Everyone will adore these gingerbread cinnamon rolls, which are comparable to Cinnabon on steroids. The rolls have a gingerbread flavor and are buttery and sweet.
| Prep Time: | 45 mins |
| Rise Time: | 2 hrs 25 mins |
| Bake Time: | 25 mins |
| Cool Time: | 15 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 12 |
Ingredients
- ½ cup warm whole milk (110 degrees F (43 degrees C))
- 3 tablespoons molasses
- 1 (.25 ounce) envelope active dry yeast
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- 4 ¾ cups all-purpose flour, divided, or more as needed
- ½ cup sour cream
- 6 tablespoons unsalted butter, softened
- 1 large egg, lightly beaten
- cooking spray
- ½ cup unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1 tablespoon molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon whole milk, or more as needed
Instructions
- Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.
- 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.
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- With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.
- 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.
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- 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.
- Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18×10-inch rectangle.
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- 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.
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- Starting with one long side, roll dough into a log, pinching seam to seal.
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- 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.
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- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
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- 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.
- Spread glaze over warm rolls.
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Reviews
I am a fairly confident baker and was excited to try this recipe as I do not have a good go to for cinnamon rolls. Unfortunately this recipe seems like some thing is missing from the ingredients list and possibly some steps were left out. I think it needs more liquid over all and I tried twice to get the yeast to activate. On my second attempt it was looking promising so I moved on to add the dry ingredients and mix those together. I followed the steps but at the end of the mixing I had a very tough dough blob that did not rise and was super heavy and that beat up my kitchen aid. In the end I had to throw it away. I will keep searching for a good cinnamon roll recipe.