Name: Sugar Cookie Cinnamon Rolls
Prep time: 30 min
Cook time: PT-491717H46M7S
Cuisine: American
Ingredients: 1 cup milk, warmed to 110℉; 2 1/4 teaspoons active dry yeast; a sprinkle of sugar for the yeast; 1 large egg, room temperature; 1/2 cup unsalted butter, cubed; 3 1/2 cups + 1 1/2 cups all-purpose flour; 3 tablespoons granulated sugar; 1 teaspoon + 1/2 teaspoon salt; 1/2 teaspoon cornstarch; 1/3 cup Christmas sprinkles; 3/4 cup brown sugar, light or dark, packed; 1 tablespoon ground cinnamon; 4 oz cream cheese, room temperature; 1 cup powdered sugar; 1 teaspoon + 1 teaspoon pure vanilla extract

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Imagine walking into a kitchen alive with the sweet, warm scent of freshly baked goodies, the air dancing with notes of cinnamon and sugar. These Sugar Cookie Cinnamon Rolls are not just a dessert; they capture the essence of holiday nostalgia—fluffy rolls swirled with buttery cinnamon filling, crowned with a silky cream cheese icing, and sprinkled with festive jimmies that sparkle like twinkling lights. The delightful combination of sugar cookies and cinnamon rolls creates a treat that’s not only visually exhilarating but also rich in flavors that take you back to joyful gatherings from your childhood.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sugar Cookie Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sugar Cookie Cinnamon Rolls

As I rolled out my dough, I remembered how my grandmother would fill our home with warmth and laughter, especially during the holidays. She would sneak bits of raw cookie dough to us and the sweet aroma would linger long after dessert was served. These rolls encompass that warm feeling wrapped up in soft doughy bliss, perfect for special occasions or cozy weekends. So, grab your apron and let’s embark on this sweet journey of making Sugar Cookie Cinnamon Rolls together!

Why You’ll Love This Recipe

Simple & Quick: In about 1.5 hours, you can have these mouthwatering rolls hot out of the oven, ready to impress.
Irresistible Flavor: A delightful blend of sweet sugar cookie and traditional cinnamon roll flavors that melt in your mouth.
Eye-Catching Appeal: The colorful sprinkles make these rolls a perfect centerpiece for any gathering.
Flexible Serving: They make for an indulgent breakfast treat, a delicious dessert, or a happy afternoon snack.
Diet-Friendly Options: Easily adaptable with gluten-free or dairy-free substitutions if needed.

Ingredients You’ll Need

Milk (1 cup, warmed to 110℉): This creates a cozy environment for the yeast to bloom. If you’re out of milk, warm water can work, too.
Active dry yeast (2 1/4 teaspoons): It’s crucial for lifting your dough. Always check the expiration date for optimal rising.
Sugar (a sprinkle for the yeast): Just a touch feeds the yeast and enhances the dough’s sweetness.
Large egg (1, room temperature): The egg adds richness; ensure it’s at room temperature to help with even mixing.
Unsalted butter (1/2 cup, cubed): Richness and flavor come from butter. Avoid using margarine for best results.
All-purpose flour (3 1/2 cups + 1 1/2 cups): A mixture gives structure to the dough. Consider bread flour for extra chewiness.
Granulated sugar (3 tablespoons): Enhances sweetness with a light texture. You could replace with brown sugar for a deeper flavor.
Salt (1 teaspoon + 1/2 teaspoon): Balances sweetness and enhances flavor in both the dough and filling.
Cornstarch (1/2 teaspoon): Adds tenderness to the cookie dough; feel free to omit if you don’t have it.
Christmas sprinkles (1/3 cup): These add festive flair! Switch them up with any nonpareils or sprinkles you love.
Brown sugar (3/4 cup, light or dark, packed): This brings a caramel-like flavor to the filling; dark adds a deeper flavor.
Ground cinnamon (1 tablespoon): The star of the filling. Freshly ground brings out the best flavor.
Cream cheese (4 oz, room temperature): Creates a luscious icing. You can use vegan cream cheese for a dairy-free option.
Powdered sugar (1 cup): Sweetens the icing without grittiness. Make sure to sift for a smooth texture.
Pure vanilla extract (1 tsp + 1 tsp): Quality vanilla elevates both the rolls and the icing.

Preheat and Prepare: Preheat your oven to 300℉ and spread the 3.5 cups of flour over a cookie sheet. Pop it into the oven for 8 minutes to heat treat it, which helps in achieving a softer dough later. Once it’s done, set it aside to cool while we work on the yeast.

Activate the Yeast: Heat the milk in a microwave-safe bowl for about 1 minute—it should feel warm to the touch at 110℉. Sprinkle the yeast over the top followed by a dash of sugar. Let this mixture rest untouched for 10 minutes until it becomes bubbly and fragrant, a sign that your yeast is ready to work its magic.

