Description
Gingerbread Spice Cinnamon Rolls weave holiday magic into classic breakfast pastries, blending warm spices with sweet maple glaze. Comfort meets festive cheer in these irresistible rolls you’ll crave all winter long.
Ingredients
Scale
Main Ingredients:
- 3 cups (375 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 4 ounces (115 g) cream cheese, softened
Liquid and Binding Ingredients:
- ¾ cup (180 milliliters) warm milk
- 1 egg + 1 egg yolk
- ¼ cup (55 g) unsalted butter, melted
- 2 tablespoons pure maple syrup
Spices and Flavoring Ingredients:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¼ cup (50 g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- ¼ teaspoon salt
- 1 ½ cups (180 g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup (55 g) unsalted butter, softened
- Pinch of salt
Instructions
- Activate the yeast by combining warm milk with the granules and a hint of sugar. Allow the mixture to bloom and become frothy, indicating the yeast is alive and ready.
- Create a rich base for the dough by blending melted butter with remaining sugar, whole egg, and extra yolk until smooth and well-incorporated.
- Merge the activated yeast with the butter mixture, then gradually introduce flour and salt. Knead the developing dough thoroughly until it transforms into a silky, elastic texture.
- Transfer the dough to a generously oiled container, shield with a clean cloth, and permit rising in a draft-free environment until it doubles in volume, roughly 60-90 minutes.
- Craft the gingerbread spice filling by whisking butter with brown sugar and a medley of warming spices – cinnamon, ginger, cloves, and nutmeg – until uniformly combined.
- Stretch the risen dough into a rectangular shape across a flour-dusted surface, ensuring an even thickness.
- Distribute the spiced filling across the dough’s surface, maintaining a consistent layer from edge to edge.
- Tightly roll the dough from the lengthier side, creating a compact cylindrical shape.
- Slice the roll into twelve uniform sections and nestle them within a buttered baking vessel.
- Allow the rolls a secondary proofing period, letting them rise and become puffy for approximately 35-40 minutes.
- Heat the oven to 350°F and bake the rolls until they achieve a golden, enticing complexion, approximately 22-27 minutes.
- Whip the maple frosting by blending cream cheese, butter, powdered sugar, maple syrup, vanilla, and a touch of salt until achieving a luxurious, smooth consistency.
- Lavish the warm rolls with the decadent maple frosting immediately before serving.
Notes
- Activate yeast carefully by ensuring milk temperature is between 100-110°F to guarantee proper activation without killing the microorganisms.
- Knead dough thoroughly to develop gluten, creating a soft and stretchy texture that results in pillowy cinnamon rolls.
- Allow sufficient rising time in a draft-free, warm environment around 80-85°F to help dough double in volume and enhance flavor development.
- Use room temperature ingredients like eggs and cream cheese to ensure smooth mixing and consistent batter texture.
- Adjust spice intensity by increasing or decreasing ginger, cloves, and nutmeg according to personal preference without compromising overall balance.
- Substitute dairy ingredients with plant-based alternatives like almond milk and vegan butter for lactose-intolerant or vegan dietary needs.
- Cut rolls uniformly using dental floss or a sharp serrated knife to achieve consistent size and even baking.
- Store leftover rolls in an airtight container at room temperature for 2 days or refrigerate for up to 5 days, reheating gently before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 17 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg