Description
Indulge in these Frosted Gingerbread Cinnamon Rolls, a perfect blend of warm ginger and cinnamon spices wrapped in soft, fluffy dough and topped with a luscious cream cheese frosting. Ideal for holiday mornings or any cozy occasion, these rolls combine molasses and brown sugar for a rich, seasonal flavor that everyone will love.
Ingredients
Scale
Dough Ingredients
- 2 teaspoons brown sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm whole milk
- 3 eggs, at room temperature
- 2 tablespoons molasses
- 4 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 6 tablespoons salted butter, at room temperature
Filling Ingredients
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons salted butter, at room temperature
Icing Ingredients
- 4 tablespoons salted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 2 cups powdered sugar (use more or less to taste)
- 1 tablespoon vanilla extract
- Vanilla sea salt (optional for sprinkling)
Instructions
- Activate Yeast: In the bowl of your stand mixer, combine 1/4 cup warm water, brown sugar, and active dry yeast. Let the mixture sit for about 10 minutes until it becomes puffed and foamy, emitting a fresh bread aroma.
- Make Dough: Add warm milk, eggs, molasses, all-purpose flour, ground ginger, cinnamon, salt, and softened butter to the yeast mixture. Using the dough hook attachment, mix until flour is fully incorporated, about 4 minutes. If the dough feels sticky, gradually add flour, 1/4 cup at a time. Cover the bowl and let the dough rise at room temperature for 1 to 2 hours, or until doubled in size.
- Prepare Filling: In a bowl, mix together the brown sugar, granulated sugar, and ground cinnamon until well combined, excluding the butter for now.
- Roll Dough and Add Filling: On a floured surface, roll out the dough into a 12×8 inch rectangle. Spread 4 tablespoons of softened butter evenly over the dough. Sprinkle half of the cinnamon sugar mixture on top. Fold one side of the dough into the center, then fold the other side on top, forming a letter fold. Turn the dough horizontally and roll it out again into a rectangle.
- Add Second Layer of Filling: Spread the remaining 2 tablespoons of softened butter over the dough, then sprinkle with the remaining cinnamon sugar mixture.
- Form Rolls: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal rolls and place them in a buttered baking dish, ensuring they’re spaced slightly apart.
- Second Rise: Cover the rolls and let them rest for 10 minutes at room temperature or transfer to the refrigerator to rise overnight for enhanced flavor development.
- Bake Rolls: Remove rolls from the fridge and preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown and are cooked through.
- Prepare Icing: Beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until the mixture is whipped and fluffy.
- Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Optionally, sprinkle with vanilla sea salt for an extra flavor contrast. Serve immediately and enjoy!
Notes
- Room temperature eggs and butter help the dough come together more easily.
- Allowing the dough to rise overnight in the fridge develops richer flavors.
- Adjust the sweetness of the frosting by adding powdered sugar to your taste.
- Use a sharp knife or dental floss to cut rolls cleanly without squashing them.
- Vanilla sea salt is optional but adds a unique, gourmet touch to the sweetness.
