Description
Ultra-soft gingerbread cinnamon rolls with a molasses-spiced brown sugar filling and cinnamon cream cheese frosting. A cozy holiday breakfast or brunch recipe that can be made ahead, refrigerated overnight, or frozen for later.
Ingredients
Scale
- 1 cup (240ml/g) whole milk, warmed to about 100°F (38°C)
- 6 Tablespoons (75g) packed light or dark brown sugar, divided
- 1 Tablespoon (9g) active dry or instant yeast
- 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 cups (520g) bread flour, plus more as needed for hands/work surface
- 5 Tablespoons (72g) unsalted butter, softened to room temperature
- 2 Tablespoons (43g) unsulphured or dark molasses
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (30g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- optional garnishes: sugared cranberries & gingerbread cookies
Instructions
- Whisk the warm milk, 2 Tablespoons of the brown sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow the mixture to sit for about 5 minutes, or until foamy on top.
- Add the remaining brown sugar, melted butter, eggs, salt, ginger, nutmeg, and 1 cup (about 130g) of the flour and beat on medium speed for 1 minute. Scrape down the sides of the bowl with a silicone spatula. Add 3 cups (about 390g) flour, reduce mixer speed to low, and beat until a soft dough forms and pulls away from the sides of the bowl.
- Keep the dough in the mixer and beat for an additional 6–8 minutes, or knead by hand on a lightly floured surface for 6–8 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise for 2 hours or until double in size.
- In a medium bowl, beat together the softened butter and molasses. In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, and cloves.
- Grease a 9×13-inch baking pan. Punch down the dough to release the air.
- Roll dough into a 10×16-inch rectangle. Spread the butter-molasses mixture on top. Sprinkle the sugar-spice mixture all over the dough. Roll up the dough to form a 16-inch-long log. Cut into 12 even rolls.
- Cover the rolls and allow to rise until doubled in size, about 1 hour.
- Preheat the oven to 350°F (177°C). Bake rolls for 25–28 minutes or until lightly browned on top.
- Remove pan from the oven and place on a cooling rack for about 10 minutes.
- In a medium bowl, beat the cream cheese until smooth. Add the butter and beat until combined, then beat in the confectioners’ sugar, vanilla, and cinnamon.
- Spread the icing over the warm rolls and serve immediately. Garnish with sugared cranberries & gingerbread cookies if desired.
- Cover leftover rolls tightly and store in the refrigerator for up to 5 days.
Notes
- For a faster rise, place dough in a warm area.
- Frozen rolls can be baked directly from the freezer; increase baking time by a few minutes.
- Prep Time: 2 hours
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg