Description
Soft, fluffy yeasted cinnamon rolls with a sweet vanilla sugar cookie flavor and a brown sugar cinnamon swirl, topped with a creamy glaze and festive sprinkles.
Ingredients
For the dough: 3 1/2 cups (440 g) all-purpose flour
For the dough: 1/2 cup (100 g) granulated sugar
For the dough: 2 1/4 teaspoons (7 g) instant yeast
For the dough: 1/2 teaspoon salt
For the dough: 3/4 cup (180 ml) warm milk
For the dough: 1/4 cup (57 g) butter, melted
For the dough: 2 large eggs
For the dough: 1 teaspoon vanilla extract
For the filling: 1/4 cup (57 g) butter, softened
For the filling: 3/4 cup (150 g) packed brown sugar
For the filling: 1 tablespoon ground cinnamon
For the sugar cookie glaze: 4 ounces (113 g) cream cheese, softened
For the sugar cookie glaze: 2 tablespoons butter, softened
For the sugar cookie glaze: 1 1/2 cups (180 g) powdered sugar
For the sugar cookie glaze: 1 teaspoon vanilla extract
For the sugar cookie glaze: 1 to 2 tablespoons milk
To finish: sprinkles
Instructions
1. In a large bowl, whisk the flour, granulated sugar, yeast, and salt together.
2. Add the warm milk, melted butter, eggs, and vanilla. Mix until a soft, shaggy dough forms.
3. Knead the dough on a lightly floured surface (or with a dough hook) for 6 to 8 minutes, until smooth and slightly tacky.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
5. Grease a 9 x 13-inch (23 x 33 cm) baking dish. Mix the brown sugar and cinnamon together.
6. Punch down the dough and roll it out on a floured surface into a rectangle about 12 x 18 inches (30 x 45 cm). Spread the softened butter over the dough, then sprinkle with the cinnamon sugar, leaving a 1/2-inch border along one long edge.
7. Roll up tightly from the long edge opposite the border, pinch the seam to seal, and cut into 12 equal rolls.
8. Place the rolls cut side up in the prepared dish. Cover and let rise for 30 to 45 minutes, until puffy.
9. Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes, until golden brown and cooked through.
10. While the rolls bake, beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla, and enough milk to make a thick, spreadable glaze.
11. Cool the rolls for 10 minutes, spread with the glaze while still warm, and top with sprinkles. Serve warm.
Notes
Based on the yeasted style of sugar cookie cinnamon rolls (as in the Sugar Cookie Cinnamon Rolls published by Sweet Recipe As and International Delight, which add a sugar cookie flavor and a glaze made from butter and powdered sugar to cinnamon rolls with a brown sugar and cinnamon filling). No complete quantities were available from the sources found, so every amount, the rise times, the 350°F oven, the 22 to 25 minute bake time, the cream cheese glaze, and the yield of 12 rolls are estimates based on standard cinnamon roll recipes, and the recipe has not been tested.
Dough should be soft and slightly tacky. Add flour only a tablespoon at a time.
Glaze the rolls while they are warm so the glaze melts slightly into the swirls.
Nutrition is an approximate estimate per roll (12 rolls).
- Prep Time: 30 minutes (plus about 1 hour 45 minutes rising)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 411
- Sugar: 36g
- Sodium: 142mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 68mg