Sugar Cookie Cinnamon Rolls

Ingredients

• 0.25 cup milk (For tangzhong)
• 1 tbsp flour (For tangzhong)
• 0.75 cup warm milk (For the dough)
• 0.25 cup melted butter (For the dough)
• 0.25 cup 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)
• 3 cup bread flour (For the dough; source gives a range of 3–3½ cups (360–420 g); add gradually and as needed)
• 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 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 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 (For sprinkling over filling and to finish; amount not specified)
• heavy cream (For brushing tops; amount not specified)
• 0.5 cup salted butter (Softened; for the frosting)
• 2 oz cream cheese (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)
• 1.5 tbsp heavy cream (For the frosting; source gives 1–2 tbsp, add as needed)

Steps

1. 1

   In a small saucepan, whisk together the milk and flour for the tangzhong over medium-low heat until thickened. Remove from the heat and let cool.

2. 2

   Combine the warm milk, sugar, and active dry yeast for the dough. Let stand for 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.

4. 4

   Mix in the milk powder and salt. Gradually mix in the bread flour, starting with 3 cups and adding more as needed.

5. 5

   Knead the dough until smooth. Cover and let rise until doubled in size; the source does not specify a rise time.

6. 6

   For the filling, cream the softened salted butter and sugar together.

7. 7

   Mix the egg, vanilla, almond extract, and optional butter extract into the creamed mixture.

8. 8

   Add the flour, cinnamon, and salt, mixing until a soft cookie dough forms.

9. 9

   Roll the risen dough into a rectangle. Spread the sugar-cookie dough evenly over the surface.

10. 10

    Sprinkle Christmas nonpareils over the filling. Cut the dough into about 12 strips, then roll each strip individually.

11. 11

    Place the rolls in a lined baking dish. Cover and let rise for 25–35 minutes, until slightly puffy.

12. 12

    Preheat the oven to 350°F (175°C). Brush the tops of the rolls with heavy cream.

13. 13

    Bake for 25–30 minutes, or until cooked through.

14. 14

    For the frosting, whip the softened salted butter and cream cheese until fluffy.

15. 15

    Add the powdered sugar, vanilla bean paste, almond extract, and optional butter extract. Mix until smooth, adding 1–2 tablespoons heavy cream as needed.

16. 16

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

Notes

Makes about 12 rolls. The recipe does not specify the first dough-rise duration or exact dimensions for the dough rectangle. Extra Christmas sprinkles are used as a finish; the source does not state a quantity.

Nutrition per serving

• dessert
• breakfast
• baked
• holiday
• Christmas
• sweet
• vegetarian