Gingerbread Cinnamon Rolls

I am not sure when exactly it started, but it has become tradition in our house to have cinnamon rolls on Christmas morning. I usually prepare the rolls on Christmas Eve and stick them in the refrigerator overnight for easy baking on Christmas day. This year, our Christmas Eve is filled so I won’t have time to make more food. These Gingerbread Cinnamon Rolls would not only be a wonderful addition to your Christmas morning breakfast, they are also prepared and baked in only an hour. This is perfect for when you don’t have time to prepare the rolls on Christmas Eve.

In addition to the cinnamon sugar filling, the dough itself is spiced with molasses, ginger, and cinnamon. The rolls made the whole house smell like Christmas as they baked.

The Gingerbread Cinnamon Rolls are best warm from the oven and definitely the day they are baked. Chad was at work when I prepared the rolls, so he popped one in the microwave for a few seconds when he got home.

Gingerbread Cinnamon Rolls
Adapted from I Heart Eating
12 Cinnamon Rolls

Dough:
2/3 cup whole milk, lukewarm (105-115 degrees F)
1 1/2 tablespoons active dry yeast
4 cups all purpose flour
1/3 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, room temperature
2 large eggs
1/4 cup molasses
Filling:
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
Glaze:
3/4 cup powdered sugar
2-3 tablespoons milk

In a small bowl, sprinkle yeast over lukewarm milk. Stir to combine and allow to sit until frothy, about 10 minutes.

In the bowl of a large food processor or a large bowl, combine the flour, 1/3 cup granulated sugar, salt, ginger, and cinnamon. Mix the yeast with milk, butter, eggs, and molasses into the dry ingredients until the dough comes together. Knead on a lightly floured surface until smooth and cover with a cloth or plastic wrap to allow to rest for about 10 minutes.

Preheat oven to 400 degrees F. Grease 12 muffin cups with oil or butter.

Lightly flour a large work surface. Roll the dough into a rectangle, 11 x 17 inches.

In a small bowl, combine the brown sugar, 1/4 cup granulated sugar, and 1/2 tablespoon ground cinnamon.

Spread the melted butter over the rectangle and evenly cover with the cinnamon sugar. Roll up the rectangle tightly from long to long end and pinch the seam to seal. Using a sharp knife, cut the log into 12 equal rolls. Place the rolls into the prepared muffin tins. Cover with a cloth and allow to rest for 15 minutes.

Bake the cinnamon rolls in preheated oven until golden brown and toothpick inserted in center comes out clean, 12-17 minutes. Allow to cool in pan 5 minutes before removing to wire rack.

In a small bowl, whisk enough milk into the powdered sugar to create a glaze that is this enough to be drizzled.

Drizzle the glaze over the still warm rolls and serve immediately.