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Homemade Gingerbread Cinnamon Rolls

Golden Brown sugar, fresh molasses, and the warm spiced flavors of cinnamon and nutmeg blend together in these homemade gingerbread cinnamon rolls. 
Course: Dessert, Snack
Cuisine: American
Keyword: cinnamon, cinnamon rolls, gingerbread, molasses
Servings: 9

Ingredients

For the Gingerbread Dough:

  • ¼ Ounce Pack of Instant or Dry Active Yeast (.25 ounce if weighing)
  • ⅓ Cup Granulated Sugar
  • 1 ⅓ Cups Whole Milk, warmed to about 110°
  • ⅔ Cup Salted Butter, softened to room temperature
  • 1 Tablespoon Molasses
  • 2 Large Eggs, room temperature
  • 1 Tablespoon Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • 1 Teaspoon Salt
  • 5 Cups All Purpose Flour, plus more for dusting and rolling the dough out
  • ⅓ Cup Heavy Cream, for pouring over the risen rolls prior to baking

For the Filling:

  • ½ Cup Salted Butter, softened to room temperature
  • 1 Tablespoon Molasses
  • ⅔ Cup Brown Sugar of Choice, packed (I used light)
  • 1 Tablespoon Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg

For the Cinnamon Browned Butter Glaze:

  • 2 Tablespoons Salted Butter, browned and cooled to room temperature
  • 1 Cup Powdered Sugar, sifted
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Vanilla Bean Paste or Extract
  • 2-4 Tablespoons Half and Half (use less for a thicker glaze and more for a thinner glaze)

Instructions

  • For the Dough:
    In a small bowl, combine ½ cup of warm milk, granulated sugar, and yeast. Cover and let it sit for 10-15 minutes, or until frothy.
    In a large mixing bowl, combine the yeast mixture with the remaining milk, softened butter, molasses, eggs, ground ginger, ground cinnamon, nutmeg, and salt. Mix well.
    Gradually add the flour to the wet ingredients, stirring continuously until a dough forms.
    On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Alternatively, mix for five minutes in an electric mixer with the dough attachment.
    Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
  • For the Filling:
    While the dough is rising, prepare the filling by mixing the softened butter, molasses, brown sugar, ground cinnamon, and nutmeg in a bowl. Set this aside.
    Assembling the Rolls:
    Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, approximately 16x24 inches.
    Spread the prepared filling evenly over the rolled-out dough.
    Using a pizza cutter, cut 9-12 even size slices and roll each slice up tightly. Alternatively, start from the long edge, tightly roll the dough into a log, and then the log into 9-12 equal pieces.
    Place the rolls in a greased baking dish. Let them rise for an additional 20-25 minutes.
    Pour the heavy cream over the rolls.
  • Baking the rolls:
    Preheat the oven to 350°F (180°C). Bake the rolls for 25-30 minutes or until golden brown.
  • For the Glaze:
    While the rolls are baking, prepare the brown buttered frosting. Brown the butter in a pan and let it cool. Mix it with powdered sugar, ground cinnamon, vanilla, and milk until smooth.
  • Remove the rolls from the oven. Cool slightly and then generously drizzle the brown buttered frosting over the rolls while they're still warm.
    Enjoy immediately. Store any leftovers covered at room temperature for up to two days. Best served day of. You can also rewarm a single roll in the microwave for about 13 seconds on high. Be cautious as it might be hot.

Notes

See blog for dietary substitutions on dairy and gluten.