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Overnight Apple Gingerbread Cinnamon Rolls

The perfect make ahead gingerbread cinnamon rolls, loaded with chunks of sweet apples and topped off with vanilla icing.
Prep Time1 hr 15 mins
Cook Time35 mins
Total Time12 hrs
Course: Breakfast
Cuisine: American
Servings: 12 rolls

Ingredients

Dough ingredients:

  • 1 C warm milk
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 4 - 4 1/2 C all purpose flour See note
  • 1/4 C light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 large egg
  • 1/4 C unsalted butter melted
  • 1/3 C molasses

Filling ingredients:

  • 1 C light brown sugar
  • 1 tsp cinnamon
  • 2 C apple chunks
  • 1/4 C butter melted

Icing ingredients:

  • 2 C powdered sugar
  • 1 tsp vanilla extract
  • 3-4 Tbsp water

Instructions

  • In a measuring cup, heat milk to 115°F. Stir in yeast and granulated sugar. Allow yeast to proof.
  • Meanwhile, in the bowl of a stand mixer, combine 4 cups flour, brown sugar spices and salt. With mixer on low, slowly add yeast mixture, molasses, melted butter and egg. Increase speed as needed. Add additional flour as needed, one spoonful at a time, until dough forms a smooth ball. Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
  • Prepare a 9x13-inch pan with parchment paper.
  • Roll out dough on a lightly floured work station or a silicone counter mat until it is roughly a 12x20-inch rectangle.
  • Brush entire surface with melted butter. Sprinkle with brown sugar and cinnamon. Cover with apple chunks. Roll into a tight log, pinching edges as you roll. Slice dough into 12 equal pieces. Carefully place in prepared baking pan. Cover and chill overnight.
  • Remove rolls from refrigerator, allowing to come nearly to room temperature. Meanwhile, preheat oven to 350°F. Bake rolls for 35-40 minutes or until lightly browned.
  • Mix together icing ingredients, spread over warm rolls. Enjoy immediately.

Notes

*I used 4 1/4C all purpose flour. Use enough flour so your dough is no longer sticky but not so much that it becomes dry.
An original recipe from Baked by Rachel