Name: Gingerbread Cinnamon Rolls
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Warm whole milk (110 degrees F (43 degrees C)) - ½ cup; Molasses - 3 tablespoons; Active dry yeast - 1 (.25 ounce) envelope; Granulated sugar - ¼ cup; Kosher salt - 2 teaspoons; All-purpose flour, divided, or more as needed - 4 ¾ cups; Sour cream - ½ cup; Unsalted butter, softened - 6 tablespoons; Egg, lightly beaten - 1 large; Cooking spray - 1 large; Unsalted butter, at room temperature - ½ cup; Firmly packed light brown sugar - 1 cup; Molasses - 1 tablespoon; Ground cinnamon - 2 teaspoons; Ground ginger - 2 teaspoons; Ground cloves - ½ teaspoon; Cream cheese, at room temperature - 4 ounces; Unsalted butter, at room temperature - 4 tablespoons; Powdered sugar - 1 ½ cups; Vanilla extract - ½ teaspoon; Whole milk, or more as needed - 1 tablespoon

Ingredients for - Gingerbread Cinnamon Rolls

1. Warm whole milk (110 degrees F (43 degrees C)) ½ cup

2. Molasses 3 tablespoons

3. Active dry yeast 1 (.25 ounce) envelope

4. Granulated sugar ¼ cup

5. Kosher salt 2 teaspoons

6. All-purpose flour, divided, or more as needed 4 ¾ cups

7. Sour cream ½ cup

8. Unsalted butter, softened 6 tablespoons

9. Egg, lightly beaten 1 large

10. Cooking spray 1 large

11. Unsalted butter, at room temperature ½ cup

12. Firmly packed light brown sugar 1 cup

13. Molasses 1 tablespoon

14. Ground cinnamon 2 teaspoons

15. Ground ginger 2 teaspoons

16. Ground cloves ½ teaspoon

17. Cream cheese, at room temperature 4 ounces

18. Unsalted butter, at room temperature 4 tablespoons

19. Powdered sugar 1 ½ cups

20. Vanilla extract ½ teaspoon

21. Whole milk, or more as needed 1 tablespoon

How to cook deliciously - Gingerbread Cinnamon Rolls

1 . Stage

Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.

2 . Stage

Add sugar, salt, and 4 1/2 cups of the flour to the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. Dotdash Meredith Food Studios

3 . Stage

With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.

4 . Stage

Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary. Dotdash Meredith Food Studios

5 . Stage

Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel. Let rise in a warm draft-free place until dough has doubled in size, 1 hour 30 minutes to 2 hours.

6 . Stage

Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle. Dotdash Meredith Food Studios

7 . Stage

Spread 1/2 cup butter over dough for the filling. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves until well combined. Sprinkle evenly over butter. Dotdash Meredith Food Studios

8 . Stage

Starting with one long side, roll dough into a log, pinching seam to seal. Dotdash Meredith Food Studios

9 . Stage

Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

10 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

11 . Stage

Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes. Dotdash Meredith Food Studios

12 . Stage

Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.

13 . Stage

Spread glaze over warm rolls. Dotdash Meredith Food Studios