I can't wait for you to make this recipe!
Looking for an indulgent Christmas breakfast idea? These gingerbread cinnamon rolls are the perfect holiday treat for any time of the day. They’re easy to make, and taste just like your favorite childhood cookie! You’ll be able to enjoy these warm, gooey treats for with your friends and family for breakfast or brunch.
Grab your ingredients!
– 4.5-5 cups all-purpose flour, scooped and leveled (link to baking basics) – 1/3 cup sugar – 2 (4-1/2 tsp.) packets Fleischmann’s® RapidRise Yeast – 1 teaspoon salt – 1–1/2 cups water – 6 tablespoons unsalted butter – 1 egg – 5 Tbsp butter – 3/4 cup brown sugar – 2 Tbsp molasses – 2 tsp ground ginger – 2 tsp ground cinnamon – 1/2. teaspoon nutmeg – 3 ounces cream cheese, room temperature – 1 cup (1 stick) unsalted butter, room temperature – 3 cups powdered sugar – 1 tbsp heavy cream – 1 teaspoon vanilla extract – 1/8 tsp salt – 1/4 teaspoon cinnamon
Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn’t splatter.
Add the egg and the warm water/butter Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl. Repeat now adding in the 4th cup of flour. Stir in 1/2 cup flour and move to a lightly floured surface. Knead dough on a lightly floured surface for 7-8 minutes. (see notes) The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back. Let rest for 10 mins covered with a towel.
Make the Filling Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl Add butter and molasses to a microwave-safe bowl and melt for 30 secs Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough.
Roll dough into a 15 x 10-inch rectangle using a rolling pin.
Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges. Starting at the long end of the rectangle, roll it up tightly. Pinch the seams to seal.
Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
Place cut side down, in greased a 13 x 9-inch baking pan. Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
At the 30 min mark preheat the oven to 350 Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden. Cool baking dish on a wire rack for at least 20 minutes.
Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain.