Gingerbread Cinnamon Roll
These Gingerbread Cinnamon Rolls come together very quickly, and you can make them on Christmas morning.
Ingredients
For The Gingerbread Cinnamon Rolls
- 1 cup Milk, Lukewarm- between 98° F and 105° F
- 2 tablespoon Granulated sugar
- 2¼ teaspoon Active dry yeast, One Packet
- 4¾ cups All-purpose flour, Spooned and levelled
- 1½ tablespoon Gingerbread spice, See notes
- ½ teaspoon Salt
- 2 tablespoon Molasses, Light or Fancy
- ⅓ cup Brown sugar, Packed
- ½ cup Butter, Room temperature
- 2 Eggs, Room temperature
- 2 teaspoon Vanilla extract
- ½ cup Heavy cream
For The Filling
- ½ cup Butter, Browned and cooled down
- ¾ cup Dark brown sugar, Packed
- 2 tablespoon Molasses, Light or Fancy
- 1½ teaspoon Gingerbread Spice, See notes
- 1 teaspoon Vanilla extract
- 1 cup Pecans, Ground
- 2 tablespoon Butter, Melted
For The Cream Cheese Frosting
- ½ cup Butter, Room temperature
- 4 ounce Cream cheese, Room temperature
- 2-3 cups Powdered sugar
- 1 teaspoon Vanilla extract
Assembly
Instructions
How To Make The Rolls
- Warm up 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 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, 1 cup Pecans
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.2-3 cups Powdered sugar, 1 teaspoon Vanilla extract
Assembly
- 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.
- Brush the melted butter all over the surface.2 tablespoon Butter
- 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. 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
Nutrition
Calories: 663kcalCarbohydrates: 90gProtein: 9gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 116mgSodium: 356mgPotassium: 304mgFiber: 3gSugar: 29gVitamin A: 1124IUVitamin C: 1mgCalcium: 113mgIron: 4mg
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