Name: Ultra-Soft Gingerbread Cinnamon Rolls with Molasses Filling
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour (for tangzhong); 1/2 cup whole milk (for tangzhong); 1 cup warm whole milk (105-115°F); 2 1/4 teaspoons active dry yeast; 1/4 cup granulated sugar; 1 large egg, at room temperature; 1/4 cup unsalted butter, melted and cooled slightly; 1/4 cup dark molasses (for dough); 1 teaspoon vanilla extract; 3 1/2 – 4 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons ground ginger (for dough); 1 teaspoon ground cinnamon (for dough); 1/2 teaspoon ground cloves (for dough); 1/4 teaspoon ground nutmeg (for dough); 1 teaspoon salt; 1/2 cup unsalted butter, softened (for filling); 1/2 cup packed light brown sugar (for filling); 1/4 cup dark molasses (for filling); 1 tablespoon ground cinnamon (for filling); 1 teaspoon ground ginger (for filling); 1/2 teaspoon ground cloves (for filling); Pinch of salt (for filling); 4 ounces cream cheese, softened (for icing); 1/4 cup unsalted butter, softened (for icing); 1 1/2 cups powdered sugar, sifted; 1 teaspoon vanilla extract (for icing); 1-2 tablespoons whole milk or cream, as needed (for icing)

👩‍🍳 Instructions

1
Prepare Tangzhong: Whisk 3 tbsp flour and 1/2 cup milk in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened to a paste (3-5 minutes). Transfer to a bowl and cool completely.
2
Activate Yeast: In a stand mixer bowl, combine 1 cup warm milk, yeast, and granulated sugar. Stir and let sit 5-10 minutes until foamy.
3
Mix Dough: Add cooled tangzhong, egg, melted butter, 1/4 cup molasses, and 1 tsp vanilla to the yeast mixture. Mix well. Gradually add 3 1/2 cups flour, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, and salt. Knead with dough hook on low speed for 8-10 minutes until smooth and elastic, adding more flour if needed.
4
First Rise: Lightly grease a large bowl. Place dough in bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
5
Make Filling: While dough rises, cream together 1/2 cup softened butter, brown sugar, 1/4 cup molasses, 1 tbsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, and pinch of salt until smooth.
6
Roll and Fill: Punch down dough. Roll on a lightly floured surface into a 12x18 inch rectangle. Spread filling evenly, leaving a 1/2-inch border on one long edge.
7
Slice and Arrange: Tightly roll dough into a log from the long edge opposite the border. Pinch seam to seal. Cut into 12 even 1 1/2-inch slices. Arrange cut-side up in a greased 9x13 inch baking dish.
8
Second Rise: Cover dish loosely and let rise in a warm place for 30-45 minutes, until puffy.
9
Bake Rolls: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until golden brown. Loosely tent with foil if browning too quickly.
10
Prepare Icing: While rolls bake, beat softened cream cheese and 1/4 cup softened butter until creamy. Gradually add sifted powdered sugar, then 1 tsp vanilla extract. Add milk/cream 1 tbsp at a time to reach desired drizzling consistency.
11
Frost and Serve: Let rolls cool in dish for 10-15 minutes, then generously spread or drizzle with icing. Serve warm.

Ultra-Soft Gingerbread Cinnamon Rolls with Molasses Filling

Ultra-Soft Gingerbread Cinnamon Rolls with Molasses Filling

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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