Sugar Cookie Cinnamon Rolls Ingredients:
Servings: 12 rolls
Prep time: About 45 minutes active
Cook time: 25–30 minutes baking, plus tangzhong preparation
Rise time: Approximately 60–90 minutes, plus 25–35 minutes after shaping
Cool time: Until slightly warm before frosting
1/4 cup milk, for the tangzhong
1 tablespoon all-purpose flour, for the tangzhong
3/4 cup warm milk, for the dough
1/4 cup unsalted butter, melted and cooled
1/4 cup granulated sugar, for the dough
2 1/4 teaspoons active dry yeast
1 large egg plus 1 large egg yolk, for the dough
1 teaspoon almond extract, for the dough
1 teaspoon cake batter extract
3–3 1/2 cups bread flour, plus a little for rolling
2 tablespoons milk powder
3/4 teaspoon salt, for the dough
1/2 cup salted butter, softened, for the filling
3/4 cup granulated sugar, for the filling
1 large egg, for the filling
1 teaspoon vanilla extract
1/2 teaspoon almond extract, for the filling
1/4 teaspoon butter extract, optional, for the filling
1 1/4 cups all-purpose flour, for the filling
1 teaspoon ground cinnamon
1/4 teaspoon salt, for the filling
2 tablespoons Christmas nonpareils, divided
2 tablespoons heavy cream, for brushing
1/2 cup salted butter, softened, for the frosting
2 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract, for the frosting
1/4 teaspoon butter extract, optional, for the frosting
1–2 tablespoons heavy cream, for the frosting
How to make Sugar Cookie Cinnamon Rolls?
Please c-lic-k the photo or the "next >" button below to see the instructions.
