Dessert
Sugar Cookie Cinnamon Rolls
3 hPour 12Nutri-Score E€€
E
3 h
3 hSugar Cookie Cinnamon Rolls
ce qu’il vous faut
Ingrédients
milk (for the tangzhong)Produits laitiers60 ml
all-purpose flour (for the tangzhong)Céréales8 g- milk (warm, for the dough)Produits laitiers180 ml
butter (melted, for the dough)Produits laitiers57 g
granulated sugar (for the dough)Épicerie50 g- active dry yeastÉpicerie7 g
eggProduits laitiers1 morceau
egg yolkProduits laitiers1 morceau- almond extract (for the dough)Épicerie5 ml
- cake batter extractÉpicerie5 ml
- bread flour (plus more as needed)Céréales420 g
- milk powderProduits laitiers15 g
salt (for the dough)Épices4 g- salted butter (softened, for the filling)Produits laitiers113 g
- granulated sugar (for the filling)Épicerie150 g
- egg (for the filling)Produits laitiers1 morceau
- vanilla extract (for the filling)Épicerie5 ml
- almond extract (for the filling)Épicerie2,5 ml
- butter extract (optional, for the filling)Épicerie1,3 ml
- all-purpose flour (for the filling)Céréales150 g
cinnamonÉpices2,5 g- salt (for the filling)Épices1,5 g
Christmas nonpareils (for sprinkling)Autres30 g- heavy cream (for brushing)Produits laitiers30 ml
- salted butter (softened, for the frosting)Produits laitiers113 g
cream cheese (softened)Produits laitiers57 g- powdered sugarÉpicerie240 g
- vanilla bean pasteÉpicerie5 ml
- almond extract (for the frosting)Épicerie2,5 ml
- butter extract (optional, for the frosting)Épicerie1,3 ml
- heavy cream (for the frosting, as needed)Produits laitiers30 ml
- Christmas sprinkles (for finishing)Autres15 g
par portion
Nutrition
371kcal
- Glucides
- 53 g
- Protéines
- 7 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier ×2
Rouleau à pâtisserie
Plat allant au four
Four
Batteur électrique
pas à pas
Préparation
- Étape 1
Make the tangzhong
- Whisk the milk and all-purpose flour in a small saucepan.
- Cook over medium-low heat until it thickens into a paste, then let cool slightly.
- Étape 2
Activate the yeast
- Mix the warm milk, granulated sugar and yeast in a bowl.
- Let sit until foamy.
- Étape 3
Make the dough
- Add the melted butter, egg, egg yolk, almond extract, cake batter extract and tangzhong to the yeast mixture and mix until combined.
- Add the milk powder and salt, then gradually add the bread flour until a soft, smooth dough forms.
- Knead, adding flour only as needed and lightly oiling your hands and work surface if the dough sticks.
- Étape 4
First rise
- Place the dough in a greased bowl, cover and let rise until doubled, being careful not to overproof.
- Étape 5
Make the sugar cookie filling
- Cream the softened salted butter and granulated sugar until fluffy.
- Mix in the egg, vanilla extract, almond extract and butter extract.
- Gradually add the all-purpose flour, cinnamon and salt until a soft cookie dough forms.
- Étape 6
Assemble the rolls
- Roll the risen dough into a rectangle about ¾ inch thick.
- Spread the sugar cookie dough evenly over the surface and sprinkle with Christmas nonpareils.
- Cut into about 12 strips and roll each strip individually, then arrange in a lined baking dish.
- Étape 7
Second rise
- Cover the rolls and let rise until slightly puffier, without overproofing.
- Étape 8
Bake
- Lightly brush the tops of the rolls with heavy cream.
- Bake at 175 °C until cooked through, tenting loosely with foil if they brown too quickly.
- Étape 9
Make the frosting
- Whip the softened salted butter and cream cheese until fluffy.
- Add the powdered sugar, vanilla bean paste, almond extract and butter extract and mix until smooth and fluffy.
- Add heavy cream as needed to reach the desired consistency.
- Étape 10
Finish and serve
- Spread the frosting over the slightly warm rolls.
- Finish with extra Christmas sprinkles.
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