Gingerbread Cinnamon Rolls

Make this seasonal brunch bread in classic roll shape or as a gingerbread cinnamon star. Either form lends cozy comfort and festive gingerbread flavor to your brunch menu.

Hands On Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
12
Yield:
12 rolls

Ingredients

  • 3 ¾ - 4 ¼ cup all-purpose flour

  • 4 teaspoon ground ginger

  • 4 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 1 package active dry yeast

  • ¾ cup milk

  • 1 cup mashed potato

  • cup butter

  • cup molasses

  • 1 teaspoon salt

  • 2 eggs

  • ½ cup packed brown sugar

  • ¼ cup butter, softened

  • Spiced Browned Butter Frosting

Directions

  1. In a large bowl stir together 1 1/2 cups flour, 3 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, and the yeast. In a 2-qt. saucepan heat and stir milk, mashed potatoes, 1/3 cup butter, the molasses, and 1 tsp. salt just until warm (120°F to 130°F) and butter is almost melted. Add milk mixture and eggs to flour mixture. Mix until smooth. Add about 2 cups flour and stir in as much as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise until double in size (45 to 60 minutes).

  3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Lightly grease a 13×9-inch baking pan.

  4. For filling: In a small bowl stir together the brown sugar and remaining ginger, cinnamon, and cloves.

  5. Roll dough into an 18×12-inch rectangle. Spread with softened butter and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up tightly, starting from filled long side and pinching seam to seal. Cut into 12 slices; arrange in pan. Cover; let rise until nearly double in size (30 minutes).

  6. Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. Cool in pan on a wire rack 10 minutes; invert to remove from pan. Invert again. Spread with Spiced Brown Butter Frosting. Makes 12 rolls.

Spiced Browned Butter Frosting:

In a 1- to 1 1/2-qt. saucepan melt 3/4 cup butter over low until butter turns a delicate light brown, stirring occasionally. Let cool slightly. In a large bowl combine 3 2/3 cups powdered sugar, 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, dash ground cloves, 2 Tbsp. milk, and 1 tsp. vanilla. Stir in the brown butter until combined. Add additional milk, 1 tsp. at a time, to reach spreading consistency. Makes 1 3/4 cups.

Star-Shaped Gingerbread Cinnamon Rolls:

Prepare dough as above. Line 2 baking sheets with parchment paper. After punching dough down, divide into 8 equal portions. Let rest 10 minutes. For each star shape, on a lightly floured surface roll one portion of dough to a 10-inch round. Place on a prepared sheet. Brush with melted butter. Sprinkle with a slightly rounded tablespoon of the filling mixture. Repeat 2 times, stacking rounds. Top with another dough round. Brush with melted butter. Use a 2 1/2-inch round cutter to make a slight indent in the center of the dough stack. Leaving cutter in center, use a sharp knife to cut 16 strips, cutting from the cutter to the edge of the stack. Twist 2 adjacent strips 2 times, twisting each in the opposite direction. Pinch twists together at the ends to form star tip. Repeat to make 8 star tips. Remove cutter. Repeat with remaining dough and filling. Let rise, brush with additional melted butter, and bake in the 375°F oven for 20 minutes or until golden. Omit frosting. If desired, dust with powdered sugar. Makes 2 stars.

Mashed, cooked potato:

Prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed. Measure 1 cup of mashed potatoes.
Or, prepare instant mashed potato flakes according to package directions to make 1 cup.
Or, used leftover mashed potatoes.

Nutrition Facts (per serving)

567 Calories
22g Fat
87g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 567
% Daily Value *
Total Fat 22g 28%
Saturated Fat 14g 70%
Cholesterol 87mg 29%
Sodium 385mg 17%
Total Carbohydrate 87g 32%
Total Sugars 53g
Protein 7g
Vitamin C 1mg 5%
Calcium 76mg 6%
Iron 2.8mg 16%
Potassium 292mg 6%
Fatty acids, total trans 1g
Folate, total 98mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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