Sugar Cookie Cinnamon Rolls with Heavy Cream Hack and Festive Sprinkles Recipe
Sugar Cookie Cinnamon Rolls are a delightful semi-homemade holiday treat that combine fluffy Grands cinnamon rolls with a rich sugar cookie truffle filling. Enhanced with a luxurious heavy cream hack, these rolls triple in size during baking and are topped with classic cream cheese icing and festive sprinkles for a perfect holiday indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 cinnamon rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Rolls
- 1 can Grands cinnamon rolls, with cream cheese icing
- 1 cup heavy cream
- Festive holiday sprinkles, optional but highly recommended
Sugar Cookie Truffle Filling
- ¼ cup unsalted butter, room temperature
- 6 tbsp granulated sugar (just under ½ cup)
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 7 oz sweetened condensed milk (half a standard 14 oz can)
Instructions
- Make the Sugar Cookie Truffle Filling: In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well. Slowly incorporate the all-purpose flour and salt, then add the sweetened condensed milk. Mix until a dough-like consistency forms. This mixture is your sugar cookie truffle filling.
- Form Truffle Balls: Roll the sugar cookie filling into small, quarter-sized balls and set aside for assembling.
- Prep the Cinnamon Rolls: Open the can of Grands cinnamon rolls and separate them. Gently unroll each cinnamon roll slightly—it's fine if they break a little. Place approximately three truffle balls along the center of the dough, then carefully roll the cinnamon roll back up, enclosing the truffle filling inside.
- Arrange in Baking Dish: Place each stuffed cinnamon roll into a buttered baking dish, arranging them snugly together.
- Heavy Cream Hack: Pour 1 cup of heavy cream evenly over the cinnamon rolls in the baking dish. This step helps the rolls rise dramatically, making them triple in size.
- Bake: Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Avoid opening the oven door during baking to ensure proper rising.
- Finish Strong: Once baked, remove the foil and spread the included cream cheese icing generously over the hot cinnamon rolls. Optionally, add extra icing and sprinkle festive holiday sprinkles on top for a colorful, festive finish.
Notes
- Using heavy cream instead of milk dramatically improves the texture and rise of the cinnamon rolls.
- When unrolling the cinnamon rolls, be gentle to avoid tearing, but small breaks are acceptable as the dough is forgiving.
- The sugar cookie truffle filling can be made a day ahead and refrigerated for convenience.
- For extra sweetness and decoration, add more cream cheese icing after baking as desired.
- These cinnamon rolls are best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days and warmed before serving.
