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.
Why You'll Love This Cookie Monster Cinnamon Rolls
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
Ingredients For 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.
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.
Cookie Monster Cinnamon Rolls Variations
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
Equipment For Cookie Monster Cinnamon Rolls
- Stand mixer with dough hook
- Large mixing bowls
- Rolling pin
- Sharp knife for cutting the rolls
- 9x13 baking dish
- Kitchen scale
Storing Your Cookie Monster Cinnamon Rolls
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.
Smart Substitutions for Cookie Monster Cinnamon Rolls
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
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.
What to Serve With Cookie Monster Cinnamon Rolls
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.
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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Pairing
These are my favorite dishes to serve with Cookie Monster Cinnamon Rolls
Cookie Monster Cinnamon Rolls
Equipment
- 1 stand mixer with dough hook (or mixing bowls & hands for kneading)
- 1 Rolling pin
- 1 sharp knife or bench scraper
- 1 Large mixing bowl (greased)
- 1 9x13 inch baking dish (buttered)
- 1 kitchen scale (for accuracy, optional)
Ingredients
- 5 cups Bread flour - Can substitute with all-purpose
- 1 cup Whole milk - Warm, not hot
- 2 ¼ teaspoon Active dry yeast - 1 packet
- 2 large Eggs - Room temperature
- ½ cup Unsalted butter - Melted
- ½ cup Sugar - Granulated white
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Light brown sugar - Packed
- 2 tablespoon Ground cinnamon
- ½ cup Unsalted butter - Softened
- ¼ teaspoon Nutmeg - Optional
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese - Softened
- 1 ½ cups Powdered sugar - Sifted
- 2–3 tablespoon Heavy cream - To adjust consistency
- 1 teaspoon Vanilla extract
- Pinch Salt - Balances sweetness
Instructions
- Activate yeast, mix wet ingredients, add flour, knead into dough
- Let dough rise until doubled in size
- Roll out dough, spread filling, shape into rolls
- Refrigerate overnight, then proof at room temp
- Bake rolls until golden, then frost while warm
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