These sugar cookie cinnamon rolls are made completely from scratch but kept simple. They’re soft, buttery, and filled with a sugar cookie spread that melts into the dough as they bake. They are the perfect combination of cinnamon rolls and sugar cookies which makes them the perfect Christmas dessert.
Published: November 12, 2025 by Pamela.
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I’m really bad at hopping on trends, but I promised myself I’d make more of an effort, so these sugar cookie cinnamon rolls are officially me trying. It’s not Dubai chocolate-level hype, but it’s such a fun and delicious Christmas dessert.
I saw people using the Betty Crocker sugar cookie mix for this, but I wanted to make it fully from scratch without adding too many ingredients or steps. I figured if the filling of a cinnamon roll is butter, sugar, and cinnamon, and a sugar cookie recipe is butter, sugar, flour, vanilla, and an egg, then I could totally turn that into a sugar cookie spread. Oh, and if you’re looking for a super easy no-spread sugar cookie recipe, here’s mine.
What Are Sugar Cookie Cinnamon Rolls?
Sugar cookie cinnamon rolls are a twist on classic cinnamon rolls where the usual cinnamon filling is replaced with a buttery sugar cookie spread. They taste like a mix between a soft cinnamon roll and a sugar cookie.
Ingredients to make Sugar Cookie Cinnamon Rolls
Some of the Ingredients and Why They’re Used
- Flour: I use all-purpose flour because it keeps the dough soft but strong enough to roll without tearing. Cake flour will make the dough too fragile.
- Active Dry Yeast: It gives the rolls their light, fluffy texture. I always go for active dry yeast because I can sprinkle it with all the ingredients.
- Warm milk: Warm milk makes the dough soft and rich. I don’t test the temperature of the milk, I honestly add the quantity of cold milk to the microwave for 30 to 45 seconds and that’s it.
- Egg: I use one large egg for a richer dough. Room temperature is best because it blends in more easily, but cold works too if you’re in a hurry.
- Butter: Butter is what makes these rolls tender and gives them flavor that oil just can’t. I use unsalted so I can control the salt myself.
For the sugar cookie spread, you will need basic ingredients as well: Granulated sugar, unsalted butter, all-purpose flour, vanilla extract or vanilla bean paste, and cinnamon powder (of course, otherwise we cannot call them cinnamon rolls).
How to Make Sugar Cookie Cinnamon Rolls Step by Step
1. Mix the dough
Add all the dough ingredients to your mixer except the butter. Using a dough hook, mix until everything comes together and a dough forms.
2. Add butter then the sprinkles
Add the softened butter and mix on low until fully combined. Once it’s incorporated, increase the speed to medium and let it knead for about 5 minutes. This step helps the dough turn soft, fluffy, and tender. If you’re using sprinkles, mix them in on low speed just until combined.
3. Let the dough rise
Shape the dough into a ball, cover, and let it rise for 1 to 2 hours or until doubled in size.
4. Make the filling
When the dough has risen, make the sugar cookie spread. In a bowl, combine the butter, sugar, flour, cinnamon, vanilla, and a splash of milk. Mix until smooth and spreadable.
5. Roll the dough and fill
Lightly flour your surface and roll out the dough to about 28 cm by 35 cm (11 x 14 inches). Spread the sugar cookie filling evenly over the dough, then cut it into 6 long strips. Add extra sprinkles if you want.
6. Shape and bake
Roll each strip into a spiral and place them in a baking dish. Cover and let rise for 30 minutes, don’t let them overproof. Bake in a preheated oven at 185°C (365°F) for about 20 minutes, or until the tops are golden and the dough is cooked through.
7. Glaze and enjoy
Mix all the glaze ingredients in a bowl until smooth. Pour it over the cinnamon rolls while they’re still warm, let it soak in a bit, and enjoy.
💬 Tried this Christmas dessert idea? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.
Tips for Soft and Fluffy Cinnamon Roll Dough
- Use warm milk, not hot: Hot milk can kill the yeast. You want it warm to the touch, not steaming.
- Add the butter last: Mix the dough first, then add softened butter. This helps the gluten develop before the fat coats it, making the rolls softer and fluffier.
- Knead enough but not too much: Around 5 to 7 minutes of kneading is perfect. The dough should feel smooth and elastic.
- Let the dough rise: Give the dough enough time to rise and be patient with it, you want it to at least double in size.
- Don’t overproof: After shaping, 30 minutes of rising time is enough. Overproofed dough can collapse in the oven and lose its soft texture.
Frequently Asked Questions:
How do I store leftover cinnamon rolls?
Store them covered at room temperature for up to 2 days if you didn’t add the glaze. If glazed, refrigerate covered for up to 5 days. Reheat in the microwave for a few seconds before serving to keep them soft.
Christmas recipes you might like:
⭐️ If you tried this Christmas dessert, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Sugar Cookie Cinnamon Rolls
Ingredients
For the Dough:
- 2½ Cups all-purpose flour
- 3 tablespoons granulated sugar
- ⅓ teaspoon salt
- 1 large egg
- 1½ teaspoons active dry yeast
- ½ Cup warm milk (Read note)
- 2 tablespoons unsalted butter softened
- Sprinkles
For the filling
- ¼ Cup unsalted butter
- ¼ Cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon powder
- 1 tablespoon milk
- ½ Cup all-purpose flour
For the cream cheese glaze
- 70 g cream cheese
- 25 g powdered sugar
- ½ teaspoon vanilla extract
- A splash of milk optional, for thinner texture
Instructions
For the dough
- Add all the dough ingredients to your mixer, except the butter. Using a dough hook, mix on low speed until everything is combined and a dough is formed.
- Add the softened butter and keep mixing on low until fully incorporated. Once combined, increase the speed to medium and let it knead for about 5 minutes. This step helps the dough become fluffy and tender. If using sprinkles, add them now and mix on low just until combined.
- Shape the dough into a ball, cover it with a clean towel or plastic wrap, and let it rise for 1 to 2 hours or until doubled in size.
For the filling:
- When the dough has risen, make the sugar cookie filling. In a bowl, combine the butter, sugar, flour, cinnamon, vanilla, and a small splash of milk. Mix until smooth and spreadable.
Make the rolls:
- Lightly flour your surface and roll it out into a rectangle about 28 cm by 35 cm (11 x 14 inches). Spread the sugar cookie filling evenly over the dough. Cut the dough into 6 long strips and, if you like, add more sprinkles on top.
- Roll each strip into a spiral and place them in a baking dish. Cover and let them rise for 30 minutes, don’t overproof, 30 minutes is enough.Preheat your oven to 185°C (365°F) with the fan on and both top and bottom elements turned on (avoid the broil setting). Bake for about 20 minutes or until the tops are golden and the dough is cooked through.While the rolls bake, prepare the cream cheese glaze by mixing the cream cheese, powdered sugar, vanilla, and a splash of milk (if desired) until smooth.Once the rolls are out of the oven, spread or drizzle the glaze over them while still warm. Let it melt into the swirls, then serve and enjoy.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- For the milk in the dough, you might need to use 1Tbsp more, this depends on the flour. You will know if you need to add if the dough looks dry, you need to dough to be smooth and not stick to the surface (before adding the butter that is).
Nutrition
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