Description
Gingerbread cinnamon rolls blend holiday warmth with classic pastry comfort. Spicy molasses and rich cinnamon swirl through buttery dough, creating a festive breakfast treat that wraps you in nostalgic Christmas magic.
Ingredients
Scale
Main Ingredients:
- 5 cups bread flour or all-purpose flour
- 2 packets Fleischmann’s RapidRise instant yeast
- 1 cup warm milk
- 2 large eggs, room temperature
- 6 tablespoons (85 grams) butter, softened
- 1 stick (113 grams) butter, softened
- 4 tablespoons (57 grams) butter, softened
- 6 ounces (170 grams) cream cheese, softened
- 2 cups powdered sugar
Sweeteners and Flavor Enhancers:
- ¼ cup brown sugar, packed
- ½ cup brown sugar, packed
- ¼ cup molasses
- 2 tablespoons molasses
- 1 ½ tablespoons molasses
Spices and Extracts:
- 1 teaspoon salt
- 1 ¼ teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons ground ginger
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients and prepare a stand mixer with a paddle attachment.
- Blend flour, yeast, brown sugar, salt, and ground ginger in the mixing bowl.
- Incorporate softened butter and warm milk, mixing until thoroughly combined.
- Introduce eggs, molasses, and vanilla extract, ensuring a smooth integration.
- Switch to the dough hook and gradually add remaining flour, mixing on low speed to create a cohesive dough.
- Knead the dough vigorously for 4-5 minutes until it achieves a silky texture, adding a touch of flour if too sticky.
- Allow the dough to rest and relax at room temperature for 20 minutes.
- Prepare the filling by whisking brown sugar, cinnamon, ginger, butter, and molasses into a rich, fragrant mixture.
- Generously grease a 9×13-inch baking dish to prevent sticking.
- Gently roll the dough into a rectangular shape on a lightly floured surface.
- Spread the spiced filling evenly across the dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, using gentle pressure to maintain shape.
- Slice the log into 12 uniform rolls using a sharp knife.
- Arrange the rolls in the prepared baking dish, allowing them to rise for 1 hour.
- Heat the oven to 350°F and bake until the rolls turn golden and puffy, approximately 40 minutes.
- While baking, whip butter and cream cheese until smooth and creamy.
- Blend molasses, ginger, cinnamon, and vanilla into the cream cheese mixture.
- Gradually fold in powdered sugar until the frosting reaches a luxurious consistency.
- Once rolls emerge from the oven, lavishly spread the gingerbread cream cheese frosting while still warm.
- Serve immediately and savor the aromatic, spiced delight.
Notes
- Dough Consistency Matters: Knead the dough until it’s smooth and barely sticky, adding flour if needed to achieve the perfect texture.
- Resting is Crucial: Allow the dough to rest for 20 minutes to develop flavor and improve elasticity.
- Rolling Technique: Roll the dough into a precise 12×16-inch rectangle to ensure even filling distribution and uniform rolls.
- Rising Time is Key: Let the rolls rise for a full hour at room temperature to achieve maximum fluffiness and height.
- Baking Precision: Watch the rolls carefully during the last 10 minutes of baking to prevent over-browning while ensuring a golden finish.
- Frosting Tip: Apply the cream cheese frosting while the rolls are still warm for maximum absorption and flavor melding.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg