Gingerbread Cinnamon Rolls with Chocolate Chips and Cream Cheese Frosting
Ingredients
- 3-1/4 cups all-purpose flour
- 2-1/4 teaspoons instant yeast
- 1/4 cup white sugar
- 1/4 teaspoon salt
- 1/2 Tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 large large egg room temperature
- 1/4 cup water
- 3/4 cup milk
- 5 Tablespoons unsalted butter
Filling Ingredients:
- 3/4 cup brown sugar packed
- 2-1/2 Tablespoons ground cinnamon
- 1-1/2 teaspoon ground ginger
- 1-1/2 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1/2 Tablespoon molasses
- 5 Tablespoons butter softened
- 1 cup semi-sweet chocolate chips I also tossed in a handful of the holiday chocolate chips for a festive look
- 10 ginger snap cookies crushed
Cream Cheese Frosting:
- 4 ounce cream cheese softened
- 3 Tablespoons butter softened
- 3/4 cup powdered sugar
- 3 Tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions
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Spray a 9" round pan or cast iron skillet with cooking spray. Set aside.
Make the Dough:
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Add the milk and butter to a small saucepan over medium-low heat . Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
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In the bowl of your stand mixer, whisk together 2 cups flour, yeast, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Place in a stand mixer using the dough hook attachment.
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Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and the rest of the flour (1 and 1/4 cups) until the dough starts to form and become smooth. Loosely cover the bowl with a damp towel and allow the dough to rest in a warm draft-free place for 30 to 60 minutes allowing the dough to rise.
Make the Filling:
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In a small bowl, whisk together butter, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg until it forms a paste.
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After the dough has risen, roll it out on a lightly floured surface or a silicone baking mat into a rectangle about 14” by 9” and about 1/4 - 1/2 inch thick.
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Spread the gingerbread filling as evenly as possible over the rectangle getting as close to the edges as possible. Sprinkle chocolate chips evenly over filling.
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Starting on the long side, roll the dough up snugly and gently to opposite end. Pinch the end seam to seal and cut dough into approximately equal portions or about 1.5 - 2 inches wide. (I use a piece of non-flavored floss to cut the pieces evenly).
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Cover the rolls loosely with foil and allow to rise in a warm, draft-free place for another 20-40 minutes. (*You can also cover with plastic wrap and stick in the refrigerator overnight until ready to bake.)
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When ready to bake, preheat oven to 350 degrees F and bake for 25-30 minutes, or until they are golden brown. *If the rolls have been in the refrigerator, remove and leave out on room temperature about an hour before you plan to bake them to warm up.
Make the Glaze:
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Beat together the cream cheese, butter, and powdered sugar until smooth. Add the milk or cream and vanilla and mix until combined. Pour over warm cinnamon rolls.
Recipe Notes
Rolls are best enjoyed on the same day.
How to store:
Refrigeration: Store in an airtight container in the fridge for up to three days.
Reheating Perfection: To reheat, place a single roll in the microwave for 15-20 seconds or briefly warm in the oven for that fresh-baked taste.
Freezing Frosted Rolls: Freeze frosted rolls individually on a baking sheet before transferring to a freezer bag. Thaw and reheat when ready to enjoy.
Overnight Prep: Prepare the rolls the night before, refrigerate, and let them rise in the morning.