Dessert
Sugar Cookie Cinnamon Rolls with Cookie Dough Truffles
4 hServes 12Nutri-Score E€€
E
4 h
4 hSugar Cookie Cinnamon Rolls with Cookie Dough Truffles
what you need
Ingredients
unsalted butter (room temperature, for the truffles)Dairy113 g
granulated sugar (for the truffles)Pantry150 g- vanilla extract (for the truffles)Pantry5 ml
all-purpose flour (for the truffles)Grains240 g
sweetened condensed milk (for the truffles)Dairy397 g
salt (for the truffles)Spices3 g
water (warm, for the dough)Other120 ml- active dry yeast (for the dough)Pantry9 g
- whole buttermilk (room temperature)Dairy120 ml
- granulated sugar (for the dough, divided)Pantry102 g
- salt (for the dough)Spices5 g
- vanilla extract (for the dough)Pantry5 ml
- eggs (large)Dairy2 pieces
- unsalted butter (melted and slightly cooled, for the dough)Dairy85 g
- all-purpose flour (for the dough, plus extra for dusting)Grains500 g
- unsalted butter (very soft, for the filling)Dairy85 g
- granulated sugar (for the filling)Pantry200 g
cinnamon (ground, for the filling)Spices14 g- dry sugar cookie mix (for the filling)Bakery60 g
- sugar cookies (crushed, for the filling)Bakery100 g
- unsalted butter (room temperature, for the frosting)Dairy227 g
- vanilla extract (for the frosting)Pantry5 ml
- powdered sugar (for the frosting)Pantry900 g
milk (for the frosting, as needed)Dairy120 ml- holiday sprinkles (optional, for decorating)Other20 g
per serving
Nutrition
918kcal
- Carbs
- 146 g
- Proteins
- 9 g
- Fat
- 33 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Rolling pin
Baking dish
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Knead the dough
- Knead on low speed, adding a little more flour as needed, until the dough is soft and moist.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 13
Frost and decorate
- Frost the warm rolls with the buttercream.
- Add holiday sprinkles.