Description
Deliciously spiced gingerbread cinnamon rolls featuring a soft, molasses-infused dough filled with a cinnamon-ginger sugar blend, baked to golden perfection and topped with a rich molasses cream cheese frosting. Perfect for holiday mornings or cozy gatherings.
Ingredients
Scale
Dough
- ¼ cup (60mL) warm water
- 2 and ½ Tablespoons (32g) granulated sugar
- 1 and ⅛ teaspoons (3.5g) dry active yeast
- ¼ cup (60mL) milk
- 2 Tablespoons (30mL) unsulphered molasses
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 2 and ¼ to 2 and ½ cups (270-300g) all purpose flour
- 3 Tablespoons (57g) unsalted butter, softened
Filling
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 and ½ Tablespoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons (28g) unsalted butter, melted
- 1 Tablespoon (15mL) unsulphered molasses
Molasses Cream Cheese Frosting
- 2 ounces (57g) full fat cream cheese, softened
- 2 Tablespoons (28g) unsalted butter, softened
- ½ Tablespoon (15mL) unsulphered molasses
- ¼ teaspoon ground cinnamon
- ¾ cups (90g) powdered sugar
- pinch of salt
Instructions
- Prepare the Dough: Spray your baking dish with non-stick spray and set aside. In a large bowl, place the warm water and sprinkle the yeast and granulated sugar on top. Whisk gently and allow the mixture to rest for 10 minutes until bubbly and activated.
- Combine Wet Ingredients: Once the yeast is active, add the milk, molasses, salt, cinnamon, ginger, nutmeg, and egg. Whisk well to combine these ingredients thoroughly.
- Add Flour and Butter: Gradually stir in 1 cup of the flour, then add the softened butter, blending until mostly incorporated. Next, add the remaining 1 and ¼ cups of flour and mix until the dough comes together but may still be slightly shaggy.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes, adding flour 1 tablespoon at a time if too sticky. Knead until smooth and elastic with a texture similar to PlayDoh. Let the dough rest for 10 minutes.
- Prepare the Filling: In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, and nutmeg until well blended.
- Roll Out Dough: Using a rolling pin, roll the dough into a 9 by 12 inch rectangle, working patiently as the dough is elastic.
- Apply Filling: Whisk melted butter and molasses together and brush evenly over the dough, leaving a ½ inch border. Sprinkle the cinnamon-sugar filling evenly over the buttered dough.
- Form Rolls: Starting from one long side, roll the dough tightly into a 12-inch log. Use your hands to gently contain the ends. Slice the log into 6 even pieces using a serrated knife, keeping the seam side down.
- Arrange and Rise: Place slices cut-side down in the prepared pan, sprinkle any leftover cinnamon-sugar over them, press down gently to flatten slightly, and cover loosely with foil or a kitchen towel. Let rise for 1 hour 30 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350ºF (177ºC). Bake the rolls for 32 minutes, covering with foil if they brown too quickly. Remove and cool for 15 minutes.
- Prepare Frosting: Beat the cream cheese, butter, cinnamon, and molasses on medium-high speed until smooth. Lower mixer speed and add powdered sugar and a pinch of salt; mix until creamy.
- Frost and Serve: Spread molasses cream cheese frosting over the warm rolls and serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days, reheating briefly before serving.
Notes
- For baking, use an 8-inch square pan or 8-9 inch round cake pan; arrange rolls accordingly.
- The dough can be prepared ahead and refrigerated overnight after assembly; allow to rise 1 hour before baking.
- Baked rolls freeze up to 3 months; thaw overnight in refrigerator before warming.
- Unbaked rolls can be frozen either parbaked for 10 minutes or frozen after slicing; thaw and bake as needed.
- When working with yeast, ensure water temperature is warm, not hot, to properly activate yeast.
- Use unsulphered molasses for best flavor; do not substitute blackstrap molasses.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
