Gingerbread Cinnamon Rolls
These homemade gingerbread cinnamon rolls are the perfect holiday breakfast meal! Rolled up with a sweet molasses filling and smothered in a homemade cream cheese icing. Trust me, this is the best way to wake up on Christmas morning!
Servings: 12 rolls
Equipment
Ingredients
For the dough:
- 1-1/2 cups warm water 100-110F
- 1/4 light brown sugar
- 1 tablespoon active dry yeast
- 4 tablespoons butter melted
- 1/4 cup dark molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 5-1/2 cups all purpose flour
For the filling:
- 4 tablespoons butter
- 1/2 cup light brown sugar
- 2 tablespoons dark molasses
- 1 tablespoon ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
For the cream cheese icing:
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the dough
- Add the warm water, brown sugar, and yeast to a large bowl. Set the bowl aside for 5 minutes, or until the yeast has bloomed. If the yeast doesn’t bloom, discard it and begin with fresh yeast.
- Add the melted butter, molasses, egg, and vanilla and whisk to combine.
- Using a dough whisk or wooden spoon, slowly mix in the flour. Mix just until the dough forms into a shaggy ball. You may not need the full 5 cups - use any extra flour to dust your work surface while kneading.
- Once a shaggy dough has formed, transfer the dough to a lightly floured surface and knead for 2-3 minutes, or until a smooth dough has formed.
- Place the dough in a lightly oiled bowl and set it aside to rise until doubled in size, about 1.5 hours.
- Prepare the filling (below) while the dough rises.
- Once the dough has risen, punch it down and roll it out to a 1/2 inch thick rectangle.
- Spread the filling over the dough, making sure to spread it all the way to the edges.
- Roll the dough into a tight log, making sure to pinch the seam together so it doesn’t unroll in the oven.
- Slice the log into 8 (approximately 1-1/2 inch) rolls.
- Grease a 9x13 baking dish with butter or non-stick baking spray.
- Add the rolls to the pan and set the pan aside to rise in a warm place until the rolls fill the pan, about 15 minutes.
- While the rolls rise, preheat your oven to 350 degrees F.
- After the rolls have doubled in size, bake them for 30 minutes, or until the tops are golden brown.
- While the rolls bake, prepare the cream cheese frosting (below).
For the filling:
- Combine the butter, brown sugar, and molasses in a small saucepan set over medium heat.
- Stir until the sugar has melted and then remove from the heat.
- Add the spices and vanilla. Mix to combine.
- Set aside to cool for 15 minutes before adding the filling to the dough.
For the frosting:
- Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment.
- Once combined, turn the mixer to low speed and slowly add in the powdered sugar.
- Next, add the vanilla and turn the mixer to medium-high speed.
- Beat until the frosting becomes light and fluffy, about 30 seconds.
- Allow the warm rolls to cool for 15 minutes before frosting - otherwise, the frosting will melt.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 106mg | Fiber: 1g | Sugar: 34g