Description
Soft gingerbread cinnamon rolls topped with a rich eggnog cream cheese glaze.
Ingredients
Scale
- 1 cup warm milk (105°F to 115°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 2 tablespoons for yeast
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup packed brown sugar (for filling)
- 1/4 cup unsalted butter, melted (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 8 ounces cream cheese, softened (for glaze)
- 1/2 cup unsalted butter, softened (for glaze)
- 2 cups powdered sugar (for glaze)
- 1/4 cup eggnog (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Combine warm milk and 2 tablespoons of sugar in a large bowl. Sprinkle yeast over the top and let stand for 5 to 10 minutes until foamy.
- Add the remaining sugar, softened butter, egg, vanilla extract, ginger, cinnamon, cloves, nutmeg, and salt to the yeast mixture. Mix well.
- Gradually add the flour, about 1 cup at a time, mixing until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
- In a small bowl, mix the brown sugar, melted butter, and 1 tablespoon of cinnamon for the filling. Spread this mixture evenly over the dough.
- Roll the dough tightly starting from the long side. Cut the log into 12 equal rolls.
- Place the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake for 20 to 25 minutes, or until lightly golden brown.
- While the rolls bake, prepare the glaze: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, eggnog, and vanilla extract. Beat until creamy.
- Remove rolls from the oven and immediately spread the eggnog glaze over the warm rolls. Serve warm.
Notes
- If the dough is too sticky during kneading, add flour one tablespoon at a time.
- For a thicker glaze, reduce the amount of eggnog used.
- You can substitute store-bought eggnog for homemade.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: gingerbread, cinnamon rolls, eggnog glaze, sweet rolls, breakfast pastry, holiday baking