Gingerbread Cinnamon Rolls
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Gingerbread Cinnamon Rolls
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Gingerbread cinnamon rolls are soft and fluffy molasses sweet rolls filled with spiced filling and topped with cream cheese frosting.
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Ingredients
Dough
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 ¼ teaspoons instant rise yeast one packet
- 1/4 cup molasses not blackstrap
- 2 large eggs at room temperature
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 4 ½ cups sifted all purpose flour
- 1/2 teaspoon kosher salt
Filling
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1/4 teaspoon allspice
Cream cheese frosting
- 8 ounce package cream cheese at room temperature
- 1/4 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- holiday sprinkles for decorating, optional
Instructions
Dough
- Pour milk into a microwave-safe measuring cup.
- Microwave in 30-second intervals until it reaches about 105-110 degrees F. If it gets too hot, let it sit on the counter for a few minutes to come down in temperature.
- Add warm milk, granulated sugar, and yeast to the bowl of your stand mixer. Use a fork to lightly stir it all together. Let sit for 5 minutes for yeast to bloom.
- Add molasses, eggs, ½ cup butter, and 1 teaspoon vanilla extract. Use the fork again to lightly beat the eggs.
- Pour in flour and ½ teaspoon salt. With the dough hook attachment on your stand mixer, knead the flour into the liquid ingredients until combined.
- Continue to knead with the dough hook for another 8-10 minutes, or until the dough forms a ball and pulls away from the sides of the bowl. If your dough is too sticky, you can add up to another ½ cup of flour in 2 tablespoon increments. The dough should feel a little sticky but shouldn't come off on your fingers when pinched.
- Grease a clean bowl lightly with oil. Remove dough from the mixing bowl and place it in the greased bowl, turning to coat in oil on all sides.
- Cover with a clean kitchen towel and set in a warm place to rise for about 10 minutes.
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish with nonstick spray. Please see the notes above the recipe if using a glass baking pan.
Filling
- In a medium bowl, add brown sugar, 2 tablespoons cinnamon, ginger, and allspice. Stir to combine.
- Lightly flour a clean surface and roll the dough out into a rectangle until it’s about ½-inch thick.
- Spread the softened butter all over the dough and sprinkle the brown sugar mixture on top.
- Working from the longer side of the rectangle, cut 12 2-inch strips out of the dough.
- Roll each strip tightly into itself to create a cinnamon roll.
- Place the rolls, swirl-side up, in the greased baking dish.
- Cover with the same clean dish towel and allow to sit in a warm place for another 20 minutes.
Frosting
- While waiting for the rolls to rest, clean the bowl of your stand mixer.
- Beat together cream cheese and ¼ cup butter with the paddle attachment.
- Add in powdered sugar, ½ teaspoon vanilla, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Beat again until smooth and creamy.
- Bake cinnamon rolls for 30-35 minutes, or until baked in the center and golden brown on top. Remove from the oven and let cool for about 10 minutes.
- Spread frosting on top of warm rolls and decorate with holiday sprinkles, if using.
Notes
- Whole milk: Whole milk makes for richer, softer dough. You can use milk with a different fat percentage, but it may result in a leaner dough.
- Instant yeast: Instant yeast doesn't need to be proofed; however, briefly proofing the yeast ensures that you can see that your yeast has been properly activated.
- Molasses: I don't recommend using blackstrap molasses in this recipe. The flavor can be bitter and overpowering. However, if you like the flavor of blackstrap molasses, feel free to use it.
- Butter: You can substitute salted butter if you prefer.
- Cream cheese: I recommend using either full-fat cream cheese or 1/3-less fat cream cheese for best flavor.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1cinnamon roll
Calories
545kcal
(27%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
242mg
(10%)
Potassium
290mg
(8%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
712IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
107mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1cinnamon roll | |
| Calories | 545kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 242mg | 10% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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