Soft Gingerbread Cinnamon Rolls
Ultra-soft gingerbread cinnamon rolls with a molasses-spiced filling and cream cheese frosting, perfect for holiday breakfasts or brunch.
Equipment
- Stand Mixer
- mixing bowl
- Rolling pin
- 9x13-inch baking pan
- Cooling Rack
Ingredients
Dough
- 1 cup whole milk warmed to about 100°F (38°C)
- 6 Tablespoons brown sugar packed, divided
- 1 Tablespoon active dry or instant yeast
- 5 Tablespoons unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 cups bread flour [spooned & leveled]
Gingerbread-Flavored Filling
- 5 Tablespoons unsalted butter softened to room temperature
- 2 Tablespoons molasses unsulphured or dark
- ½ cup brown sugar packed, light or dark
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Cinnamon Cream Cheese Frosting
- 4 ounces full-fat block cream cheese softened to room temperature
- 2 Tablespoons unsalted butter softened to room temperature
- ⅔ cup confectioners' sugar
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
Preparation
- Proof the yeast: Whisk the warm milk, 2 Tablespoons of brown sugar, and yeast together in a bowl. Cover and let sit for 5 minutes, until foamy.
- Make the dough: Add the remaining brown sugar, melted butter, eggs, salt, ginger, nutmeg, and 1 cup of flour. Beat on medium for 1 minute, then scrape the bowl. Add remaining flour and mix until a soft dough forms.
- Knead the dough: Knead in the mixer or by hand for 6-8 minutes until soft and elastic. Use flour if too sticky.
- 1st Rise: Grease a bowl, place dough inside and cover. Let rise in a warm environment for 2 hours, until doubled.
- Make the filling: Beat together softened butter and molasses, then mix spices and sugar in a small bowl.
- Punch down the dough and prepare a baking pan. Roll out the dough into a rectangle.
- Fill the rolls: Spread the filling on the dough, roll tightly, and cut into 12 rolls.
- 2nd Rise: Cover rolls and let rise for about 1 hour.
- Bake the rolls: Preheat oven to 350°F. Bake for 25-28 minutes until lightly browned.
- Make the icing: Beat cream cheese until smooth, add butter, sugar, vanilla, and cinnamon, then spread over warm rolls.
- Serve: Enjoy immediately, garnished as desired.
Notes
Make-ahead options include refrigerating overnight or freezing for up to 3 months.
Nutrition
Serving: 1rollCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg
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