Sugar cookie cinnamon rolls

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Sugar cookie cinnamon rolls are an innovative twist on a classic favorite marries the pillowy softness of cinnamon rolls with the irresistible sweetness of sugar cookies. Each swirl is a celebration of warm spices and sugary goodness, promising a comforting indulgence that transcends the ordinary.

Watch me make these here.

The foundation of our Sugar Cookie Cinnamon Rolls is a cloud-like dough that promises a melt-in-your-mouth experience. Enriched with butter and vanilla, the dough sets the stage for the perfect balance of sweetness and warmth.

Within every layer, a symphony of cinnamon and sugar unfolds. The cinnamon-sugar filling, generously spread over the dough, creates a gooey, aromatic center that weaves a tapestry of flavors with each bite.

Here’s how you make Sugar cookie cinnamon rolls.

1. In a large mixing bowl add the yeast, sugar, and water. Make sure the water is warm, around 110 degrees.
2. Stir the mixture around a few times until the sugar is pretty much dissolved. Let the yeast stand for 15 minutes, until it has become foamy.
3. Melt the butter in the microwave for 15 seconds or more in a plastic measuring pitcher until it is melted. Add the egg to the melted butter and whisk until combined.
4. Pour into the foamy yeast mixture and stir.
5. Add flour and stir until a dough begins to form. Make sure all of the flour is mixed before you move to the next step. 
6. Cover your bowl with a towel and place dough in a warm oven (I always preheat my oven and turn it off) and let rise for at least 45 minutes. Dough should spill out the top of the bowl. 
7. In a medium size mixing bowl add the butter, brown sugar, and cinnamon, stir until a thick paste forms, Set aside.
8. Turn dough out on a floured surface and knead for a couple minutes, sprinkling with flour until dough is silky and no longer sticky. 
9. Using a rolling pin, roll the dough out into a rectangle, around 9×13 in size. Roll out half a log of Pillsbury sugar cookie dough and place on top of cinnamon roll dough.
10. Smear cinnamon sugar mixture around the rectangle and leave a couple inches around the edge free of filling. 
11. Begin on one long side of the dough and roll the dough until a long line of dough forms. 
12. Take an 8-inch piece of string and place under the first two inches of dough and bring around the top of the dough and cut the first cinnamon roll. Repeat and cut the rest of the dough, placing each cut cinnamon roll in a buttered 9×13 baking dish.
13. Place cinnamon rolls in the oven and bake for 20-25 minutes. 
14. Make cream cheese frosting in a medium size bowl, add cream cheese, milk, and powdered sugar and stir until a thick frosting form. 
15. Remove cinnamon rolls from the oven and let stand for 10 minutes. Then spread frosting over the top of the warm cinnamon rolls and serve.

In every Sugar Cookie Cinnamon Roll, you’ll discover a harmonious blend of sugary sweetness, warm spices, and the comforting embrace of pillowy dough. This reinvention of a classic treat invites you to savor the familiar while delighting in the unexpected. Elevate your culinary experience with these sweetly twisted delights.

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Sugar cookie cinnamon rolls

Yield: 12

Prep Time: 1 hour

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 50 minutes

Gooey and soft home sugar cookie cinnamon rolls are loaded with swet brown sugar, cinnamon and a layer of sgar cookie dough baked in the middle.

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Ingredients

• 4 ½ cups all-purpose flour
• 1/3 cup sugar
• 2 packages of Red star quick rise yeast
• 6 tablespoons butter
• 1 ½ cups water
• 1 egg
• 6oz. Pillsbury sugar cookie dough

Cinnamon filling:

• 1/4 cup butter
• ½ cup light brown sugar
• 1 ½ tsp ground cinnamon

Icing

• 6oz. Cream cheese
• 3 cups powdered sugar
• 2 tablespoons milk

Instructions

1. In a large mixing bowl add the yeast, sugar, and water. Make sure the water is warm, around 110 degrees.
2. Stir the mixture around a few times until the sugar is pretty much dissolved. Let the yeast stand for 15 minutes, until it has become foamy.
3. Melt the butter in the microwave for 15 seconds or more in a plastic measuring pitcher until it is melted. Add the egg to the melted butter and whisk until combined.
4. Pour into the foamy yeast mixture and stir.
5. Add flour and stir until a dough begins to form. Make sure all of the flour is mixed before you move to the next step. 
6. Cover your bowl with a towel and place dough in a warm oven (I always preheat my oven and turn it off) and let rise for at least 45 minutes. Dough should spill out the top of the bowl. 
7. In a medium size mixing bowl add the butter, brown sugar, and cinnamon, stir until a thick paste forms, Set aside.
8. Turn dough out on a floured surface and knead for a couple minutes, sprinkling with flour until dough is silky and no longer sticky. 
9. Using a rolling pin, roll the dough out into a rectangle, around 9x13 in size. Roll out half a log of Pillsbury sugar cookie dough and place on top of cinnamon roll dough.
10. Smear cinnamon sugar mixture around the rectangle and leave a couple inches around the edge free of filling. 
11. Begin on one long side of the dough and roll the dough until a long line of dough forms. 
12. Take an 8-inch piece of string and place under the first two inches of dough and bring around the top of the dough and cut the first cinnamon roll. Repeat and cut the rest of the dough, placing each cut cinnamon roll in a buttered 9x13 baking dish.
13. Place cinnamon rolls in the oven and bake for 20-25 minutes. 
14. Make cream cheese frosting in a medium size bowl, add cream cheese, milk, and powdered sugar and stir until a thick frosting form. 
15. Remove cinnamon rolls from the oven and let stand for 10 minutes. Then spread frosting over the top of the warm cinnamon rolls and serve.

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