Gingerbread Cinnamon Rolls Recipe

Ingredients

For the Dough:

For the Gingerbread Sugar:

  • 70g Caster Sugar
  • 70g Dark Brown Soft Sugar
  • 30g Ground Ginger
  • 10g Ground Cinnamon
  • 4Tbsp Melted Butter

Buy the flour:

 Regenerative All Purpose Flour

This recipe is based on my Buttery Brioche Batch Rolls Recipe. The brioche is a great base for these rolls and helps to make them extra soft and moreish! This Gingerbread twist to the classic Cinnamon Bun makes this recipe a perfect festive option, as well as a great bake to try all year round!  

Method:

  1. Heat the milk and water in a saucepan with the sugar (only the sugar from the bread dough ingredients) until warm, add in the water to cool slightly. Add the sachet of yeast and leave for 5 minutes to bloom.
  2. In the bowl of a stand mixer with a dough hook, combine the flour, salt, eggs, and the warm milk mixture. Mix for 5 minutes on a slow speed then add the butter before turning up the speed and mixing for a further 8 minutes.
  3. Place the dough into a floured bowl and cover with clingfilm. Leave to rise for 1 hour in a warm place.
  4. Combine the sugar and spices for the filling and set aside.
  5. Tip the dough out onto a floured surface and roll using a rolling pin into a rectangle which measures 40cm by 30cm approximately. Brush the dough with the melted butter and sprinkle liberally with the spice/sugar mix.
  6. Starting at a shorter end, start rolling the dough to create a sausage shape. Try to keep the roll tight as you keep going to the top of the rectangle.
  7. Cut the sausage into 12 even pieces and lay each of these on a baking sheet - put them close together if you want more of a traybake and further apart if you like to keep them individual.
  8. Cover with clingfilm and leave for a further 30 minutes to prove before brushing the top with milk.
  9. Bake at 190 degrees Celsius for 40 minutes, leave to cool for 20 minutes before topping with cream cheese frosting as an optional extra!

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