Festive Christmas Sugar Cookie Roll Recipe for Holiday Baking

1

Start by making the tangzhong. Cook the water and flour together over medium heat until thick, glossy, and smooth—about the texture of instant mashed potatoes.

2

Combine the dough ingredients and knead until a smooth ball forms. Add the sprinkles at the end of kneading so they remain intact and colorful.

3

The filling is made like a standard sugar cookie dough. You can save time by using the same mixer bowl—just scrape out leftover dough before making the filling.

4

Roll the dough, spread the filling, cut into strips, roll the strips into tight spirals, and arrange them in a baking pan. Leave space so the rolls can double during their final rise.

5

Bake until the tops are just lightly golden. Keeping the rolls pale helps them stay soft and gooey inside.

6

Let the rolls cool about 15 minutes—this temperature is ideal for pouring on the frosting so it melts slightly into the rolls. Finish with mini sugar cookies or extra sprinkles for a bakery-style look.

For the Tangzhong

• 2/3 cup water
• 1/4 cup bread flour

For the Cinnamon Roll Dough

• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup heavy cream
• 1/3 cup whole milk
• 1 large egg
• 2 teaspoons imitation vanilla extract
• Tangzhong from above
• 6 tablespoons unsalted butter
• 1/2 cup Christmas sprinkle jimmies

For the Sugar Cookie Filling

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 8 tablespoons unsalted butter
• 2/3 cup granulated sugar
• 1 large egg
• 1 tablespoon heavy cream
• 2 teaspoons imitation vanilla extract

For the Vanilla Cookie Frosting

• 2 cups powdered sugar
• 1/3 cup + 3 tablespoons heavy cream
• 2 tablespoons unsalted butter, melted
• 2 teaspoons imitation vanilla extract
• Red and green sprinkles
• Mini sugar cookies

Make the Dough

• Whisk water and flour in a small saucepan and cook over medium heat, whisking constantly, for 4–5 minutes until a paste forms. Transfer to a bowl and set aside.
• In a stand mixer, combine flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and the tangzhong. Knead on low for 2 minutes until a rough dough forms.
• With the mixer running, add softened butter one tablespoon at a time, letting it incorporate. Continue kneading 10–12 minutes until smooth and elastic. Fold in sprinkles just until combined. Transfer the dough to a bowl and cover while you prepare the filling.

Make the Sugar Cookie Filling

• Stir together the flour, salt, and baking powder in a small bowl and set aside.
• In the mixer bowl, cream the butter and sugar for 2 minutes. Mix in the egg, cream, and vanilla until combined. Fold in the flour mixture until just combined.

Assemble the Rolls

• Line a 9×13-inch pan with parchment paper.
• Roll the dough into a 15×21-inch rectangle. Spread the sugar cookie filling evenly over the dough.
• Cut twelve 1 3/4-inch strips, roll each strip away from you, and arrange the rolls in the prepared pan.
• Cover with plastic wrap and let rise 1–2 hours until doubled. Preheat oven to 325°F (162°C).
• Bake 30–40 minutes, or until the center roll reaches 185°F internally. While baking, whisk powdered sugar, cream, melted butter, and vanilla until smooth.
• Let the rolls cool 15–20 minutes, pour the frosting over the tops, and garnish with mini sugar cookies and extra sprinkles. Serve warm.

You can prepare these the night before. Option 1: Refrigerate the dough after kneading and bring it to room temperature for about 30 minutes before rolling and assembling. Option 2: Assemble the rolls, refrigerate them in the pan overnight, then let them rise to room temperature and double before baking.

Storage: Store leftovers in an airtight container at room temperature for up to 4 days. Reheat before serving.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.