Sugar Cookie Cinnamon Rolls

5 from 3 reviews

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.

Prep Time45

Cook Time28

Resting Time1 20

Total Time2 33

Servings: rolls

Calories: 586kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition