Description
Deliciously spiced Gingerbread Cinnamon Rolls made with molasses, perfect for the holiday season.
Ingredients
Scale
- 625 g bread flour or all-purpose flour
- 2 packets instant yeast (Fleischmann’s RapidRise)
- 55 g brown sugar, packed
- 1 teaspoon fine sea salt
- 1 1/4 teaspoons ground ginger
- 240 ml warm milk
- 2 large eggs, room temperature
- 85 g unsalted butter, softened
- 60 ml molasses
- 1 teaspoon vanilla extract
- 110 g brown sugar, packed (for filling)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger (for filling)
- 113 g unsalted butter, softened (for filling)
- 30 ml molasses (for filling)
- 57 g unsalted butter, softened (for frosting)
- 170 g cream cheese, softened
- 22 ml molasses (for frosting)
- 2 teaspoons ground ginger (for frosting)
- 1/4 teaspoon ground cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 240 g powdered sugar
Instructions
- Place 375 g of flour, instant yeast, brown sugar, salt, and ground ginger in the bowl of a stand mixer fitted with the paddle attachment.
- Incorporate the softened butter and warm milk, mixing on medium speed until just combined.
- Add eggs, molasses, and vanilla extract. Blend until the mixture is cohesive.
- Attach the dough hook. Gradually mix in the remaining 250 g of flour on low to medium speed until fully integrated, scraping the bowl as needed.
- Increase mixer speed to high and knead for 4–5 minutes. If sticky, add an additional tablespoon of flour. Dough should not adhere to fingers upon pressing.
- Cover bowl with plastic wrap and let dough rest at room temperature for 20 minutes.
- In a small bowl, thoroughly combine brown sugar, cinnamon, ginger, softened butter, and molasses until evenly blended.
- Transfer rested dough to a lightly floured surface. Roll into a 30 x 40 cm rectangle using a rolling pin.
- Evenly distribute the filling over the dough, leaving the edges untouched.
- Beginning with the long edge, tightly roll the dough into a log. Pinch the seams to seal and slice crosswise into 12 equal pieces with a sharp knife.
- Place rolls into a greased 23 x 33 cm (9×13 in) baking dish. Cover and allow to rise at room temperature for 1 hour.
- Preheat oven to 175°C. Bake for 40 minutes or until the edges are golden and the centres are puffed.
- In a medium bowl, beat butter and cream cheese until smooth. Add molasses, ginger, cinnamon, and vanilla extract, blending well. Gradually incorporate powdered sugar; beat on high until creamy.
- Spread the frosting generously over the warm rolls before serving.
Notes
- Dough may be sticky; adjust flour as needed.
- Ensure the rolls are tightly sealed for optimal rise.
- These rolls are best served warm.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg