About
A holly-jolly holiday is truly just a bite away with Gingerbread Man Cinnamon Rolls! These sweet and spiced rolls of sugary, cinnamon-infused goodness are just so tempting, even more than other wintery desserts! A blanket of snow-white, creamy, luscious cream cheese frosting and a molasses glaze only makes the magic of Gingerbread Man Cinnamon Rolls all the better! Take a bite and let the holiday cheer wash over your taste buds!
Ingredients
- For the dough:
- 1/4 cup granulated sugar
- 1 tablespoon dry active yeast, not instant or rapid rise
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 3 1/2 cups all-purpose flour, divided
- 1 cup whole milk
- 2 tablespoons unsalted butter, room temperature, plus more, to taste, for greasing the bowl
- 1 large egg
- 2 tablespoons molasses
- For the filling:
- 1/2 cup light brown sugar, packed
- 6 tablespoons unsalted butter, room temperature, plus more, to taste, for greasing the pan
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- all-purpose flour, to taste, for dusting the work surface
- For the topping:
- 4 ounces cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups confectioners' sugar, divided
- 2 teaspoons molasses
- 1 teaspoon warm water
Directions
Step 1 -In a bowl, add the granulated sugar, the yeast, 1 teaspoon of the ground cinnamon, 3/4 teaspoon of the ground ginger, the salt, 1/8 teaspoon of the cloves, and 1 3/4 cups of the flour and whisk to combine.
Step 2 -In a small saucepan over low heat, add the milk and 2 tablespoons of the room temperature butter and cook, while stirring occasionally, until the butter is melted and the mixture reaches an internal temperature of between 105 degrees F and 110 degrees F.
Step 3 -In the bowl of a stand mixture with a dough hook attachment, add the milk mixture, the egg, 2 tablespoons of the molasses, and the flour mixture and on low speed, mix until moistened.
Step 4 -Continue to beat the flour mixture, while gradually adding 1 3/4 cups of the remaining flour, until a smooth and pliable dough forms, about 4-5 minutes.
Step 5 -Using the extra butter, lightly grease a mixing bowl.
Step 6 -Transfer the dough to the prepared bowl and cover it with plastic wrap or a towel.
Step 7 -Place the bowl in a warm place and allow the dough to rise until it doubles in size, about 1 hour.
Step 8 -In a clean bowl, add the brown sugar, 6 tablespoons of the remaining room temperature butter, the remaining cinnamon, the remaining ginger, and the remaining cloves and whisk to combine. Set the brown sugar mixture aside.
Step 9 -Using the extra butter, grease an 8-inch square baking dish.
Step 10 -Using the extra flour, lightly dust a work surface.
Step 11 -On the prepared work surface, turn the dough out and use a rolling pin to roll it into a 12x16-inch rectangle.
Step 12 -Add the brown sugar mixture to the dough rectangle and spread it out evenly.
Step 13 -Starting from the long side of the dough rectangle, roll the dough up into a log.
Step 14 -Cut the dough log into 9 even slices.
Step 15 -Place the rolls, cut-side up, in the prepared baking dish.
Step 16 -Cover the baking dish with a clean towel and allow the rolls to rise until they double in size, about 1 hour.
Step 17 -Preheat the oven to 375 degrees F.
Step 18 -Bake until the rolls are cooked through and lightly browned, about 20-25 minutes.
Step 19 -In a clean bowl, add the cream cheese, the vanilla, and 1 cup of the confectioners' sugar and beat to combine. Set the cream cheese frosting aside.
Step 20 -In a separate bowl, add the remaining molasses, the warm water, and the remaining confectioners' sugar and whisk to combine. Set the molasses glaze aside.
Step 21 -Spread the cream cheese frosting evenly over the warm rolls.
Step 22 -Drizzle the rolls evenly with the molasses glaze.
Step 23 -Serve.
