Description
What better way to wake up on Christmas morning to these homemade Gingerbread Cinnamon Rolls – they can even be made the day before!
Ingredients
Scale
- 1 Âľ – 2 Cups FlourÂ
- 1 teaspoon Rapid Yeast
- 1 teaspoon ground Ginger
- 1 ½ Tbsp. Maple Syrup
- 1 Large Egg
- Â ÂĽ Cup + 2 Tbsp. Whole Milk
- 4 Tbsp. Butter, softened
 For the filling:
- â…“ Cup brown sugar
- 1 teaspoon Cinnamon
-  ½ teaspoon Ground ginger
- ÂĽ teaspoon Nutmeg
- 4 Tbsp. Butter, room temperature
 For the frosting:
- Â 4 oz. Cream Cheese, room temperature (I use the tub because it’s easier to spread)Â
- 1/2 Cup Powdered Sugar
- 1 teaspoon CinnamonÂ
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer with the hook attachment whisk together the flour, yeast, and ginger.
- Add the maple syrup, egg, milk and butter and knead on low speed for 5 minutes. The dough should be shiny and elastic. If it’s too sticky add the remaining flour 2 Tbsp. at a time.
- Cover with plastic wrap and a clean kitchen towel – allow the dough to rise somewhere warm for 30 minutes.
- While the dough is rising prepare the filling by beating the butter, sugar and spices together in a bowl using a hand mixer. Set aside.
- Flour your working surface and with the help of a rolling pin roll the dough into a rectangle.
- Spread the spiced butter mixture on top and tightly roll. With the help of a sharp knife cut out 6 rolls. Transfer to a baking dish and cover with plastic wrap. Let them rest for 30 more minutes.
- Preheat the oven to 350°F. Remove the plastic wrap and transfer the rolls to the oven. Bake for 25 minutes or until golden and done.
- Remove from the oven and let them cool down slightly before frosting.
- While the rolls are cooling down, beat the ingredients for the frosting in a small bowl, again with a hand mixer. If the frosting is too thick, add a Tablespoon of milk to thin it out.
- Spread evenly over the rolls and serve.
- Prep Time: 20 min (+ rising time)
- Cook Time: 25 min
