Experience the magic of gingerbread cinnamon rolls this holiday season Indulge in a delightful recipe that brings festive flavor to your table
Ingredients
Scale
3 ½ cups all-purpose flour
2 packets (4 ½ tsp) instant yeast
½ cup sugar
1 cup whole milk
½ cup unsalted butter
2 large eggs
½ tsp salt
½ cup brown sugar
2 tbsp ground cinnamon
1 tbsp ground ginger
½ tsp ground nutmeg
¼ cup unsalted butter, softened
1 cup powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Instructions
Prepare the Dough: In a small saucepan, gently heat the milk and butter until the butter melts. Let it cool until it’s warm but not hot. In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Pour in the warm milk mixture and add the eggs. Mix until it forms a dough.
Kneading Time: Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size—about an hour.
Make the Filling: While the dough is rising, mix together the brown sugar, cinnamon, ginger, and nutmeg. Once the dough has risen, punch it down and roll it out into a rectangle, about ¼ inch thick. Spread the softened butter over the surface of the dough and sprinkle the sugar-spice mixture evenly on top.
Roll and Cut: Starting from one long edge, roll the dough into a tight log. Cut the log into 1 ½-inch pieces and place them in a greased baking dish, leaving space between each roll. Cover the dish with a towel and let them rise again for about 30 minutes.
Baking These Beauties: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden and heavenly.
Frosting Time: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing generously over the warm rolls.
