These Gingerbread Cinnamon Rolls are the perfect Christmas cinnamon rolls. They are absolutely delicious and take only ONE hour to make. So... you could have some beautifully spiced cinnamon rolls very soon if you get the oven on now!
These gingerbread cinnamon rolls have a classic, soft dough made in a standing mixer. To make this, I combine all the dough ingredients briefly and then place them in the standing mixer, allowing them to come together with a dough hook. You will then leave the dough to prove for 30 minutes (not hours and hours!) before rolling it out and spreading on some deliciousness. The centre of the roll is cinnamon sugar butter with all the spices of gingerbread: ginger, mixed spice and nutmeg. Once this sugary deliciousness is spread onto your dough, you will then add some crumbled gingerbread biscuits. After this, you will roll it up and cut them into beautiful little rolls. Bake them for 20 minutes and there you have it! Cinnamon rolls in around an hour.... the DREAM.
The standing mixer I use is a kitchen aid which is a bit pricey but I love the one I use so I have linked it here if you're interested: https://amzn.to/3F2PrWs. The standing mixer is really useful in this recipe as it does the dough work for you. However, if you don't have one, you could knead by hand. Just be prepared to get messy and for it to take longer!
Imagine these on Christmas day morning for breakfast- your family will absolutely LOVE you for such a great Christmas choice. These are best straight out of the oven when they are warm, gooey and sweet. If you have one in the following days, warm them up in the microwave to relive that straight-out-of-the-oven feel again.
I hope you love these gingerbread cinnamon rolls as much as I do. Please let me know what you think, or if you have any questions, in the comments section below. ENJOY!
Gingerbread Cinnamon Rolls
- 700 g Flour plain, white, all-purpose
- 14 g Yeast fast, dry
- 110 g Sugar white, granulated
- 480 g Milk I used soy
- 115 g Butter + extra to grease your tray
- ½ teaspoon Salt
For the filling
- 8 tablespoon Butter
- 5 tablespoon Sugar white, granulated
- 3 teaspoon Cinnamon ground
- 1 ½ teaspoon Ginger ground
- 1 teaspoon Mixed spice ground
- 1 teaspoon Nutmeg ground
- 8 Gingerbread biscuits or ginger nuts crushed
For the toppings
- 130 g Icing sugar
- 3 tablespoon Butter
- 11 Mini gingerbread men
- Warm your milk up until it is luke warm (either in the stove or in the microwave). Once your milk is the right temperature, pour it into a large bowl. Sprinkle the yeast on top of the milk and then add the sugar. Combine together with a whisk very briefly, for 1-2 seconds. Let it sit for 5 minutes.
- After the five minutes, add the melted butter, 600g / 5 cups flour and salt to the yeast bowl. Spoon it together (it will be quite wet and will look lumpy at this stage). Then, add your dough to a standing mixer with a dough mixer attached. Place it on a slow speed and allow the dough to come together in the mixer. Add the rest of the flour (100g / 1 cup) as it mixes. A dough ball should form and the dough should pull away from the sides of the mixer. When it does, you can stop the mixer. Add slightly more flour if needed. Once ready, cover your bowl with a towel and let it rise for 30 minutes. Ideally let the dough rise in a warm area.
- Pre-heat your oven to 180°C/ 356°F.
- After the 30 minutes is up, flour a clean surface generously. Put the dough onto the surface then scatter some more flour on top. Use a rolling pin to roll the dough out into a large rectangular shape which is around 1-2cm thick.
- In a bowl, combine your butter and all of the spices until a paste has formed. You can alter the amounts of spices to your preference!
- Spread your cinnamon ginger butter onto the dough evenly. Then, scatter the crushed gingerbread biscuits on top, evenly. Then, roll the dough up!
- Cut the rolled dough into approx 11 even portions. I cut the ends off and don't use these as they aren't very pretty! Add them to a greased baking tray. Bake for 20 minutes.
- In a bowl, combine the butter and the icing sugar. If you want a thicker frosting, add more icing sugar. If you want a lighter frosting, add some milk at this stage.
- When the gingerbread cinnamon rolls are out of the oven, spread the frosting on top whilst they are still warm. Then, add a mini gingerbread man to each roll and devour! I hope you love these as much as I do. If you have these in the days after you make them, heat them up in the microwave - they go all soft and delicious again!