Thursday, December 19, 2013

Gingerbread Cinnamon Rolls

Growing up, my Dad would make gingerbread houses every year. The house would smell so good. The gingerbread didn't taste very good since it had to be hard for a good foundation. He did a good job and won several contest. He even sold a couple of his houses. He also made his cinnamon rolls too. I figured it was easier to make gingerbread cinnamon rolls then make a gingerbread house. When my husband tried these cinnamon rolls, he said they tasted just like candy. My daughter even brought one to school for lunch. I will definitely make these cinnamon rolls again soon. Next time, I will roll them tightly so they don't look like a pretzel. It didn't affect the taste.
Gingerbread Cinnamon Rolls
2 1/4 cups milk
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
1 package active dry yeast
4 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup molasses

1/2 cup melted butter
2 Tbsp cinnamon
3/4 cup sugar

1 cup powdered sugar plus more for sprinkling on top
 1/4 cup milk
3 Tbsp butter, melted
pinch of salt

  1. Prepare 2 pie pans by lightly spraying with nonstick cooking spray. Set aside.
  2. Dough Assembly:
  3. In a large saucepan, heat the milk, vegetable oil, brown sugar, and sugar over medium heat. Do not allow to boil.
  4. Remove from heat and set aside to cool to around 100 degrees F.
  5. Sprinkle the yeast on top of the heated milk mixture. 
  6. Add 4 cups of flour and mix until just incorporated.
  7. Cover and allow dough to rest for 1 hour or doubled in size.
  8. Add the baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, molasses, and 1/2 cup flour. Stir until incorporated.
  9. Roll out the dough onto a lightly floured surface.
  10. Make the filling by combining the melted butter, cinnamon, and sugar.
  11. Evenly spread the filling over the dough.
  12. Roll the dough tightly until rolled into one long colander.
  13. Slowly, cut the dough into 1 1/2 inch slices.
  14. Place the slices into the pie pans. Leave about 1/2 inch space between each roll.
  15. Allow the dough to set for about 30 minutes.
  16. Preheat the oven to 375 degrees F.
  17. Bake the cinnamon rolls for 13 minutes or until golden brown.
  18. Icing Assembly:
  19. In a small bowl, combine the powdered sugar, butter, and a pinch of salt.
  20. Once the cinnamon rolls are removed from the oven, drizzle the icing on top.
  21. Allow to sit for about 5 minutes before dusting lightly with powdered sugar.
Recipe adapted from The Pioneer Woman Cooks cookbook by Ree Drummond.
Two years ago.........................I made White Chocolate Covered Pretzels.
Did you already know................
-Cinnamon rolls were created in the Middle Ages.
-In Sweden, a cinnamon roll with no icing is called kanelbulle.
-In Europe, cinnamon rolls tend to be topped with pearl sugar. 

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