Sugar Cookie Cinnamon Rolls
The aroma of freshly baked Sugar Cookie Cinnamon Rolls wafts through the warm kitchen, wrapping you in a cozy embrace of nostalgia and joy. Picture them: golden spirals adorned with festive sprinkles and a creamy layer of icing that glistens invitingly. Each bite is a delightful marriage of light, fluffy dough and rich, sweet filling. The smooth, velvety texture dances on your tongue, evoking memories of holiday gatherings filled with laughter and sweets. Who doesn’t love a treat that perfectly combines the comforting nostalgia of Christmas sugar cookies with the warm sweetness of cinnamon rolls?
Table of Contents
I remember weekends spent in my grandmother’s kitchen, flour dusting our faces as we mixed dough and swapped stories. These Sugar Cookie Cinnamon Rolls remind me of those cherished moments, bringing a sprinkle of joy to any occasion. Whether it’s a holiday brunch, a cheerful dessert, or simply a sweet indulgence, these rolls will surely delight those lucky enough to share them. So let’s get baking and create wonderful memories together!
Why You’ll Love This Recipe
- Simple & Quick: With just 45 minutes of prep and under 30 minutes of baking, you’ll be indulging in these rolls in no time!
- Irresistible Flavor: Imagine soft dough rolled with a cinnamon-sugar filling that melts in your mouth—pure bliss!
- Eye-Catching Appeal: Vibrant Christmas sprinkles make these rolls as pleasing to the eyes as they are to the palate.
- Flexible Serving: Perfect for breakfast, brunch, or as a beloved dessert anytime you fancy a sweet treat.
- Diet-Friendly Options: Curious about gluten-free? Feel free to substitute suitable all-purpose flour and enjoy!
Ingredients You’ll Need
- Milk: You’ll need 1 cup of warmed milk (110℉) to activate the yeast. Ensure it’s not too hot to avoid killing the yeast.
- Active Dry Yeast: This is essential for the dough to rise. Grab a packet of 2 1/4 teaspoons, and let it foam in warm milk for that perfect texture.
- Large Egg: Room temperature for the best emulsion, helping create a tender dough that holds everything together.
- Unsalted Butter (cubed): Using room temperature butter (1/2 cup) adds richness to the dough. You can substitute with margarine if needed.
- All-Purpose Flour: A blend of 3 1/2 cups plus another 1 1/2 cups for the cookie dough gives ideal structure. You can swap with a gluten-free blend as an alternative.
- Granulated Sugar: 3 tablespoons for the dough and 2/3 cups for sweetening the filling provide that much-desired sweetness.
- Salt: Just a teaspoon enhances flavors, and a pinch in the sugar cookie mix balances sweetness.
- Cornstarch: Adds tenderness to the cookie dough; 1/2 teaspoon helps create that delightful cookie texture.
- Christmas Sprinkles: Fun and festive, about 1/3 cup, make your rolls visually pop! Feel free to customize with your favorite colors.
- Brown Sugar: You will need 3/4 cup, packed for filling; it adds a richness that white sugar can’t replicate.
- Ground Cinnamon: Just 1 tablespoon makes the filling aromatic and adds warmth.
- Cream Cheese: 4 ounces at room temperature helps create a rich, creamy icing that’s a delightful finish to your rolls.
How to Make Sugar Cookie Cinnamon Rolls
Heat Treat the Flour: Begin by preheating your oven to 300℉. Spread 3 1/2 cups of all-purpose flour on a cookie sheet and bake for 8 minutes. This process eliminates harmful bacteria and makes the flour safe for no-bake recipes before it cools. Set it aside to reach room temperature while you prepare the dough.
Make the Dough: Heat 1 cup of milk in a microwave-safe bowl for 1 minute, bringing it to 110℉. Sprinkle 2 1/4 teaspoons of active dry yeast over the milk and add a bit of sugar, letting it sit for 10 minutes until it becomes bubbly and foamy. In a large bowl, combine the cooled flour, 3 tablespoons sugar, and 1 teaspoon salt before pouring in the yeast mixture, along with your lightly beaten egg and cubed butter. Mix on low speed with a stand mixer until a dough forms, then increase to medium for 5 minutes until the dough feels tacky but not sticky.
Let the Dough Rise: Spray a large mixing bowl with nonstick spray, place the dough inside, and cover with a clean kitchen towel. Preheat your oven to 200℉. Turn off the oven, crack the door ajar, and let the dough rise for 1 hour, creating a warm, safe environment for it to double in size.
Prepare the Sugar Cookie Dough: While the dough rises, in a separate bowl, mix 1 1/2 cups all-purpose flour, 1/2 teaspoon cornstarch, and 1/2 teaspoon salt. Using a mixer, beat 1/2 cup softened unsalted butter and 2/3 cup granulated sugar on high for 2 minutes until pale and fluffy. Add in 1 teaspoon vanilla extract and 2 tablespoons milk, mixing until just combined, then stir in the dry ingredients with low speed until dough forms. Set aside.
Make the Cinnamon Filling: Right before the dough is ready, beat 1/2 cup softened butter, 3/4 cup brown sugar, and 1 tablespoon ground cinnamon on high speed for 2 minutes, creating a creamy filling that spreads easily. This is so important for ensuring that every roll is generously filled!
