Sugar Cookie Sweet Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Dough:
  • ¾ cup milk, warm but not hot
  • 3 tablespoons granulated sugar
  • ½ tablespoon active dry yeast
  • 1 large egg
  • ¼ cup vegetable oil
  • ¾ cup mashed potatoes
  • 2 teaspoons kosher salt
  • 3 to 4 cups all purpose flour
  • ¼ cup sprinkles
  • Filling:
  • ½ cup butter, softened
  • ⅔ cup light brown sugar
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla
  • Frosting:
  • ½ cup butter, softened
  • ¼ cup cream cheese
  • 1½ cups powdered sugar
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 vanilla bean, seeds scraped and pod discarded
  • Pinch of salt
  • 2 tablespoons heavy cream
  • Sprinkles for topping
Instructions
  1. In the bowl of a stand mixer fitted with a dough hook, add milk, granulated sugar, and yeast. Let sit about 10 minutes, until bubbly. Add eggs, vegetable oil, mashed potatoes, and salt, mixing to combine. Add about 2½ cups flour and sprinkles, and mix until a rough dough forms. With mixer on low speed, continue adding ½ o 1½ cups flour, a few spoonfuls at a time, until dough comes together but is still soft and a bit sticky to the touch (you may not need all flour or may need a tad more if too sticky--this will depend on consistency of the mashed potatoes you use). Increase speed of mixer to medium speed, and allow dough to knead for about 10-15 minutes until smooth, soft, and elastic.
  2. Dump dough into a large oiled bowl, cover with a tea towel, and allow to rise in a draft-free spot for about 60-90 minutes, until doubled in size.
  3. Once dough is nearly doubled, spray a 9x13 inch pan with non-stick cooking spray. When dough is ready, punch dough down, and dump onto a floured surface. Roll out dough into a large rectangle about 12x18 inches.
  4. To make the filling, stir together ½ cup softened butter, brown sugar, ¼ teaspoon almond extract, and ½ teaspoon vanilla. Spread evenly over the rolled out dough. Roll dough tightly along the long edge to form a long roll. Cut log into 12 thick, even pieces. Arrange in prepared pan. Cover with plastic wrap and place in a warm, draft-free spot. Allow to rise again until nearly doubled, about 45-60 minutes.
  5. When dough is nearly ready, preheat oven to 350 degrees F. Bake rolls in preheated oven for 25-28 minutes, until cooked and starting to become lightly golden brown on top. Remove from oven and let cool.
  6. While the sweet rolls cool, make the frosting. In a medium size mixing bowl, cream together the cream cheese and butter until light and fluffy, about 2-3 minutes. Add almond extract, vanilla, vanilla bean, salt, and cream. Beat until mixture is light and fluffy, another 5 minutes or so. Spread on cooled sweet rolls, then sprinkle with additional sprinkles, if desired.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/sugar-cookie-cinnamon-rolls/