I enjoy cinnamon buns so much that I often fear I will turn into a cinnamon bun. Which obviously wouldn’t be a good thing. Especially since I need to fit into a wedding dress in approximately 5.5 months. But during the holidays, we don’t count calories and we indulge to the fullest extent. Or maybe that’s just me. Then again, I also count shopping as one of the best kinds of exercise (you’ve got power walking for cardio and bag-holding for strength training). Anyway, all of this especially holds true ON Christmas. As a blogger, however, I’m required to develop the recipes well before the actual Christmas holiday. And due to my moral values, I cannot let food go to waste.
Ever since I made the Pioneer Woman’s cinnamon rolls for Christmas morning a couple years ago, they have become the epitome of Christmas to me. But this year, I wanted to try something a little different. A little more Christmassy, if you will. I feel like the name of these may be a bit deceiving… After all they don’t look like gingerbread. But ginger rolls? That just doesn’t sound very appetizing, does it? The gingery zing to these will truly put you in the holiday spirit… And the butter and sugar will make your day even brighter. You’re welcome.
Gingerbread Cinnamon Rolls (makes about 16 rolls):
Print this recipe!
- 2 C whole milk
- 1/2 C vegetable/canola oil
- 1/2 C sugar
- 1 packet yeast (2 1/4 t)
- 4 1/2 C flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 T salt
- 1/2 t ground ginger
- 1 1/2 sticks butter
- 1 C brown sugar
- 2 T ground ginger
- 1/4 C white sugar
(Eggnog glaze recipe below)
(pre-heat oven to 350 degrees)
Start by heating the milk, vegetable oil, and sugar in a medium saucepan over medium heat. Let it get hot, but don’t let it boil. Then take the pot off the heat and let it cool for about 10 minutes.
Pour the mixture into a large bowl and sprinkle the yeast over it. Let sit for one minute.
Add 4 cups of flour and mix together until just combined.
Then cover with a dishtowel, sit in a warm spot, and let rise for about an hour.
Remove the towel and add baking powder, baking soda, salt, 1/2 t ginger, and remaining 1/2 cup of flour.
Stir to combine.
If you’re tired and want to go to bed… Or need to go out and finish your Christmas shopping, you can stick this dough in the fridge for up to 3 days. And if you haven’t started your Christmas shopping, you only have about 3 days to go, so you might need to do just that.
Otherwise you can start rolling the dough out now.
Roll the dough into a large rectangle, about 24×12 inches. If you don’t have that much space, you can always cut the dough into two halves and do this in two batches.
Melt your 1 1/2 sticks butter and pour almost all of it over the dough (saving about 1/4 C). You will make a mess. The butter will flow onto the floor. But there are worse problems to have in life. Like the fact that you haven’t started your Christmas shopping yet.
Now, generously sprinkle the brown sugar, white sugar, and ground ginger over the butter.
Time to roll the dough! Start at the end farthest from you and roll the dough tightly toward you. Pinch seams together.
Cut the dough into 1 1/2-inch slices with a sharp knife.
You’ll likely need 2 baking dishes for these rolls. Be careful not to overcrowd the dishes. Pour the remaining butter on the bottom of the dishes.
Now, cover the dishes with a dish towel and wait for them to rise AGAIN. But this time only for 20 minutes.
See how they already rose a bit and moved closer together?
Pop them in the oven at 375 degrees for about 15-20 minutes.
While the rolls are in the oven, whip up your eggnog glaze.
- 1/2 C eggnog
- 1 C powdered sugar
Whisk the eggnog and the powdered sugar together. And it’s done!
Take your beautiful gingerbread rolls out of the oven.
Pour the eggnog glaze over the top. And indulge!
Almost just like a cinnamon roll… But gingery!
Perhaps you prefer your gingerbread in the shape of tiny men. But I think rolled up with lots of butter and sugar in pastry form is better than any little man you’ll ever find. Let’s face it- these are basically cinnamon rolls with a ginger zing instead of the cinnamon. Yum!
I’m a ginger fiend, so I can see myself making these any time of year. But… I’m trying not to. Mainly because of that wedding dress issue. But once I’m through with June, it’s gingerbread rolls all day every day! Just kidding… Kind of
But for this week, indulge. After all, Christmas only comes once a year. And your family and friends will absolutely love you if you serve these up for breakfast on December 25. Maybe with a side of bacon.
What do you have for breakfast on Christmas morning?