• Instructions

Step 1: Activate the Yeast

• In a large mixing bowl, combine the warm milk and yeast.
• Allow the mixture to sit for approximately 10 minutes until the yeast becomes foamy.
• Add the sugar, salt, egg, and melted butter. Mix until everything is combined.

Step 2: Prepare the Dough

• Gradually add the all-purpose flour and mix until the ingredients begin forming a dough.
• Using a stand mixer with a dough hook, knead for approximately 5–6 minutes until the dough becomes smooth, soft, and elastic.
• If the dough feels too sticky, gradually add a little more flour, about 1 tablespoon at a time, until it becomes manageable.
• I always describe the perfect dough as having a soft Play-Doh texture. It should be smooth and easy to handle without being too dry.
• Lightly oil your hands and knead the dough a few more times.

Step 3: First Rise

• Place the dough into a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
• Allow the dough to rise in a warm area for approximately 1 hour, or until doubled in size.
• Remember, patience is key when working with yeast!

Step 4: Prepare the Sugar Cookie Filling

• In a medium bowl, combine the softened butter and granulated sugar.
• Mix until smooth and creamy.
• Set aside until the dough is ready.

Step 5: Roll Out the Dough

• Once the dough has doubled in size, lightly flour your countertop.
• Transfer the dough onto the surface and use a rolling pin to roll it into a large rectangle, approximately 12 × 16 inches.
• Spread the sugar and butter mixture evenly across the dough.
• Sprinkle the colorful DOT sprinkles over the filling.
• This is what gives these cinnamon rolls their fun sugar cookie twist!

Step 6: Shape the Cinnamon Rolls

• Starting from the longer side, carefully roll the dough into a tight log.
• Using a sharp knife or unflavored dental floss, cut the dough into approximately 1 1/2–2-inch-thick rolls.
• Another method I love: Instead of rolling the entire rectangle first, cut the flattened dough into strips approximately 1 1/2 inches wide, then roll each strip individually.
• Both methods work beautifully!

Step 7: Second Rise

• Arrange the rolls in a greased baking dish, leaving a little space between them so they have room to rise.
• Depending on how many rolls you make, you can use a 9 × 9-inch baking dish or divide them between smaller pans.
• Cover the rolls with plastic wrap or a clean kitchen towel.
• Allow them to rise in a warm area for another 30–45 minutes, until noticeably puffy.

Step 8: Add the Heavy Whipping Cream

• Preheat your oven to 375°F.
• Slightly warm the heavy whipping cream. It should be warm, not hot.
• Pour the cream evenly over the cinnamon rolls, allowing it to settle between the layers and around the bottom of the pan.
• This is one of my favorite baking tricks!
• The heavy cream helps create soft, moist, gooey cinnamon rolls.

Step 9: Bake

• Place the cinnamon rolls into the preheated oven.
• Bake at 375°F for approximately 23–25 minutes, or until the tops are lightly golden brown and the centers are fully baked.
• Depending on the size of your rolls and your baking dish, you may need a few additional minutes.
• Remove from the oven and allow them to cool slightly.
• Personally, I love eating them while they’re still warm!

Step 10: Prepare the Cream Cheese Frosting

• In a large mixing bowl, combine the softened cream cheese and butter.
• Using a hand mixer or stand mixer, beat until smooth and creamy.
• Add the vanilla extract and powdered sugar.
• Continue mixing until the frosting becomes smooth, fluffy, and creamy.
• Spread the frosting generously over the warm sugar cookie cinnamon rolls.
• Finish by decorating with additional colorful DOT sprinkles.
• Serve warm and enjoy!