Fluffy gingerbread cinnamon rolls, made easier by preparing a day ahead. Top off with sweet vanilla icing.
4-4 1/2Call purpose flour
1/4Clight brown sugar
2 1/4tsprapid rise yeast
3/4Cmilkheated to 115°F
1Clight brown sugar
In a large bowl or stand mixer, add 2 cups of flour plus remaining dry dough ingredients. Melt butter and heat milk to 115°F, test temperature after 45 seconds and do 10-15 second intervals until you reach the correct temperature.
With the mixer on low, add molasses, melted butter and warm milk. Add remaining all purpose flour by spoonfuls until fully incorporated and dough is no longer sticking to the bowl. Only add enough flour to pull dough together, all of it may not be necessary.
Grease a large bowl with baking spray, such as Pam for baking. Lightly grease your hands, pat dough into a smooth ball and transfer to prepared bowl. Cover and allow to rise for 1 hour.
Use a silicone counter mat or flour your work surface lightly. Roll out your dough to roughly a 12x20 rectangle. In a small bowl, combine dry filling ingredients. Brush melted butter over entire surface. Sprinkle brown sugar mixture over entire surface. If any butter remains, drizzle over dough and filling.
Beginning at one of the short ends, roll dough as tightly as possible. Lightly pinch to seal the ends. Slice into 12 equal pieces. Place in a lightly greased 9x13 rectangular baking dish. Cover with plastic wrap and chill overnight.
When ready to bake, remove prepared rolls from the refrigerator, allowing the baking dish to come to room temperature. Preheat oven to 350°F.
In a small bowl, beat icing ingredients until smooth, set aside.
Bake rolls for 25-30 minutes. Drizzle with icing immediately.
*As with any bread recipe, there is room for some adjustment. If your dough is too dry, add more liquid. Do not add all flour in at once, reserve some and add additional as needed. Altitude also may play a role.**Dough should not be sticky but should also not be dry.An original recipe from Baked by Rachel