Gingerbread Cinnamon Rolls
2 hours and 10 minutes
Dough 5 cups all-purpose flour 2 packets Fleischmann’s ® RapidRise ® Instant Yeast 1½ cups milk 2 eggs, room temperature 4 tablespoons butter, melted 1 teaspoon salt ½ cup granulated sugar Filling ½ cup dark brown sugar 2 teaspoons ground ginger 2 teaspoons cinnamon 3 tablespoons butter, melted and cooled to room temperature 3 tablespoons molasses Icing (1) 3-ounce package cream cheese, softened ½ cup butter, softened 2 cups powdered sugar ⅛ teaspoon salt ¼ teaspoon cinnamon 1 teaspoon vanilla extract
In a large bowl, combine flour, sugar, yeast and salt. Stir to combine. In a separate microwave-safe bowl, warm the milk and butter, heating to 120°–130°F. Add the warmed liquid mixture to the flour mixture along with the eggs. Stir to fully combine. Using your flour-dusted hands, knead the dough into a large ball, kneading for several minutes or until smooth. Grease a large bowl with butter, then transfer the dough to the bowl. Cover and let rest for 10 minutes. Once dough has rested, roll out on a lightly floured surface into an 16x22-inch rectangle. In a medium bowl, mix the brown sugar, ginger, cinnamon and melted butter. Spread evenly over the dough rectangle, then drizzle with the molasses. Roll up the dough lengthwise, but not too tight. Slice into 12 equal pieces using a sharp knife and place in a greased 9x13-inch baking dish. Cover and let rise for another hour or until doubled in size. Preheat oven to 350°F and bake for 20–25 minutes or until golden brown. While the rolls are baking, make your icing. Using a mixer, completely combine cream cheese, butter, powdered sugar, salt, cinnamon and vanilla extract. Spread icing on the rolls while they are still hot. Allow to cool slightly before serving. Enjoy!