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Gingerbread Cinnamon Rolls with Eggnog Glaze
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SPONSORED in partnership with Bob's Red Mill
A Note From feedfeed

These gingerbread cinnamon rolls are a must-add to your holiday baking list! Filled with warming spices like cinnamon, ginger and cloves and topped with an eggnog glaze, these cinnamon rolls will melt in your mouth. This recipe is sponsored by our friends at Bob's Red Mill

Recipe

Prep time 4hrs
Cook time 25mins
Yield: Serves or Makes 8
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For the Dough

ingredients

  • 1/2 cup whole milk, warmed slightly
  • 1 (14-ounce) package active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg, room temperature, beaten
  • 1 tablespoon molasses
  • 21/4 cups Bob's Red Mill Organic All Purpose Flour
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of cloves
  • pinch of freshly grated nutmeg

For the Gingerbread Filling

ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • pinch of cloves
  • pinch of freshly ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons Bob's Red Mill Organic All Purpose Flour

For the Eggnog Glaze

ingredients

  • 1 cup powdered sugar
  • 3 tablespoons eggnog
  • 1 teaspoon vanilla extract
  • Pomegranate arils, for garnish

For the Dough

Method

  • Step 1

    Add the milk to the bowl of a stand mixer fitted with the dough hook attachment and sprinkle the yeast on top along with a few teaspoons of the sugar. Let sit for about 10 minutes or until the mixture begins to foam and looks frothy.  Meanwhile, whisk together the dry ingredients. Set aside.

  • Step 2

    Turn the mixer on to medium speed and add the rest of the sugar, then slowly add in the butter, one tablespoon at a time. Mix until the butter is broken into small chunks, then mix in the beaten egg and molasses and process until well incorporated.

  • Step 3

    Slowly add in the flour, then mix at medium speed for about 5 minutes, or until the dough starts to form a large ball and no longer sticks to the side of the bowl.

  • Step 4

    Butter a large bowl and add the prepared dough to it. Let rise in a warm draft-free place for about 1-2 hours, or until doubled in size.

For the Gingerbread Filling

Method

  • Step 1

    Add all ingredients to the bowl of a stand mixer fitted with the paddle attachment and mix until fluffy, 2-3 minutes.

For the Assembly

Method

  • Step 1

    Once dough has risen, punch it down and place on a floured surface. Roll the dough into a large rectangle of ¼ inch thickness. Spread the dough with the gingerbread filling, then working from the long side, tightly roll up the dough. Seal the seam, then cut the log of dough into 8 equal sized rolls.

  • Step 2

    Line a 10 inch skillet with parchment paper and place the cinnamon buns inside, leaving some space between each one. Tent with a tea towel and let rise again for about 45 minutes.

  • Step 3

    Meanwhile, preheat the oven to 350˚F. Bake the the buns for about 25 minutes.

For the Eggnog Glaze

Method

  • Step 1

    Sift the powdered sugar into a bowl and drizzle in the eggnog and vanilla. Whisk until smooth. Add to buns once they have cooled slightly. Top with pomegranate arils and enjoy!

Recipe

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