1cupMilk, Divided to ½ cups- Lukewarm- between 98° F and 105° F
2tablespoonGranulated sugar
2¼teaspoonActive dry yeast, One Packet
4¾cupsAll-purpose flour, Spooned and levelled
1½tablespoonGingerbread spice, See notes
½teaspoonSalt
2tablespoonMolasses, Light or Fancy
⅓cupBrown sugar, Packed
½cup+1 tbspButter, Room temperature
2Eggs, Room temperature
2teaspoonVanilla extract
½cupHeavy cream
For The Filling
½cupButter, Soft
¾cupDark brown sugar, Packed
2tablespoonMolasses, Light or Fancy
1½teaspoonGingerbread Spice, See notes
1teaspoonVanilla extract
1cupWalnut, Chopped
For The Cream Cheese Frosting
½cupButter, Room temperature
4ounceCream cheese, Room temperature
2-3cupsPowdered sugar
1teaspoonVanilla extract
Assembly
Instructions
How To Make The Rolls
Warm up ½ cup of the milk to a lukewarm temperature, add the sugar and active yeast, mix and let the yeast bloom. It takes about five minutes.
1 cup Milk, 2 tablespoon Granulated sugar, 2¼ teaspoon Active dry yeast
In the meantime, sift the flour, spices, and salt.
4¾ cups All-purpose flour, 1½ tablespoon Gingerbread spice, ½ teaspoon Salt
Make a well in the center of the flour and add the yeast mixture, egg, soft butter, Vanilla extract, and Molasses. Use the hook attachment to mix all the ingredients for 5-8 minutes.
2 tablespoon Molasses, ⅓ cup Brown sugar, ½ cup+1 tablespoon Butter, 2 Eggs, 2 teaspoon Vanilla extract
Cover the dough with a dishcloth, place the bowl in a warm spot for one hour, and let the dough rise (First Rise). You can turn your oven to 300F, turn it off, and place the bowl in the oven with the door crack open.
How To Make The Filling
Brown the butter, let it cool down and solidify slightly. Mix in the brown sugar, spice, molasses, vanilla extract and ground pecans well. The mixture should have the consistency of wet sand and spread easily.
½ cup Butter, ¾ cup Dark brown sugar, 2 tablespoon Molasses, 1½ teaspoon Gingerbread Spice, 1 teaspoon Vanilla extract
Grind the pecans in the food processor.
1 cup Walnut
How To Make The Cream Cheese Frosting
Beat the butter until soft, pale and fluffy.
½ cup Butter
Add the cream cheese in chunks and mix well after each addition.
4 ounce Cream cheese
Add the powdered sugar in ¼ cup each time. Mix in the vanilla extract, and add 2-3 tablespoons of heavy cream if the frosting is stiff.
Grease a 9X13 casserole dish with butter and set aside. Lightly flour a working surface, and roll out the dough to have a roughly 14X16 inch rectangle. The dough should open out easily.
Spread the filling all over the dough, but avoid about one inch of the side far from you. This edge will seal the dough log. Sprinkle the filling with ground pecans. Start rolling the dough tightly from the side close to you. Roll as tight as possible.
You will end up having a long log. Use an unflavoured floss, string, or serrated knife to cut the log into 12 equal rolls. Place them in the greased pan. Cover the pan, let the rolls rise for another hour. (second rise), and fill up the pan.
Preheat the oven to 350℉, pour the heavy cream over the rolls and bake them for 30-35 minutes or until the rolls turn golden brown. Let them cool down before frosting.
½ cup Heavy cream
Use a small spatula to spread the frosting over the rolls.
Notes
Get the recipe for the Gingerbread Spice from here. Spice Blends