Gingerbread-Spiced Cinnamon Rolls
Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs
Ingredients:
For the Dough:
1 1/2 cups whole milk
2/3 cup plus 1 tbsp. granulated sugar, divided
1 .25-oz. packet active dry yeast
3 large eggs, at room temperature
2 tsp. vanilla extract
3/4 cup salted butter (1 1/2 sticks), melted and cooled until just warm
6 1/2 cups all-purpose flour, plus more for the surface
1 tsp. Salt
Butter or nonstick spray
For the Filling:
6 oz. cream cheese, softened
6 Tbsp. salted butter, melted and cooled
1 cup granulated sugar
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground nutmeg
For the Icing:
2 oz. cream cheese, softened
1/4 cup butter, room temperature
2 1/2 cups powdered sugar
1 tsp. coconut extract
Pinch kosher salt
1 Tbsp. whole milk
1/2 cup sweetened coconut flakes
1/4 cup white sparkling sugar
Directions:
For the dough: Heat the milk in a small saucepan over medium heat to between 110° and 115° on an instant-read thermometer, about 3 minutes. Remove the pan from the heat and whisk in 1 tablespoon of sugar.
Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it’s foamy. Whisk the eggs, vanilla extract, and the cooled melted butter into the milk.
Combine the flour, salt, and the remaining 2/3 cup of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump.
Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 9 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.
For the filling: Meanwhile, combine the sugar, ginger, cinnamon, allspice, cloves, and nutmeg in a small bowl. Scrape the dough out of the bowl with a spatula onto a lightly floured surface.
Sprinkle a small amount of flour over the top of the dough and roll it into a rectangle, about 12 by 24 inches. Dollop the cream cheese by the teaspoonful all over the dough, spread with a butter knife into a thin layer (it’s okay if it isn’t perfectly even). Sprinkle the cinnamon-sugar mixture over top, then drizzle evenly with the melted butter.
Cut the rectangle in half cross-wise. Working with one sheet of dough, start at the end closest to you and roll the dough tightly towards the other end, creating a log.
Pinch the seam together and place seam side down on a cutting board. Cut the roll into 8 buns with a sharp knife, each about 1 1/2-inch thick. Repeat with the other piece of dough.
Butter or spray 2 8- or 9-inch round cake pans with nonstick cooking spray. Place 8 rolls in each pan, pinwheel side up, evenly spaced. Cover the pans with plastic wrap and let the rolls rise until the edges just touch, 20 to 30 minutes.
To bake immediately: Preheat the oven to 350°. Bake for 35 to 40 minutes, until the top is lightly golden. Let rest for 15 minutes in the pan, then transfer to a cooling rack or serving board.
To make ahead: Cover and refrigerate the rolls for up to 24 hours. Preheat the oven to 350°. Pull the cinnamon rolls out of the refrigerator and let them sit at room temperature for 30 minutes before baking. Bake for 35 to 40 minutes, until the top is lightly golden. Let rest for 15 minutes in the pan, then transfer to a cooling rack or serving board.
For the icing: Beat the cream cheese and butter in a medium bowl with a hand mixer on medium speed until softened. Add the powdered sugar, coconut extract, and milk, and mix on medium speed until smooth and fluffy.
Slather the icing over the warm rolls and allow it to drip down the sides. Top with coconut and sparkling sugar for a snowy finish.
Recipe courtesy of The Pioneer Woman.com
