Sugar Cookie Cinnamon Rolls
Sugar cookie cinnamon rolls made completely from scratch with simple ingredients and steps. These make the perfect Christmas dessert.
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 (Read Note)
- 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 and sprinkles. 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.
If the dough is struggling to come together, add a splash of milk and mix again. The dough should come together without sticking to the sides of the bowl, and there shouldn't be any dry flour left!
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 to 60 minutes, don’t overproof, the time depends on the temperature of your house. 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 to 25 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).
- For the filling, you can double the ingredients if you want a thicker filling/more rich. I find that the measurements in the recipe create the perfect balance and makes the rolls not overly sweet, but that is totally up to you! Customize these however you want!
Nutrition
Serving: 1ServingCalories: 478kcalCarbohydrates: 58gProtein: 9gFat: 23g
Tried this recipe?Let us know how it was!
