Gingerbread Sweet Rolls
These delicious cinnamon rolls have the smell and a flavor reminiscent of gingerbread, which makes them perfect for the holidays. I love preparing the rolls the night before, storing them in the refrigerator once they are in the pan, then baking them off the next morning. This will likely be the treat we open our presents to this year.
Tips:
To prepare the rolls the night before, wrap the 9” cake pan with plastic wrap and store in the refrigerator. The next morning, take the buns out of the oven, remove plastic, and allow the buns to rest while you preheat the oven. Bake as directed.
The next day, slightly reheat the buns in the microwave for 15 seconds before enjoying. Hot is better.
Take note of the flour in the recipe. Start with 3 cups then only add more as needed. Less is better to create a tender dough.
Gingerbread Sweet Rolls
Recipe adapted from Food52
Makes 12
PREP 3 hours
COOK 25 minutes
INGREDIENTS
DOUGH
2/3 cup plus 1 tablespoon lukewarm whole milk
2 1/4 teaspoons active or instant dry yeast
5 tablespoons unsalted butter, melted, plus more for greasing
1/3 cup granulated sugar
1 whole egg plus 1 yolk
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
3 to 3 1/3 cups all-purpose flour, plus more for dusting
FILLING
1 tablespoon ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
2/3 cup brown sugar
9 tablespoons room temperature butter
1/3 cup granulated sugar
ICING
3/4 cup powdered sugar
2 tablespoons milk
INSTRUCTIONS
DOUGH: In a large bowl combine the warmed milk and yeast. Allow the yeast to “bloom” or get frothy to make sure it’s active, about 3 minutes. Add the sugar, egg, yolk, vanilla and melted butter. Combine with a whisk.
Add 3 cups of flour to the dough and use a wooden spoon to mix it together. Once the dough is coming together, dump it on a clean, lightly floured surface and begin to knead by hand. The dough will be sticky, but if it’s too sticky, slowly add more flour. This can all be done by a stand mixer too with a dough hook. After about 5 minutes the dough will start to get smooth. If it’s not, then add a little more flour until you reach the 1/3 cup.
Form the dough into a ball and place it in a buttered bowl to proof for about 2 hours. The dough will rise in a warm place until doubled in size.
FILLING: Towards the end of the proofing make the filling. Combine all the ingredients in a small bowl.
ROLLING: Lightly dust your work surface and roll out the dough to a 15” x 16” rectangle. Spread the filling all over the surface. With the longer side facing you, start to roll up the dough into a log, making sure to seal the end and collect any filling that may spill out on the ends.
Cut the dough into 12 equal pieces using a serrated knife. Place the buns in a buttered 9” round cake pan. Allow the buns to proof again for about 30 minutes. They will rise slightly.
Preheat the oven to 375°F.
Bake the buns for about 25-30 minutes or until golden brown on top. Allow them to cool a bit before icing.
ICING: While the buns cool for a bit, mix up the icing. Combine the powdered sugar and milk and whisk until smooth. Use a spoon or fork to drizzle icing all over the buns. Enjoy warm.