Chef notes
Gingerbread cinnamon rolls combine the warm, spicy flavors of gingerbread cookies with the gooey, comforting sweetness of classic cinnamon rolls. These rolls are soft, pillowy and full of flavor, making them perfect for the holiday season or any cozy winter morning.
To create soft and fluffy gingerbread cinnamon rolls, it's important to focus on the dough. Start by using warm milk, around 120 F, to activate the yeast properly. Make sure to knead the dough until it's smooth and elastic, but be sure to stop once you hit that stage, if you overwork the dough your cinnamon rolls will be tough. Allowing the dough to rise twice is crucial: once after kneading and once after shaping the rolls. This helps create that light, airy texture. Adding spices like ground ginger, cinnamon and nutmeg to the dough is what gives these rolls their gingerbread-inspired twist.
To make the rolls ahead of time, you can prepare them up to the point of shaping, then cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking. For storage, keep cinnamon rolls in an airtight container at room temperature for up to three days. If you need to store them longer, wrap them tightly and freeze them for up to three months. Reheat in the oven or microwave for that fresh-baked taste.
Swap Option: You may use molasses instead of maple syrup in the frosting.
Technique Tip: To check if cinnamon rolls are done proofing, gently press your finger into the dough. Your fingerprint indentation should stay and then the dough should spring back very slowly.
Ingredients
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, plus more for greasing
- 1/2 teaspoon kosher salt
- 1/3 cup warm water
- 1/4 cup dark brown sugar
- 1½ teaspoons active dry yeast
- 1 large egg, whisked
- 1 teaspoon pure vanilla extract
- 2 to 3½ cups all-purpose flour, plus more for dusting
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon honey
- 2 tablespoons molasses
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temperature
- 5 ounces cream cheese, room temperature
- 1½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
Preparation
Make the dough:
1.Place the milk, cream, butter and salt into a microwave-safe bowl and heat for 90 seconds. Set aside and allow the mixture to cool to 120 F.
2.In the bowl of a stand mixer fitted with the dough hook attachment, add the warm water, brown sugar and active dry yeast. Stir the mixture, then allow it to sit for about 5 minutes until frothy.
3.Once the yeast is activated, add the egg and vanilla and mix on medium high speed until incorporated. Add the warm milk mixture and with the mixer running on low speed, add the flour, 1 cup at a time, stopping at 3 cups. Add the ginger, cinnamon, and nutmeg and increase to medium speed and mix for 2 minutes. If the dough is still sticky and not coming together, add an additional 1/2 cup flour and continue kneading on medium speed. Continue kneading for about 2 minutes until the dough is very soft and starts coming away from the sides of the bowl.
4.Turn out the dough onto a lightly floured surface and form into a round ball. Clean and lightly oil the bowl and transfer the dough back into the oiled bowl. Cover with a clean kitchen towel and allow to rise at room temperature for 1 to 2 hours, or until doubled in size.'
Make the filling:
In a medium bowl, beat the brown sugar, butter, ginger, cinnamon, nutmeg, honey, molasses, and salt together with a hand mixer until smooth.
Make the frosting:
Melt the butter in a small saucepan over low heat until it’s slightly browned and begins to smell toasty, about 6 minutes. Remove from the heat and allow to cool completely.
In a large bowl using a hand mixer, beat together the cooled butter, cream cheese, powdered sugar, maple syrup, cinnamon, salt, vanilla extract and heavy cream until very smooth and silky, about 3 minutes.
Assemble and bake the rolls:
Generously grease a 9-by-13-inch baking dish with unsalted butter or cooking spray. Once the dough has doubled in size, punch it down and transfer to a lightly floured surface and form into a ball. Roll it out into a large rectangle, about 10-by-16 inches. Spread the filling over the dough, making sure to reach to the edges. Starting with the long edge closest to you, roll the dough into a tight log. Using a serrated knife, cut the dough into 8 equal parts. Transfer the rolls to the prepared baking dish and cover with a damp tea towel. Allow to rise in a warm place for about 30 minutes, until puffed.
Preheat the oven to 350 F. Once risen, bake for 30 to 35 minutes, or until golden brown. Remove from the oven and allow to cool slightly, about 10 minutes. Top with frosting and serve warm.
