Sugar Cookie Cinnamon Rolls
Soft, fluffy cinnamon rolls layered with a sweet sugar-cookie filling and finished with a creamy vanilla-almond frosting and festive sprinkles.
Equipment
Ingredients
Tangzhong
milk (room_temperature)
60 g
all-purpose flour
8 g
Cinnamon Roll Dough
milk (warm)
180 ml
butter (melted)
57 g
granulated sugar
50 g
active dry yeast
7 g
egg
1 piece
egg yolk
1 piece
almond extract
5 ml
cake batter extract
5 ml
bread flour
420 g
milk powder
15 g
salt
4 g
Sugar Cookie Filling
butter (softened)
113 g
granulated sugar
150 g
egg
1 piece
vanilla extract
5 ml
almond extract
2.5 ml
butter extract
1.25 ml
all-purpose flour
150 g
cinnamon
2 g
salt
1.5 g
Frosting
butter (softened)
113 g
cream cheese (softened)
57 g
powdered sugar
240 g
vanilla bean paste
5 ml
almond extract
2.5 ml
butter extract
1.25 ml
heavy cream
30 ml
Toppings
heavy cream
15 ml
Christmas sprinkles
20 g
Instructions
Make tangzhong
Cook milk and flour into a paste for the dough.
Activate yeast
Mix warm milk, sugar, and yeast and let it become foamy.
Mix dough
Combine all wet ingredients and tangzhong with dry ingredients to form a soft dough.
First rise
Let dough double in size.
Make sugar cookie filling
Cream butter and sugar, then mix in egg, extracts, and dry ingredients.
Roll out dough
Roll cinnamon roll dough into a rectangle about 2 cm thick.
Spread filling and add sprinkles
Spread sugar cookie filling evenly over dough and sprinkle with Christmas nonpareils.
Cut and roll
Cut dough into 12 strips and roll each strip into a roll.
Second rise
Let rolls rise until slightly puffy.
Brush with cream
Brush tops with heavy cream before baking.
Bake rolls
Bake at 175°C for 25-30 minutes until cooked through.
Make frosting
Whip butter and cream cheese, then mix in powdered sugar and extracts.
Frost and serve
Spread frosting over slightly warm rolls and add extra sprinkles.
Original recipe
Storage
Store unfrosted rolls tightly wrapped. Frost just before serving for best texture.
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