Sugar Cookie Cinnamon Rolls

• Milk1 cup (240 g), warm
• Melted butter⅓ cup (75 g)
• Granulated sugar¼ cup (50 g)
• Egg1 (50 g)
• Vanilla extract2 teaspoons (8 g)
• All-purpose flour3 cups (375 g)
• Salt½ teaspoon (3 g)
• Instant yeast2 ¼ teaspoons (7 g)

• Melted butter6 tablespoons (85 g)
• Powdered sugar¼ cup (30 g)
• Vanilla extract1 teaspoon (4 g)
• Brown sugar1/2 cup (110 g)
• Cinnamon1 tablespoon (8 g)
• Saltpinch

• Salted butter¼ cup (57 g), softened
• Powdered sugar1 ¼ cups (150 g)
• Vanilla extract1 teaspoon (4 g)
• Milk1–2 tablespoons
• Pinch of salt

Warm the milk and add the melted butter, granulated sugar, egg, and vanilla. Whisk until combined. Add the flour, salt, and instant yeast directly into the same bowl. Mix with a spatula until the dough starts to come together, then switch to your hands to knead until soft and smooth. This should take about 5–7 minutes and the dough will be slightly tacky but not sticky. Cover the bowl with a towel and let the dough rise in a warm area for about 1 hour, or until doubled in size.

In a small bowl, mix melted butter, powdered sugar, vanilla extract, brown sugar, cinnamon, and a tiny pinch of salt until the mixture forms a thick, spreadable paste.

Once the dough has risen, gently punch the air out. Lightly flour your surface and roll the dough into a large rectangle about 12×16 inches. Spread the sugar cookie filling evenly over the entire surface of the dough. Slice into 9–12 strips and roll each strip into a cinnamon roll formation. Place the rolls in a lined or greased baking dish.

Preheat the oven to 350°F (175°C). Bake the rolls for 22–26 minutes until the tops are lightly golden. Let the rolls cool down and make the icing.

Beat the softened butter until creamy. Add powdered sugar, vanilla extract, milk and a pinch of salt and whisk. Once the rolls have cooled down slightly, spread the sugar cookie frosting generously on top and add sprinkles.