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Savor the sweetness and fluffy texture of these Gingerbread Cinnamon Rolls, which have a nice subtle crunch. They're a great option for breakfast or tea time.
The delicious food that you typically grab on-the-go, cinnamon buns, now takes center stage in your kitchen. These rolls are a piece of art that's surprisingly easy to create at home! They have a crispy outside, a fluffy center, and layers upon layers of cinnamon sweet bliss!
While brown sugar, butter, and cinnamon are the main ingredients of conventional cinnamon rolls, this recipe kicks it up a level by including clove and ginger into the filling to create a spicy gingerbread flavor. When baked to perfection in a Lodge cast iron skillet, these rolls move right from the oven to the table and create an amazing show. Your cinnamon rolls will keep warm for a long time thanks to the cast iron design, which also results in soft, fluffy rolls with a little crunch and a gooey filling.
Gingerbread Cinnamon Roll
Ingredients:
Dough:
- One cup of warm milk
- Two big eggs, at room temperature
- One-third cup softened unsalted butter
- Four and a half cups all-purpose flour
- One and a half tablespoons of salt
- ¼ cup of molasses
- Two-and-a-half tablespoons of active dry yeast or instant yeast
Filling:
- One-third cup softened unsalted butter
- One cup of packed brown sugar
- three teaspoons of ground cinnamon
- Two tablespoons of ginger
- ¼ teaspoon of cloves
Icing:
- 170g of melted white chocolate
- teaspoon vanilla extract
- 1 stick unsalted butter, softened
- 1 cup powdered sugar
Method:
Dough:
- Mix the yeast with the heated milk. Sieve the flour, sugar, and salt together in a separate basin.
- Mix the wet ingredients at a medium speed in a stand mixer fitted with a paddle attachment. Add the dry ingredients gradually. Knead all ingredients with a dough hook attachment until the dough separates from the sides of the mixing bowls .
- Spoon the dough into a basin that has been gently greased, then flip it to cover the sides in oil. Once the dough has doubled in size, cover with plastic wrap and let it rise for one to two hours.
- Roll the dough into a 40 x 53 cm rectangle after deflating it and transferring it to a surface dusted with flour. Apply a ¼ cup of melted butter on top. Evenly distribute the remaining filling mixture over the dough after mixing it.
- Starting with the long end of the dough, seam side down, roll it into a log. Cut into thirteen rolls. Put the rolls in a 30cm pan that has been gently oiled, cover with a dish cloth that is slightly moist, and let rise for approximately half an hour. While the rolls are rising, preheat the oven to 204 degrees Celsius.
- Bake for about 20 minutes, or until the rolls are golden brown. Make the frosting while the cake bakes.
Icing:
- Melted white chocolate and softened butter should be well combined by beating.
- Include the vanilla extract. Add powdered sugar gradually until the frosting is light and spreadable.
- Before frosting, let the buns cool for ten minutes. Savor your handmade cinnamon rolls with gingerbread!
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