Description
Enjoy the delightful taste of soft gingerbread cinnamon rolls. With a touch of warmth from spices and a cream cheese frosting, they’re perfect for breakfast or brunch gatherings.
Ingredients
- Whole Milk
- Brown Sugar
- Active Dry Yeast
- Unsalted Butter
- Large Eggs
- Salt
- Ground Ginger & Nutmeg
- Bread Flour
- Molasses
- Ground Cinnamon
- Cloves
- Cream Cheese
- Confectioners’ Sugar
- Pure Vanilla Extract
- Optional Garnishes
Instructions
- Whisk warm milk, 2 tablespoons brown sugar, and yeast in a stand mixer; let it sit until foamy.
- Add remaining brown sugar, melted butter, eggs, salt, spices, and 1 cup of flour; mix.
- Gradually add 3 more cups of flour to form a soft, slightly tacky dough; knead for 6-8 minutes.
- Place dough in a greased bowl, cover, and let it rise in a warm spot for about 2 hours.
- Combine softened butter and molasses for the filling; mix spices and remaining brown sugar together.
- Preheat oven to 350°F (175°C) and grease a baking pan.
- Roll out risen dough into a rectangle, spread filling, roll, and cut into rolls.
- Let rolls rise in the pan for about 1 hour, then bake for 25-28 minutes until golden.
- Make frosting by whipping cream cheese, butter, sugar, vanilla, and cinnamon until smooth.
- Spread frosting over warm rolls and garnish with optional toppings.
Notes
Store rolls covered at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days, or freeze unfrosted rolls for up to 3 months.
Reheat baked rolls in a 350°F oven for 10-12 minutes.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg