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Gingerbread Swirl Rolls

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PREP TIME
45 min
COOKING TIME
25 min
TOTAL TIME
230 min
SERVINGS
12 servings
Breakfast
Gingerbread Swirl Rolls
Ingredients
  • 1/2 cup warm whole milk (110 degrees F (43 degrees C))
  • 1 (.25 ounce) envelope active dry yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 3/4 cups all-purpose flour, divided, or more as needed
  • 1/2 cup sour cream
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons molasses
  • 1 large egg, lightly beaten
  • cooking spray
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon molasses
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk, or more as needed
Instructions
1
To create the dough, combine warm milk, yeast, and 2 tablespoons of sugar in a small bowl; stir together until the mixture is well incorporated. Allow it to sit for about 5 minutes, or until it becomes frothy.
2
Add salt, 4 cups of the flour, and the remaining 2 tablespoons of sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until just combined, about 15 seconds. With the mixer running on low speed, add the milk mixture, sour cream, butter, molasses, and egg. Continue mixing until the dough forms, taking about 1 to 2 minutes.
3
Switch to a dough hook attachment. Mix on medium-low speed until the dough is smooth and elastic, taking about 6 to 9 minutes; add the remaining 1/4 cup of flour in small increments, if necessary. If the dough is sticking to your hands and not pulling away from the sides of the bowl, add a little more flour.
4
Transfer the dough to a large bowl greased with cooking spray and coat it evenly. Cover the bowl with a clean kitchen towel or plastic wrap. Place the dough in a warm, draft-free area and let it rise until it has doubled in size, taking about 1 hour 30 minutes to 2 hours.
5
Prepare the baking pan by generously spraying it with cooking spray. Gently punch down the dough. On a lightly floured surface, roll the dough into an 18x10-inch rectangle.
6
To prepare the filling, mix together brown sugar, molasses, cinnamon, ginger, and cloves in a small bowl until well combined. Spread 1/2 cup of butter evenly over the dough using a small offset spatula, leaving a 1/2-inch border on one long side. Sprinkle the sugar mixture evenly over the butter, gently pressing it down with a rolling pin to adhere it to the butter.
7
Starting with one long side, roll the dough into a log, pinching the seam to seal it.
8
Cut the log into 12 even rolls (about 1 ½-inches each). Place the rolls in the prepared pan, leaving about a ½-inch space between each roll. Cover and let rise in a warm, draft-free area until doubled in size, taking about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C).
9
Bake in the preheated oven, uncovered, until golden brown, taking about 25 to 30 minutes. Let the rolls cool in the pan on a wire rack for 15 minutes.
10
To make the glaze, mix together cream cheese and 4 tablespoons of butter in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, taking about 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until the desired consistency is reached.
11
Spread the glaze evenly over warm rolls; serve immediately.