In a small bowl, add water, yeast, and 2 teaspoons of granulated sugar. Stir to combine and set aside for 10 minutes.
Add butter, warm milk, ½ cup of granulated sugar, and eggs to your mixer bowl. Mix until ingredients are combined.
Add yeast mixture, sifted flour, and salt into the mixer bowl, and continue mixing until the ingredients are combined.
Add 5-7 drops of blue food coloring to the batter and continue to mix and add drops as needed to achieve the desired hue of blue. Once the blue food coloring has been distributed throughout the dough, set aside for 1 hour to rise.
Meanwhile, crush 10-12 of your favorite cookies into a bowl. Add cocoa powder, cinnamon sugar, stir to incorporate, and set aside.
In a separate bowl, add cream cheese, evaporated milk, 2 tablespoons of butter, and whisk to incorporate.
Add powdered sugar, a pinch of salt, and whisk to incorporate. Set aside.
Once your dough has risen for an hour, roll it out onto a floured surface in a rectangle shape, roughly ½" thick.
Brush the face with a generous helping of butter and sprinkle the cookie mixture on top.
Gently roll the dough lengthwise until you have a blue dough log.
Using butcher twine, slice your blue log into 2" pieces.
Place each roll, face side up, in a parchment-lined pan.
Bake at 375F for 25- 30 minutes. Remove from the oven and allow to cool for 15 minutes.
Generously spoon the cream cheese mixture onto the rolls and top with more crushed cookies.
Serve and enjoy :)
Video
Notes
Allow the dough to rise in a warm place until it doubles in size, which helps create light and fluffy rolls.
Roll the dough evenly to ensure that the cinnamon and sugar filling is evenly distributed.
Use butcher's twine to cut the rolled dough into individual cinnamon rolls. This helps create clean, neat slices without squishing the dough. A sharp knife or dental floss also works.
Keep an eye on your cinnamon rolls while they bake to avoid overcooking, which can make them dry.