Description
Delicious and aromatic gingerbread cinnamon rolls featuring a spiced molasses-infused dough, a cinnamon-sugar filling, and topped with a rich molasses cream cheese frosting. Perfect for a cozy breakfast or dessert treat.
Ingredients
Scale
DOUGH
- ¼ cup warm water (60mL)
- 2 and ½ Tablespoons granulated sugar (32g)
- 1 and ⅛ teaspoons dry active yeast (3.5g)
- ¼ cup milk any (60mL)
- 2 Tablespoons unsulphered molasses (30mL)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 2 and ½ cups all purpose flour (300g)
- 3 Tablespoons unsalted butter softened (57g)
FILLING
- ¼ cup granulated sugar (50g)
- ¼ cup firmly packed light brown sugar (50g)
- 1 and ½ Tablespoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons unsalted butter melted (28g)
- 1 Tablespoon unsulphered molasses (15mL)
MOLASSES CREAM CHEESE FROSTING
- 2 ounces full fat block cream cheese softened (57g)
- 2 Tablespoons unsalted butter softened (28g)
- ½ Tablespoon unsulphered molasses (15mL)
- ¼ teaspoon ground cinnamon
- ¾ cups powdered sugar (90g)
- pinch of salt
Instructions
- Activate yeast: Place warm water in a large bowl. Sprinkle the dry active yeast and granulated sugar on top. Whisk gently and allow the mixture to rest for 10 minutes until bubbly and activated.
- Make dough base: Add milk, unsulphered molasses, salt, cinnamon, ginger, nutmeg, and egg to the yeast mixture. Whisk to combine thoroughly.
- Add flour and butter: Gradually stir in 1 cup of flour, then add softened butter pieces and blend. Continue adding the remaining flour until the dough mostly comes together and pulls away from the bowl sides.
- Knead dough: Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed. The dough texture should resemble PlayDoh. Let rest for 10 minutes.
- Prepare filling: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, ginger, and nutmeg. Mix well and set aside.
- Roll out dough: Roll dough on a floured surface into a 9 by 12 inch rectangle. Take time as dough may be elastic and stretchy.
- Brush filling base: Whisk melted butter and molasses together and brush evenly over dough, leaving a ½ inch border around the edges. Sprinkle cinnamon-sugar filling evenly on top.
- Roll and slice: Starting at a long edge, roll the dough tightly into a 12 inch log. Using a serrated knife, cut into 6 equal slices with seam side down.
- Arrange and rise: Place the slices cut side down in a greased 8 or 9 inch baking dish. Sprinkle any fallen cinnamon sugar over rolls and press gently to flatten slightly. Cover loosely and allow rolls to rise for 1 hour 30 minutes.
- Preheat oven and bake: Preheat oven to 350°F (177°C). Bake rolls for 32 minutes or until they begin to brown on top, covering with foil if needed to prevent over-browning. Remove and cool for 15 minutes.
- Make frosting: Beat softened cream cheese, butter, cinnamon, and molasses on medium-high speed until smooth. Reduce speed and add powdered sugar and salt, mixing until smooth.
- Frost and serve: Spread molasses cream cheese frosting onto slightly cooled rolls. Serve immediately or store as desired.
Notes
- Use an 8-inch square or 8-9 inch round baking pan for best results; arrange rolls accordingly.
- You can prepare the dough and assemble rolls ahead of time; refrigerate overnight up to 18 hours and then allow to rise before baking.
- Baked rolls freeze well for up to 3 months; thaw overnight and warm before serving.
- For freezing unbaked rolls, either parbake for 10 minutes, cool, freeze, then finish baking after thawing; or freeze after slicing and thaw/rise before baking.
- For detailed guidance on working with yeast, consult resources on baking with yeast for best activation and rising results.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
