Sugar Cookie Cinnamon Rolls
These sugar cookie cinnamon rolls are super soft cinnamon roll filled with Christmas sugar cookie dough! They are a combination of a cinnamon roll and a Christmas sugar cookie.
These sugar cookie cinnamon rolls have a soft pillowy dough with a cinnamon filling. It is filled with sugar cookie dough (that is also edible with heat treated flour and no eggs) and topped with cream cheese icing!
I made these cookie dough cinnamon rolls and I was inspired to make some for the holidays too!
Tips for making the cinnamon rolls
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour it will compact it. This results in a more dry cinnamon roll. Also, if you aren’t adding the cookie dough balls on top, then you won’t need to heat treat the flour since all the cookie dough will be baked.
- Tip 2: After rolling out the dough into a rectangle and spreading the cinnamon filling, add the cookie dough. I used a small cookie scoop to dollop the cookie dough and then flattened into a disc using my hands. I placed it all around the cookie dough. I found this was best to get an even amount of dough in each section.
- Tip 3: An easy way to cut the rolls is to take a serrated knife to cut the log into 12 rolls. I use a light sawing motion to cut them. Then, I will gently form them into a perfect circle when placing in the pan.
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For more holiday recipes, try my Christmas sugar cookies and eggnog cinnamon rolls.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
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Sugar Cookie Cinnamon Rolls
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.
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Ingredients
Dough
- 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
Sugar Cookie Dough
- 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
Cinnamon Filling
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, light or dark packed
- 1 TBSP Ground cinnamon
Cream Cheese Icing
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
Dough
- Actually, first we will start with heat treating the flour for the cookie dough, so it can cool. Preheat the oven to 300℉ and spread the flour over a cookie sheet. Bake for 8 minutes. Set aside to cool.1 1/2 cup All-purpose flour
- 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. I don't stir it in. Let it sit for 10 minutes, the yeast will get bubbly and foamy.1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
- In a large bowl, add the flour, sugar, and salt. Add the milk/yeast, lightly beaten egg, and cubed butter.1 Large egg, 3 1/2 cups All-purpose flour, 3 TBSP White granulated sugar, 1 tsp Salt, 1/2 cup Unsalted 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. *Making by hand instructions in recipe notes. The dough should be tacky feeling, but not stick to your hands. It should pass the window pane test: take a small piece of dough, spread it thinly up to a light, if you see light through it that means the gluten has activated.
- 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. Turn off the oven and crack open the door. Let it rise for 1 hour.
Sugar Cookie Dough
- Make this while the dough is rising. Add cornstarch, salt, and sprinkles to the flour.1/2 tsp Cornstarch, 1/2 tsp Salt, 1/3 cup Christmas sprinkles
- Using a mixer, beat the butter and sugar on high speed for 2 minutes. It will become pale and fluffy. Scrape the bowl and add the vanilla and milk. Mix on medium speed until combined.1/2 cup Unsalted butter, 2/3 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 TBSP Milk
- Add in the dry ingredients and mix on low speed until just combined. Set aside.
Cinnamon Filling
- Make this right before the dough is ready. Using a hand mixer in a small bowl, beat the butter, brown sugar, and cinnamon on high speed for 2 minutes. This will aerate the butter and make it easier to spread.1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon
- Roll out the dough on a lightly floured surface. Roll the dough out into a rectangle that is 1/4 inch thick. Use a serrated knife to cut off any uneven sides.
- Spread the cinnamon filling evenly across the dough. Use a small cookie scoop and scoop the dough. Flatten the dough with your hands and place on top of the cinnamon filling. Do this with almost all the dough. I saved 1/8 of the dough to make little cookie dough balls that will go on top.
- Roll the dough into a log starting with the short side. Roll tightly. Use a serrated knife to cut off the uneven ends. Cut the dough into 12 rolls by using a lightly sawing motion with the serrated knife.
- Spray a 9X13- inch baking pan with baking nonstick spray. Place the rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes.
- Preheat the oven to 375℉. Place the rolls in the oven and bake for 25-28 minutes. Bake until the edges are lightly golden and the internal temperature is 160℉.
Cream Cheese Icing
- In a small bowl using a hand mixer, beat the butter and cream cheese on high speed for 1 minute.4 oz Cream cheese, 4 TBSP Unsalted butter
- Add in the sifted powdered sugar and vanilla. Mix on low until combined. Switch to high speed and mix until creamy.1 cup Powdered sugar, 1 tsp Pure vanilla extract
- Once the rolls are no longer bubbling, use a spoon to dollop the icing on and spread. I topped with extra cookie dough balls and Christmas nonpareil sprinkles.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cinnamon rolls
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 586kcal, Carbohydrates: 80g, Protein: 7g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 338mg, Potassium: 138mg, Fiber: 2g, Sugar: 29g, Vitamin A: 992IU, Vitamin C: 0.03mg, Calcium: 72mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review below!
These sugar cookie cinnamon rolls look delicious and unique! Combining classic cinnamon rolls with a sugar cookie crust is such a clever twist. Definitely want to try this recipe soon.
These cinnamon rolls are unreal!