Sugar Cookie Cinnamon Rolls

Steps10

1. 1

   Step 1. Make the tangzhong

   Whisk the milk and flour over medium-low heat until thickened, then let cool.

2. 2

   Step 2. Proof the yeast

   5 min

   Mix the warm milk, sugar and yeast, and let sit 5 minutes until foamy.

3. 3

   Step 3. Knead the dough

   Add the butter, eggs, extracts and tangzhong, then mix in the milk powder, salt and bread flour gradually. Knead until smooth, adding flour as needed.

   Egg yolkCake batter extractPowdered milk
4. 4

   Step 4. Let the dough rise

   Cover the dough and let it rise until doubled.

5. 5

   Step 5. Make the cookie filling

   Cream the softened butter and sugar, mix in the egg and extracts, then add the flour and salt until a soft cookie dough forms.

   Vanilla extractButter extract
6. 6

   Step 6. Shape the rolls

   Roll the dough into a rectangle, spread the cookie dough evenly over it, and sprinkle with Christmas nonpareils. Cut into about 12 strips and roll each individually. Place in a lined baking dish.

   Cinnamon
7. 7

   Step 7. Second rise

   30 min

   Cover the rolls and let rise 25–35 minutes until slightly puffy.

8. 8

   Step 8. Bake the rolls

   27m 30s

   Brush the tops with heavy cream and bake at 350°F for 25–30 minutes, or until cooked through.

9. 9

   Step 9. Make the frosting

   Whip the softened butter and cream cheese until fluffy. Add the remaining ingredients and mix until smooth, adding cream as needed.

   Powdered sugarVanilla beanAlmond extractButter extract
10. 10

    Step 10. Frost the rolls

    Spread the frosting over slightly warm rolls and finish with extra Christmas sprinkles.

    Heavy cream