Gingerbread Cinnamon Rolls
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Gingerbread Cinnamon Rolls
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Soft, gooey gingerbread cinnamon rolls are the ultimate holiday brunch treat! Packed with classic gingerbread spices, a molasses-sweetened dough, and topped with tangy cream cheese frosting, these fluffy rolls bring cozy holiday feelings to any Christmas morning or holiday celebration.
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Ingredients
Dough
- ¾ cup warm whole milk
- ⅓ cup light brown sugar
- 1 Tablespoon instant yeast
- 2 large eggs
- ⅓ cup molasses
- ¼ cup salted butter softened
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 to 4 ½ cups (564g to 635g) all-purpose flour
Filling
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 Tablespoons molasses
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup salted butter softened
Frosting
- ¼ cup salted butter softened
- 4 ounces full-fat cream cheese softened
- 1 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- 2-3 Tablespoons heavy cream as needed
Instructions
- Combine milk, 1 teaspoon of brown sugar, and yeast in a bowl. Set aside for 5 minutes until foamy.
- In a large bowl, beat remaining brown sugar, eggs, molasses, butter, ginger, cinnamon, nutmeg, cloves, and 1 cup of flour until combined. Add yeast and milk mixture once it is foamy and mix well.
- Continue to add flour, 1 cup at a time, switching to the dough hook and kneading for 5-7 minutes to form a soft, smooth dough. Add remaining ½ cup of flour if needed.
- Scrape dough into a clean, oiled bowl and cover with plastic wrap. Let rise for 1 hour in a warm spot.
- In a medium bowl, combine brown sugar, granulated sugar, molasses, cinnamon, ginger, nutmeg, cloves, and softened butter. Mix until combined. Set aside.
- Turn risen dough out onto a generously floured surface. Roll or press out dough with a floured rolling pin or floured hands to prevent sticking to form a large 10x16-inch rectangle.
- Spread filling evenly over dough. Roll from the long edge into a tight log.
- Use a sharp knife, a thin string, or piece of unflavored dental floss, cut dough into 12 evenly-sized rolls. Transfer to a greased 9x13-inch baking pan. Cover with plastic wrap and let rise for 20-30 minutes. Preheat the oven to 350°F.
- Bake for 25-30 minutes, until golden brown. Cool for 5-10 minutes before frosting.
- Make frosting by beating butter and cream cheese in a medium bowl with a hand mixer until creamy and smooth. Add powdered sugar, vanilla, and cinnamon. Beat again. Add enough heavy cream to get desired consistency.
- Spread frosting over slightly cooled rolls. Serve warm.
Notes
- Store: Keep leftover rolls in an airtight container at room temperature for up to 2 days.
- Freeze: Freeze unfrosted rolls for up to 3 months. Thaw in the fridge overnight and reheat before frosting.
- Reheat: Warm rolls in the microwave for 15-20 seconds or in a 300°F oven for 10 minutes. Frost after reheating for the best results.
- Make Ahead: Prep the rolls and let them rise in the fridge overnight. Bake fresh in the morning for an easy, stress-free holiday breakfast.
Nutrition Information
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Calories
511kcal
(26%)
Carbohydrates
82g
(27%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
72mg
(24%)
Sodium
149mg
(6%)
Potassium
324mg
(9%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
586IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 149mg | 6% |
| Potassium | 324mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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