These Christmas sugar cookie rolls take everything you love about soft sugar cookies — buttery vanilla flavor, festive sprinkles, plus creamy frosting — and swirl it into the fluffiest homemade sweet roll dough.
They’re a fun, holiday twist on my best cinnamon roll recipe, made with a milk bread dough that stays unbelievably soft and pillowy.
The filling is literally a classic sugar cookie dough, and once you add the vanilla cream frosting, they become the ultimate Christmas morning breakfast or holiday brunch treat.
On Christmas morning, it’s always a toss-up between making these or my gingerbread cinnamon rolls. Because honestly… what’s better than waking up to the smell of warm cinnamon rolls filling the house?
Add them to your holiday baking lineup, prep them overnight, or serve them warm as a last-minute Christmas dessert. They’re the kind of recipe that always makes Christmas morning feel extra special.
Full recipe below!
How to Make Sugar Cookie Rolls
1
Making the tangzhong is the first step. It should look glossy, smooth, and thick enough to leave trails behind the whisk. Kind of like an instant mashed potato texture.
2
Next, you’ll combine the ingredients and knead to form the dough.
Make sure to knead in the sprinkles at the very end; otherwise, the sprinkles will break down.
3
For the filling, this is just a standard cookie dough process! Don’t even worry about washing the mixer bowl after kneading the dough. Just scrape out any dough pieces and make the filling in it next.
4
Once the dough is filled and cut into strips, roll them up and place them into a large baking pan. Make sure to give them room in the pan to double in size!
5
When baking the rolls, you’re looking for just the tops to be lightly golden. These rolls stay light in color, which is what makes them sooo soft and gooey!
6
I find that when testing cinnamon roll recipes, letting them cool for ~15 minutes is the perfect level of warmth to melt the frosting on top of the rolls. Don’t forget to top with mini sugar cookies for that bakery-style finish!
I mean… how GOOOOOD do they look? Ugh, I’m already craving another batch.
And if you’re thinking, Cambrea, I love these, but I need something quicker, I’m one step ahead. Sugar cookie bars are ready to decorate in less than 30 minutes, and my sugar cookie cake is ready in half the time. You’re welcome.
Happy Holidays!
🫶🏻 Cambrea
🎄 P.S. I have 30+ cinnamon roll variations, and every year my family ends up debating which ones I have to make for the holiday morning spread. If these sugar cookie rolls aren’t the chosen flavor, my triple brown butter rolls are usually the ones that win the family vote!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Sugar Cookie Rolls
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 2 teaspoons imitation vanilla extract
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup Christmas sprinkle jimmies
For the Sugar Cookie Filling
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon heavy cream, room temperature
- 2 teaspoons imitation vanilla extract
For the Vanilla Cookie Frosting
- 2 cups powdered sugar
- 1/3 cup + 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- 2 teaspoons imitation vanilla extract
- Red and green sprinkles, for the tops
- Mini sugar cookies, for the tops
Instructions
Make the Dough
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until you're ready to use it.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 2 teaspoons imitation vanilla extract, Tangzhong from above
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 10-12 minutes, or until the dough appears smooth and elastic. Then knead in the sprinkles just until combined.6 tablespoons (84 g) unsalted butter, 1/2 cup (92 g) Christmas sprinkle jimmies
- Transfer the dough to a separate bowl, cover it, and set it aside while you make the filling.
Make the Sugar Cookie Filling
- In a small bowl, combine the flour, salt, and baking powder. Set aside.1 1/3 cups (160 g) all-purpose flour, 1/2 teaspoon fine sea salt, 1/4 teaspoon baking powder
- In the same mixer bowl used for the dough, cream the butter and sugar together for 2 minutes.8 tablespoons (113 g) unsalted butter, 2/3 cup (133 g) granulated sugar
- Mix in the egg, cream, and vanilla until combined.1 (50 g) large egg, 1 tablespoon (12 g) heavy cream, 2 teaspoons imitation vanilla extract
- Mix in the flour mixture until just combined.
Assemble the Rolls
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 15×21" rectangle, with the longest side closest to you. Spread the sugar cookie filling across the entire surface of the dough.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While baking, make the frosting.
- Whisk together the powdered sugar, cream, melted butter, and vanilla until smooth. Once baked, let the rolls cool on a wire rack for 15-20 minutes, then pour the icing over the tops. Garnish with mini sugar cookies and extra sprinkles, then serve warm!2 cups (240 g) powdered sugar, 1/3 cup + 3 tablespoons (110 g) heavy cream, 2 tablespoons (28 g) unsalted butter, 2 teaspoons imitation vanilla extract, Red and green sprinkles, Mini sugar cookies
Notes
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