Description
These sugar cookie cinnamon rolls are a combination of Christmas sugar cookies and cinnamon rolls. They have a soft dough, cinnamon filling, sugar cookie dough, and a cream cheese icing.
Ingredients
Scale
- 1 cup Milk (warmed to 110℉)
- 2 1/4 tsp Active dry yeast (1 packet (7 grams))
- Sprinkle of sugar
- 1 Large egg (room temperature)
- 1/2 cup Unsalted butter (room temperature cubed)
- 3 1/2 cups All-purpose flour
- 3 TBSP White granulated sugar
- 1 tsp Salt
- 1 1/2 cup All-purpose flour
- 1/2 tsp Cornstarch
- 1/2 tsp Salt
- 1/3 cup Christmas sprinkles (jimmies)
- 1/2 cup Unsalted butter
- 2/3 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 TBSP Milk
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (light or dark packed)
- 1 TBSP Ground cinnamon
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Preheat the oven to 300℉ and spread the flour over a cookie sheet. Bake for 8 minutes. Set aside to cool.
- In a microwave safe bowl, heat the milk for 1 minute until heated to 110℉. Spread the yeast over the top of the milk and add a sprinkle of sugar. Let it sit for 10 minutes.
- In a large bowl, add the flour, sugar, and salt. Add the milk/yeast, lightly beaten egg, and cubed butter.
- Use a stand mixer with a dough hook, and mix on low until a dough starts to form. Switch to medium speed and mix for 5 minutes to knead the dough.
- Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray and place the dough ball in the bowl. Cover with a clean kitchen towel and place in the oven. Let it rise for 1 hour.
- Add cornstarch, salt, and sprinkles to the flour.
- Using a mixer, beat the butter and sugar on high speed for 2 minutes. Scrape the bowl and add the vanilla and milk. Mix on medium speed until combined.
- Add in the dry ingredients and mix on low speed until just combined. Set aside.
- Using a hand mixer, beat the butter, brown sugar, and cinnamon on high speed for 2 minutes.
- Roll out the dough on a lightly floured surface into a rectangle that is 1/4 inch thick. Cut off any uneven sides.
- Spread the cinnamon filling evenly across the dough. Use a small cookie scoop to place small pieces of dough on top.
- Roll the dough into a log starting with the short side. Cut the dough into 12 rolls.
- Spray a 9X13-inch baking pan with nonstick spray. Place the rolls evenly in the pan. Let rise for 20 minutes.
- Preheat the oven to 375℉. Bake for 25-28 minutes until golden.
- Beat the butter and cream cheese on high speed for 1 minute.
- Add in the sifted powdered sugar and vanilla. Mix until creamy.
- Dollop the icing on the rolls and spread. Top with cookie dough balls and sprinkles.
Notes
- Make sure the dough passes the window pane test.
- Adjust baking time based on your oven.
- Store leftover rolls in an airtight container.
- Prep Time: 60 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 586 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg