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Gingerbread Cinnamon Rolls

Name: Gingerbread Cinnamon Rolls
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 1 dozen.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm 2% milk (110° to 115°); 1/4 cup warm water (110° to 115°); 1/3 cup molasses; 1/4 cup packed brown sugar; 1 large egg, room temperature; 2 tablespoons canola oil; 1/2 teaspoon salt; 3-1/2 to 4 cups all-purpose flour; FILLING:; 1/4 cup packed brown sugar; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 tablespoons butter, softened; SPICED GLAZE:; 1-1/2 cups confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 6 to 7 teaspoons 2% milk

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Test Kitchen Approved

Total Time

Prep: 30 min. + rising Bake: 25 min.

Makes

1 dozen

These cinnamon rolls are sure to please anyone who has a sweet tooth. They're just the thing for a Christmas morning treat. Be sure to eat them while they're still warm—they're best that way! The dough for these rolls is sticky, so don't worry if your fingers get messy. —Andrea Price, Grafton, Wisconsin

Gingerbread Cinnamon Rolls Recipe photo by Taste of Home

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Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup warm water (110° to 115°)
1/3 cup molasses
1/4 cup packed brown sugar
1 large egg, room temperature
2 tablespoons canola oil
1/2 teaspoon salt
3-1/2 to 4 cups all-purpose flour
FILLING:
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons butter, softened
SPICED GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
6 to 7 teaspoons 2% milk

Directions

In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.

Note: The recipe for the roll dough does not need to be made in a bread machine, but can be made by dissolving the yeast in warm water for 5 minutes. Then add remaining ingredients. Knead dough to form a ball. Cover and let rise until doubled in size. Punch down and allow to rise again, until doubled in size. Proceed with the instructions for assembly.

Nutrition Facts

1 roll: 315 calories, 5g fat (2g saturated fat), 22mg cholesterol, 133mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 5g protein.

Gingerbread Cinnamon Rolls

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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