Gingerbread-Spiced Cinnamon Rolls

These gingerbread-spiced cinnamon rolls replace the ordinary filling with gingerbread spice. Just add coconut icing, shredded coconut, and sparkling sugar.

👥 16 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Erin Merhar📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●saucepan
●whisk
●bowl
●spatula
●knife
●cutting board
●oven

📝 Preparation Steps

For the dough: Heat the milk in a small saucepan over medium heat to between 110° and 115° on an instant read thermometer, about ⏱️ 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for ⏱️ 5 minutes until it's foamy. Whisk the eggs, vanilla extract, and the cooled melted butter into the milk.

large eggs, at room temperature3

Combine the flour, salt, and the remaining 2/3 cup of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 9 to ⏱️ 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for ⏱️ 45 minutes to ⏱️ 1 hour, until the dough has doubled in size.

For the filling: Meanwhile, combine the sugar, ginger, cinnamon, allspice, cloves, and nutmeg in a small bowl.

Scrape the dough out of the bowl with a spatula onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 24 inches. Dollop the cream cheese by the teaspoonful all over the dough, spread with a butter knife into a thin layer (it's okay if it isn't perfectly even). Sprinkle the cinnamon-sugar mixture over top, then drizzle evenly with the melted butter.

Cut the rectangle in half cross-wise. Working with one sheet of dough, start at the end closest to you and roll the dough tightly towards the other end, creating a log. Pinch the seam together and place seam side down on a cutting board. Cut the roll into 8 buns with a sharp knife, each about 1 1/2-inch thick. Repeat with the other piece of dough.

Butter or spray 2 8- or 9-inch round cake pans with nonstick cooking spray. Place 8 rolls in each pan, pinwheel side up, evenly spaced. Cover the pans with plastic wrap and let the rolls rise until the edges just touch, 20 to ⏱️ 30 minutes.

To bake immediately: Preheat the oven to 350°. Bake for 35 to ⏱️ 40 minutes, until the top is lightly golden. Let rest for ⏱️ 15 minutes in the pan, then transfer to a cooling rack or serving board.

To make ahead: Cover and refrigerate the rolls for up to ⏱️ 24 hours. Preheat the oven to 350°. Pull the cinnamon rolls out of the refrigerator and let sit at room temperature for ⏱️ 30 minutes before baking. Bake for 35 to ⏱️ 40 minutes, until the top is lightly golden. Let rest for ⏱️ 15 minutes in the pan, then transfer to a cooling rack or serving board.

For the icing: Beat the cream cheese and butter in a medium bowl with a hand mixer on medium speed until softened. Add the powdered sugar, coconut extract, and milk, and mix on medium speed until smooth and fluffy.

Slather the icing over the warm rolls and allow it to drip down the sides. Top with coconut and sparkling sugar for a snowy finish.

Nutrition Facts

calories

610 Calories

fat Content

27 g

fiber Content

2 g

sugar Content

45 g

sodium Content

335 mg

protein Content

9 g

trans Fat Content

1 g

cholesterol Content

100 mg

carbohydrate Content

83 g

saturated Fat Content

16 g

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