GINGERBREAD CINNAMON ROLLS
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
Provided by Taste of Home
Time 1h30m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 315 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 133mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
GINGERBREAD CINNAMON ROLLS RECIPE BY TASTY
Spice up your holiday breakfast spread with these sweet cinnamon rolls. A gingerbread-spiced filling is encased in tender dough infused with warming cinnamon and molasses. Top the rolls with fluffy swirls of cream cheese icing for a tangy finish and crushed gingersnap cookies for crunch.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 6h
Yield 8 rolls
Number Of Ingredients 24
Steps:
- Make the dough: In a large bowl, whisk together the all-purpose and whole wheat flours, sugar, yeast, salt, and ground ginger.
- In the bowl of a stand mixer fitted with the dough hook, combine the eggs, butter, milk, and molasses. Mix on medium-low speed to combine. Add the flour mixture and mix on medium speed until a shaggy mass forms. Reduce the speed to medium-low and continue mixing until the dough begins to climb the hook, about 15 minutes. The dough will be very wet, but it will come together as it rests. Cover the bowl with plastic wrap or a kitchen towel and let rest in a warm place until doubled in size, about 2 hours.
- Lightly wet your hands and gently punch down the dough (wetting your hands will help prevent the dough from sticking when you punch it down). Cover the bowl again and transfer to the refrigerator so the dough can stiffen, at least 1 hour, or up to overnight.
- Make the filling: In a medium bowl, combine the butter, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, five-spice, and salt. Use a fork to mash together until smooth.
- Turn the dough out onto a lightly floured surface and roll out to ¼-inch-thick rectangle. Spread the filling across the dough, all the way to the edges. Starting from a long end, roll the dough into a log. Trim the ends, then slice the log crosswise into 8 pieces.
- Place the rolls in a 9-inch round springform pan. Cover with a kitchen towel and let proof in a warm place until doubled in size, about 2 hours.
- Preheat the oven to 350°F (180°C).
- Uncover the buns and bake until golden brown and cooked through, about 30 minutes. Remove from the oven and let cool slightly.
- Make the icing: In a large bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), cream together the cream cheese, butter, and salt on medium speed until smooth, about 1 minute. Add the powdered sugar and continue mixing until creamy, about 1 minute.
- Spread the icing over the cinnamon rolls and sprinkle the crushed gingersnap cookies on top.
- Enjoy!
Nutrition Facts : Calories 491 calories, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, Sugar 43 grams
GINGERBREAD CINNAMON ROLLS
These Cinnamon Rolls are unique because they have molasses in them to give them a gingerbread flavor. They are from the Dec, 2009 issue of BH&G and are a Prize Tested Recipe from Torie Christensen. I can't wait to try them! Preparation time includes time for bread to rise.
Provided by Julie F
Categories Healthy
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine yeast and 1/4 c warm water (about 115 degrees). Let stand 5 minutes. Stir in milk, molasses, 1/4 c brown sugar, the egg, oil and 1/2 t salt. Stir in as much flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour for moderately soft, smooth, elastic dough (5 min). Shape in ball. Place in greased bowl, turn once. Cover, let rise until double (1 hour). Punch down. Turn onto lightly floured surface. Cover, let rest for 10 minutes.
- Grease a 13 x 9 x 2 pan. For filling, in bowl combine 1/4 c brown sugar, granulated sugar, cinnamon and ginger. Roll dough to 12 x 8 inch rectangle. Spread butter on dough. Sprinkle to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 slices. Place in pan. Cover; let rise until nearly double (45 minutes).
- Heat oven to 350 F Bake 22 to 25 minutes or until golden and set. Let stand 5 minutes, Invert onto platter. Drizzle with glaze and serve.
- Glaze: Combine powdered sugar, cinnamon and vanilla. Whisk in milk, adding more as needed to get desired consistency.
Nutrition Facts : Calories 343.1, Fat 6, SaturatedFat 2.2, Cholesterol 26, Sodium 40.1, Carbohydrate 66.7, Fiber 1.5, Sugar 31, Protein 6.1
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GINGERBREAD CINNAMON ROLLS - BROMA BAKERY
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5/5 (4)Category BreakfastCuisine AmericanTotal Time 2 hrs
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- For the filling, combine the brown sugar, molasses, spices, and butter in a microwave safe bowl. Microwave in 30 second increments until the sugar is melted and the mixture is smooth.
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