Gingerbread Cinnamon Rolls
These gingerbread cinnamon rolls are a great addition to any brunch, especially a Christmas brunch! They are best when they are fresh from the oven!
INGREDIENTS
For the dough:
- 5 c. all-purpose flour
- 2 packets instant yeast
- 1/4 c. brown sugar, packed
- 1 tsp. salt
- 1 1/4 tsp. ground ginger
- 1 c. warm Dan and Debbie’s whole milk
- 2 large eggs, room temp.
- 6 TBSP. Dan and Debbie’s salted butter, softened
- 1/4 c. molasses, or use sorghum syrup!
- 1 tsp. vanilla extract
Filling:
- 1/2 c. brown sugar, packed
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 8 TBSP. Dan and Debbie’s salted butter, softened
- 2 TBSP. molasses, or use sorghum syrup!
Gingerbread cream cheese frosting:
- 4 TBSP. Dan and Debbie’s salted butter, softened
- 6 oz. cream cheese, softened
- 1 1/2 TBSP. molasses, or use sorghum syrup!
- 2 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 2 c. powdered sugar
DIRECTIONS
Making the Dough:
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Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment).
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Next, add in softened butter and warm milk and mix on medium speed until just combined.
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Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined.
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Now, switch to the dough hook. Add in the remainder 2 cups of flour and mix on low/ medium speed to make sure flour gets incorporated completely. Make sure to scrape down bowl, as needed.
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Turn mixer up to high speed and knead dough for 4-5 minutes. If dough seems a little sticky to the touch, add in 1 TBSP. of flour and continue kneading until flour is incorporated. Dough should not stick to fingers when lightly pressed into it.
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Leave dough in bowl and cover with plastic wrap and allow to rest for 20 minutes in room temperature. Meanwhile, make the filling.
Making the Filling:
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In a small bowl, combine brown sugar, cinnamon, ginger, butter, and molasses and blend well.
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Lightly grease a 9×13″ baking dish with butter or cooking spray and set aside.
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Uncover the dough, punch it down and place on a lightly floured work surface. Roll dough out into a 12×16″ rectangle. You can use a rolling pin and hands to help achieve the shape and size.
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Spread an even layer of the filling all around, leaving edges untouched.
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Starting with the longest side, roll dough into a long log, making sure to keep it tight as you roll it up. Pinch the two edges to seal. Using a very sharp knife, cut into 12 large rolls.
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Place rolls in the prepared 9×13″ baking dish. Cover with plastic wrap and allow to rise for 1 hour in room temperature.
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Preheat oven to 350° and bake rolls for about 40 minutes or until the edges are a nice toasty light brown color and the middle sections start to puff up. meanwhile, make the frosting.
Making the Frosting:
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In a medium sized bowl, mix together the butter and cream cheese until combined.
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Next, add in the molasses, ginger, cinnamon, and vanilla extract and blend. Last, gradually add in the powdered sugar and then blend on high speed until smooth and creamy.
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Spread frosting over warmed rolls. Best served warm. Enjoy!
- Posted by Elizabeth Uthoff
- On December 14, 2023
- 0 Comments
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