Go Back

Snickerdoodle Rolls

Snickerdoodle rolls bake up soft and fluffy with a cinnamon-sugar filling and a smooth vanilla icing drizzle. The dough rises twice before baking in a 9x13-inch dish until the center rolls are baked through.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising and cooling 2 hours 3 minutes
Total Time 3 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp instant yeast
  • 1 cup granulated sugar divided (1/4 cup for the dough and 3/4 cup for the filling)
  • 1 egg large, at room temperature
  • 3.75 cups all-purpose flour
  • 1 tsp salt
  • 0.75 cup unsalted butter softened and divided (1/4 cup for the dough and 1/2 cup for the filling)
For the filling
  • 1 tbsp ground cinnamon
  • 0.5 tsp cream of tartar
For the icing
  • 1 cup confectioners’ sugar
  • 2 tbsp water
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 stand mixer

Method
 

Make the dough
  1. Grease a 9x13-inch baking dish.
  2. In a large bowl, stir together the warm milk, yeast, 1/4 cup of the granulated sugar, and egg.
  3. Add the flour and salt, then mix in 1/4 cup of the softened butter; knead by hand or with a stand mixer for 8–10 minutes, until the dough is smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Make the filling and assemble
  1. Stir together the remaining 3/4 cup granulated sugar, cinnamon, and cream of tartar.
  2. Roll the dough into a 12x18-inch rectangle.
  3. Spread the dough with the remaining 1/2 cup softened butter.
  4. Sprinkle evenly with the cinnamon-sugar mixture.
  5. Starting at a long edge, roll the dough into a log.
  6. Cut the log into 12 equal rolls and arrange them cut side up in the prepared baking dish.
  7. Cover the dish and let the rolls rise for 30–45 minutes, until puffy.
  8. Meanwhile, heat the oven to 350°F.
  9. Bake for 25–30 minutes, until the rolls are golden brown and the center rolls are baked through.
  10. Let cool in the dish for 10 minutes.
Make the icing
  1. Stir together the confectioners’ sugar, water, and vanilla until smooth.
  2. Drizzle the icing over the warm rolls.

Notes

For a soft texture, let the dough rise until doubled and the assembled rolls until puffy. Store covered in the refrigerator for up to 3 days; freeze baked rolls without icing for up to 2 months. For a dairy-free swap, use unsweetened non-dairy milk and plant-based butter.