Gingerbread Cinnamon Rolls
Gingerbread Cinnamon Rolls are the perfect holiday treat! Soft, fluffy rolls filled with the flavors of gingerbread and topped with creamy frosting. Great for a holiday brunch or chilly winter mornings.
Servings: 12 servings
Equipment
- stand mixer
Ingredients
Sweet Bread Dough
- 1 cup milk
- ¼ cup butter
- 3 cups bread flour + additional ¼ cup if needed
- ⅜ cup sugar
- 1 packet RAPID RISE yeast
- ½ teaspoon salt
- 1 egg yolk
Gingerbread Filling
- ⅓ cup brown sugar
- 2 Tablespoons molasses
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoons ground cloves
- 4 Tablespoons butter room temperature
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Sweet Bread dough
- In a microwave-safe measuring cup or bowl, warm milk and butter in the microwave for 30-60 seconds or until the butter is melted and the temperature measures between 125-130°F.
- In a large mixing bowl of an electric mixer, stir together 3 cups flour, sugar, yeast and salt.
- Make a well and pour warm milk-butter mixture into the dry mixture. Stir to combine.
- Add whisked eggs to dough and stir.
- Knead with electric mixer (speed 2 on a KitchenAid) for about 2-4 minutes to develop gluten and form a dough. If the dough feels sticky to the touch after 2 minutes, add more flour slowly, up to ¼ cup, and continue kneading for another minute.
- Cover with towel and let rest for 10 minutes.
Gingerbread Filling
- For the filling, combine the brown sugar, molasses and spices in a small bowl. Stir in soft, room-temperature butter until a smooth paste is formed.
Assembling the rolls
- Grease a 13x9-inch baking dish. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling over the dough, right to the edges.
- Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal.
- Cut into 12 equal pieces using a very sharp, serrated knife. Place, cut sides down, in the prepared baking pan.
- Cover with a towel and let rise in a warm place until it has doubled in size, for approximately 2 hours. It is done rising when the top does not spring back when lightly touched.
- Preheat oven to 350°F.
- Bake for 25-30 minutes or until rolls are golden brown. Cool on a wire rack for 10 minutes.
Cream Cheese Frosting
- Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain, about 2-3 minutes. (If the frosting is a little too liquidy, add a bit more powdered sugar.)
- Frost the gingerbread cinnamon rolls while they’re still warm. Best served straight out of the oven!
Notes
FREEZE/STORE
Store in an airtight container in the refrigerator for up to 5 days. Warm them slightly before serving.
Freeze each roll individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw them in the fridge overnight, then reheat in the oven at 350°F until warmed through.
