Gingerbread cinnamon rolls 🍁

#lemon8diarychallenge #cinnamonrolls #cinnamonrollsrecipe #christmas

Dough

▢ ½ cup water warm

▢ 1 teaspoon granulated sugar

▢ 1 packet active dry yeast 7g or 2 ¼teaspoons

▢ 5 cups all purpose flour 600g

▢ ¼ teaspoon sea salt

▢ 2 tablespoons molasses unsulphured,

▢ ¼ cup brown sugar packed

▢ ¾ cup unsalted butter softened

▢ 2 large eggs room temperature

▢ 1 tablespoon pure vanilla extract

▢ ½ cup milk warm

▢ ½ cup heavy whipping cream pour on top

Filling

▢ ½ cup unsalted butter very soft but not melted

▢ 1 cup dark brown sugar packed

▢ 3 tablespoons molasses

▢ ¼ teaspoon sea salt

▢ 1 ½ tablespoons cinnamon ground

▢ 2 teaspoons ginger ground

▢ ½ teaspoon cloves ground

▢ ½ teaspoon nutmeg ground

Frosting

▢ ½ cup unsalted butter softened

▢ 2 cups powdered sugar

▢ ¼ teaspoon sea salt

▢ 1 teaspoon pure vanilla extract

▢ 4 oz cream cheese softened

Makes:

9 x 12inch

rectangle

Dough

Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes so that a foam starts to form on top. If a foam doesn’t form in 10 minutes, discard and try again with a different packet of yeast.

In a large bowl combine sifted flour, salt, and stir. Make a well in the middle and add the molasses, brown sugar, butter, eggs, vanilla, milk, and yeast mixture.

Mix until a cohesive dough forms. Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 45 minutes.

Filling

Have the butter very soft, almost melted, to blend easier. Combine all of the ingredients in a medium bowl and mix well to combine. Set aside to use later.

Punch down the dough and transfer onto a floured surface. Roll the dough into a large rectangle, about 18” by 24”. Spread the filling evenly on top of the dough.

Roll into a log, starting at the bottom long edge. Mark the roll into 12 equal pieces.

Using a piece of string or unflavored floss, wrap the string around the log and pull to cut. Arrange each roll into the baking pan.

Preheat the oven to 355°F (180°C) while you let the rolls rise until the cinnamon rolls puff up and fill out the pan some more.

Pour the heavy cream evenly over the rolls. Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan – make the frosting while it cools.

½ cup heavy whipping cream

Frosting

Beat the butter, sugar, and salt in a stand mixer or with electric hand mixer until light and fluffy.

½ cup unsalted butter, 2 cups powdered sugar, ¼ teaspoon sea salt

Add vanilla extract and chunks of cream cheese into the butter in a few additions, beating very well in between. It should be fluffy.

1 teaspoon pure vanilla extract, 4 oz cream cheese

Spread on top of the rolls while they are still warm so that the frosting melts into the rolls a little bit. Serve warm!