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

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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