These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.
Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.
I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of. Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.
One year ago: DOVE® Christmas Chocolate Drops
Two years ago: Penne with Trapanese Pesto
Three years ago: Butter Pecan with Brandy Ice Cream
GINGERBREAD CINNAMON ROLLS WITH SPECULOOS ICING
Makes 1 dozen
1 pkg. (2-1/4 tsp) active dry yeast
3/4 cup warm milk (105-110 degrees)
3 Tbsp unsalted butter, melted
1/3 cup molasses
4 cups all-purpose flour
1/4 cup brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1 cup brown sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 cup unsalted butter, melted
2 cups powdered sugar
2 Tbsp Speculoos/Biscoff cookie spread
3-4 Tbsp heavy cream or milk
- In a small bowl, sprinkle yeast over the warm milk. Let sit until foamy, about 5 minutes. Stir in butter and molasses, and set aside.
- In a large bowl or stand mixer, mix 2 cups of flour plus remaining dry dough ingredients. With the mixer on low, slowly add the yeast mixture. Add remaining flour by spoonfuls at a time (you may not need all of it) until fully incorporated and dough is no longer sticking to the bowl.
- Grease bowl and hands, form dough into a smooth ball and transfer back to the bowl. Cover and allow to rise for 1 hour.
- Meanwhile, in a small bowl, combine dry filling ingredients.
- Once the dough has risen, lightly flour a clean surface. Roll out the dough into about a 12×20 rectangle. Brush melted butter over entire surface and sprinkle with brown sugar mixture.
- Beginning at one of the short ends, roll dough as tightly as possible, and lightly pinch to seal the ends. Slice into 12 equal pieces and place in a lightly greased 9×13-inch rectangular baking dish or two round 9-inch baking dishes. Cover with plastic wrap and chill overnight OR preheat oven and continue.
- When ready to bake, remove prepared rolls from the refrigerator, allowing the baking dish to come to room temperature. Meanwhile, preheat oven to 350 degrees.
- In a small bowl, beat icing ingredients until smooth, set aside.
- Bake rolls for 25-30 minutes. Drizzle with icing immediately and serve.
Source: Rolls adapted slightly from Baked by Rachel. Icing adapted from my Brown Butter Pumpkin Cupcakes with Biscoff Frosting.
Disclosure: I was provided with complimentary products from Baker’s Secret and was provided a $25 gift card to purchase the ingredients to create this recipe. Giveaway also sponsored by Baker’s Secret. However, all thoughts and opinions are my own.
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