Gingerbread Cinnamon Rolls
A special way to treat your family: gingerbread cinnamon rolls! Make them a day or two before, and enjoy them hot from the oven on Christmas morning!
- Prep time
- 1 hr 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup warm water
- 1/4 cup dark brown sugar
- 1/4 cup molasses
- .25 ounce dry active yeast ((1 packet)
- 1/3 cup oil
- 1/4 cup buttermilk
- 1 large egg
- 1/2 teaspoon kosher salt
- 4 1/2 cups all-purpose flour ((approximately, you may need as much as 5 1/2 cups))
- 4 tablespoons unsalted butter (softened)
- 1/2 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground clove
- 4 ounces cream cheese
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 tablespoon lemon juice ((from half a lemon))
- 1 1/2 teaspoon lemon zest ((from half a lemon))
Instructions
- 1
Stir the warm water, dark brown sugar, and molasses together in a large bowl.
- 2
Sprinkle the yeast on top, and allow it to dissolve for 5 minutes.
- 3
Whisk the oil, buttermilk, egg, and salt together in a small bowl or liquid measuring cup.
- 4
Add to the larger bowl, along with 4 1/2 cups of the flour.
- 5
Stir together until incorporated.
- 6
If the dough seems sticky, continue to work in more flour (1/4 cup at a time), until it gathers itself into a ball and pulls away cleanly from the sides of the bowl (you may not need all of the flour).
- 7
Knead the dough for 8 to 10 minutes, then place it in an oiled bowl (lightly covered).
- 8
Place the covered bowl in a warm place and allow it to proof for 1 hour.
- 9
Punch the dough down, and on a lightly floured surface, roll it out to a rectangle about 1/4-inch thick.
- 10
Spread the soft butter on the surface of the dough, leaving about ½ inch margin on one long edge of the rectangle.
- 11
Stir the brown sugar, cinnamon, ginger, and cloves together in a small bowl.
- 12
Sprinkle the spiced sugar all over the buttered dough, in an even layer.
- 13
Starting at one long side of the rectangle, roll the dough into a long log.
- 14
Seal the log along the unbuttered edge.
- 15
Cut the log into 12 equal portions, and lay them cut side up in an 8-inch round skillet or baking dish.
- 16
Cover, and refrigerate for up to 2 days.
- 17
Allow the rolls to come to room temperature, then let them rise a second time, for 1 hour.
- 18
Preheat it to 350 degrees F.
- 19
Bake for 20 to 25 minutes, or until puffed and golden.
- 20
Beat the cream cheese and powdered sugar together until smooth.
- 21
Stir in the milk.
- 22
Add the lemon zest and juice and stir until smooth.
- 23
Drizzle the warm rolls with icing and serve.