why make this recipe
Gingerbread Cinnamon Rolls are a delightful twist on the classic cinnamon roll. They are fluffy, spiced, and topped with a creamy frosting that makes them perfect for breakfast or dessert, especially during the holiday season. The warm, comforting flavors of ginger and cinnamon bring a festive spirit to your kitchen. Plus, the dough rises beautifully, creating soft rolls that everyone will love. Whether for a family gathering or a cozy weekend treat, these rolls are sure to impress!
how to make Gingerbread Cinnamon Rolls
Ingredients:
- 5 cups bread flour or all-purpose flour
- 2 packets Fleischmann’s RapidRise instant yeast
- 1/4 cup brown sugar (packed)
- 1 tsp salt
- 1 1/4 tsp ground ginger
- 1 cup warm milk
- 2 large eggs (room temperature)
- 6 tbsp butter (softened)
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 cup 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 cups powdered sugar
Directions:
Making the Dough:
- In a large bowl, combine the flour, instant yeast, brown sugar, salt, and ground ginger. Mix well.
- In a separate bowl, whisk together the warm milk, eggs, softened butter, molasses, and vanilla extract.
- Gradually add the wet mixture to the dry mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Making the Filling:
- Once the dough has risen, roll it out on a floured surface into a large rectangle.
- Spread the softened butter evenly over the dough.
- In a small bowl, mix the brown sugar, ground cinnamon, and ground ginger. Sprinkle this mixture over the buttered dough.
- Starting from one edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
Making the Frosting:
- In a bowl, beat the softened cream cheese with the softened butter until smooth.
- Add the molasses, ground ginger, ground cinnamon, and vanilla extract. Mix well.
- Gradually add the powdered sugar and beat until creamy.
how to serve Gingerbread Cinnamon Rolls
Serve the Gingerbread Cinnamon Rolls warm straight out of the oven. Drizzle or spread the cream cheese frosting over the top. For an extra touch, you can sprinkle some cinnamon on top for added flavor. These rolls are a comforting treat that pairs wonderfully with coffee or tea.
how to store Gingerbread Cinnamon Rolls
Store any leftover rolls in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, simply warm them in the microwave for a few seconds or in the oven at low heat.
tips to make Gingerbread Cinnamon Rolls
- Make sure your ingredients, especially the milk and eggs, are at room temperature before you start. This helps the dough rise better.
- If your kitchen is cool, you can create a warm environment for the dough to rise by turning on the oven for a minute and then turning it off, placing the dough inside to rise.
- Don’t rush the rising time. Allow the dough to rise until it has doubled for the best texture.
variation
You can add nuts like chopped pecans or walnuts to the filling for added texture. Another variation is to use a different frosting, such as a simple glaze made from powdered sugar and milk for a lighter option.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough, shape the rolls, and then cover them tightly and refrigerate overnight. In the morning, allow them to come to room temperature and rise before baking.
2. What can I use instead of cream cheese for the frosting?
You can substitute cream cheese with butter for a simple buttercream frosting or use a vegan cream cheese if you prefer a dairy-free option.
3. Why is my dough not rising?
If the dough is not rising, it may be that your yeast is old or the milk was too hot or too cold. Make sure the milk is warm (not hot) and ensure your yeast is fresh.