Disclaimer: *This may be one of my favorite recipes of all time.* No Joke. If your family does breakfast on christmas morning then you NEED to try these Gingerbread Cinnamon Rolls with Rum Cream Cheese Frosting. Yes, they take some planning and prep ahead of time, but honestly they are super easy and you can get everything ready the night before and pop them in the oven in the morning! I wish I could convey to you how delicious these really are. They are so fragrant, sweet, and rich…simply put, they are divine! In my opinion there is just no comparison between homemade cinnamon rolls and store bought ones. Gather the family together on Christmas eve and make these treats, I guarantee you won’t regret it!
Gingerbread Cinnamon Rolls with Rum Cream Cheese Frosting
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Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 4 cups (or more) unbleached all purpose flour, divided
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- Nonstick vegetable oil spray
- 1/4 cup dark spiced rum
- 1/2 cup chopped dates
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 teaspoons spiced rum
Instructions
- Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, molasses, spices, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 3 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
- Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- In a small sauce pan, simmer rum and dates over medium heat for about 5 minutes, or until thick and jam-like.
- Mix brown sugar, cinnamon, butter and date/rum mixture in medium bowl until well combined.
- Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread date and rum butter over dough, leaving 1/2-inch border. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 25 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
- Combine cream cheese, powdered sugar, butter, rum and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Notes
*Don’t be scared of the 4 hour prep time! Most of this is allowing for the dough to rise!
