This single serve sugar cookie cinnamon roll is a little taste of Christmas in every bite! It has all the nostalgic flavor of a classic Christmas sugar cookie wrapped up in a cozy cinnamon roll. Easy to make and perfectly portioned for one, it's sure to satisfy your holiday sweet tooth!
I was inspired to create a single serve version of what might just be the ultimate Christmas treat, the sugar cookie cinnamon roll! I believe we all deserve to enjoy the magic of Christmas baking, even when we're not baking for a crowd. Sometimes that means sharing a few bites with your significant other, and sometimes it means savoring every last bite all to yourself. Either way, there's no reason to miss out on a little holiday magic. So let's celebrate YOU with a soft, sprinkle filled sweet roll that's bursting with Christmas cheer!
Single Serve Sugar Cookie Cinnamon Roll
A Christmas twist on the classic cinnamon roll, this sugar cookie inspired roll is filled with festive sprinkles and tastes just like a soft, buttery sugar cookie in cinnamon roll form. Topped with a sweet vanilla glaze, it’s a cozy holiday treat that combines two favorites in one delicious bite.
Ingredients
- 2 Tbsp (30mL) warm whole milk heated to approximately 110 °F (no hotter than 120 °F)
- 3 tsp (12g) sugar, divided
- 1 Tbsp (14g) unsalted butter, melted
- 1⁄2 tsp active dry yeast
- 1 1/2 Tbsp (21g) sour cream
- 1⁄2 cup flour (80g)
- 1⁄8 tsp salt
- 2 Tbsp holiday sprinkles (jimmies, avoid nonpareils)
- 1 Tbsp (14g) unsalted butter, softened
- 1 Tbsp (12g) granulated sugar
- 1 tsp (5g) all purpose flour
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp sprinkles
- 2 Tbsp (30g) powdered sugar
- 1 tsp whole milk
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
- Bloom the yeast. Heat the milk to approximately 110°F. Stir in the active dry yeast and 1 tsp of sugar. Let sit for 5 minutes, or until the yeast becomes foamy. (If using instant yeast, add it directly to the dry ingredients instead.)
- In a medium bowl, combine the flour, remaining 2 tsp of sugar, and salt.
- Add the sour cream, melted butter, and yeast mixture. Stir until a dough begins to form.
- Knead the dough into a smooth ball. Add the sprinkles and continue kneading until they are evenly distributed throughout the dough.
- Place the dough in a lightly greased bowl, cover, and let rise for 60 minutes, or until doubled in size.
- Make the sugar cookie filling. In a small bowl, combine the softened butter, sugar, flour, vanilla extract, almond extract, and sprinkles. Mix until a smooth paste forms. Set aside.
- Once the dough has finished rising, transfer it to a lightly floured surface. Roll it out into a small rectangle.
- Spread the sugar cookie filling evenly over the dough, reaching all the way to the edges.
- Cut the dough into 4 strips, approximately 1 inch wide.
- Starting with the first strip, roll it tightly into a spiral to form the center of the cinnamon roll.
- Wrap the second strip around the outside of the first roll. Continue with the remaining strips, wrapping each one around the previous strip to create one large cinnamon roll.
- Transfer the roll to a greased 5 inch cast iron skillet.
- Preheat the oven to 350°F (175°C). Allow the shaped roll to rise in a warm area while the oven preheats.
- Bake for 20–22 minutes, or until lightly golden brown and cooked through.
- Make the vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and almond extract until smooth.
- Allow the cinnamon roll to cool slightly before drizzling with the vanilla glaze. Enjoy warm!
Notes
Measure by weight: For the most accurate and consistent results, I recommend using a kitchen scale and measuring ingredients in grams. The gram measurements listed in parentheses are my tested measurements and should be prioritized over the volume measurements, which may not always be exact equivalents!
Choose the right sprinkles: I recommend using jimmies rather than nonpareils in the dough and filling. Nonpareils tend to bleed their color more easily, which can discolor the dough and create streaks throughout your cinnamon roll. Jimmies hold their color better and give you those pretty pops of color.
Sour cream substitute: Plain Greek yogurt can be substituted for sour cream in the dough. I recommend using full fat Greek yogurt for the best texture.
Watch your milk temperature: When blooming the yeast, make sure your milk is approximately 110°F and no hotter than 120°F. Milk that is too hot can kill the yeast and prevent your dough from rising properly. A kitchen thermometer is helpful here!
Nutrition Facts
Calories
775Fat
30 gSat. Fat
18 gCarbs
117 gFiber
2 gSugar
66 gProtein
9 gSodium
316 mgCholesterol
76 mgNet carbs
115 gNutritional information is an estimate and may vary depending on the specific brands and ingredients used.
Ingredients You'll Need
You don't need anything fancy to make this festive little cinnamon roll! Most of the ingredients are everyday baking staples, but a few key ingredients give it that unmistakable sugar cookie flavor.
Jimmies sprinkles: These are my preferred sprinkles for the dough and filling (these have the rod shape). They add festive pops of color without bleeding as easily as nonpareils (the round shape). The nonpareils are great for decorating!
Sour cream: Adds moisture and tenderness to the dough, helping create a soft, fluffy cinnamon roll. Plain full fat Greek yogurt can also be used as a substitute.
Almond extract: This is the little secret to that classic bakery style sugar cookie flavor. Paired with vanilla, it gives the filling a buttery, nostalgic taste that feels just like Christmas cookies!
Active dry yeast: Helps the dough rise and creates that soft, pillowy texture. Make sure your milk is warm enough to activate the yeast but not so hot that it kills it.
How to Form the Cinnamon Roll
Once you've rolled out the dough and spread the sugar cookie filling all the way to the edges, use a pizza cutter to cut the dough into 4 equal strips.
Start with the first strip and roll it tightly from one end to the other to create the center of your cinnamon roll. Take the second strip and continue rolling it around the outside of the first. Keep wrapping each strip around the previous one until all four strips have been used and you've created one large, beautifully swirled roll.
Carefully transfer the shaped roll to a greased 5 inch cast iron skillet, then let it rise before baking.
Bonus tip: For that beautiful golden brown hue, lightly brush the top of the roll with an egg wash before baking. It gives the finished cinnamon roll an extra glossy, golden finish.
Frequently Asked Questions
Can I make this without a cast iron skillet?
Yes! A small oven safe 10 oz ramekin will work as well.
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the blooming step and mix the yeast directly into the dry ingredients.
Why didn't my cinnamon roll rise?
The most common culprit is yeast that didn't activate properly. Make sure your milk is around 110°F and no hotter than 120°F. Milk that's too hot can kill the yeast.
Can I make this recipe without almond extract?
Absolutely. The almond extract adds that classic sugar cookie flavor, but you can leave it out if you prefer. You can add a little extra vanilla extract instead.
Made this recipe?
I’d love to know how this recipe turned out for you! Leave a comment and a rating. 🤍
