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Gingerbread Cinnamon Rolls with Brown Butter Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 88 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Cinnamon Rolls recipe is a festive twist on classic cinnamon rolls, featuring a spiced gingerbread dough filled with a rich cinnamon-ginger molasses filling and topped with a luscious brown butter cream cheese icing. Perfectly soft and tender with a warm blend of holiday spices, these rolls are a delicious treat for the holidays or any cozy morning.

Ingredients

Scale

Gingerbread Dough:

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast (1 packet or 11 grams)
  • Sprinkle of white granulated sugar
  • 2 Large eggs, room temperature
  • 4 3/4 cups All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature and cubed
  • 1/4 cup Molasses (recommend Grandma’s molasses)
  • 1 1/2 tsp Ground cinnamon
  • 1 1/2 tsp Ground ginger

Gingerbread Filling:

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed (light or dark)
  • 1 TBSP Ground cinnamon
  • 2 tsp Ground ginger
  • 1 TBSP Molasses
  • 1/2 cup Heavy cream

Brown Butter Cream Cheese Icing:

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Browned butter (butter melted and browned)
  • 1 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions

  1. Activate Yeast: In a microwave-safe bowl, heat the milk until it reaches 110°F. Stir in the yeast and a heavy sprinkle of sugar. Let it sit for 10 minutes until foamy. In a separate small bowl, lightly beat the eggs and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, sugar, cinnamon, and ginger until well mixed.
  3. Combine Wet and Dry Ingredients: Add the milk-yeast mixture, beaten eggs, cubed butter, and molasses to the dry ingredients. Using a stand mixer fitted with a dough hook, mix on low speed until dough begins to form, then increase to medium speed and knead for 5 minutes. The dough will be soft and slightly tacky but not overly sticky.
  4. First Rise: Preheat your oven to 200°F. Spray a large bowl with nonstick spray, place the dough ball inside, cover it with a kitchen towel, and place in the oven with the heat turned off, door cracked open. Let rise for 1 hour.
  5. Prepare Filling: In a small bowl, beat the butter, brown sugar, cinnamon, and ginger on high speed with a hand mixer for 2 minutes until pale and fluffy. Add molasses and mix to combine.
  6. Roll Out Dough: On a lightly floured surface, roll the risen dough into a large rectangle about 1/4 inch thick.
  7. Spread Filling: Use an offset spatula to evenly spread the prepared filling over the dough, covering it completely to the edges.
  8. Roll and Cut: Starting from the short side, tightly roll the dough into a log. Use unflavored dental floss or a serrated knife to cut into even rolls, taking care not to squish them.
  9. Second Rise: Spray a 9×13 inch baking pan with nonstick spray, place the rolls inside spaced slightly apart. Cover with a towel and let rise for 20 minutes. After rising, carefully pour the heavy cream around the edges of the rolls in the pan.
  10. Bake Rolls: Preheat oven to 350°F. Bake the cinnamon rolls for 23-27 minutes or until lightly golden on top.
  11. Prepare Brown Butter: While rolls rise the second time, melt 4 TBSP butter in a frying pan, stirring constantly as it foams and the milk solids brown and turn amber. Remove from heat and pour into a bowl to cool completely. Chill in the freezer for faster cooling.
  12. Make Icing: Using a hand mixer, beat the cream cheese and cooled brown butter on high speed until smooth. Gradually add powdered sugar and beat until smooth. Mix in vanilla extract until fully incorporated.
  13. Ice Rolls: Once the rolls are done baking and have stopped bubbling, spread the brown butter cream cheese icing over each roll generously with a spoon.

Notes

  • Flour: Use spooned and leveled flour or weigh it to avoid compacted flour which can dry out rolls.
  • High Altitude Baking: Add an extra 4 TBSP flour if baking at high altitude.
  • Dairy: Allow dairy ingredients to come to room temperature for best results (about 2 hours before baking).
  • Making Dough by Hand: Mix wet ingredients into dry with a rubber spatula until dough forms. Knead on floured surface with hands for 5-8 minutes until dough stretches thinly and you can see light through it.

Nutrition

  • Serving Size: 1 roll
  • Calories: 380
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Find it online: https://yumyy.com/gingerbread-cinnamon-rolls-with-brown-butter-icing-recipe/