ShortCakeBakes

Gingerbread Cinnamon Rolls with
Cinnamon Cream Cheese Frosting

These make the perfect holiday breakfast.
They are every delicious thing that you would expect from a warm cinnamon roll, with the slight flavor of gingerbread.
They are iced with rich cream cheese cinnamon icing.
I make them in a round 9 inch springform pan which makes a beautiful presentation on a holiday breakfast table.
They can be made the night before after they are shaped and pop them in the fridge.
The next morning I roll out of bed a bit early and pull them out for the final rise and then go back to bed until it is time to bake them.
It makes for a great lazy morning with a delicious breakfast.

Dough

Ingredients


  • ¼ cup warm water
  • 5 teaspoons yeast
  • ½ cup milk
  • 2 tablespoons butter
  • ⅓ cup molasses
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon salt
  • 3 to 4 cups flour

Instructions


  1. In a mixing bowl, combine your warm water and yeast.
  2. It will form a thick paste.
  3. In a separate bowl combine your milk and butter and microwave it for 1 min.
  4. Pour milk/butter mixture into the mixing bowl with the yeast.
    (Be careful that none of your liquids are too hot because it could kill the yeast.
    They should just be warm to the touch.)
  5. Add in the molasses, brown sugar, egg, and salt.
  6. Mix to combine.
  7. Add 2 cups of flour into the mixture and mix on high until it is combined.
  8. Slowly add the rest of the flour by ½ cup until the dough pulls away from the side of the bowl.
  9. Continue to knead/mix the dough for another 5 minutes.
  10. You will have a smooth elastic dough.
    (You may not use all of your flour.
    You should be able to touch the dough and have it not be sticky.)
  11. Cover the bowl with plastic wrap and set it in a warm place to rise for 1 hour.
    (or in the fridge and then pull out in the morning for 1 hr)
  12. Prepare a work surface by covering it lightly with flour.
  13. Pull out your dough and punch it down.
  14. Roll it out with a rolling pin into a rectangle that is about ¼ inch thick.
  15. Prepare your filling.
  16. Take the filling and spread it over the dough.
  17. Then take the long end of the dough and roll it up into a tight roll.
  18. Use a string or a knife to cut the dough into 1 ½ inch sections.
  19. Take the dough sections and arrange them in a 9 inch round/square pan sprayed with non-stick spray.
  20. Let the rolls rise for another 30 minutes until they have doubled in size.
  21. Preheat the over to 350℉
  22. Bake for 20-25 minutes.
  23. Prepare your frosting while the rolls are in the oven.
  24. To check if your rolls are done pull them out and lightly touch the centers of the cinnamon rolls.
  25. They should be slightly firm.
  26. Make sure to check the cinnamon roll in the center of the pan because that will be the last one to bake.
  27. If they are still not done then cover them with foil and let them bake a little longer until they are finished.
  28. Let the cinnamon rolls cool a little and then slather on the cinnamon cream cheese frosting.

Filling

Ingredients


  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 2 tablespoons melted butter

Instructions


  1. Melt your butter in the microwave and then add it to all of the rest of the ingredients.
  2. Mix to combine.

Cinnamon Cream Cheese Frosting

Ingredients


  • 2 tablespoons butter
  • ½ package of cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon milk if needed

Instructions


  1. Beat 2 tablespoons of butter in a mixer until smooth, then add in the cream cheese and beat until smooth.
  2. Add in the powdered sugar and mix, add in the vanilla and the cinnamon.
  3. Add in milk if the mixture looks dry.
  4. Mix on high for 2 minutes.