Gingerbread Cinnamon Rolls
Ring in the holiday season with homemade Gingerbread Cinnamon Rolls! Molasses-infused fluffy cinnamon rolls are filled with sugar and an array of warm, cozy spices then topped with a luscious cream cheese frosting. This sweet treat is perfect for Christmas mornings and dessert time!
Servings: 12 servings
Equipment
- Large Mixing Bowl
- Whisk
- Large baking dish
- Spatula, wooden spoon OR stand mixer
- Kitchen towel
Ingredients
Dough
- 1 cup Warm Milk whole milk or 2% , around 110℉ (45°C)
- 1/3 cup Salted Butter melted
- 1/3 cup Dark Brown Sugar
- 2 1/4 tsp Active Dry Yeast or instant (quick-rise) yeast, one standard packet
- 3 1/2 cup All-Purpose Flour spooned and levelled, plus more for dusting
- 1/4 cup Molasses
- 2 tsp Pure Vanilla Extract
- 1 Egg at room temperature, whisked
- 1/2 tsp Salt
- 3-4 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 Ground Nutmeg
- 1/8 tsp Ground Allspice
- 1/8 tsp Ground Cloves
Filling
- 1/4 cup Unsalted Butter softened to room temperature
- 1 cup Brown Sugar loosely packed
- 2 tbsp Ground Cinnamon
- 3 tsp Ground Ginger
Cream Cheese Icing
- 1/4 cup Full-Fat Block Philadelphia Original Cream Cheese softened to room temperature
- 1/4 cup Salted Butter softened to room temperature
- 1 cup Confectioners' Sugar icing/powdered sugar
- 2 tbsp Milk
- 1 tsp Pure Vanilla Extract
Instructions
Step 1: Bloom Yeast & Make Dough
- In a large mixing bowl, whisk together warm milk, melted butter, brown sugar, active dry yeast and set aside for 10 minutes, or until foamy, bubbly and expanding. Whisk egg in a small bowl, then add to yeast mixture. Add in the molasses,and vanilla extract and gently whisk once again until ingredients combined.
- Gradually stir in the flour and salt with a large spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed and mix until a soft dough forms. Then, transfer to a well floured surface and use your hands to knead the dough for around the 4-5 minutes or until the dough forms into a smooth elastic round ball (if the dough is super soft or sticky, add a little more flour.)
- Lightly coat a large bowl with olive oil and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a plastic wrap or dish towel and allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size in a warm area.
Make Gingerbread Spice Mix
- In a small bowl, mix together the brown sugar and cinnamon, ginger, nutmeg, allspice, cloves and set aside.
Roll out Dough, Cut & Bake
- After dough has doubled in size, punch out air and transfer onto a lightly floured surface. Roll out dough into a 19-inch x 13–inch rectangle, brush with softened butter, then use your hands to sprinkle the gingerbread spice mixture over the buttered dough.
- Begin to tightly roll the dough in a log shape. When at the end, gently pinch the seam down to seal. Trim ends for even slices. Using unflavoured dental floss or a serrated knife, cut dough into 12 to 15 slices. Thickness depends on your preference.
- Arrange the rolls in a lightly greased large baking dish. Cover with the damp warm towel and allow to rise for another 30 minutes or until doubled in size.
- Preheat oven to 350°F (176°C), while rolls rise. Then remove towel, place in oven and bake for 20-25 minutes or until just slightly golden brown on top and along the edges. You want to centers to remain just a little under baked. Cool slightly before glazing.
Make Cream Cheese Glaze
- In a medium mixing bowl using an electric mixer, beat together butter and cream cheese then add in confectioners sugar, vanilla extract and milk. Beat until well combined and lump free. Pour over cinnamon rolls and serve while warm.
Notes
How to Slice Rolls - Use unflavoured dental floss to cut your rolls. This is the best and neatest way to slice your rolls without tearing, pulling or smooshing your dough.
see detailed notes above for additional tips.