Gingerbread Cinnamon Rolls
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
25 mins
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Additional Time
10 hrs
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Total Time
10 hrs 55 mins
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Servings
12 Cinnamon Rolls
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Course
Breakfast
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Cuisine
International
Gingerbread Cinnamon Rolls
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A recipe for Gingerbread Cinnamon Rolls! These overnight cinnamon rolls are filled with warming spices and covered in a thick cream cheese glaze.
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Ingredients
Dough:
- 1 cup whole milk 105-115˚F, 40-46˚C, 240 milliliters, lukewarm
- 1 1/2 tablespoons active dry yeast 10 grams
- 4 1/2 cups all-purpose flour 565 grams
- 1/3 cup granulated sugar 70 grams
- 1 teaspoon salt
- 4 tablespoons unsalted butter softened at room temperature, plus more for greasing the pan, 55 grams
- 2 egg large
- 1/4 cup molasses 60 milliliters
Filling:
- 1/4 cup brown sugar 50 grams, packed
- 1/4 cup granulated sugar 50 grams
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 4 tablespoons unsalted butter softened at room temperature, 60 grams
Glaze:
- 4 ounces cream cheese softened at room temperature, 113 grams
- 4 tablespoons unsalted butter 60 grams
- 1 1/2 cups powdered sugar 180 grams
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
To make the dough:
- In a small bowl, sprinkle yeast over lukewarm milk. Stir to combine and allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, 1/3 cup (70 grams) sugar, and salt.
- Mix the yeast with milk, butter, eggs, and molasses into the flour mixture until the dough comes together. It should be a little loose and slightly sticky.
- Knead on a lightly floured surface until smooth.
- Transfer to a large bowl, cover with a cloth or plastic wrap, and allow to rest until doubled, about 1 hour.
To assemble:
- Grease a 9x13 inch (23x33 centimeter) baking dish with butter.
- Lightly flour a large work surface. Roll the dough into a large rectangle, about 11 x 17 inches (28 x 43 centimeters).
- In a small bowl, combine the brown sugar, 1/4 cup (50 grams) granulated sugar, cinnamon, ginger, cloves, and allspice.
- Spread the softened butter over the rectangle and evenly cover with the spiced sugar.
- Roll up the rectangle tightly from long side to long side and pinch the seam to seal. Using a sharp knife, cut the log into 12 equal rolls.
- Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and refrigerate overnight.
To bake:
- Remove the pan of cinnamon rolls from the refrigerator and allow to sit at room temperature for 1 hour. Preheat oven to 350˚F (180˚C).
- Bake the cinnamon rolls in the preheated oven until golden brown and toothpick inserted in center comes out clean, 25-30 minutes.
- While the cinnamon rolls are in the oven, make the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter. Beat in the powdered sugar and vanilla extract. Add just enough milk to create a smooth, thick glaze.
- Spread the glaze over the cinnamon rolls while they are still warm and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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