Gingerbread Cinnamon Rolls
Serves 760 mins prep30 mins cook
Amp up holiday brunch with these soft, gooey, homemade gingerbread cinnamon rolls! Made with a brioche dough and filled with a spiced filling, these fluffy buns are baked in heavy cream and smothered in icing for the perfect holiday treat.
0 servings
What you need
Instructions
1: The night before, add all dough ingredients (except for butter) to the bowl of a stand mixer. Knead until the dough comes together then add the butter and knead for 5-10mins until it’s smooth and passes the window pane test. Form the dough into a ball, cover and let rise for 30mins-1hr at room temp (or until it’s grown slightly in size) then transfer to the fridge to proof overnight. 2: The next morning, make your filling by combining all filling ingredients. 3: Take the dough out of the fridge and roll it out to be 12”x16”. Spread the filling over the dough. 4: Starting from the 12” side, roll the dough into a log, then divide it into 7 sections. 5: Place the rolls into a lined baking pan. 6: Cover and let rise for 30mins-1hr or until noticeably puffy. 7: Preheat the oven to 350F. Pour 1/3 cup of heavy cream over the buns (optional) and bake for 25-30mins or until golden brown.View original recipe