Christmas Sugar Cookie Rolls bring buttery sugar-cookie flavor to soft, fluffy sweet rolls. Each spiral holds a thin layer of vanilla cookie filling with red and green sprinkles. A smooth vanilla frosting makes the tops extra festive. Serve them just slightly warm for a soft holiday dessert that pulls apart easily.
Why I Love This Recipe
There is plenty to enjoy in a dessert that pairs a tender bread swirl with a sweet cookie center. The filling gives each bite a little more richness, while the vanilla keeps the flavor simple and familiar.
- Two textures: Fluffy bread wraps around a tender, baked cookie layer.
- Holiday color: Red and green sprinkles add cheer without coloring the dough.
- Easy to share: The batch makes a dozen generous rolls.
- Make-ahead option: Shape the rolls in the evening and finish them the next day.
What You’ll Need
- Servings: 12, one roll each
- Prep Time: 45 minutes active
- Rise Time: About 2 hours 15 minutes, depending on room temperature
- Cook Time: About 30 minutes
- Cooling Time: 20 minutes
- Total Time: About 3 hours 50 minutes, including both rises and cooling
- Oven Temperature: 350°F (175°C), conventional oven
- Baking Dish: White 9×13-inch rectangular ceramic baking dish with two built-in side handles
For the sweet roll dough:
- 3 1/2 cups (420 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant yeast
- 1 teaspoon fine salt
- 1 cup (240 ml) whole milk, warmed to 100–110°F (38–43°C)
- 1 large egg, room temperature
- 4 tablespoons (56 g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 tablespoon (14 g) unsalted butter, softened, divided between the rising bowl and baking dish
- 2 tablespoons (15 g) all-purpose flour, for rolling
For the sugar-cookie filling:
- 6 tablespoons (85 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (30 ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon fine salt
- 1/4 cup (48 g) red and green jimmies, the short rod-shaped sprinkles
For the vanilla frosting:
- 2 tablespoons (28 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar, sifted
- 3 tablespoons (45 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon (12 g) red and green jimmies
Use soft butter that dents easily but still holds its shape. Weigh the flour if possible. If using cups, spoon the flour into the cup and level it without packing it down.
Tools You Need
- Stand mixer with dough hook and paddle attachments
- Large glass rising bowl and medium glass mixing bowl
- White 9×13-inch rectangular ceramic baking dish with two built-in side handles
- Kitchen scale and measuring spoons
- Rolling pin and wooden board
- Silicone spatula and small offset spatula
- Unflavored dental floss or a sharp slicing knife
- Clean cover, wire rack, and instant-read thermometer
How to Make Christmas Sugar Cookie Rolls
Make the dough first, then prepare the filling while it rises.
Step 1: Mix and Knead the Dough
Combine 3 1/2 cups (420 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 1/4 teaspoons (7 g) instant yeast, and 1 teaspoon fine salt in the mixer bowl.
Add 1 cup (240 ml) whole milk at 100–110°F (38–43°C), 1 large egg, and 2 teaspoons vanilla extract. Mix on low until a rough dough forms.
Knead in 4 tablespoons (56 g) softened unsalted butter, a little at a time, then knead for 8–10 minutes until smooth, stretchy, and slightly tacky. Stop occasionally to scrape the bowl. The dough should stretch into a thin sheet before tearing.
Step 2: Let the Dough Rise
Use 1 teaspoon of the divided 1 tablespoon (14 g) softened unsalted butter to lightly coat a large glass bowl.
Place the dough inside and turn it to coat lightly. Cover and let rise for 75–90 minutes in a draft-free spot until about doubled in volume. A cooler room may take longer.
Step 3: Make the Cookie Filling
Beat 6 tablespoons (85 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar for 2 minutes, scraping the bowl until creamy.
Mix in 2 tablespoons (30 ml) whole milk and 2 teaspoons vanilla extract.
Add 1 cup (120 g) all-purpose flour and 1/4 teaspoon fine salt. Mix only until a soft, spreadable cookie paste forms, then gently fold in 1/4 cup (48 g) red and green jimmies.
Do not taste the unbaked filling. It contains raw flour and must bake inside the rolls.
Step 4: Spread and Roll
Grease the white 9×13-inch rectangular ceramic baking dish with two built-in side handles with the remaining 2 teaspoons of the divided 1 tablespoon (14 g) unsalted butter.
Dust a wooden board and rolling pin with the 2 tablespoons (15 g) all-purpose flour. Gently press the air from the risen dough and roll it into a 12×18-inch rectangle, with an 18-inch edge nearest you.
Spread all the cookie filling from Step 3 evenly across the dough, leaving a 1/2-inch bare strip along the far 18-inch edge. Keep the layer thin and even so it bakes through.
Roll from the near 18-inch edge toward the bare edge to make an 18-inch-long log. Keep it snug without squeezing out the filling, then pinch the seam closed and rest it underneath.
Step 5: Slice and Proof the Rolls
Cut the 18-inch log into 12 equal slices, each 1 1/2 inches thick, with unflavored floss or a sharp knife. Keep every slice, including the ends.
Arrange all 12 rolls, spiral sides up, in three rows of four in the prepared dish. Cover loosely and let rise for 35–45 minutes, until puffy, nearly doubled, and gently touching.
During the last 20 minutes of rising, preheat the oven to 350°F (175°C) with a rack in the middle.
