Рецепт Gingerbread Cinnamon Rolls...Day#4 of #Christmas Week
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
This time I thought I was being really unique. Certainly, no one has done a Gingerbread Cinnamon Roll...right? Wrong. Better Homes and Gardens beat me to it....but they didn't put Eggnog Cream Cheese Frosting on theirs. So there.
The Eggnog Frosting sets these rolls apart, but I did use BHG's idea of garnishing with sugared cranberries...I can't get enough of those things.
- Gingerbread Cinnamon Rolls with Eggnog Cream Cheese Frosting
- 1 cup milk
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/3 cup light molasses
- 2 tablespoons instant yeast
- 2 eggs, slightly beaten (room temperature)
- 3 ½ to 4 cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 6 tablespoons softened unsalted butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Heat the milk, butter, sugar, and molasses over medium/low
- heat until the butter begins to melt and the temperature is about 115 degrees
- F. (bathwater warm). Transfer to the bowl of a stand mixer. Whisk the yeast
- into the milk mixture and let it stand for 5-10 minutes, or until it starts to
foam.
It's important not to overheat the milk mixture...if it gets too hot, let it cool to "bathwater" warm.
In the mean time, whisk together 3 ½ cups of the flour,
salt, ginger, cinnamon, nutmeg and allspice in a large bowl. Add the eggs and the flour mixture to the
yeast mixture and, using the paddle attachment, beat for about 2 minutes, or
until the mixture is shaggy. Switch the paddle out for the dough hook and
continue to knead the dough, adding additional flour as needed, for about 5
minutes, or until the dough is smooth and elastic.
When the dough is a bit shaggy, it's time to switch to the dough hook.
Shape the dough into a ball and place it into a greased
bowl, turning it over once. Cover the bowl loosely with plastic wrap and let
the dough rise for about an hour or until double in size.
Yum...look at that molasses-y dough...
Gently deflate the dough and let it rest for 10 minutes.
While the dough is resting, grease a 13X9 inch baking pan. In a small bowl,
combine the softened butter with the brown sugar, cinnamon and ginger.
Roll the dough into a 12X8 inch rectangle. Spread the
filling evenly over the dough to within an inch of the edges. From the long
side, roll up the dough jelly roll style. Cut into 12 even slices and arrange into
prepared pan. Allow the rolls to rise for about 30 minutes.
Bake in a preheated 350 degree oven for 25 to 30 minutes, or
until golden brown. Cool slightly before frosting. Garnish with sugared
cranberries, if desired.
Eggnog Cream Cheese Frosting
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
1 cup powdered sugar
2-3 tablespoons eggnog
¼ teaspoon nutmeg
Beat the butter and cream cheese together until smooth.
Slowly add the powdered sugar. Add enough eggnog until the desired consistency is
reached. Stir in the nutmeg.
I just knew I wasn't done with the sugared cranberries.....
Don't forget to check out all of the other awesome recipes and stay tuned for the grand finale---tomorrow we are having a giveaway!
Ginger Horse Cookies from Kim of Cravings of a Lunatic
Mini Gingerbread Donuts from Jen of Juanita's Cocina
Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
Mini Holiday Gingerbread Loaves from Isabelle of Crumb
Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
Gingerbread Dip from Erin of The Spiffy Cookie
Gingerbread Milkshake from Ramona of Curry and Comfort
Gingerbread Pumpkin Bars from Heather of Girlichef
Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker's Daughter
Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious