Soft Gingerbread Cinnamon Rolls

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp instant yeast
• 2 tbsp granulated sugar
• 3 tbsp dark molasses
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 3/4 cup whole milk
• 6 tbsp unsalted butter
• 1 large large egg
• 1/3 cup packed brown sugar
• 1/4 cup crystallized ginger
• 3/4 cup powdered sugar
• 2 oz cream cheese
• 1 tbsp pure maple syrup
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract

How to Make Soft Gingerbread Cinnamon Rolls

1. Warm the milk to 100–110°F (warm to the touch but not hot). Stir in the molasses and granulated sugar, then sprinkle the instant yeast over the surface and let sit 5 minutes until foamy.
2. Whisk the flour, ground ginger, cinnamon, cloves, nutmeg and kosher salt in a large bowl. Add the foamy milk mixture, 3 tablespoons melted butter (reserve remaining butter for filling), and the egg; stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy (or use a stand mixer with the dough hook for 4–5 minutes). Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
4. While the dough rises, make the filling: mix the remaining 3 tablespoons softened butter with the packed brown sugar, 1 teaspoon ground cinnamon (reserve rest for topping if desired), 1 tablespoon molasses from the ingredient total, and the chopped crystallized ginger until spreadable.
5. Punch the risen dough down and roll on a lightly floured surface to a roughly 12×10-inch rectangle. Spread the gingerbread filling evenly over the dough, leaving a 1/2-inch clean edge. Tightly roll the long side into a log and pinch the seam to seal.
6. Cut the log into 4 even rolls (about 2.5–3 inches each) and place them cut-side up in an 8-inch square or 9-inch round pan, leaving a little space between. Cover with plastic wrap and either refrigerate overnight for make-ahead mornings or let rise at room temperature until puffy, about 30–45 minutes.
7. Preheat the oven to 350°F (175°C). If refrigerated, remove plastic and let rolls sit at room temperature 20–30 minutes while oven heats. Bake uncovered 20–25 minutes until deep golden and cooked through (internal dough should register ~190°F or feel springy).
8. While the rolls bake, beat the cream cheese until smooth, then add powdered sugar, maple syrup, heavy cream, and vanilla; whisk to a glossy spreadable glaze, adding a teaspoon of warm milk if too thick. When rolls come out, cool 8–10 minutes, then spread glaze over warm rolls and serve. Store leftovers in an airtight container 2–3 days or freeze individual rolls up to 1 month.

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