Combine Dry Ingredients: In a large mixing bowl, whisk together the cooled flour, sugar, and salt. Once combined, slowly pour in the yeast-milk mixture and the lightly beaten egg, followed by the cubed butter. This helps in blending the flavors smoothly.

Knead the Dough: Using a stand mixer fitted with a dough hook, mix the ingredients on low until a dough forms, then crank it up to medium speed for about 5 minutes until it becomes smooth and slightly tacky. A great test is the ‘windowpane test’—stretch a small piece of dough; if it stretches thin enough to see light, it’s ready!

First Rise: Preheat your oven to 200℉, spray a large mixing bowl with nonstick spray, and place your dough ball inside. Cover it with a clean kitchen towel and turn off the oven, leaving the door cracked. Let it rise for 1 hour, during which it will puff up brilliantly.

Make the Sugar Cookie Dough: While the dough rises, mix cornstarch, salt, and sprinkles into the flour (set aside). In a separate bowl, beat together the butter and sugar for about 2 minutes until light and fluffy. After scraping the bowl, add the vanilla and milk, mixing gently until combined. Finally, fold in the dry ingredients until just integrated—avoid overmixing!

Prepare the Cinnamon Filling: Just before your dough is ready, combine the softened butter, brown sugar, and ground cinnamon in a small bowl. Beat on high speed with a hand mixer for about 2 minutes until it’s creamy and ready for spreading.

Roll Out the Dough: On a lightly floured surface, roll your dough into a rectangle about 1/4 inch thick. Trim the edges with a serrated knife to make it neat. Spread the cinnamon filling evenly over the rolled dough, ensuring every corner is covered.

Add Cookie Dough Bits: Using a small cookie scoop, scoop and flatten pieces of the sugar cookie dough and distribute them over the cinnamon filling. This adds flavor and texture to every bite!

Form the Rolls: Starting from the short side of your rectangle, roll the dough tightly to form a log. Trim off the uneven ends and cut the log into 12 rolls using a serrated knife. A gentle sawing motion works best for clean cuts.

Second Rise: Prepare your 9×13-inch baking pan with nonstick spray, placing the rolls evenly in the pan. Cover with a kitchen towel and let them rise again for about 20 minutes. Meanwhile, preheat your oven to 375℉.

Bake Until Golden: Bake the rolls for 25-28 minutes, keeping an eye on the edges until they’re lightly golden and the internal temperature reaches 160℉. They should be bubbling blissfully around the edges when ready!

Make the Cream Cheese Icing: In a small bowl, beat softened butter and cream cheese together on high for 1 minute until smooth. Add in sifted powdered sugar and the remaining vanilla extract, mixing initially on low then increasing to high for a creamy finish.

Ice and Finish: Once the rolls have cooled and stopped bubbling, dollop generous spoonfuls of icing on top, spreading it evenly. For a festive touch, topping with extra cookie dough balls and colorful sprinkles adds that final celebratory flair!

Storing & Reheating

To keep your Sugar Cookie Cinnamon Rolls tasting fresh, store them in an airtight container at room temperature for up to two days. If you’re keeping them longer, move them to the fridge for up to a week. For longer-term storage, these rolls freeze splendidly for up to three months. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. When it’s time to indulge again, pop them in the oven at 350℉ for 10-15 minutes until they regain that warm, fluffy texture—just remember that freezing may slightly change the texture, so icing might be a bit softer.

Chef’s Helpful Tips

Be sure to keep your ingredients at room temperature—this helps your dough rise properly.
Flour your surfaces generously when rolling out the dough to prevent sticking.
If your dough seems too sticky, add a bit more flour a tablespoon at a time.
Let your iced rolls sit for a few minutes to allow the icing to set without melting away.
Consider adding a pinch of nutmeg to the cinnamon filling for an extra flavor dimension.
These rolls taste incredible warm but can also be enjoyed at room temperature. Make ahead for easy festive treats!

Recipe FAQs

Can I make these rolls the day before?

Yes! You can prep the dough and rolls, then refrigerate them in the pan instead of letting them rise for the second time. In the morning, let them come to room temperature for about 30 minutes before baking.

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Using whole wheat flour will give your rolls a nuttier flavor and a denser texture. You might also consider adding additional liquid to compensate for the extra absorbency.

What can I do if my rolls didn’t rise?

If your rolls didn’t rise well, the yeast may have been expired or the environment was too cool. Make sure your dough is in a warm, draft-free area while rising. You can also create a suitable environment by placing a warm bowl of water in the oven with the dough.

Can I add different fillings?

Definitely! Feel free to try other fillings such as chocolate chips, nuts, or even fruit preserves for a unique twist on the classic. Just be sure to adjust the sweetness accordingly!