With December approaching, gingerbread and cinnamon are the answer to cold, snowy weather. These cinnamon rolls have a slight gingerbread flavour, and are decadent without being overly sweet.
These rolls are not much work, but waiting for them to rise is a bit time consuming. If you are organized enough (I was not), the dough can be made the night before and kept in the refrigerator before rolling, so they are quick and easy to make in the morning and will be ready for breakfast.
Gingerbread Cinnamon Rolls
- 1 cup milk, warm
- 3 tbsp butter, melted
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 1/4 tsp yeast
- 1 egg
- 2 1/2 cup white flour (extra ¼ cup for kneading, if necessary)
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 1/4 tsp ginger
- 4 tbsp butter, softened
- 2 tbsp milk
- 1 tsp molasses
- 1 cup powdered sugar
- 1 tsp cinnamon
1. Combine milk, butter, yeast, molasses and sugar. Stir and let sit for 2 minutes.
2. Stir in egg.
3. Add spices and salt. Add flour, stirring slowly to incorporate.
4. Knead dough on lightly floured surface, about 5-10 minutes. Add more flour if sticky, but do not add too much or dough will be tough.
5. Roll into ball and cover with a towel. Keep in a warm place to rise until doubled in size, which should take an hour or two.
1. Mix sugar, cinnamon and ginger.
2. Roll out dough on lightly flavoured surface (about 1/2 inch thick).
3. Spread butter over dough. Sprinkle with sugar-cinnamon mixture.
4. Roll dough up and cut into pieces.
5. Allow dough to rise for another 30 minutes to an hour.
6. Preheat oven to 350.
7. Bake at 350 for 25-30 minutes, until brown.
8. Cool slightly.
1. Mix all ingredients, adding milk to achieve desired consistency.
2. Top cinnamon rolls with glaze and serve.
Makes 18 buns.
Adopted from Smitten Kitchen.
Baked by Rachel also has a Gingerbread Cinnamon Roll recipe here.