Sugar Cookie Cinnamon Rolls Directions:
Whisk the tangzhong milk and flour in a small saucepan over medium-low heat until a thick paste forms. Transfer to a bowl and let cool until lukewarm.
Combine the warm dough milk, dough sugar, and yeast. Let stand for 5 minutes, until foamy.
Mix in the melted butter, dough egg and yolk, dough extracts, and cooled tangzhong.
Add the milk powder, dough salt, and 3 cups bread flour. Mix, then knead until smooth and elastic, adding the remaining flour gradually only as needed. The dough should feel soft and slightly tacky.
Cover and let rise in a warm place until doubled, approximately 60–90 minutes.
For the filling, beat the softened butter and sugar together. Mix in the filling egg and extracts, then stir in the filling flour, cinnamon, and salt until a soft cookie dough forms.
Line a 9 × 13-inch baking dish with parchment. Roll the risen dough on a lightly floured surface into an approximately 12 × 18-inch rectangle.
Spread the filling gently over the dough and sprinkle with 1 tablespoon nonpareils. Cut into twelve strips, each approximately 1 1/2 inches wide and 12 inches long. Roll each strip into a spiral.
Arrange the rolls in the dish, cover, and let rise for 25–35 minutes, until puffy. Meanwhile, preheat the oven to 350°F.
Brush the tops with 2 tablespoons heavy cream. Bake for 25–30 minutes, checking the center rolls before removing the dish. If the dough remains underdone, continue baking and loosely shield the tops with foil if needed. A thermometer inserted into the bread portion of a center roll should read about 190°F.
Let the rolls cool until slightly warm.
Beat the frosting butter and cream cheese until fluffy. Add the powdered sugar, frosting extracts, and 1 tablespoon cream. Beat until smooth, adding the remaining cream as needed for spreading.
Spread over the slightly warm rolls and finish with the remaining nonpareils.
Practical Woman's Secret
Dot the soft cookie filling across the rolled dough before spreading it. Small dollops need less pressure to join together, helping preserve the dough’s thickness and keeping the spirals even.
Serving and Storage
Serve slightly warm so the frosting softens without melting away. Refrigerate leftover frosted rolls in a covered container. Rewarm individual rolls gently; avoid prolonged heating, which can melt and separate the frosting.
Nutrition Information
Estimated per serving: 1 frosted roll, using 3 1/4 cups bread flour and all listed sprinkles
Calories: 550 kcal
Protein: 9 g
Carbohydrates: 72 g
Fat: 26 g
Fiber: 2 g
Sugar: 42 g
Sodium: 390 mg
I'm waiting for your comments! Enjoy!
