Gingerbread Man Cinnamon Rolls

Time :2 55

Yield :9 servings

Recipe Background

A holly-jolly holiday is truly just a bite away with Gingerbread Man Cinnamon Rolls! These sweet and spiced rolls of sugary, cinnamon-infused goodness are just so tempting, even more than other wintery desserts! A blanket of snow-white, creamy, luscious cream cheese frosting and a molasses glaze only makes the magic of Gingerbread Man Cinnamon Rolls all the better! Take a bite and let the holiday cheer wash over your taste buds!

Ingredients

For the dough:

1/4 cup granulated sugar
1 tablespoon dry active yeast not instant or rapid rise
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground cloves
3 1/2 cups all-purpose flour divided
1 cup whole milk
2 tablespoons unsalted butter room temperature, plus more, to taste, for greasing the bowl
1 large egg
2 tablespoons molasses

For the filling:

1/2 cup light brown sugar packed
6 tablespoons unsalted butter room temperature, plus more, to taste, for greasing the pan
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
all-purpose flour to taste, for dusting the work surface

For the topping:

4 ounces cream cheese room temperature
1/2 teaspoon pure vanilla extract
1 1/3 cups confectioners' sugar divided
2 teaspoons molasses
1 teaspoon warm water

Directions

In a bowl, add the granulated sugar, the yeast, 1 teaspoon of the ground cinnamon, 3/4 teaspoon of the ground ginger, the salt, 1/8 teaspoon of the cloves, and 1 3/4 cups of the flour and whisk to combine.
In a small saucepan over low heat, add the milk and 2 tablespoons of the room temperature butter and cook, while stirring occasionally, until the butter is melted and the mixture reaches an internal temperature of between 105 degrees F and 110 degrees F.
In the bowl of a stand mixture with a dough hook attachment, add the milk mixture, the egg, 2 tablespoons of the molasses, and the flour mixture and on low speed, mix until moistened.
Continue to beat the flour mixture, while gradually adding 1 3/4 cups of the remaining flour, until a smooth and pliable dough forms, about 4-5 minutes.
Using the extra butter, lightly grease a mixing bowl.
Transfer the dough to the prepared bowl and cover it with plastic wrap or a towel.
Place the bowl in a warm place and allow the dough to rise until it doubles in size, about 1 hour.
In a clean bowl, add the brown sugar, 6 tablespoons of the remaining room temperature butter, the remaining cinnamon, the remaining ginger, and the remaining cloves and whisk to combine. Set the brown sugar mixture aside.
Using the extra butter, grease an 8-inch square baking dish.
Using the extra flour, lightly dust a work surface.
On the prepared work surface, turn the dough out and use a rolling pin to roll it into a 12x16-inch rectangle.
Add the brown sugar mixture to the dough rectangle and spread it out evenly.
Starting from the long side of the dough rectangle, roll the dough up into a log.
Cut the dough log into 9 even slices.
Place the rolls, cut-side up, in the prepared baking dish.
Cover the baking dish with a clean towel and allow the rolls to rise until they double in size, about 1 hour.
Preheat the oven to 375 degrees F.
Bake until the rolls are cooked through and lightly browned, about 20-25 minutes.
In a clean bowl, add the cream cheese, the vanilla, and 1 cup of the confectioners' sugar and beat to combine. Set the cream cheese frosting aside.
In a separate bowl, add the remaining molasses, the warm water, and the remaining confectioners' sugar and whisk to combine. Set the molasses glaze aside.
Spread the cream cheese frosting evenly over the warm rolls.
Drizzle the rolls evenly with the molasses glaze.
Serve.