Sugar Cookie Rolls
These Christmas sugar cookie rolls wrap everything you love about sprinkle sugar cookies into the fluffiest cinnamon roll dough. Buttery sugar cookie filling, festive red and green sprinkles, and creamy vanilla frosting make them a dreamy holiday breakfast or dessert.
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.
- 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.
- 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.
- 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.
- In the same mixer bowl used for the dough, cream the butter and sugar together for 2 minutes.
- Mix in the egg, cream, and vanilla until combined.
- Mix in the flour mixture until just combined.
Assemble the Rolls
- Line a metal 9x13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 15x21" 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
For easier morning baking, you can prepare these rolls the night before.
Option 1: Knead the dough, cover the bowl, and refrigerate overnight. The next day, let it sit at room temperature for about 30 minutes before rolling, filling, and assembling.
Option 2: Assemble the rolls completely (fill, roll, and cut), place them in the baking pan, cover, and refrigerate overnight. In the morning, let the rolls come to room temperature and rise until doubled in size, then bake as directed.
Storage: Keep any leftover rolls in an airtight container at room temperature for up to 4 days. Make sure to reheat them before serving!
