Gingerbread Cinnamon Rolls
All the gingerbread flavors with the ooey gooey goodness of a cinnamon roll. Topped with a creamy vanilla buttercream these are the perfect holiday treat.
Ingredients
FOR THE DOUGH
- 2 1/4 tsp dry yeast
- 2 tbsp sugar
- 1/4 cup milk warmed
- 1 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp all spice
- 1/4 cup molasses
- 1 egg
- 4 cups flour
- 1 cups milk
FOR THE FILLING
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 2 tbsp molasses
FOR THE FROSTING
- 1/2 cup butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
FOR THE ROLLS
- In a small bowl, combine yeast, sugar, and 1/4 cup warm milk. Let sit for 5-10 minutes.
- In a large bowl (or your stand mixer) combine flour, salt, egg, molasses, yeast mixture, cinnamon, ginger, and all spice and 3/4 cup milk. Begin mixing adding in additional milk as needed. You want your dough to be able to pull away from the bowl. If you do add too much milk, add a little bit of flour.
- Knead the dough four 5-10 minutes, until the dough passes the windowpane test.
- Place dough in an oiled bowl, cover, and let rise for about an hour (or until doubled in size).
- Pour dough onto a lightly floured counter and roll into an 18" long rectangle.
- In a bowl combine all of the filling ingredients. Mix to combine. Spread onto rectangle.
- Roll the dough into a log and cut into 1.5" slices, place onto a baking sheet.
- Cover the dough lightly with a clean cloth and let rise for an additional hour.
- Preheat oven to 350.
- Remove cloth and bake the cinnamon rolls for 20-25 minutes.
FROSTING
- While the rolls are baking add butter, vanilla, and powdered sugar to a bowl and mix until well combined.
- Let rolls cool slightly, then spread the frosting onto the warm cinnamon rolls.
- Dive in and enjoy!
