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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls
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Warm, fluffy cinnamon rolls infused with comforting gingerbread spices and topped with a creamy, spiced 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 mixer bowl.
  3. Mix on medium speed until just combined.
  4. Add the eggs, 1/4 c. 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 to the mixer bowl.
  8. Mix on low/medium speed until the flour is completely incorporated, scraping down the bowl as needed.
  9. Turn the mixer up to high speed and knead the dough for 4-5 minutes.
  10. If the dough seems sticky, add 1 TBSP. of flour and continue kneading 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. While the dough rests, prepare the filling.
  14. In a small bowl, combine 1/2 c. brown sugar, 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1 stick softened butter, and 2 TBSP. molasses.
  15. Blend the filling ingredients well until smooth.
  16. Lightly grease a 9×13" baking dish with butter or cooking spray and set aside.
  17. Uncover the dough and punch it down gently.
  18. Place the dough on a lightly floured work surface.
  19. Roll the dough out into a 12×16" rectangle using a rolling pin.
  20. Spread an even layer of the prepared filling all over the dough, leaving a small border untouched around the edges.
  21. Starting with the longest side, tightly roll the dough into a long log.
  22. Pinch the two edges of the log to seal it closed.
  23. Using a very sharp knife, cut the log into 12 large rolls.
  24. Place the cut rolls into the prepared 9×13" baking dish.
  25. Cover the dish with plastic wrap.
  26. Allow the rolls to rise for 1 hour at room temperature.
  27. Preheat your oven to 350°F (175°C).
  28. Bake the rolls for about 40 minutes, or until the edges are a nice toasty light brown and the middle sections puff up.
  29. While the rolls bake, prepare the frosting.
  30. In a medium-sized bowl, mix together 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 the 2 cups of powdered sugar.
  34. Blend on high speed until the frosting is smooth and creamy.
  35. Spread the frosting evenly over the warmed rolls.
  36. Serve warm and enjoy!

Notes

Ensure milk is warm (105-115°F/40-46°C) to activate yeast without killing it.
Measure brown sugar by packing it firmly into the measuring cup.
Don’t overbake the rolls; remove them when edges are lightly golden to keep them soft.
Frost the rolls while they are still warm for a delicious, slightly melted glaze.

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