Dessert
Sugar Cookie Cinnamon Rolls
3 hServes 12Nutri-Score E€€
E
3 h
3 hSugar Cookie Cinnamon Rolls
what you need
Ingredients
milk (for the tangzhong)Dairy60 ml
all-purpose flour (for the tangzhong)Grains8 g- milk (warm, for the dough)Dairy180 ml
butter (melted, for the dough)Dairy57 g
granulated sugar (for the dough)Pantry50 g- active dry yeastPantry7 g
eggDairy1 piece
egg yolkDairy1 piece- almond extract (for the dough)Pantry5 ml
- cake batter extractPantry5 ml
- bread flour (plus more as needed)Grains420 g
- milk powderDairy15 g
salt (for the dough)Spices4 g- salted butter (softened, for the filling)Dairy113 g
- granulated sugar (for the filling)Pantry150 g
- egg (for the filling)Dairy1 piece
- vanilla extract (for the filling)Pantry5 ml
- almond extract (for the filling)Pantry2.5 ml
- butter extract (optional, for the filling)Pantry1.3 ml
- all-purpose flour (for the filling)Grains150 g
cinnamonSpices2.5 g- salt (for the filling)Spices1.5 g
Christmas nonpareils (for sprinkling)Other30 g- heavy cream (for brushing)Dairy30 ml
- salted butter (softened, for the frosting)Dairy113 g
cream cheese (softened)Dairy57 g- powdered sugarPantry240 g
- vanilla bean pastePantry5 ml
- almond extract (for the frosting)Pantry2.5 ml
- butter extract (optional, for the frosting)Pantry1.3 ml
- heavy cream (for the frosting, as needed)Dairy30 ml
- Christmas sprinkles (for finishing)Other15 g
per serving
Nutrition
371kcal
- Carbs
- 53 g
- Proteins
- 7 g
- Fat
- 15 g
what you’ll use
Tools
Saucepan
Mixing bowl ×2
Rolling pin
Baking dish
Oven
Hand mixer
step by step
Method
- Step 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.
- Step 2
Activate the yeast
- Mix the warm milk, granulated sugar and yeast in a bowl.
- Let sit until foamy.
- Step 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.
- Step 4
First rise
- Place the dough in a greased bowl, cover and let rise until doubled, being careful not to overproof.
- Step 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.
- Step 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.
- Step 7
Second rise
- Cover the rolls and let rise until slightly puffier, without overproofing.
- Step 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.
- Step 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.
- Step 10
Finish and serve
- Spread the frosting over the slightly warm rolls.
- Finish with extra Christmas sprinkles.
most cooked first