Gingerbread Spice Cinnamon Rolls (Print Version)
# Ingredients:
→ For the Dough
01 -
3/4 cup (180 ml) warm milk (about 110°F / 43°C)
02 -
2 1/4 teaspoons (1 packet) active dry yeast
03 -
1/4 cup (50 g) granulated sugar
04 -
1/4 cup (55 g) unsalted butter, melted
05 -
1 egg + 1 egg yolk
06 -
3 cups (375 g) all-purpose flour
07 -
1/2 teaspoon salt
→ For the Gingerbread Spice Filling
08 -
1/2 cup (115 g) unsalted butter, softened
09 -
3/4 cup (150 g) brown sugar
10 -
1 tablespoon ground cinnamon
11 -
1 teaspoon ground ginger
12 -
1/2 teaspoon ground cloves
13 -
1/2 teaspoon nutmeg
14 -
1/4 teaspoon salt
→ For the Maple Frosting
15 -
4 oz (115 g) cream cheese, softened
16 -
1/4 cup (55 g) unsalted butter, softened
17 -
1 1/2 cups (180 g) powdered sugar
18 -
2 tablespoons pure maple syrup
19 -
1/2 teaspoon vanilla extract
20 -
Pinch of salt
# Instructions:
01 -
In a small bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes, until foamy. In a large bowl, mix melted butter, remaining sugar, egg, and egg yolk. Add yeast mixture and gradually stir in flour and salt, mixing until a dough forms. Knead for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
02 -
In a bowl, mix butter, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until combined.
03 -
Roll out the dough into a 12×18-inch (30×45 cm) rectangle on a floured surface. Spread the gingerbread spice filling evenly over the dough. Roll the dough tightly from the long side into a log and cut into 12 equal rolls. Place rolls in a greased 9×13-inch baking dish, cover, and let rise for 30-45 minutes.
04 -
Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown.
05 -
Beat together cream cheese, butter, powdered sugar, maple syrup, vanilla, and salt until smooth. Spread over warm cinnamon rolls and serve immediately!
# Notes:
01 -
Make ahead? Let unbaked rolls rise overnight in the fridge, then bake in the morning.
02 -
Extra gooey? Drizzle with extra maple syrup before serving!
03 -
Storage: Keep leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.