Gingerbread Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 470g Regenerative All-Purpose Flour
- 100g Whole Milk
- 150g Water
- 10g Salt
- 3Tbsp Sugar
- 7g Dried Yeast (1 sachet)
- 80g Butter
- 2 Eggs
For the Gingerbread Sugar:
- 70g Caster Sugar
- 70g Dark Brown Soft Sugar
- 30g Ground Ginger
- 10g Ground Cinnamon
- 4Tbsp Melted Butter
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!
- Baker: Sophie Carey
- Makes: 12 rolls
- Prep time: 40 minutes (plus proving time)
- Bake time: 40 minutes
- Flours used: Matthews Regenerative All-Purpose Flour
Method:
- 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.
- 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.
- Place the dough into a floured bowl and cover with clingfilm. Leave to rise for 1 hour in a warm place.
- Combine the sugar and spices for the filling and set aside.
- 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.
- 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.
- 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.
- Cover with clingfilm and leave for a further 30 minutes to prove before brushing the top with milk.
- 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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