Description
Delicious cinnamon rolls topped with creamy icing and festive sprinkles.
Ingredients
Scale
- 1 cup Milk (warmed to 110℉)
- 2 1/4 tsp Active dry yeast (1 packet (7 grams))
- 1 pinch Sprinkle of sugar
- 1 Large egg (room temperature)
- 1/2 cup Unsalted butter (room temperature cubed)
- 3 1/2 cups All-purpose flour
- 3 TBSP White granulated sugar
- 1 tsp Salt
- 1 1/2 cup All-purpose flour
- 1/2 tsp Cornstarch
- 1/2 tsp Salt
- 1/3 cup Christmas sprinkles (jimmies)
- 1/2 cup Unsalted butter
- 2/3 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 TBSP Milk
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (light or dark packed)
- 1 TBSP Ground cinnamon
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- First, heat treat the flour for the cookie dough. Preheat the oven to 300℉ and spread the flour over a cookie sheet. Bake for 8 minutes. Set aside to cool.
- In a microwave-safe bowl, heat the milk for 1 minute until heated to 110℉. Spread the yeast over the top of the milk and add a sprinkle of sugar. Do not stir it in. Let it sit for 10 minutes until the yeast is bubbly and foamy.
- In a large bowl, add the flour, sugar, and salt. Add the milk/yeast mixture, lightly beaten egg, and cubed butter.
- Use a stand mixer with a dough hook and mix on low until a dough starts to form. Switch to medium speed and mix for 5 minutes to knead the dough. It should be tacky but not stick to your hands.
- Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray and place the dough ball in the bowl. Cover with a clean kitchen towel and place in the oven. Turn off the oven and crack open the door. Let it rise for 1 hour.
- While the dough is rising, add cornstarch, salt, and sprinkles to the flour.
- Using a mixer, beat the butter and sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl and add the vanilla and milk. Mix on medium speed until combined.
- Add the dry ingredients and mix on low speed until just combined. Set aside.
- Right before the dough is ready, use a hand mixer to beat the butter, brown sugar, and cinnamon on high speed for 2 minutes.
- Roll out the dough on a lightly floured surface into a rectangle that is 1/4 inch thick, cutting off any uneven sides.
- Spread the cinnamon filling evenly across the dough. Use a small cookie scoop to flatten and place the dough on top of the filling.
- Roll the dough into a log starting with the short side. Cut the dough into 12 rolls using a serrated knife.
- Spray a 9×13-inch baking pan with nonstick spray and place the rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes.
- Preheat the oven to 375℉, then bake the rolls for 25-28 minutes until lightly golden and the internal temperature reaches 160℉.
- In a small bowl using a hand mixer, beat the butter and cream cheese on high speed for 1 minute. Add the sifted powdered sugar and vanilla and mix until creamy.
- Once the rolls are no longer bubbling, dollop the icing on and spread. Top with extra cookie dough balls and Christmas nonpareil sprinkles.
Notes
- For hand mixing, you may need to knead the dough longer by hand to achieve the desired texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg