Sugar Cookie Cinnamon Rolls
Sugar Cookie Cinnamon Rolls are a semi-homemade holiday treat made with Grands cinnamon rolls, a quick sugar cookie truffle filling, and a heavy cream hack that makes them triple in size and disappear instantly.
Servings: 6 rolls
Ingredients
- 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 can
Instructions
Make the Sugar Cookie Truffle Filling:
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and mix. Slowly add in the flour, salt, and sweetened condensed milk. Mix until a dough-like consistency forms. This is your sugar cookie truffle—yes, you’re already fancy.
- Roll the truffles into little tiny, quarter size balls and set aside
Prep the Cinnamon Rolls:
- Open the can of Grands cinnamon rolls and separate them. Gently unroll each one slightly, it’s okay if they break a little. Place small cookie truffle ball along the dough as you roll it back up, using about 3 balls per cinnamon roll. Once re-rolled, nestle each stuffed cinnamon roll into a buttered baking dish.
Heavy Cream Hack:
- Pour 1 cup of heavy cream into the baking dish. This is what makes them triple in size and taste like they were proofed by angels.
Bake:
- Cover your baking dish tightly with foil and bake at 350°F for 45 minutes. Don’t peek, trust the process.
Finish Strong:
- Once out of the oven, top generously with the included cream cheese icing (and maybe some extra, let’s be honest). Add festive sprinkles to finish!