Gingerbread Cinnamon Roll Dough
- Warm milk in a small bowl until it reaches 105-110.º Sprinkle yeast on top and whisk together. Set aside for 10 minutes until it starts to look foamy. If the mixture does not foam, start over with a new packet of yeast.
- In a stand mixer fitted with a paddle attachment, mix together the flour, brown sugar, ginger, and salt together.
- Slowly add the yeast mixture to the flour mixture, followed by the melted butter and egg.
- Scrape down the sides of the bowl as needed and mix on low-medium speed until the dough starts to stick together and pull away from the sides of the bowl. You may need to add a little more flour at this point.
- Once dough starts to stick to the paddle, switch out the paddle for the hook attachment and mix on medium speed for 8 minutes. Dough should be tacky but not sticky.
- Coat a large bowl with cooking spray or vegetable oil. Shape the dough into a ball and gently place in bowl, flipping the dough over to coat the top of it as well. Cover bowl with plastic wrap and let dough rise for about an hour and a half, until it has doubled in size.
- Coat a 13 x 9 inch pan or a 9″ round pan with cooking spray and line with parchment.
- To prepare the filling, whisk the brown sugar and cinnamon in a small bowl.
- On a lightly floured surface, roll the dough into a flat rectangle that’s about 10 x 12 inches. Using a pastry brush, carefully coat the top of the dough with melted butter, except for an inch border at the top.
- Spoon cinnamon sugar onto dough and spread around evenly, except for that same inch border at the top.
- With the long side of the dough closest to you, carefully roll up the dough into a tight log. When you have reached the other end, pinch the seam of the roll by pressing down to ensure that it is sealed.
- Gently cut the log into 12 large rolls with a serrated knife. Do your best not to flatten them as you cut down by cutting them in a sawing motion.
- Arrange rolls in pan, cover in plastic wrap, and let them rise for another 30 minutes. While the rolls rise, preheat oven to 350º F and remove cream cheese from the fridge for it to soften.
- Once rolls have risen, bake them for 30-35 minutes.
- Let rolls cool completely on a cooling rack.
Cream Cheese Icing
- While the rolls bake, mix the cream cheese on low in a stand mixer fitted with a paddle attachment until it is smooth.
- Scrape down the sides of the bowl and add powdered sugar and milk, mixing on medium low until it is smooth.
- Drizzle the icing over the rolls and spread out until all rolls are evenly covered.
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