Sugar Cookie Cinnamon Rolls

Ingredients

• 0.25 cup Milk (For the tangzhong)
• 1 tbsp All-purpose flour (For the tangzhong)
• 0.75 cup Warm milk (For the cinnamon roll dough)
• 0.25 cup Butter (Melted; for the dough)
• 0.25 cup Granulated sugar (For the dough)
• 2.25 tsp Active dry yeast (For the dough)
• 1 Egg (For the dough)
• 1 Egg yolk (For the dough)
• 1 tsp Almond extract (For the dough)
• 1 tsp Cake batter extract (For the dough)
• Tangzhong (Prepared from the milk and all-purpose flour listed above; let cool slightly)
• 3 cup Bread flour (Start with this amount; add up to 0.5 cup (60 g) more as needed. The author used about 3.5 cups total.)
• 2 tbsp Milk powder (For the dough)
• 0.75 tsp Salt (For the dough)
• 0.5 cup Salted butter (Softened; for the sugar-cookie filling)
• 0.75 cup Granulated sugar (For the sugar-cookie filling)
• 1 Egg (For the sugar-cookie filling)
• 1 tsp Vanilla extract (For the sugar-cookie filling)
• 0.5 tsp Almond extract (For the sugar-cookie filling)
• 0.25 tsp Butter extract (Optional; for the sugar-cookie filling)
• 1.25 cup All-purpose flour (For the sugar-cookie filling)
• 1 tsp Cinnamon (For the sugar-cookie filling)
• 0.25 tsp Salt (For the sugar-cookie filling)
• Christmas nonpareils (Sprinkle over the sugar-cookie layer; amount not specified)
• Heavy cream (For lightly brushing the tops before baking; amount not specified)
• 0.5 cup Salted butter (Softened; for the frosting)
• 2 oz Cream cheese (Softened; for the frosting)
• 2 cup Powdered sugar (For the frosting)
• 1 tsp Vanilla bean paste (For the frosting)
• 0.5 tsp Almond extract (For the frosting)
• 0.25 tsp Butter extract (Optional; for the frosting)
• 1 tbsp Heavy cream (For the frosting, add as needed to reach the desired consistency)
• Christmas sprinkles (Extra, for finishing; amount not specified)
• Neutral oil (For greasing hands, work surface, and bowl if needed; amount not specified)

Steps

1. 1

   Make the tangzhong: whisk the milk and all-purpose flour together in a small pan over medium-low heat. Continue whisking until the mixture thickens into a paste, then let it cool slightly.

2. 2

   Combine the warm milk, granulated sugar, and active dry yeast for the dough. Let stand for about 5 minutes, until foamy.

3. 3

   Add the melted butter, egg, egg yolk, almond extract, cake batter extract, and cooled tangzhong to the yeast mixture. Mix until combined.

4. 4

   Add the milk powder and salt, then gradually mix in the bread flour. Begin with 3 cups and add up to 0.5 cup more as needed until the dough is soft and smooth; the author used about 3.5 cups total.

5. 5

   If kneading by hand, avoid adding too much extra flour. Lightly oil your hands and work surface if needed. Put the dough in a greased bowl, cover, and let rise until doubled, taking care not to overproof.

6. 6

   Make the sugar-cookie filling: cream the softened salted butter and granulated sugar together until fluffy.

7. 7

   Add the egg, vanilla extract, almond extract, and optional butter extract to the butter mixture. Mix to combine.

8. 8

   Gradually add the all-purpose flour, cinnamon, and salt, mixing until a soft cookie dough forms.

9. 9

   Once the cinnamon-roll dough has doubled, roll it into a rectangle about 0.75 inch thick.

10. 10

    Spread the sugar-cookie dough evenly over the rectangle.

11. 11

    Sprinkle Christmas nonpareils over the sugar-cookie layer.

12. 12

    Cut the dough into approximately 12 strips, then roll each strip individually.

13. 13

    Arrange the rolls in a lined baking dish. Cover and let rise again for about 25–35 minutes, until slightly puffier; do not let them overproof.

14. 14

    Lightly brush the tops of the rolls with heavy cream before baking.

15. 15

    Bake at 350°F (175°C) for about 25–30 minutes, or until cooked through. Baking time can vary by oven; if the rolls brown too quickly, tent them loosely with foil.

16. 16

    Make the frosting: whip the softened salted butter and cream cheese until fluffy.

17. 17

    Add the powdered sugar, vanilla bean paste, almond extract, and optional butter extract. Mix until smooth and fluffy, adding heavy cream as needed to reach the desired consistency.

18. 18

    Spread the frosting over the slightly warm rolls and finish with extra Christmas sprinkles.

Notes

The source does not specify the first rise duration, baking dish size, or quantity of cream used for brushing. It says the author used about 3½ cups of bread flour total. Baking time may vary by oven.

Nutrition per serving

• dessert
• baked
• sweet
• Christmas
• holiday
• vegetarian
• contains gluten
• contains dairy