Step 1: Activate the Yeast

In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, granulated sugar, and yeast. Gently stir and let the mixture sit for 5-10 minutes. It should become foamy and bubbly on top. This “blooming” process proves your yeast is alive and active. If it doesn’t foam, your yeast may be old, and you’ll need to start over.

Step 2: Make the Blue Dough

To the foamy yeast mixture, add the melted butter, room temperature egg, and vanilla extract. Whisk to combine. Add the blue gel food coloring and stir until the color is evenly distributed.

Fit your stand mixer with the dough hook attachment. Add 3 cups of the flour and the salt to the wet ingredients. Mix on low speed until a shaggy dough begins to form.

Step 3: Knead the Dough

Increase the mixer speed to medium-low and knead the dough for 7-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If the dough is still very sticky after a few minutes, add the remaining ½ cup of flour, one tablespoon at a time. To check if it’s ready, perform the “windowpane test”: a small piece of dough should stretch thin enough to see light through it without tearing.

No stand mixer? You can knead by hand on a lightly floured surface for 10-12 minutes until the dough is smooth and elastic.

Step 4: First Rise

Lightly grease a large bowl with oil or cooking spray. Form your dough into a ball and place it in the bowl, turning it over once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

Step 5: Prepare the Filling

While the dough is rising, prepare your filling. In a medium bowl, use a hand mixer or a spatula to cream together the very soft butter, brown sugar, and cinnamon until it forms a smooth, spreadable paste. Set aside. Place your crispy chocolate chip cookies in a zip-top bag and use a rolling pin to crush them into small crumbs.

Step 6: Shape the Rolls

Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.

Spread the cinnamon-butter paste evenly over the dough, leaving a small ½-inch border along one of the long edges. Sprinkle the crushed chocolate chip cookie crumbs evenly over the filling.

Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it closed.

Step 7: Cut the Rolls

Using a sharp serrated knife or, even better, unscented dental floss, cut the log into 12 equal-sized rolls (about 1.5 inches thick). The floss method gives you perfectly clean cuts without squishing the rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.

Step 8: Second Rise

Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, until they look puffy and are touching each other. While they rise, preheat your oven to 375°F (190°C).

Step 9: Bake

Bake the cinnamon rolls for 20-25 minutes. The tops should be a very light golden brown (the blue color will be maintained) and the center roll should be cooked through. An instant-read thermometer inserted into the center should read 190°F (88°C).

Step 10: Frost and Decorate

While the rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Beat in the sifted powdered sugar and vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream at a time until it reaches a spreadable consistency.

Let the baked rolls cool for about 5-10 minutes in the pan. While they are still warm (but not piping hot), spread the cream cheese frosting generously over the top.

Now for the fun part! Give each roll two candy eyeballs. Then, place a mini chocolate chip cookie near the “bottom” of the roll, so it looks like Cookie Monster is about to devour a cookie. Serve warm and enjoy the giggles!