Gingerbread Cinnamon Rolls Recipe

Name: Gingerbread Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm 2% milk (110u00b0 to 115u00b0); 1/4 cup warm water (110u00b0 to 115u00b0); 1/3 cup molasses; 1/4 cup packed brown sugar; 1 large egg, room temperature; 2 tablespoons canola oil; 1/2 teaspoon salt; 3-1/2 to 4 cups all-purpose flour; 1/4 cup packed brown sugar; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 tablespoons butter, softened; 1-1/2 cups confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 6 to 7 teaspoons 2% milk

Servings: persons

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110u00b0 to 115u00b0)
1/4 cup warm water (110u00b0 to 115u00b0)
1/3 cup molasses
1/4 cup packed brown sugar
1 large egg, room temperature
2 tablespoons canola oil
1/2 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
6 to 7 teaspoons 2% milk

1
In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
4
Place in a greased
5
, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour.
6
Preheat oven to 350u00b0. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.

773

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/2 cup warm 2% milk (110u00b0 to 115u00b0), 1/4 cup warm water (110u00b0 to 115u00b0), 1/3 cup molasses, and more.

Yes, Gingerbread Cinnamon Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cinnamon Rolls

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