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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls
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Warm, fluffy cinnamon rolls infused with cozy gingerbread spices and topped with a creamy, tangy cream cheese frosting.

Ingredients

Scale
  • 5 c. bread flour or all purpose flour
  • 2 packets Fleischmann's RapidRise instant yeast
  • 1/4 c. brown sugar, packed
  • 1 tsp. salt
  • 1 1/4 tsp. ground ginger
  • 1 c. warm milk
  • 2 large eggs, room temp.
  • 6 TBSP. butter, softened
  • 1/4 c. molasses
  • 1 tsp. vanilla extract
  • 1/2 c. brown sugar, packed
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 stick butter, softened
  • 2 TBSP. molasses
  • 4 TBSP. butter, softened
  • 6 oz. cream cheese, softened
  • 1 1/2 TBSP. molasses
  • 2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 c. powdered sugar

Instructions

  1. Add 3 cups of flour, yeast, brown sugar, salt, and 1 1/4 tsp ground ginger to the bowl of a stand mixer fitted with a paddle attachment.
  2. Add 6 TBSP softened butter and 1 cup warm milk to the dry ingredients.
  3. Mix on medium speed until just combined.
  4. Add 2 large eggs, 1/4 cup molasses, and 1 tsp vanilla extract to the mixture.
  5. Continue to blend until combined.
  6. Switch to the dough hook attachment.
  7. Add the remaining 2 cups of flour.
  8. Mix on low/medium speed until the flour is completely incorporated, scraping down the bowl as needed.
  9. Turn the mixer to high speed and knead the dough for 4-5 minutes.
  10. If the dough is sticky, add 1 TBSP of flour and knead until it no longer sticks to your fingers.
  11. Leave the dough in the bowl and cover with plastic wrap.
  12. Allow the dough to rest for 20 minutes at room temperature.
  13. In a small bowl, combine 1/2 cup brown sugar, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 stick softened butter, and 2 TBSP molasses.
  14. Blend the filling ingredients well.
  15. Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  16. Set the baking dish aside.
  17. Uncover the dough and gently punch it down.
  18. Place the dough on a lightly floured work surface.
  19. Roll the dough out into a 12×16 inch rectangle.
  20. Spread an even layer of the filling all over the dough, leaving the edges untouched.
  21. Starting with the longest side, roll the dough into a tight log.
  22. Pinch the two edges to seal the log.
  23. Using a very sharp knife, cut the log into 12 large rolls.
  24. Place the rolls in the prepared 9×13 inch baking dish.
  25. Cover the dish with plastic wrap.
  26. Allow the rolls to rise for 1 hour at room temperature.
  27. Preheat the oven to 350°F (175°C).
  28. Bake the rolls for about 40 minutes, or until the edges are a light brown and the middle sections start to puff up.
  29. While the rolls are baking, prepare the frosting.
  30. In a medium-sized bowl, mix 4 TBSP softened butter and 6 oz softened cream cheese until combined.
  31. Add 1 1/2 TBSP molasses, 2 tsp ground ginger, 1/4 tsp ground cinnamon, and 1 tsp vanilla extract to the butter and cream cheese mixture.
  32. Blend until combined.
  33. Gradually add 2 cups powdered sugar.
  34. Blend on high speed until the frosting is smooth and creamy.
  35. Spread the frosting over the warmed rolls.
  36. Serve warm and enjoy!

Notes

Ensure your milk is warm (105-115°F) to activate the yeast without killing it.
For the best texture, don’t over-flour the dough; a slightly sticky dough is ideal.
Allow butter and cream cheese to soften completely at room temperature for a smooth consistency.
Do not over-bake the rolls; remove them from the oven when the edges are lightly golden.

Find it online: https://sweetcraftrecipes.com/gingerbread-cinnamon-rolls/