These aren’t just your everyday cinnamon rolls – they are stuffed with sugar cookie dough truffles inside!
AHHHH – is it really Christmas this week? I’m not ready! I know I say this every year, but December really snuck up on me. For some reason, I feel like September through November came and gone in the blink of an eye. Do you agree?
I am so lucky that I have a junior baker in the house who has been making recipes on my behalf. Life has been so busy that I really haven’t made the time to try new recipes. I’ve been spending my time working, skating, coaching, practicing my flute, ordering holiday presents, making fudge, and adulting. It’s been a lot this fall so I’m grateful to have a sidekick in the kitchen!
Addie baked these the week of Thanksgiving so my extended family could enjoy them for breakfast or a snack. Sadly, my niece and nephew were more interested in the chocolate sourdough quickbread that they forgot about the cinnamon rolls. However, we did enjoy some of the cinnamon rolls prior to their arrival.
If you need a sweet treat this week while you are (hopefully) at home relaxing, this is a good one to try. You can get the whole family involved too! Have little ones roll the cookie dough balls and punch down the dough. The kids can also go to town and cover the top with sprinkles if they want!
Hope you all have a great holiday!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Sugar cookie cinnamon rolls
Ingredients
Cookie dough truffles
- ½ cup (8 Tablespoons or 1 sticks) unsalted butter room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 14-ounce can sweetened condensed milk
- ½ teaspoon salt
Cinnamon roll dough
- ½ cup warm water
- 1 Tablespoons active dry yeast
- ½ cup buttermilk room temperature
- ½ cup plus ½ teaspoon granulated sugar divided
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 Tablespoons unsalted butter melted and slightly cooled
- 3 and ½ cups all-purpose flour may need another ½ cup
Filling
- 6 Tablespoons unsalted butter soft
- 1 cup granulated sugar
- 2 Tablespoons ground cinnamon
- ½ cup dry sugar cookie mix (packaged and store-bought)
Buttercream frosting
- 1 cup (2 sticks or 16 Tablespoons) unsalted butter room temperature
- 1 teaspoon vanilla extract
- 7-8 cups powdered sugar
- ½ cup milk of choice
Instructions
Make the cookie dough truffles
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand held mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla and mix well.
- Turn the mixer to low and alternatively add in the flour with the sweetened condensed milk (beginning and ending with the flour). Then add the salt. Mix well.
- Turn the mixer off and using your hands, roll portions of dough into approximately the size of a golf ball. Place these in the refrigerator to chill. You will have leftover dough, so feel free to eat them as-is or cover in chocolate for truffles!
Make the cinnamon roll dough
- In the bowl of a clean stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, add the warm water, yeast, and ½ teaspoon of the sugar together. Allow it to sit for about 5 minutes or until the yeast gets frothy.
- Add in the buttermilk, remaining ½ cup of the granulated sugar, melted butter, eggs, vanilla extract, and salt. You may want to use a silicone spatula to mix this up first.
- Turn the mixer to low and slowly add in the flour, about ½ cup at a time. Continue to mix until the dough is tacky but does not stick to your hands. You may need to add more flour if your dough is too sticky.
- Transfer the dough to a well-oiled bowl. Cover with a towel or plastic wrap and allow to rise for about 1 and ½ to 2 hours.
Make the filling
- While the dough is rising, make the filling.
- In a medium sized bowl, mix together the granulated sugar, cinnamon, and sugar cookie mix. Set aside until ready to use.
Make the rolls
- Once the dough has doubled in size, punch it down.
- Lightly flour a flat working surface and roll out your dough to an approximate 20" by 18" rectangle.
- Using an offset spatula or silicone spatula, spread the softened butter on top, leaving about a ½" perimeter on the edges without butter.
- Evenly distribute the filling on top of the butter. Then add about 30 of the cookie dough truffles that you had refrigerated on top of the filling.
- Starting from the long end, roll the dough up very tightly like a jelly roll so your dough looks like a long skinny cylinder.
- Using a sharp paring knife, cut the dough into 12 equal portions.
- Generously grease a standard 12" x 9" pan. Place the cut cinnamon rolls onto your prepared pan.
- Cover with a clean towel or plastic wrap and allow to rise in a warm spot for about 2 hours or until doubled in size.
- Preheat your oven to 350℉.
- Bake your rolls for 25-30 minutes or until the tops and edges turn golden. Remove from oven and allow to cool.
Make the frosting
- While the rolls are baking, make the frosting.
- In the clean bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1-2 minutes.
- Turn the mixer to low and slowly add in the powdered sugar. Add the vanilla. Then add the milk.
- If the frosting appears too thick, add more milk. If it appears to runny, add more powdered sugar.
- Once the rolls have cooled, spread a generous layer of frosting on top of the rolls.
- Serve, and enjoy!