Gingerbread Cinnamon Rolls
Get Ready to Get Spiced: Gingerbread Cinnamon Rolls Are Here to Sleigh!
Okay, stop what you're doing. Seriously, put down that ordinary cinnamon roll. We're about to embark on a journey that will forever change your breakfast, brunch, and "I-need-a-hug-in-food-form" game. Forget boring old cinnamon rolls—we're talking about their cooler, spicier, holiday-loving cousin: Gingerbread Cinnamon Rolls!
Imagine the soft, fluffy, pull-apart magic of a classic cinnamon roll, but infused with the warm, cozy, irresistible hug of gingerbread. It’s like Christmas morning exploded in your mouth, but, like, in the best possible way.
Why "Just" Cinnamon Rolls When You Can Have GINGERBREAD?!
Let's be real. Cinnamon rolls are great. They're a staple. They're reliable. But sometimes, don't you just want to add a little sparkle, a little zing to your life? Especially when the air gets crisp and the holiday music starts creeping onto every radio station?
That's where the Gingerbread Cinnamon Roll struts in, wearing its cozy spices like a holiday sweater:
The Dough: Our brioche-style dough isn't just any dough; it's a golden, pillowy dream infused with the deep, caramel notes of molasses and the fiery kiss of ginger and cinnamon. It’s rich, tender, and practically melts in your mouth.
The Filling: Swirls of brown sugar, more cinnamon, and that signature gingerbread spice. When it bakes, it caramelizes into sticky, gooey pockets of pure bliss that ooze out with every pull.
The Frosting: Oh, the frosting! We're talking about a tangy, sweet, Cream Cheese Molasses Frosting. It’s the perfect counterpoint to the rich, spiced dough – light, creamy, and adds an extra layer of molasses goodness. It’s basically the blanket that tucks all that deliciousness into bed.
Why These Are Your New Holiday Tradition
These Gingerbread Cinnamon Rolls aren't just a treat; they're an experience. They're what you bake on a chilly Saturday morning, they're what you bring to a holiday potluck to instantly become everyone's favorite person, and they're what you absolutely must have with your coffee on Christmas morning.
So, ditch the basic. Embrace the spice. Your taste buds (and your holiday spirit) will thank you. Get ready to roll into the most delicious time of the year!
Gingerbread Cinnamon Rolls
Makes 9 rolls in a 8x8 inch square pan
INGREDIENTS
For the Gingerbread Dough:
183g g Milk, warmed to 110°F
8g Active dry yeast
20g granulated sugar
1 Large egg, room temperature
1 egg yolk
65g Molasses (not blackstrap)
450g bread flour, plus more for kneading if needed
20g granulated sugar
3/4 tsp Salt
1 1/2 tsp Ground cinnamon
2 tsp Ground ginger
95g Unsalted butter, softened
For the Gingerbread Sugar Filling:
85g unsalted butter, softened
165g brown sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/8 teaspoon salt
For the Molasses Cream Cheese Frosting:
85g full-fat cream cheese room temperature
20g unsalted butter, softened
20g molasses
20g milk
1 1/2 teaspoons vanilla extract
pinch of salt
1 and 1/2 cups (170g) powdered sugar
INSTRUCTIONS
Make the Gingerbread Dough:
In a bowl of your stand mixer, combine the warmed milk, active dry yeast, and the first portion of granulated sugar (20g). Gently stir to dissolve the yeast. Let the mixture sit for 5−10 minutes until it looks foamy. This confirms your yeast is active and ready to go!
To the yeast mixture, add in the room-temperature egg, the egg yolk, and the molasses.
Use a whisk or spatula to mix these ingredients until they are combined.
In a separate large bowl, combine the bread flour, the second portion of granulated sugar (20g), salt, ground cinnamon, and ground ginger.
Add the combined dry ingredients to the stand mixer bowl.
Attach the dough hook. Mix on low speed for about 2-3 minutes until a shaggy dough forms and all the flour is incorporated. The dough will look shaggy at first.
Reduce the mixer speed to low. Add the softened unsalted butter, one small piece at a time. Do not add the next piece until the previous one is fully absorbed into the dough. This process should take about 5 minutes.
Once all the butter is added, increase the mixer speed to medium-low and knead the dough for another 8-10 minutes. Goal Check: The dough should be smooth, shiny, and pull cleanly away from the sides of the bowl. It will be very soft but pass the windowpane test (you should be able to stretch a small piece thin enough to see light through it without tearing).
Lightly grease a large bowl with oil or cooking spray. Place the gingerbread brioche dough into the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a kitchen towel.
Let the dough rise in a warm for 1.5-2 hours, or until it has doubled in size.
Shaping the Rolls:
Begin Shaping. Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" sheet, trying to keep the edges as straight as possible.
Use a spatula to spread the gingerbread sugar filling evenly across the sheet (microwave the filling mixture for about 10 seconds if it seems too hard to spread).
Cut into 9 long even strips. The strips should be 16 inches long and about 1.5 inch wide.
Roll each strip tightly into a cinnamon roll, and transfer to a greased 8x8 inch square baking pan.
Once all the rolls are shaped, cover and rest the pan in a warm spot for 1 hour or more until they look puffed up and spring back partly when gently poked.
In the last 20 minutes of the second rise, preheat your oven to 350F (conventional / no fan).
Bake the Cinnamon Rolls:
Transfer the pan to the oven and bake for 30 minutes until the rolls develop a golden color and feel firm to touch. If in doubt, remove the pan from the oven and use a spatula to pull out one roll, and check it for doneness
Remove the rolls from the oven and let them rest for 10 minutes.
Make the Molasses Cream Cheese Topping:
Meanwhile, make the cream cheese molasses frosting. In a medium bowl, combine the room temperature full-fat cream cheese and the softened unsalted butter. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed for about 2-3 minutes.
Stop the mixer and scrape down the sides of the bowl. Continue beating until the mixture is completely smooth, creamy, and there are no lumps. Add in the molasses, vanilla extract, and a pinch of salt. Beat on low speed just until the molasses and vanilla are fully incorporated. Scrape down the bowl again. With the mixer set to low speed, gradually add the powdered sugar, mixing until it is smooth and incorporated. If the frosting seems too stiff, add the milk a little at a time, beating just until you reach your desired consistency.
Spread the cream cheese molasses frosting on top of the warm gingerbread cinnamon rolls. Serve immediately and enjoy!
