Gingerbread Cinnamon Rolls [No Knead]
Serves 12
15 mins prep
30 mins cook
45 mins total
These gingerbread cinnamon rolls are soft, ultra gooey, filled with an easy gingerbread filling, and topped with a classic cream cheese frosting. They have molasses and spices to make them taste like real gingerbread! The dough is an easy, no knead dough that comes together without an electric mixer! They're the perfect cinnamon rolls for a holiday celebration and the recipe includes a make ahead option so you can prep them the night before.
Dough
Filling
Frosting
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Dough
Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes so that a foam starts to form on top. If a foam doesn’t form in 10 minutes, discard and try again with a different packet of yeast.
⅕ ½ water⅕ 1 granulated sugar⅕ 1 active dry yeastIn a large bowl combine sifted flour, salt, and stir. Make a well in the middle and add the molasses, brown sugar, butter, eggs, vanilla, milk, and yeast mixture.
⅕ 5 all purpose flour⅕ ¼ sea salt⅕ 2 molasses⅕ ¼ brown sugar⅕ ¾ unsalted butter⅕ 2 large eggs⅕ 1 pure vanilla extract⅕ ½ milkMix until a cohesive dough forms. Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 45 minutes.
Filling
Have the butter very soft, almost melted, to blend easier. Combine all of the ingredients in a medium bowl and mix well to combine. Set aside to use later.
⅕ ½ unsalted butter⅕ 1 dark brown sugar⅕ 3 molasses⅕ ¼ sea salt⅕ 1 cinnamon⅕ 2 ginger⅕ ½ cloves⅕ ½ nutmeg
Assembly
Butter a 9” by 12” baking pan with a bit of cold butter and set aside.
Punch down the dough and transfer onto a floured surface. Roll the dough into a large rectangle, about 18” by 24”. Spread the filling evenly on top of the dough.
Roll into a log, starting at the bottom long edge. Mark the roll into 12 equal pieces.
Using a piece of string or unflavored floss, wrap the string around the log and pull to cut. Arrange each roll into the baking pan.
Preheat the oven to 355°F (180°C) while you let the rolls rise until the cinnamon rolls puff up and fill out the pan some more.
Pour the heavy cream evenly over the rolls. Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan – make the frosting while it cools.
⅕ ½ heavy whipping cream
Frosting
Beat the butter, sugar, and salt in a stand mixer or with electric hand mixer until light and fluffy.
⅕ ½ unsalted butter⅕ 2 powdered sugar⅕ ¼ sea saltAdd vanilla extract and chunks of cream cheese into the butter in a few additions, beating very well in between. It should be fluffy.
⅕ 1 pure vanilla extract⅕ 4 cream cheeseSpread on top of the rolls while they are still warm so that the frosting melts into the rolls a little bit. Serve warm!
