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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 ¼ tsp instant yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • Pinch ground nutmeg
  • ¾ cup whole milk
  • 6 tbsp unsalted butter, softened
  • 1 large egg
  • ¼ cup unsulphured molasses
  • 6 tbsp unsalted butter, very soft
  • ⅔ cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup powdered sugar
  • 1 to 2 tbsp molasses
  • 1 to 2 tbsp milk or heavy cream
  • ½ tsp vanilla extract

Method
 

  1. In a large bowl, whisk flour, yeast, sugar, salt, ginger, cinnamon, cloves, and nutmeg. Add warm milk (110°F), softened butter, egg, and ¼ cup molasses. Stir to a shaggy dough, then knead on a floured surface about 8 minutes until smooth and elastic.
  2. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  3. Punch down dough, roll into a 12x16-inch rectangle, spread with 6 tbsp very soft butter. Mix brown sugar, 2 tsp cinnamon, and 1 tsp ginger; sprinkle over butter. Roll up tightly from a long side, pinch seam to seal.
  4. Cut into 12 rolls and place in a greased 9x13-inch pan. Cover and let rise until puffy and touching, 30 to 45 minutes. Preheat oven to 350°F.
  5. Bake rolls for 20 to 25 minutes until golden. Whisk powdered sugar, 1 tbsp molasses, 1 tbsp milk, and vanilla, adding more liquid for a pourable consistency. Cool rolls 5 minutes, then drizzle with icing and serve.

Notes

Total time does not include the rising periods, which add about 1 hour 30 minutes. The molasses icing will set with a soft, crackly top as the rolls cool, so don’t skip drizzling while they are still warm.