Postre
Sugar Cookie Cinnamon Rolls with Cookie Dough Truffles
4 hPara 12Nutri-Score E€€
E
4 h
4 hSugar Cookie Cinnamon Rolls with Cookie Dough Truffles
lo que necesita
Ingredientes
unsalted butter (room temperature, for the truffles)Lácteos113 g
granulated sugar (for the truffles)Despensa150 g- vanilla extract (for the truffles)Despensa5 ml
all-purpose flour (for the truffles)Cereales240 g
sweetened condensed milk (for the truffles)Lácteos397 g
salt (for the truffles)Especias3 g
water (warm, for the dough)Otro120 ml- active dry yeast (for the dough)Despensa9 g
- whole buttermilk (room temperature)Lácteos120 ml
- granulated sugar (for the dough, divided)Despensa102 g
- salt (for the dough)Especias5 g
- vanilla extract (for the dough)Despensa5 ml
- eggs (large)Lácteos2 piezas
- unsalted butter (melted and slightly cooled, for the dough)Lácteos85 g
- all-purpose flour (for the dough, plus extra for dusting)Cereales500 g
- unsalted butter (very soft, for the filling)Lácteos85 g
- granulated sugar (for the filling)Despensa200 g
cinnamon (ground, for the filling)Especias14 g- dry sugar cookie mix (for the filling)Panadería60 g
- sugar cookies (crushed, for the filling)Panadería100 g
- unsalted butter (room temperature, for the frosting)Lácteos227 g
- vanilla extract (for the frosting)Despensa5 ml
- powdered sugar (for the frosting)Despensa900 g
milk (for the frosting, as needed)Lácteos120 ml- holiday sprinkles (optional, for decorating)Otro20 g
por ración
Nutrición
918kcal
- Carbohidratos
- 146 g
- Proteínas
- 9 g
- Grasas
- 33 g
lo que usará
Utensilios
Batidora amasadora
Bol
Rodillo
Fuente de horno
paso a paso
Preparación
- Paso 1
Make the cookie dough truffles
- Cream the butter and sugar until light and fluffy.
- Add the vanilla extract.
- On low speed, add the flour alternating with the condensed milk, then the salt, and beat until well combined.
- Paso 2
Chill the truffles
- Roll the dough into 1-inch balls and refrigerate until ready to use.
- You will have extra cookie dough for other uses.
- Paso 3
Bloom the yeast
- In the stand mixer with the paddle attachment, combine the warm water, yeast and granulated sugar.
- Let the yeast bloom until the mixture puffs up.
- Paso 4
Mix the dough
- Add the buttermilk, granulated sugar, melted butter, eggs, vanilla extract and salt, and mix until fully combined.
- Switch to the hook attachment and add the flour in two additions.
- Knead until combined.
- Paso 5
Knead the dough
- Knead on low speed, adding a little more flour as needed, until the dough is soft and moist.
- Paso 6
First rise
- Transfer the dough to an oiled bowl and cover with a clean kitchen towel or plastic wrap.
- Let rise in a warm place until doubled in size.
- Paso 7
Roll out the dough
- Punch the dough down and dust a work surface lightly with flour.
- Roll the dough into a 20 by 18-inch rectangle.
- Spread the softened butter evenly over the entire surface.
- Paso 8
Make the filling
- In a medium bowl, mix the granulated sugar, cinnamon and sugar cookie mix until well combined.
- Sprinkle the mixture evenly over the butter layer.
- Crush the sugar cookies and sprinkle them evenly on top.
- Paso 9
Add the truffles and roll
- Scatter about 30 cookie dough truffles over the filling.
- Starting from an 18-inch side, tightly roll the dough into a cylinder.
- Cut into 12 equal portions.
- Paso 10
Second rise
- Grease a 9-x-13-inch pan with softened butter and place the rolls in it.
- Cover loosely with a clean kitchen towel or plastic wrap.
- Let rise in a warm place until doubled in size.
- Paso 11
Bake the rolls
- Preheat the oven to 350 °F during the last 20 minutes of rising.
- Bake the rolls until golden and cooked through.
- Paso 12
Make the buttercream frosting
- Cream the butter with two cups of powdered sugar in a large bowl until well combined.
- Add the vanilla extract.
- Continue adding powdered sugar one cup at a time, adding milk when the frosting gets too thick, until the desired consistency is reached.
- Paso 13
Frost and decorate
- Frost the warm rolls with the buttercream.
- Add holiday sprinkles.