My life doesn’t have a great routine and as a result things can be a bit chaotic. Which is part of the reason I never make as much bread at home as I would like. With the multiple rises a requirement of most yeasted recipes it can be a bit challenging and I find myself living around the schedule of the bread.

This is not the case for these cinnamon rolls because at two points in the recipe you can just nope right out and toss everything in the fridge. After the dough has finished kneading in step two you can cut the first rise time (thats what we in the biz call the bulk ferment) in half, then cover the surface tightly with plastic wrap and toss it in the fridge over night.

The second time you can just chuck everything back into the fridge is after the rolls have been cut. Honestly this is the most perfect time to give up for the day because all of the hard work is already done and you can just wake up in the morning. Set them on the counter until they get a bit puffy and bingo bango you are ready for some hot and steamy breakfast buns.

The Window Pane Test

The window pane test helps you to know if you have developed enough gluten. It’s completed by removing a small piece of dough and using both your hands to stretch it thin enough to see through the dough without it tearing. If your dough does not pass the test keep kneading! This is a better indicator of doneness than time.

To Bloom or Not to Bloom

We are using instant yeast here so that step is unnecessary. The yeast particles are small enough that they dissolve on their own.

If all you have at home is dry active yeast, don’t make a special trip out. Just warm 2 Tbsp of the milk in your recipe to 100F, stir in the yeast and let sit for 5 minutes before using.

Prep

Unrolled dough can be mixed 2 days in advance of baking and tossed tightly wrapped in the fridge.
Rolled dough can be tightly rolled and tossed in the fridge overnight.
Dry ingredients can be mixed anytime.

Equipment

Stand Mixer
Food Scale
Measuring Spoons
Ruler
Bench Scraper
Plastic Wrap
9″x18″ Pan
Microplane
Small Pot
Whisk
Rubber Spatula
Parchment Paper

Ginger Molasses Cinnamon Rolls

Recipe by At Home GastronomeCourse: BreakfastDifficulty: Medium

Servings

servings

Super moist and full of warm spices – these rolls are definitely giving Christmas but I would definitely eat them all year long.

Ingredients

Cinnamon Roll Dough
540g All Purpose Flour
250g Whole Milk
2 Large Eggs
160g Fancy Molasses
90g Unsalted Butter, Softened
50g White Sugar
1 Packet (8g) Instant Yeast
1 tsp Kosher Salt
1 Tbsp + 1 tsp Ground Cinnamon
1 Tbsp + 1 tsp Ground Ginger
1 tsp Freshly Grated Nutmeg
1/2 tsp Ground Cardamom
1/2 tsp Ground Black Pepper
1/4 tsp Ground Cloves
1/4 tsp All Spice
Spiced Sugar Filling
113g Unsalted Butter
200g Brown Sugar
2 tsp Ground Cinnamon
2 tsp Ground Ginger
1/2 tsp Freshly Grated Nutmeg
Buttered Rum Frosting
180g Icing Sugar, Sifted
30g Unsalted Butter
1 Tbsp Dark Rum
1-2 Tbsp Whole Milk

Directions

Add all ingredients to the bowl of a stand mixer, at the dough hook and mix on medium high for 18-22 minutes or until the dough is clearing the sides of the bowl and has passed the window pane test (see above).
Shape the dough into a smooth ball and then place it in a lightly greased bowl covered with a damp towel, a lid or plastic wrap until the dough has doubled in size.
After the dough has doubled transfer it to the fridge for at least 45 minutes.
This will help the dough firm up and make it easier to work with with you roll it out.
While the dough chills warm the butter slightly.
You want it to be thick and opaque and smooth enough to spread easily.- this can be done by slightly melting it in a pot and stirring and smooshing it with a rubber spatula until until combined.
Alternatively you could microwave it in 10-15 second intervals.
In a small bowl mix the dry ingredients for the spiced sugar filling.
On a lightly floured surface roll the dough out into a 12″x24″ rectangle.
Spread the butter across the surface of the dough to fully cover and then sprinkle with all of the sugar and spice mixture.
Starting with one of the 12″ sides roll up tightly into a log, it will likely end up longer than 12″ when you are finished rolling and that is perfectly fine.
To make the dough easier to cut wrap the dough in plastic wrap and transfer to the freezer for 30 minutes.
Cut the dough into 9 equal pieces (mine were 1.5″ wide) and transfer to a 9″x18″ pan that has been greased and lined with parchment paper.
Preheat the over to 350F.
Let the dough rise for 1-1.5 hours until puffy.
Bake for 25-30 minutes, until an instant read thermometer reaches 190F-200F.
As soon as the cinnamon rolls come out of the oven make the glaze.
Melt the butter then add to a bowl with the glaze sugar, rum, and 1 Tbsp of milk and whisk until smooth.
If the glaze is too thick to spread an an additional Tbsp of milk.
While the rolls are still warm spread with the glaze and serve immediately.