Preparation

• In a small bowl, combine 1 cup of warm milk with 2 tablespoons of granulated sugar and 2 teaspoons of active dry yeast. Let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture along with ¼ cup of melted butter. Mix until a dough forms.
• Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
• In a bowl, mix ½ cup of softened butter, 1 cup of brown sugar, 2 tablespoons of cinnamon, and 1 cup of crushed chocolate chip cookies until well combined.
• Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick on a floured surface.
• Evenly spread the cookie filling mixture over the rolled-out dough, leaving a small border around the edges.
• Starting from the long edge, carefully roll the dough into a tight log. Pinch the seams to seal.
• Cut the log into 12 equal pieces and place them in a greased baking dish. Cover and let them rise for another 30 minutes.
• Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
• Allow the rolls to cool slightly, then drizzle blue frosting over the top. Add additional cookie crumbles for decoration.