Gingerbread Cinnamon Rolls
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5.0
3 reviews
Excellent
Gingerbread Cinnamon Rolls
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Gingerbread cinnamon rolls are a delicious twist on classic, gooey cinnamon rolls that everyone will love.
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Ingredients
For the Dough
- 4 cups flour all purpose
- 1 teaspoon salt
- 1 tablespoon yeast
- 2 teaspoons sugar
- 1 teaspoon ginger ground
- 1 tablespoon molasses
- 1 egg
- 2 tablespoons butter melted
- ¾ cup milk
- 1 cup water see note
For the Filling
- 1 cup brown sugar
- 2 tablespoons cinnamon
- ½ tablespoon ginger ground
- 1 pinch salt
- ½ cup butter one stick stick, softened
For the Icing
- 2 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ¼ cup milk
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Instructions
For the Dough
- Mix 3 cups of the flour with the salt yeast, sugar, and ginger together in large bowl and create a well in the center.
- Add the egg, butter, milk, molasses, and water to the dry ingredients. Mix until combined.
- Add the remaining cup of flour and mix until combined.
- Cover and let dough rest for 10 minutes.
- On a floured surface, turn out the dough and knead until it comes together and is smooth, about 6-8 minutes by hand or 4 minutes in a stand mixer.
To Assemble the Cinnamon Rolls
- Combine the brown sugar, cinnamon, ginger and salt.
- Roll out dough into a rectangle, about ¼ inch thick.
- Spread softened butter evenly over the top of the dough.
- Sprinkle the cinnamon sugar mixture over the top of the dough and spread it out evenly. Press lightly to adhere the cinnamon sugar mixture to the butter.
- Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
- Cut the log into 12-15 even rolls. This is most easily done by dividing the dough into 4 pieces and then each of the 4 pieces into three pieces (for 12 cinnamon rolls) or dividing the dough into 3 pieces and then each of the 3 pieces into 5 pieces (for 15 cinnamon rolls).
- For rolls with soft sides, place them ½ inch apart on a sheet tray, in a pie plate, or in a cast iron skillet. For rolls that do not touch, place 1 ½ inches apart. Be sure to grease whatever you use to bake them in.
- Cover rolls and let rest for 15 minutes.
- Uncover and bake at 350 degrees F for about 20 minutes, the tops will just barely start to turn golden and the center cinnamon roll will be cooked through.
For the Icing
- Combine cream cheese and butter until smooth.
- Add vanilla extract and mix well.
- Add in half of the powdered sugar and the milk, mix until smooth.
- Add in the rest of the powdered sugar until your desired consistency is reached, I like the icing to be thick but pourable.
- Pour icing over rolls as soon as they are removed from the oven.
Equipments used:
Notes
- The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to less water if they live at a lower elevation with more humidity. If too much water is added, simply add more flour gradually until the proper consistency is reached.
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
72g
(24%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
53mg
(18%)
Sodium
343mg
(14%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
500IU
(10%)
Calcium
68mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 343mg | 14% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 500IU | 10% |
| Calcium | 68mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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