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Gingerbread Cinnamon Rolls
Flaky, buttery, and spiced with warm, zesty ginger and cinnamon, these Gingerbread Cinnamon Rolls are perfect for Christmas brunch and holiday sweet treats. Serve warm rolls with hot coffee or tea and your favorite breakfast sides.
Servings: 12 rolls
Ingredients
Gingerbread Cinnamon Roll Dough
- 1 tbsp ground flaxseed
- 3 tbsp water
- ¾ cup unsweetened plain soy milk or other unsweetened plain milk
- ¼ cup vegan butter I used Earth Balance
- 2½ cups unbleached all-purpose flour or 312 grams
- 1 1/4 oz packet active dry yeast or 2 1/4 teaspoons
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¼ cup room temperature water
Spiced Ginger Filling
- ⅓ cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp freshly ground nutmeg or pre-ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- ⅓ cup vegan butter I used Earth Balance
Gingerbread Frosting
- 1 1/2 cups powdered sugar
- ½ tsp ground cinnamon
- 1/4 tsp ground ginger
- 3 tbsp unsweetened plain soy milk or other unsweetened plain milk
Instructions
Gingerbread Cinnamon Roll Dough
- Mix the ground flax seed and water in a small mixing bowl and set it aside to thicken and become a flax “egg."
- Combine the soy milk and vegan butter in a microwave-safe container and microwave for 30 seconds. Stir and microwave for another 20-30 seconds until melted and between 110-120°F. Alternatively, you can also warm the soy milk and vegan butter on the stove over low heat until melted. Note: Do not let the mixture exceed 140°F or reach boiling. If the liquid is too hot, it will kill the yeast.
- Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl.
- Pour the soy milk mixture (remember: it should be between 110-120°F), room temperature water, and flax egg into the dry ingredients. Using a hand whisk or a stand mixer fitted with a kneading attachment, mix the mixture well to combine.
- Once it’s too sticky to whisk, use your hands or increase the speed of the stand mixer to combine the ingredients.
- Transfer the dough onto a floured workspace and knead it well until it is smooth and elastic, for about 4-6 minutes.
- Place the dough ball in a lightly greased mixing bowl, cover it with plastic wrap or a kitchen towel, and allow it to rise in a warm place for about one hour.
Spiced Ginger Filling
- Stir the packed brown sugar, cinnamon, ginger, nutmeg, black pepper, cayenne pepper, and cloves in a small mixing bowl until combined.
- Melt the remaining ⅓ cup of vegan butter in a microwave-safe bowl or on the stovetop on medium-low heat.
Roll Assembly and Baking
- Preheat oven to 375°F.
- Once the dough has doubled, punch down the dough to deflate it. Transfer it back to your floured workspace.
- Roll the dough into a rectangle until it is ⅙-inch thick, about 12x16 inches.
- Brush the dough with the melted butter and sprinkle evenly with the spiced sugar mix.
- Roll the dough tightly. Carefully cut the roll into 1-inch slices; you’ll have about a dozen. Or, cut them a little thicker to make 9 large rolls.
- Place the rolls onto a greased skillet or baking dish (about 9x9 inches). Bake the rolls for 30 minutes until they're golden on top and hollow-sounding when tapped.
Gingerbread Frosting
- Place the powdered sugar in a mixing bowl and stir in the remaining ground cinnamon and ginger.
- Add the soy milk and whisk until creamy. For a thinner frosting, whisk in more milk by the teaspoon until your desired consistency.
- Remove rolls from the oven and place them on a wire cooling rack. Cool for 5-10 minutes.
- Spread the rolls evenly with the gingerbread frosting, and serve immediately.
Video
Notes
Storage Directions
- Storage: Keep leftover cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Freeze the rolls in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator.
- Reheating: Serve day-old rolls at room temperature or warm them in the microwave in 15-second increments or a 300°F oven for 3-5 minutes until warm.
- Don't overheat the milk and butter. The ideal temperature for the melted butter and milk mixture is 110-120°F. Melt the mixture just until the butter is melted, not boiling, or to a maximum temperature of 140°F. Use a candy or meat thermometer to keep an eye on the temperature as it heats, or heat it until warm but not hot to the touch.
- Measure the flour by weight. If possible, weigh the flour on a food scale. This will get the most accurate weight, resulting in light and airy rolls. If you don't have a scale, lightly scoop the flour into measuring cups and level off the top.
- Make roll slicing a breeze. For even rolls, use a ruler or measuring tape to slice even 1-inch thick pieces. A serrated knife will keep the edges clean. You can also use unflavored dental floss to cut the rolls by wrapping the floss around the log, crossing the sides of the floss, and pulling it firmly until it cuts through.
- Proof in a warm area. Cover the kneaded dough with plastic wrap or a dish towel and proof in a warm, but not hot, part of your kitchen, such as on the refrigerator, in a sunny corner, or by the oven as it preheats.
- Adjust the frosting consistency. For a thinner frosting, whisk in more milk by the teaspoon until your desired consistency. For a thicker variation, stir in less milk.