Roll Out the Dough: With a floured surface, roll out your dough into a rectangle about 1/4 inch thick. Trim the edges with a serrated knife for neatness. Spread the cinnamon filling evenly across the surface, making it easy to scoop small pieces of the sugar cookie dough to scatter on top—almost like little surprises when you bite in.
Form the Rolls: Starting from the short end, tightly roll the dough into a log. Trim any uneven ends with a serrated knife, and cut into 12 even rolls using a gentle sawing motion.
Second Rise: Spray a 9×13 inch baking pan with nonstick spray, placing the rolls evenly inside. Cover them with a towel and let them rise for 20 minutes until they puff up slightly. Preheat your oven to 375℉ while you wait—it’s almost time to bake!
Bake to Perfection: Once your oven is preheated, place the rolls inside and bake for 25-28 minutes, or until the edges are beautifully golden. They should reach an internal temperature of 160℉. Allow them to cool a few minutes before icing.
Whip Up the Cream Cheese Icing: In a small bowl, beat 4 ounces of room-temperature cream cheese and 4 tablespoons of softened butter on high speed for 1 minute until creamy. Incorporate 1 cup of sifted powdered sugar and 1 teaspoon vanilla extract, then mix on low until combined, finishing on high for a smooth texture.
Icing and Decorating: Once the rolls have cooled slightly and are no longer bubbling, take a spoon and dollop the icing generously over the top, spreading it delicately. Why not add those saved cookie dough balls and a sprinkle of extra festive nonpareils to finish them off? These little touches bring warmth and cheer to your rolls!
Storing & Reheating
To store your Sugar Cookie Cinnamon Rolls, place them at room temperature in an airtight container for up to two days. Alternatively, if you prefer to keep them fresh longer, they can be refrigerated for up to one week. If storing long-term, consider freezing the rolls tightly wrapped in plastic wrap for up to 3 months. To reheat, pop them in the microwave, covered with a damp paper towel, for about 15-20 seconds, or until warm. Note that freezing might slightly alter the texture, but a quick warm-up will refresh that delightful softness.
Chef’s Helpful Tips
- Keep an eye on your dough while it rises; a warm, draft-free spot is ideal. If it’s too cool, it may not rise properly.
- Use room temperature butter and eggs to ensure your ingredients mix together smoothly for the best texture.
- If the dough feels too sticky, adding a bit more flour while kneading can help, but avoid adding too much!
- For a flavor twist, consider adding a dash of nutmeg or almond extract to the cinnamon filling.
- These rolls can be made ahead and baked fresh the next day; just cover them tightly and refrigerate overnight.
- If you want a softer crust, cover the rolls while they cool to keep the moisture in.
The delightful combination of sugar cookies and cinnamon rolls makes for an unforgettable experience, each bite evoking warmth and cheer. It’s a wonderful treat to share or keep all to yourself. Explore your creativity and feel free to experiment with flavors or toppings—you might just discover a new family favorite. Enjoy every warm, sweet moment of your baking journey!
Recipe FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough a day ahead, store it in the refrigerator wrapped tightly in plastic wrap. Just allow it to come to room temperature and rise adequately before rolling it out.
What should I do if my rolls didn’t rise?
If you notice your rolls haven’t risen, it could be due to cold ingredients or the yeast not activating properly. Ensure your milk is at the right temperature when adding the yeast, and try keeping the dough in a warm area to help with rising.
How do I make my icing less sweet?
To tone down the sweetness of the icing, you can add a bit more cream cheese or add a tablespoon of lemon juice to balance the flavors!
Can these rolls be frozen after baking?
Absolutely! Once baked and completely cooled, wrap your rolls tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months. To enjoy, just thaw them overnight and reheat gently!
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📖 Recipe Card
Sugar Cookie Cinnamon Rolls
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 13 minutes
- Yield: 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sugar Cookie Cinnamon Rolls bring together the comforting flavors of sugar cookies and cinnamon rolls. Easy to make and adorned with festive sprinkles, they serve as a delightful dessert or sweet brunch option.
Ingredients
- 1 cup warmed milk (110℉)
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 1/2 cup unsalted butter (cubed) at room temperature
- 3 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/3 cup Christmas sprinkles
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese (at room temperature)
Instructions
- Preheat oven to 300℉ and bake 3 1/2 cups flour for 8 minutes.
- Heat 1 cup milk to 110℉, add yeast and sugar, and let froth for 10 minutes.
- Combine cooled flour, sugar, salt, and yeast mixture, adding egg and butter. Mix until dough forms and knead for 5 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm area for 1 hour.
- Mix together ingredients for sugar cookie dough and set aside.
- Prepare the cinnamon filling and roll out the dough into a rectangle.
- Spread the filling evenly and roll the dough to form a log; slice into 12 rolls.
- Place rolls in a greased baking pan and let rise for 20 minutes.
- Preheat the oven to 375℉ and bake for 25-28 minutes until golden.
- Prepare cream cheese icing and frost the rolls after cooling.
Notes
Use room temperature butter and eggs for best results.
If dough is sticky, add a bit more flour but avoid overdoing it.
These rolls can be made ahead and baked fresh the next day.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
