Gingerbread Cinnamon Rolls Food

GINGERBREAD CINNAMON ROLLS

Steps:

• In a bowl combine yeast and 1/4 c warm water (about 115 degrees). Let stand 5 minutes. Stir in milk, molasses, 1/4 c brown sugar, the egg, oil and 1/2 t salt. Stir in as much flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour for moderately soft, smooth, elastic dough (5 min). Shape in ball. Place in greased bowl, turn once. Cover, let rise until double (1 hour). Punch down. Turn onto lightly floured surface. Cover, let rest for 10 minutes.
• Grease a 13 x 9 x 2 pan. For filling, in bowl combine 1/4 c brown sugar, granulated sugar, cinnamon and ginger. Roll dough to 12 x 8 inch rectangle. Spread butter on dough. Sprinkle to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 slices. Place in pan. Cover; let rise until nearly double (45 minutes).
• Heat oven to 350 F Bake 22 to 25 minutes or until golden and set. Let stand 5 minutes, Invert onto platter. Drizzle with glaze and serve.
• Glaze: Combine powdered sugar, cinnamon and vanilla. Whisk in milk, adding more as needed to get desired consistency.

GINGERBREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the all-purpose and whole wheat flours, sugar, yeast, salt, and ground ginger.
• In the bowl of a stand mixer fitted with the dough hook, combine the eggs, butter, milk, and molasses. Mix on medium-low speed to combine. Add the flour mixture and mix on medium speed until a shaggy mass forms. Reduce the speed to medium-low and continue mixing until the dough begins to climb the hook, about 15 minutes. The dough will be very wet, but it will come together as it rests. Cover the bowl with plastic wrap or a kitchen towel and let rest in a warm place until doubled in size, about 2 hours.
• Lightly wet your hands and gently punch down the dough (wetting your hands will help prevent the dough from sticking when you punch it down). Cover the bowl again and transfer to the refrigerator so the dough can stiffen, at least 1 hour, or up to overnight.
• Make the filling: In a medium bowl, combine the butter, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, five-spice, and salt. Use a fork to mash together until smooth.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch-thick rectangle. Spread the filling across the dough, all the way to the edges. Starting from a long end, roll the dough into a log. Trim the ends, then slice the log crosswise into 8 pieces.
• Place the rolls in a 9-inch round springform pan. Cover with a kitchen towel and let proof in a warm place until doubled in size, about 2 hours.
• Preheat the oven to 350°F (180°C).
• Uncover the buns and bake until golden brown and cooked through, about 30 minutes. Remove from the oven and let cool slightly.
• Make the icing: In a large bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), cream together the cream cheese, butter, and salt on medium speed until smooth, about 1 minute. Add the powdered sugar and continue mixing until creamy, about 1 minute.
• Spread the icing over the cinnamon rolls and sprinkle the crushed gingersnap cookies on top.
• Enjoy!