Gingerbread Cinnamon Rolls
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!
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!