The perfect Christmas morning breakfast! These come together in 2 hours and taste so delicious! This recipe provides detailed instructions for making soft cinnamon rolls with a gingerbread spiced dough and filling, topped with a creamy cream cheese icing.
1. Preheat your oven to 350°F (175°C).
2. In a small microwave-safe bowl, heat your milk until it is warm. Add your instant yeast packet and allow it to sit for 5 to 10 minutes.
3. In your stand mixing bowl, combine your egg, room temperature butter, sugar, vanilla, and the milk-yeast mixture. Mix together.
4. Add in your dry ingredients (all-purpose flour, ground ginger, cinnamon, nutmeg, salt). Using your dough hook, mix on medium speed for 5-7 minutes.
5. Once the dough is mixed, cover with a towel and let it rest for 1 hour or until doubled in size.
6. While your dough is resting, prepare the filling by mixing the brown sugar, 1 tablespoon cinnamon, and 1 teaspoon ground ginger together.
7. Once your dough has rested, place it on a floured surface and roll it out into a rectangle about 14”x10”.
8. Spread 5 tablespoons of soft butter on top of the dough, then sprinkle with the cinnamon sugar mixture.
9. Roll the dough tightly and cut into 8-10 pieces.
10. Add the cut rolls to a buttered 9x13 baking dish, cover the dough, and let it rest for 1-2 hours or until doubled in size.
11. Once your cinnamon rolls have doubled, place them in the preheated oven for 25-28 minutes.
12. Remove from the oven and ice while hot.
13. For the icing: Add your cream cheese, powdered sugar, vanilla (not listed in ingredients but mentioned in instructions), and milk (not listed in ingredients but mentioned in instructions) to a stand mixer. Mix on high speed until light and fluffy. Enjoy!
