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Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs
Warm, pillowy cinnamon rolls are a must for any Christmas brunch spread. This gingerbread-spiced cinnamon roll recipe takes the classic cinnamon roll dough and replaces the ordinary cinnamon-sugar filling with a homemade gingerbread spice. To take these even further over the top, the filling also gets a layer of softened cream cheese (but don't worry, we still add a hefty drizzle of butter). A thick, coconut-scented icing, shredded coconut, and sparkling sugar give these rolls a snowy finish that's perfect for any winter morning.
The best part about this recipe is that it can be made the day before. Once the rolls are filled, cut, and placed in their pans, cover them with plastic wrap and let rise just slightly. Then, place them in the refrigerator for up to 24 hours to finish the second rise slowly. The next morning, remove the rolls from the fridge and turn on the oven. By the time it preheats, the rolls will be ready to bake!
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Ingredients
For the Dough:
- 1 1/2 cups
whole milk
- 2/3 cup
plus 1 tbsp. granulated sugar, divided
- 1
.25-oz. packet active dry yeast
- 3
large eggs, at room temperature
- 2 tsp.
vanilla extract
- 3/4 cup
salted butter (1 1/2 sticks), melted and cooled until just warm
- 6 1/2 cups
all-purpose flour, plus more for surface
- 1 tsp.
salt
Butter or nonstick spray
For the Filling:
- 6 oz.
cream cheese, softened
- 6 Tbsp.
salted butter, melted and cooled
- 1 cup
granulated sugar
- 1 Tbsp.
ground ginger
- 1 Tbsp.
ground cinnamon
- 1 tsp.
ground allspice
- 1 tsp.
ground cloves
- 1 tsp.
ground nutmeg
For the Icing:
- 2 oz.
cream cheese, softened
- 1/4 cup
butter, room temperature
- 2 1/2 cups
powdered sugar
- 1 tsp.
coconut extract
Pinch kosher salt
- 1 Tbsp.
whole milk
- 1/2 cup
sweetened coconut flakes
- 1/4 cup
white sparkling sugar
Directions
- Step 1For the dough: Heat the milk in a small saucepan over medium heat to between 110° and 115° on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it's foamy. Whisk the eggs, vanilla extract, and the cooled melted butter into the milk.
- Step 2Combine the flour, salt, and the remaining 2/3 cup of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 9 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.
- Step 3For the filling: Meanwhile, combine the sugar, ginger, cinnamon, allspice, cloves, and nutmeg in a small bowl.
- Step 4Scrape the dough out of the bowl with a spatula onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 24 inches. Dollop the cream cheese by the teaspoonful all over the dough, spread with a butter knife into a thin layer (it's okay if it isn't perfectly even). Sprinkle the cinnamon-sugar mixture over top, then drizzle evenly with the melted butter.
- Step 5Cut the rectangle in half cross-wise. Working with one sheet of dough, start at the end closest to you and roll the dough tightly towards the other end, creating a log. Pinch the seam together and place seam side down on a cutting board. Cut the roll into 8 buns with a sharp knife, each about 1 1/2-inch thick. Repeat with the other piece of dough.
- Step 6Butter or spray 2 8- or 9-inch round cake pans with nonstick cooking spray. Place 8 rolls in each pan, pinwheel side up, evenly spaced. Cover the pans with plastic wrap and let the rolls rise until the edges just touch, 20 to 30 minutes.
- Step 7To bake immediately: Preheat the oven to 350°. Bake for 35 to 40 minutes, until the top is lightly golden. Let rest for 15 minutes in the pan, then transfer to a cooling rack or serving board.
- Step 8To make ahead: Cover and refrigerate the rolls for up to 24 hours. Preheat the oven to 350°. Pull the cinnamon rolls out of the refrigerator and let sit at room temperature for 30 minutes before baking. Bake for 35 to 40 minutes, until the top is lightly golden. Let rest for 15 minutes in the pan, then transfer to a cooling rack or serving board.
- Step 9For the icing: Beat the cream cheese and butter in a medium bowl with a hand mixer on medium speed until softened. Add the powdered sugar, coconut extract, and milk, and mix on medium speed until smooth and fluffy.
- Step 10Slather the icing over the warm rolls and allow it to drip down the sides. Top with coconut and sparkling sugar for a snowy finish.
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