Gingerbread Cinnamon Rolls

Teresa Ambra

You'll be captivated by every bite of these delicious Gingerbread Cinnamon Rolls! Every luscious sweet roll includes a thick, rich and decadent icing that is completely irresistible. The gingerbread dough is actually made in a bread maker. The brown sugar filling includes raisins, cinnamon and ginger. These Cinnamon Rolls are marvelous for fall baking, or any holiday breakfast or brunch.

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Prep Time 35

Cook Time 2 25

Total Time 3

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 350 kcal

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 9x13" glass baking dish
1 9x9" 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 9x13” glass baking dish.
Place remaining 6 in a 9x9” 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

NOTE: My dough rolled out to about a 15x27” rectangle.

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.

Nutrition

Calories: 350kcalCarbohydrates: 62gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 147mgPotassium: 260mgFiber: 2gSugar: 36gVitamin A: 272IUVitamin C: 1mgCalcium: 52mgIron: 1mg

Keyword breakfast, cinnamon, cinnamon rolls, ginger, gingerbread, raisins

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