Gingerbread Cinnamon Rolls
I love Gingerbread anything. But Gingerbread Cinnamon Rolls? Oh, my. These luscious Cinnamon Rolls use molasses and ginger to provide that delicious Gingerbread taste. The dough is actually made up in the breadmaker. Then it’s rolled out, sprinkled with brown sugar, cinnamon and ginger, and spread with raisins before rolling up. The glaze on top sets the Gingerbread Cinnamon Rolls off completely. My, oh my.
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So when I saw this recipe in one of my Taste of Home cookbooks I thought I would give it a try. I’m so glad I did, but I made considerable changes. I was intrigued that the dough was made in the breadmaker–a real time saver. But the dough and filling had very little sugar, so I added quite a bit more. I also added a glaze that I use on most of my Cinnamon Roll recipes, since I still didn’t think the Cinnamon Rolls would be sweet enough. Those corrections made the difference in this being a so-so recipe to spectacular!
Back in August, we had a “Breakfast for Dinner” potluck for the Empty Nesters in our church. I fried up bacon and sausage, but also brought a batch of Chocolate Chip Sweet Rolls, and these delicious Gingerbread Cinnamon Rolls. I was amazed at how quickly all of the sweet rolls were gobbled up! More people took the Gingerbread versus Chocolate Chip. I couldn’t believe it.
These Cinnamon Rolls are totally delectable. But even though the bread dough is kneaded in the breadmaker, they’re still involved and take a good bit of time to make. If you have a holiday breakfast or brunch you’re trying to put together, Gingerbread Cinnamon Rolls are sensational and can even be made the day beforehand if you need them to be.
Gingerbread Cinnamon Rolls are fantastic!
If you enjoy Gingerbread, you’ll love it in Cinnamon Rolls!
Gingerbread Cinnamon Rolls are terrific with a cup of coffee.
Every bite will have you swooning.
Here’s what I did.
I used these ingredients for the dough, plus water.
Place hot water in breadmaker canister. Add molasses.
Beat egg and add to bread canister.
Add avocado oil.
Add brown sugar.
Add sea salt, ginger, cinnamon, nutmeg and cloves.
Sprinkle evenly with bread flour.
Sprinkle evenly with breadmaker yeast or active dry yeast.
Place on dough setting of breadmaker. This will take approximately 1 hour 45 minutes.
Remove dough from breadmaker canister and place on well-floured surface. Sprinkle flour on top of the dough as well.
Roll out dough with a rolling pin into a very large rectangle.
I used these ingredients for the filling.
Spread softened butter over top of dough.
Spread brown sugar out evenly over the butter. Use your hand to smooth out the butter and fill in any crevices.
Combine cinnamon and ginger.
Sprinkle spice mixture evenly over top of the brown sugar layer.
Sprinkle raisins over top of the spice layer.
Roll dough up tightly and evenly into a roll.
Grease a 9×13″ glass baking dish. Cut rolls in one-to-two-inch pieces. Place 12 rolls in a 3×4 pattern in the baking dish. Place the remaining rolls in a 9×9″ glass baking dish.
Cover cinnamon rolls with a tea towel and allow dough to rise until doubled in bulk about one to two hours. Bake at 375 degrees for 20-25 minutes.
I used these ingredients for the icing.
Combine all ingredients and mix with an electric mixer until well mixed. Use a rubber spatula to spread the icing over top of the hot cinnamon rolls as soon as they come out of the oven.
Spread the icing over top of the hot Gingerbread Cinnamon Rolls. The icing is very thick, but it will thin out some as it melts into the hot cinnamon rolls.
Eat and enjoy.
I placed the other nine cinnamon rolls in a 9×9″ glass baking dish and baked them separately.
Gingerbread Cinnamon Rolls are outstanding.
I added extra sugar in the recipe and added a rich, thick icing on top. I thought those additions made Gingerbread Cinnamon Rolls spectacular.
Here’s the recipe.
GINGERBREAD CINNAMON ROLLS
(Recipe inspired from Taste of Home, Light and Tasty, 2008, pg. 93)
Gingerbread Cinnamon Rolls
Equipment
- 1 breadmaker
- 1 Rolling Pin
- 1 sharp knife
- 1 butter knife or table knife
- measuring cups
- measuring spoons
- 1 electric mixer
- 1 rubber spatula
- 1 9×13" glass baking dish
- 1 9×9" square baking dish
Ingredients
DOUGH:
- 1 cup hot water (70° to 80°)
- 1/2 cup molasses
- 1 large egg beaten
- 2 tbsp. avocado oil or canola oil
- 1/4 cup light brown sugar packed
- 3/4 tsp. sea salt
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 4 cups bread flour
- 1/4 oz. active dry yeast or breadmaker yeast (one tablespoon)
FILLING:
- 6 tbsp. salted butter softened
- 1 cup light brown sugar packed
- 1 1/3 cup raisins or more if desired (I used extra raisins to press into the tops of the pinwheels before baking)
- 1 tbsp. ground cinnamon
- 3/4 tsp. ground ginger
ICING:
- 1/2 cup salted butter softened (1 stick)
- 1 tbsp. pure vanilla extract (three teaspoons)
- 6 tbsp. half-and-half cream
- dash sea salt
- 3 cups powdered sugar
Instructions
DOUGH:
- Place ingredients in a bread machine canister in order listed.
- Select bread dough setting.
- This will take approximately 1 hour 45 minutes to 2 hours.
- When cycle is complete, turn dough out onto a well-floured surface.
- Sprinkle dough lightly over top.
- Roll dough out into a large rectangle.
FILLING:
- Spread roll dough with butter.
- Sprinkle light brown sugar over top of butter.
- Using the edge of your hand, spread the brown sugar so it fills in all the crevices to the outer edges of the dough.
- Combine cinnamon and ginger in a small bowl.
- Sprinkle as evenly as possible over top of the brown sugar layer.
- Spread raisins evenly over top of the spices.
- Roll up dough jelly-roll style.
- Pinch seam to seal dough.
- Cut dough into 21 slices.
- Place 12 slices dough cut-side-down in a generously greased 9×13” glass baking dish.
- Place remaining 6 in a 9×9” square baking dish.
- Cover and let rise until nearly doubled—approximately 1-2 hours.
- Bake rolls at 375° for approximately 20-25 minutes, until golden brown and rolls don’t test doughy in the middle.
- Remove from oven.
- Add icing immediately over hot cinnamon rolls.
ICING:
- While cinnamon rolls are baking, place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot cinnamon rolls after they come out of the oven.
Notes
Recipe inspired from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
Gingerbread Cinnamon Rolls include a brown sugar filling with plump, juicy raisins.
These cinnamon rolls were gobbled up very quickly when I made them for a breakfast potluck!
The rich, decadent icing on Gingerbread Cinnamon Rolls, puts them over the top!
Gingerbread Cinnamon Rolls just have to be on your holiday menus this year!
You may also enjoy these delicious recipes!
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