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–+ servings

Gingerbread Cinnamon Rolls

This Christmas treat the family to warm, gooey Gingerbread Cinnamon Rolls that are topped with a thick gingerbread cream cheese frosting.
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Course: Breakfast, Christmas, Holiday
Cuisine: American
Keyword: Bread, Breakfast, Christmas, Cinnamon, Gingerbread, Holiday, Rolls
Servings: 12 people
Calories: 830kcal

Equipment

  • Stand mixer w/ paddle attachment & hook attachment
  • 9x13" ceramic/ glass casserole pan

Ingredients

For the dough:

  • 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

Filling:

  • 1/2 c. brown sugar, packed
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 stick butter, softened
  • 2 TBSP. molasses

Gingerbread cream cheese frosting:

  • 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

Making the Dough:

  • Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment).
  • Next, add in softened butter and warm milk and mix on medium speed until just combined.
  • Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined.
  • Now, switch to the dough hook. Add in the remainder 2 cups of flour and mix on low/ medium speed to make sure flour gets incorporated completely. Make sure to scrape down bowl, as needed.
  • Turn mixer up to high speed and knead dough for 4-5 minutes. If dough seems a little sticky to the touch, add in 1 TBSP. of flour and continue kneading until flour is incorporated. Dough should not stick to fingers when lightly pressed into it.
  • Leave dough in bowl and cover with plastic wrap and allow to rest for 20 minutes in room temperature. Meanwhile, make the filling.

Making the Filling:

  • In a small bowl, combine brown sugar, cinnamon, ginger, butter, and molasses and blend well. 
  • Lightly grease a 9x13" baking dish with butter or cooking spray and set aside.
  • Uncover the dough, punch it down and place on a lightly floured work surface. Roll dough out into a 12x16" rectangle. You can use a rolling pin and hands to help achieve the shape and size. 
  • Spread an even layer of the filling all around, leaving edges untouched. 
  • Starting with the longest side, roll dough into a long log, making sure to keep it tight as you roll it up. Pinch the two edges to seal. Using a very sharp knife, cut into 12 large rolls. 
  • Place rolls in the prepared 9x13" baking dish. Cover with plastic wrap and allow to rise for 1 hour in room temperature.
  • Preheat oven to 350° and bake rolls for about 40 minutes or until the edges are a nice toasty light brown color and the middle sections start to puff up. meanwhile, make the frosting.

Making the Frosting:

  • In a medium sized bowl, mix together the butter and cream cheese until combined. 
  • Next, add in the molasses, ginger, cinnamon, and vanilla extract and blend. Last, gradually add in the powdered sugar and then blend on high speed until smooth and creamy.
  • Spread frosting over warmed rolls. Best served warm. Enjoy!

Nutrition

Calories: 830kcal | Carbohydrates: 136g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 390mg | Potassium: 345mg | Fiber: 3g | Sugar: 62g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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