Description
Delight in these Gingerbread Cinnamon Rolls, a perfect blend of warm spices and molasses, rolled into a soft, fluffy dough and topped with a rich molasses cream cheese frosting. Ideal for holiday breakfasts or cozy gatherings, these rolls offer a comforting twist on a classic treat with hints of cinnamon, ginger, and nutmeg.
Ingredients
Scale
Dough
- ¼ cup warm water (60mL)
- 2 and ½ Tablespoons granulated sugar (32g)
- 1 and ⅛ teaspoons dry active yeast (3.5g)
- ¼ cup milk (60mL, any type)
- 2 Tablespoons unsulphured molasses (30mL, do not use black strap)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 2 and ¼ to 2 and ½ cups all purpose flour (270-300g)
- 3 Tablespoons unsalted butter, softened and cut into pieces (57g)
Filling
- ¼ cup granulated sugar (50g)
- ¼ cup firmly packed light brown sugar (50g)
- 1 and ½ Tablespoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons unsalted butter, melted (28g)
- 1 Tablespoon unsulphured molasses (15mL, do not use black strap)
Molasses Cream Cheese Frosting
- 2 ounces full fat block cream cheese, softened (57g)
- 2 Tablespoons unsalted butter, softened (28g)
- ½ Tablespoon unsulphured molasses (15mL, do not use black strap)
- ¼ teaspoon ground cinnamon
- ¾ cups powdered sugar (90g)
- Pinch of salt
Instructions
- Prepare the Dough Activation: Spray an 8-inch square or 8-9 inch round baking pan with non-stick spray and set aside. In a large bowl, combine warm water with yeast and sugar. Whisk gently and allow the mixture to rest for 5 to 10 minutes until it becomes active and bubbly, indicating the yeast is alive.
- Mix Dough Ingredients: Once the yeast mixture is bubbly, add milk, molasses, salt, cinnamon, ginger, nutmeg, and the egg. Whisk well to combine all ingredients smoothly.
- Add Flour and Butter: Gradually incorporate 1 cup of flour into the wet mixture. Add the softened butter pieces and mix until mostly incorporated. Then add the remaining 1 and ¼ cups of flour and blend until the dough forms a shaggy ball that starts pulling away from the bowl sides.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes, adding flour tablespoon by tablespoon if sticky, until the dough is smooth, elastic, and resembles the texture of PlayDoh. Let the dough rest for 10 minutes.
- Prepare Filling: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, ginger, and nutmeg. Whisk or stir until thoroughly blended and set aside.
- Roll Out the Dough: Using a rolling pin, roll the dough into a 9 by 12-inch rectangle. This dough is very elastic, so roll patiently without rushing to achieve the desired shape.
- Apply Filling: Whisk melted butter and molasses in a small bowl until mixed but not perfectly combined. Brush this mixture evenly over the dough rectangle, leaving a half-inch border around the edges. Sprinkle the spiced sugar filling evenly over the buttered dough.
- Form the Rolls: Starting from a long side, roll the dough tightly into a 12-inch log. Press the ends to contain any uneven filling. Using a sharp serrated knife, slice the log into 6 even rolls, maintaining the seam side down.
- Arrange and Proof: Place the cut rolls in the prepared pan, cut side down. Gather any spilled cinnamon-sugar and sprinkle over the rolls. Gently press down to slightly flatten. Cover loosely with foil or a kitchen towel and allow to rise in a warm place for 1 and ½ hours until puffed.
- Bake the Rolls: Preheat the oven to 350ºF (177ºC). Bake the rolls for 32 minutes or until the tops begin to brown lightly. Cover with foil if excessive browning occurs. Remove and let cool for 15 minutes.
- Make the Molasses Cream Cheese Frosting: In a mixing bowl, beat cream cheese, butter, cinnamon, and molasses at medium-high speed until smooth. Reduce speed to low, add powdered sugar and a pinch of salt, mixing until the frosting is creamy and smooth.
- Frost and Serve: Spread the prepared frosting over the slightly cooled rolls. Serve immediately for best flavor and texture. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days and reheat briefly before serving.
Notes
- Baking Dish Options: Use an 8″ square baking pan or an 8-9″ round cake pan. Arrange rolls in two rows of three for square pans or one center roll surrounded by five evenly spaced rolls in round pans.
- Make Ahead: Prepare dough through rolling and slicing steps, cover with plastic wrap, and refrigerate overnight (up to 18 hours). Allow to come to room temperature and rise for about 1 hour before baking.
- Freezing Baked Rolls: Freeze baked rolls for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Freezing Unbaked Rolls: Parbake for 10 minutes at 350°F, cool, cover, and freeze. Thaw overnight in the refrigerator, finish baking for 18-22 minutes before frosting. Alternatively, freeze sliced rolls raw, thaw and rise at room temperature overnight before baking.
- Working with Yeast: For best results with yeast doughs, ensure active yeast and proper kneading. See detailed yeast baking guides for troubleshooting and tips.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
