Name: Gingerbread Cinnamon Rolls
Cuisine: American
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm milk (110° to 115°); 1/4 cup warm water (110° to 115°); 1/3 cup molasses; 1/4 cup packed brown sugar; 1 large egg, room temperature; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 3-1/2 to 4 cups all-purpose flour; 1/4 cup packed brown sugar; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 tablespoons butter, softened; 1-1/2 cups confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 6 to 7 teaspoons milk

Y is for Yeast: Gingerbread Cinnamon Rolls

Y is for Yeast!

This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet. It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

I've actually used yeast several time throughout the challenge but cinnamon rolls have always been a personal nemesis of mine. I saw this gingerbread version on Taste of Home and thought it would be perfect for the letter Y since it fell in December.

The dough comes together easily in the stand mixer and my oven has a proofing cycle so I just popped it in there for about an hour to rise. I punched it down and then I used a pastry mat to make it easier to press out to the correct measurements.

The instructions say to brush on the butter but I spread it out with my hands, it was just easier.

Next up is the spiced filling. I doubled what the recipe called for. I used about 3/4 of it and the rest I used in my coffee and tea.

Once the dough is rolled up from the long side, pinch the seam and then carefully slice into 12 rolls. Place them into your baking dish and let them rise again.

Once they'd risen I baked them off. Mine baked at 350º for exactly 20 minutes on convection bake. They smelled incredible and look at that swirl!

Next up, the glaze. I made it in a large glass measuring cup because it's easier to get it onto the rolls. We all like varying levels of glaze. I also added some cute gingerbread men sprinkles to a few.

If you want a thicker frosting type topping you can definitely add less liquid and spread it on with a knife but I liked this consistency.

The insides are so soft and fluffy and I'm really glad that I increased the filling amount. They were fantastic warm from the oven and they can be reheated quickly in the microwave. Next I'm going to experiment with freezing them after the second rise and then baking them.

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below! You can see all of the recipes I've made for the challenge here- Alphabet Challenge 2024

Gingerbread Cinnamon Rolls

Author: Jolene's Recipe Journal

Ingredients

DOUGH:

1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110° to 115°)
1/4 cup warm water (110° to 115°)
1/3 cup molasses
1/4 cup packed brown sugar
1 large egg, room temperature
2 tablespoons vegetable oil
1/2 teaspoon salt
3-1/2 to 4 cups all-purpose flour

FILLING:

1/2 cup packed brown sugar
4 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 tablespoons butter, softened

SPICED GLAZE:

1-1/2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
6 to 7 teaspoons milk

Instructions

In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.