Gingerbread Cinnamon Rolls with cinnamon molasses cream cheese frosting is made with warm ground spices and molasses is a perfect Christmas cinnamon roll recipe. Its great for Christmas Breakfast or Christmas brunches. Soft and fluffy Gingerbread Cinnamon Rolls are so easy to make and bursting with flavors.
Add the milk and butter in a pyrex jar. Heat it in the microwave on full power for 1 min. (it should be about 110 to 125F). Add the instant yeast along with a pinch of granulated sugar. Lightly stir to combine. Let is sit for 10-15 min until it gets foamy.
In the stand mixer fitted with paddle attachment, add whole wheat flour, ground spices - cinnamon, nutmeg, cloves, grated or ground ginger, Molasses, beaten egg, Vanilla and Kosher Salt. Add the heated milk & yeast mix to it. Beat on low heat for 3-4 min. You can alternatively mix everything in a large bowl using a silicone or wooden spatula.
Gradually add the 3 cups of All purpose flour, about ½ cup at a time, and beat until combined for 6-8 min. Scrape down the sides and mix everything slowly until combined through. Mix until a dough forms and pulls away from the sides of the bowl. It shouldn't be too sticky dough. The dough should be elastic, smooth, and soft. (add a bit of flour, 1 tablespoon at a time if the dough gets too sticky and mix until combined through and the dough gets soft and elastic)
Lightly grease a large bowl with oil, and add the dough to it. Turn the dough once in the bowl, to coat it with the oil. Cover with plastic wrap OR a clean kitchen towel and let rise for 2 hours in a warm place until doubles.
Meanwhile, its time to make the filling. So combine all the filling ingredients - Brown Sugar, Ground Cinnamon, Nutmeg, Cloves,& Ginger. Set it aside. Also grease a 9x13" baking dish with cooking spray and line with parchment paper. Preheat the oven to 350F.
After the dough has risen, turn it out in a lightly floured surface. Roll the dough into 12x20 inches rectangle. Brush 4 tablespoon of melted butter over the rolled dough. Sprinkle the sugar filling over the rolled dough.
Starting at one end roll the cinnamon roll into a tight log. Pinch and seal the seam side. Gently roll it out to elongate the length to about 18 inches. Use a serrated knife to cut about 1½ inch wide rolls. It should yield 12 even sized cinnamon rolls.
Discard the sides and arrange the rolls in the prepared baking dish. Cover with a plastic wrap or clean kitchen towel and let rise for 45-50 min. (At this stage, You can even refrigerate them overnight and let rise, allow to stand at room temp for 30 min before baking)
Place the rack in the center of the preheated oven at 350F. Bake the gingerbread cinnamon rolls for 25-30 min or until the rolls turn golden. (you can even tent the top with foil if the top is browning too quickly)
Beat Cream Cheese with Molasses, Ground Cinnamon, & Vanilla Extract until it gets smooth and medium. Beat over medium speed for 3 min. Add a splash of milk to adjust the consistency to your desired thickness.
Frost the Gingerbread Cinnamon Rolls and serve warm.
Refrigerate: Leftover gingerbread cinnamon rolls can be stored in an airtight container in the refrigerator for upto 3-4 days.Freeze: Gingerbread cinnamon rolls can be frozen for up to 3 months. The best thing would be to wrap un frosted cinnamon rolls, wrapping individual slices in plastic wrap.Thaw overnight in the refrigerator before serving.Reheat: Reheat cinnamon rolls in a 350F oven until heated through. You can even warm individual cinnamon rolls in the microwave until heated throughTo make Gingerbread Cinnamon Rolls without yeast, use 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon Baking Soda.
Nutrition
Nutrition Facts
Gingerbread Cinnamon Rolls
Amount Per Serving
Calories 398Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 55mg2%
Potassium 221mg6%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 32g36%
Protein 7g14%
Vitamin A 387IU8%
Vitamin C 0.02mg0%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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