Gingerbread Rolls

Name: Gingerbread Rolls
Total time: 2 h 55 min
Yield: 12 serving(s)
Ingredients: 1/4 c. granulated sugar; 1 tbsp. dry active yeast (not instant or rapid rise); 1 tsp. ground cinnamon; 3/4 tsp. ground ginger; 1/2 tsp. kosher salt; 1/8 tsp. ground cloves; 3 1/2 c. all-purpose flour, divided; 1 c. whole milk; 2 tbsp. unsalted butter, at room temperature, plus more for bowl; 1 large egg; 2 tbsp. molasses; 1/2 c. packed light brown sugar; 6 tbsp. unsalted butter, at room temperature, plus more for pan; 1 tbsp. ground cinnamon; 1 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; All-purpose flour, for work surface; 4 oz. cream cheese, at room temperature; 1/2 tsp. pure vanilla extract; 1 1/3 c. confectioners sugar, divided; 2 tsp. molasses; 1 tsp. warm water

By Kate Merker, Taylor MurrayPublished: Dec 7, 2018

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Brian Woodcock

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Yields:

12 serving(s)

Total Time:

2 hrs 55 mins

These rolled treats nestle perfectly in a large square kraft box making them a perfect homemade Christmas food gift.

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Ingredients

For the dough:

1/4 cup granulated sugar
1 Tbsp. dry active yeast (not instant or rapid rise)
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. kosher salt
1/8 tsp. ground cloves
3 1/2 cups all-purpose flour, divided
1 cup whole milk
2 Tbsp. unsalted butter, at room temperature, plus more for bowl
1 large egg
2 Tbsp. molasses

For the filling and assembly:

1/2 cup packed light brown sugar
6 Tbsp. unsalted butter, at room temperature, plus more for pan
1 Tbsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
All-purpose flour, for work surface

For the topping:

4 oz. cream cheese, at room temperature
1/2 tsp. pure vanilla extract
1 1/3 cups confectioners sugar, divided
2 tsp. molasses
1 tsp. warm water

Directions

Make the dough:
1. Step 1Whisk together sugar, yeast, cinnamon, ginger, salt, cloves, and 1 3/4 cups flour in a bowl. Combine milk and butter in a small saucepan. Cook over low heat until the butter has melted and mixture reads between 105°F and 110°F on an instant-read thermometer.
2. Step 2Add milk mixture, egg, and molasses to flour mixture. Beat with a dough hook attached to a stand mixer, on low speed, until moistened. Continue beating, gradually adding remaining 1 3/4 cups flour, until smooth and pliable, 4 to 5 minutes.
3. Step 3Transfer dough to a lightly buttered mixing bowl; cover with plastic wrap or a towel. Set bowl in a warm place and let rise until doubled in size, about 1 hour.
Make the filling and assemble:
1. Step 1Combine brown sugar, butter, cinnamon, ginger, and cloves in a bowl.
2. Step 2Butter a 9- by 13-inch or 8- by 8-inch baking dish. On a lightly floured surface, roll dough into a 12- by 16-inch rectangle. Spread with cinnamon-sugar mixture. Starting from the long side, roll up into a log. Cut into 12 (if using a 9- by 13-inch baking dish) or 9 (if using an 8- by 8-inch baking dish) pieces and place, cut sides up, in prepared dish. Cover with a towel and let rise until doubled in size, about 1 hour. Preheat oven to 375°F. Bake until cooked through and lightly browned, 20 to 25 minutes.
Make the topping:
1. Step 1Combine cream cheese, vanilla, and 1 cup confectioners sugar in a bowl. Whisk together molasses, water, and remaining 1/3 cup confectioners sugar in a separate bowl. Spread cream cheese mixture on warm rolls, then drizzle with molasses glaze.