@home.with.isa: Gingerbread cinnamon rolls 🫶🎄 Tangzhong 3 Tbsp bread flour ½ cup whole milk Gingerbread Dough Prepared tangzhong, slightly cooled ½ cup whole milk, warm 2¼ tsp instant yeast ⅓ cup granulated sugar ¼ cup unsulphured molasses 2 large eggs 1 tsp vanilla extract 4¼ cups bread flour 1½ tsp ground ginger 1 tsp ground cinnamon ¼ tsp each ground cloves, nutmeg, salt 6 Tbsp unsalted butter, very soft Gingerbread Filling ½ cup unsalted butter, very soft 1 cup packed dark brown sugar 1½ tsp ground cinnamon 1 tsp ground ginger ¼ tsp each ground cloves, nutmeg, salt 2 Tbsp unsulphured molasses Vanilla Cream Cheese Frosting 4 oz cream cheese, softened 4 Tbsp unsalted butter, softened 1½ cups powdered sugar 2 tsp vanilla extract 1–2 Tbsp heavy cream Pinch of salt Crushed gingerbread cookies, optional, for garnish. Cook the tangzhong flour and milk over medium-low heat for 2–4 minutes, until thick. Transfer to a stand mixer bowl and cool until warm. Add milk, yeast, sugar, molasses, eggs, and vanilla. Add flour, ginger, cinnamon, cloves, nutmeg, and salt and mix until shaggy. Rest 5–10 minutes, then gradually add the butter. Knead 8–12 minutes until smooth and slightly tacky. Cover and rise for 60–90 minutes. Mix the filling ingredients. Roll the dough into a 14×18-inch rectangle, spread with filling, roll tightly from the long side, and cut into 12 rolls. Arrange 6 rolls in each of two greased 9×13-inch pans, spacing them apart to give them room to expand. Cover and rise for 30–60 minutes, until noticeably puffy. Bake at 350°F for 24–29 minutes, until lightly golden and baked through. Start checking around 24 minutes since the rolls have more room around them. Cool for 10 minutes. Beat the frosting ingredients until fluffy, adding cream as needed. Spread generously over the warm rolls. For the prettiest finish, sprinkle with a few gingerbread cookie crumbs.

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Wednesday 28 October 2026 23:57:50 GMT