinkle mini chocolate chips in the filling
Drizzle melted chocolate on top of the frosting
Use chocolate cream cheese frosting instead

Apple Cinnamon:

Mix diced apples into the filling
Add a pinch of nutmeg
Use maple cream cheese frosting
Sprinkle chopped pecans on top

Orange Sweet Rolls:

Add orange zest to the dough and filling
Use orange juice in the frosting
Drizzle with orange glaze instead of cream cheese
Candied orange peel on top looks fancy

Holiday Versions:

Pumpkin spice filling for fall
Eggnog frosting for Christmas
Lemon blueberry for spring
Strawberry filling for summer

Stand mixer with dough hook
Large mixing bowls
Rolling pin
Sharp knife for cutting the rolls
9x13 baking dish
Kitchen scale

Counter Storage (2-3 days):

Let them cool completely first, then cover the whole pan with plastic wrap or foil. Don't put them in the fridge - it makes the bread part get hard and weird. They stay soft on your counter for a couple days, which is usually long enough since they disappear fast.

For Longer Storage:

You can freeze them, but honestly they're never quite as good after thawing. If you do freeze them, wrap individual rolls in plastic wrap, then put them all in a freezer bag. They'll keep for about 3 months. To reheat, let them thaw on the counter, then warm in the microwave for 20-30 seconds.

Make-Ahead Trick:

The best way is to make them through the cutting step, then freeze the unbaked rolls in the pan. Cover tightly with plastic wrap and foil. When you want fresh rolls, let them thaw overnight in the fridge, then sit on the counter for an hour before baking. Add about 5-10 extra minutes to the baking time.

When people have different food needs, here are the swaps I've tried that work well:

Flour Changes:

All-purpose flour → Bread flour (same amount)
Regular → Whole wheat pastry flour
Standard → Gluten-free flour blend (add 2 extra tablespoons milk)

No Dairy Options:

Whole milk → Oat milk or almond milk
Butter → Vegan butter or coconut oil
Cream cheese → Dairy-free cream cheese

Egg Swaps:

Regular eggs → Flax eggs (mix 1 tablespoon ground flax with 3 tablespoons water per egg)
Standard → Store-bought egg replacer

Sugar Switches:

Brown sugar → Coconut sugar
Regular → Maple sugar
White sugar → Date sugar

Cookie Monster Cinnamon Rolls with golden edges, blue swirled dough, cream cheese frosting, and Oreo crumbles.

Top Tip

I've been making these for years, so here's what works best for keeping them good. Let them cool down all the way first, then cover the whole pan with plastic wrap or foil. Don't put them in the fridge - that makes the bread get hard and taste weird. They stay soft sitting on your counter for a few days, which is plenty of time since people usually eat them up pretty fast.

You can freeze them, but they're never quite as good after you thaw them out. If you want to freeze them anyway, wrap each roll in plastic wrap, then put them all in a freezer bag. They'll keep for about 3 months like that. To warm them up later, let them thaw on the counter first, then pop them in the microwave for 20-30 seconds.

The smarter way is to make them through the cutting step, then freeze the unbaked Cookie Monster Cinnamon Rolls right in the pan. Cover them really well with plastic wrap and foil. When you want fresh rolls, let them thaw overnight in the fridge, then sit on the counter for an hour before baking. You'll need to bake them about 5-10 minutes longer than usual.

These big Cookie Monster Cinnamon Rolls are pretty filling by themselves, but here's what goes well with them. For breakfast, try scrambled eggs, crispy bacon, or fresh fruit salad - the sour from the fruit helps balance all that sweetness. Strong coffee or hot chocolate tastes great with them too. The protein from eggs or meat helps even out all the carbs and sugar.

For brunch parties, mimosas, hash browns, Greek yogurt with berries, or a simple green salad with light dressing all work well. Holiday mornings are good for hot apple cider, fresh berries, or whipped cream if you want to go crazy. The trick is picking things that aren't too heavy since these Cookie Monster Cinnamon Rolls are already pretty filling.

The Cookie Monster Cinnamon Rolls are sweet and rich, so I like putting them with things that taste a little sour or salty to balance everything out. Oliver always wants just the rolls by themselves, but grown-ups usually like having some protein or fruit on the side. Keep the sides simple since these Cookie Monster Cinnamon Rolls are the main thing - too many different flavors just makes everything confusing.

Homemade Cookie Monster cinnamon rolls with golden edges, blue swirled dough, cream cheese frosting, and Oreo crumbles.

FAQ

What makes these Monster Cinnamon Rolls so big?

I use more dough per roll and let them rise twice - once normally, then overnight in the fridge. This double rise makes them puff up huge and creates that fluffy texture. Each roll ends up being about 4 inches across instead of the usual 2-3 inches.

Can I make these without a stand mixer?

You can, but your arms will get tired. I did it by hand for years before getting my mixer. Just knead the dough on a floured counter for about 10-12 minutes until it feels smooth and stretchy. It takes longer but works just fine.

Why do mine turn out heavy instead of fluffy?

Usually it's because the yeast is old or the milk was too hot when you mixed it in. Check your yeast date and make sure your milk feels just barely warm, not hot. Also don't add too much flour - the dough should be a little sticky.

How do I know when they're done baking?

They should be golden brown on top and sound hollow when you tap them. If you have a thermometer, the center should be about 190°F. Don't worry if they look a little pale - they keep cooking from their own heat after you take them out.

Perfect Weekend Indulgence!

Now you know all the tricks to make these show-stopping Cookie Monster Cinnamon Rolls that'll make your kitchen smell like heaven and have everyone crowding around before they're even out of the oven. These big rolls prove that bigger really is better when it comes to weekend treats that bring families together around the breakfast table. Oliver still gets excited every time I make them, and honestly, so do I - there's something special about watching people's faces when they see these huge rolls for the first time.

Ready for more breakfast favorites that'll wow your family? Try our Best Tres Leches Cinnamon Rolls that take these flavors to the next level with that milk-soaked twist that makes them even more rich. Need a savory option for your brunch spread? Our Best Rotel Cream Cheese Sausage Balls are always the first thing to disappear at parties and potlucks. And for a sweet finish to any meal, don't miss our Easy Key Lime Truffles Recipe in 10 Minutes that's surprisingly simple to make but tastes like you spent hours in the kitchen.

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