1. Recipes

How to Make Gingerbread Cinnamon Rolls - A Step-by-Step Guide

There's nothing quite like the aroma of freshly baked cinnamon rolls wafting through the house on a lazy weekend morning. And when you add the warmth and spice of gingerbread to the mix, you'll have a mouthwatering treat that's perfect for the holiday season or any time you're craving a cozy, comforting sweet treat. These gingerbread cinnamon rolls are a delightful twist on the classic breakfast pastry, with a rich, molasses-infused dough and a sprinkle of warming spices that will make your t...

Read more Snack recipes

Ingredients

  • ½ cup warm whole milk (110 degrees F (43 degrees C))
  • 3 tablespoons molasses
  • 1 (.25 ounce) envelope active dry yeast
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 ¾ cups all-purpose flour, divided, or more as needed
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • cooking spray
  • ½ cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon molasses
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon whole milk, or more as needed

Information

  • Prep Time: 45 mins
  • Rise Time: 2 hrs 25 mins
  • Bake Time: 25 mins
  • Cool Time: 15 mins
  • Total Time: 3 hrs 50 mins
  • Servings: 12

  • Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.
  • Add sugar, salt, and 4 1/2 cups of the flour to the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds.
  • With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.
  • Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary.
  • Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel. Let rise in a warm draft-free place until dough has doubled in size, 1 hour 30 minutes to 2 hours.
  • Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle.
  • Spread 1/2 cup butter over dough for the filling. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves until well combined. Sprinkle evenly over butter.
  • Starting with one long side, roll dough into a log, pinching seam to seal.
  • Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
  • Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.
  • Spread glaze over warm rolls.

    • Nutrition

    530 cal.

    • Total Fat: 24g
    • Saturated Fat: 15g
    • Cholesterol: 77mg
    • Sodium: 370mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 2g
    • Protein: 7g
    • Potassium: 219mg

    Categories

    Sweet recipes
    Spiced recipes
    Baked goods recipes
    Bread recipes
    Dessert recipes