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Gingerbread Rolls with Creamy Frosting

Gingerbread Rolls with Creamy Frosting

Sweet rolls made in the bread machine, with a gingerbread filling and a cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 2 hours 20 minutes
Course Bread
Cuisine American
Servings 12 buns

Equipment

  • Bread Machine

Ingredients
  

  • 6 tbsp. unsalted butter, sliced (84g)
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp. each salt and cinnamon
  • ½ tsp. ginger powder
  • 2 tbsp. molasses
  • ½ cup granulated sugar (100g)
  • 4 cups bread flour (480g)
  • 2½ tsp. active dry yeast

For the Filling:

  • 4 tbsp. unsalted butter, melted (56g)
  • ⅔ cup packed brown sugar
  • 1 tbsp. cinnamon
  • ½ tsp. each ground ginger and grated nutmeg

For the Egg Wash:

  • 1 egg yolk
  • 1 tsp. water

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, very softened
  • ¼ cup heavy cream
  • 1 cup powdered sugar, sifted (114g)
  • 2 tsp. vanilla extract

Instructions
 

  • Begin by making the dough: Place all the ingredients in your bread machine, in the order recommended by your bread machine's manufacturer. Set your machine on the dough cycle.
  • When the cycle is complete, empty the dough on to a floured board. Roll the dough into a 20 by 12 rectangle. Paint the dough with the melted butter and sprinkle on the sugar, cinnamon, nutmeg, and ginger. Roll up the twenty- inch side and then cut it into 12 equal slices. Place them in a greased (with butter) non- stick 13x9 metal baking dish. Cover and let rise for 30 minutes in a warm place.
  • Meanwhile, preheat the oven to 375 degrees. Brush the rolls with the egg wash. Bake the rolls for 20 minutes. Cool in the pan on a wire rack. Make the frosting by stirring together all the ingredients in a bowl. Top each roll with dollops of frosting.
Keyword bread
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