Step 6: Bake Until Set
Uncover and bake at 350°F (175°C) for 28–35 minutes, until the tops are lightly golden and the center roll has set bread layers with no wet dough. Loosely tent with foil if the tops color too quickly.
Check the middle roll from the side, aiming the thermometer into bread rather than a filling seam. Look for 190–195°F (88–91°C) and a center that springs back gently. Allow more time if the middle still looks doughy.
Set the dish on a wire rack and cool for 20 minutes before frosting.
Step 7: Mix the Vanilla Frosting
Beat 2 tablespoons (28 g) softened unsalted butter until smooth.
Add 1 1/2 cups (180 g) sifted powdered sugar, 3 tablespoons (45 ml) whole milk, and 1 teaspoon vanilla extract. Mix on low, then beat for 1–2 minutes until smooth and thick enough to spread.
Step 8: Frost and Serve
Spread all the vanilla frosting from Step 7 over the slightly warm rolls. It should soften along the spiral ridges while staying creamy rather than running into a puddle.
Scatter 1 tablespoon (12 g) red and green jimmies evenly over the frosted tops.
Separate into 12 rolls and serve the dessert by itself. For a visible swirl, cut a roll across the middle after its filling has had time to settle.
Why This Recipe Works (Quick Science)
Kneading builds a stretchy dough that holds the gas made by the yeast. The two rises give that gas time to lift the bread around the filling. Milk, butter, and egg help keep the crumb tender.
A thin cookie layer adds buttery flavor without weighing down the spiral too much. Its flour sets during baking, so it becomes a soft cookie center rather than loose sugar and butter. Cooling briefly helps the layers settle and keeps the frosting from sliding off.
Common Mistakes to Avoid
- Adding lots of extra flour: A slightly tacky dough makes softer rolls. Use the listed rolling flour lightly.
- Using melted filling butter: Soft butter holds the cookie paste together; melted butter can leak.
- Rushing the second rise: Puffy rolls bake more evenly than tight, dense ones. Check their size as well as the clock.
- Leaving a thick patch of filling: Spread it evenly, including near the corners, for consistent centers.
- Judging only by the top: The middle roll takes longest to bake. Check its bread layers before removing the dish.
- Frosting straight from the oven: Give the rolls their cooling time so the topping stays creamy.
Make-Ahead and Storage Tips
For an overnight batch, complete Step 5 through slicing and arranging, then cover and refrigerate immediately for 8–12 hours, before the second rise. The next day, let the dish lose its refrigerator chill and let the rolls become puffy before baking. This may take 1–2 hours. Avoid moving a cold ceramic dish straight into a hot oven, and follow its maker’s instructions.
Keep cooled, frosted leftovers covered in the refrigerator for up to 4 days. The milk-based frosting makes refrigeration a practical choice. Warm an individual roll gently in the microwave for 10–15 seconds, adding a little more time only if needed.
For longer storage, freeze cooled unfrosted rolls airtight for up to 2 months. Thaw overnight in the refrigerator, warm gently, and add freshly made frosting before serving.
Macros Information
Estimated per roll, based on 12 equal rolls and all the filling and frosting. Values are estimates and vary with brands and the amount of rolling flour retained.
- Calories: 420 kcal
- Protein: 6 g
- Carbohydrates: 67 g
- Fat: 15 g
- Saturated Fat: 9 g
- Fiber: 1 g
- Sugar: 33 g
- Sodium: 270 mg
Frequently Asked Questions (FAQ)
Q: Are these cookies or sweet rolls?
A: Christmas Sugar Cookie Rolls are yeast-raised sweet rolls with a baked sugar-cookie filling. They have a fluffy bread crumb and a soft cookie swirl.
Q: Is there cinnamon in this recipe?
A: No. Vanilla and buttery cookie filling provide the flavor. The spirals look like cinnamon rolls, but the filling stays pale.
Q: Can I use active dry yeast?
A: Yes. Use 2 1/4 teaspoons and dissolve it in the recipe’s warm milk with 1 teaspoon taken from the dough’s sugar. Wait 5–10 minutes for foam before mixing. The rises may take longer.
Q: Why is my dough sticky?
A: Rich dough often feels tacky before it is fully kneaded. Finish kneading, then let it rest for 5 minutes before handling. Lightly butter your hands rather than adding handfuls of flour.
Q: Which sprinkles work best?
A: Red and green jimmies keep their shape better than many tiny nonpareils. Fold them into the filling gently so their colors do not streak through the paste.
Q: Can I taste the filling before baking?
A: No. Although this filling has no egg, the flour is raw. Bake all of it inside the rolls and do not save any for an unbaked topping.
Q: Why did filling escape from my rolls?
A: The butter may have been too warm, or the log may have been squeezed too tightly. Use soft, unmelted butter and roll snugly with light pressure.
Q: How can I tell whether the center is baked?
A: Check a bread layer in the middle roll for 190–195°F (88–91°C). The crumb should be set, with no wet, stretchy dough along the filling. Add a few minutes if needed.
Q: Can I make smaller rolls?
A: Yes. Cut the 18-inch log into 18 slices, each 1 inch thick, and divide them between suitable greased dishes with room to rise. Begin checking earlier because smaller rolls bake faster. The listed nutrition is for the original 12-roll batch.
Final Thoughts
Christmas Sugar Cookie Rolls make a cheerful holiday dessert with soft bread, a buttery cookie swirl, and creamy vanilla frosting. Give the dough time to rise and keep the filling layer even for the best texture. Leave a comment with how your batch turned out.
Happy cooking!