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 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)
• 3 cup Bread flour (Additional flour as needed: up to ½ cup (60 g); author reports using about 3½ cups total. Combined maximum is 3½ cups (420 g).)
• 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 filling)
• 0.5 tsp Almond extract (For the filling)
• 0.25 tsp Butter extract (Optional; for the filling)
• 1.25 cup All-purpose flour (For the sugar-cookie filling)
• 1 tsp Cinnamon (For the filling)
• 0.25 tsp Salt (For the filling)
• Christmas nonpareils (Sprinkle over the sugar-cookie filling; extra sprinkles are also used to finish. Amount not specified.)
• Heavy cream (For lightly brushing the rolls 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)
• 1.5 tbsp Heavy cream (Add as needed for frosting consistency; source gives a range of 1–2 tbsp.)
• Oil (For greasing the bowl and, if needed, hands and work surface; amount not specified)

Steps

1. 1

   For the tangzhong, whisk the milk and 1 tablespoon all-purpose flour together in a small pan over medium-low heat until the mixture thickens into a paste. Let it cool slightly before adding it to the dough.

2. 2

   Mix the warm milk, granulated sugar, and active dry yeast together. 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. Gradually mix in the bread flour, starting with 3 cups and adding more as needed, up to an additional ½ cup, until a soft, smooth dough forms. The author reports using about 3½ cups total.

5. 5

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

6. 6

   For the sugar-cookie filling, cream the softened salted butter and granulated sugar together until fluffy.

7. 7

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

8. 8

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

9. 9

   Once the cinnamon-roll dough has doubled, roll it out into a rectangle about ¾ inch thick.

10. 10

    Spread the sugar-cookie dough evenly over the rolled-out dough.

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 may vary by oven; if the rolls brown too quickly, tent them loosely with foil.

16. 16

    For 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 rolls while they are slightly warm, then finish with extra Christmas sprinkles.

Notes

The recipe does not specify the first rise duration, pan size, or a precise amount of nonpareils or brushing cream. The dough flour amount is 3 cups to start, with up to ½ cup more as needed; the author reports using about 3½ cups total.

Nutrition per serving

• dessert
• Christmas
• baked
• sweet rolls
• holiday baking
• yeast dough