Soft, cinnamon-filled rolls with fun blue dough, packed with crushed chocolate cookies and topped with cream cheese icing.

Scale

FOR THE DOUGH:

FOR THE FILLING:

FOR THE CREAM CHEESE ICING:

FOR THE TOPPING:

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Combine warm milk and yeast; let sit until foamy.
Mix sugar, eggs, melted butter, vanilla, and 2 cups of flour.
Add remaining flour; knead until soft and slightly sticky.
Add blue gel food coloring; knead until evenly distributed.
Transfer dough to a greased bowl, cover, and let rise for 1 to 1½ hours until doubled.
Mix softened butter, brown sugar, cinnamon, crushed cookies, and mini chocolate chips to create the filling.
Roll dough into a 14×9-inch rectangle and spread filling evenly.
Roll tightly from the long side and cut into 12 even rolls.
Place rolls in a greased 9×13-inch pan, cover, and let rise 30–45 minutes.
Bake at 350°F (175°C) for 20–25 minutes until golden brown.
Beat cream cheese, butter, powdered sugar, vanilla, and milk for icing until creamy.
Drizzle icing over warm rolls and top with crushed cookies and mini chips.

Use gel food coloring for vibrant blue color without affecting dough texture.

Let yeast foam fully before mixing for best rise.

For clean cuts, use unflavored dental floss instead of a knife.

Serve warm for the best flavor and texture.

Freeze unbaked rolls for up to 2 months; thaw and bake when ready.