Ingredients
Scale
For the Gingerbread Cinnamon Rolls:
- ¾ cup whole milk
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon salt
- 1 egg (whisked)
- 1 egg yolk (whisked)
- 6 tablespoons unsalted butter (softened)
- 3 tablespoons molasses
- 1 ½ teaspoons vanilla extract
For the Gingerbread Filling:
- ½ cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- ¼ cup molasses
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Pinch of salt
- ⅓ cup eggnog (at room temperature (for pouring between rolls while they proof))
For the Eggnog Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- ¼ cup eggnog
- ½ teaspoon ground nutmeg
Instructions
For the Gingerbread Cinnamon Roll Dough:
- Heat milk until lukewarm, then mix with yeast and granulated sugar. Let it sit until foamy.
- In a stand mixer, whisk together flour, spices, granulated sugar, and salt.
- Add whisked egg, egg yolk, butter, molasses, vanilla, and yeast mixture. Mix until combined, then knead with dough hook until smooth.
- Let dough rise until doubled in size.
For the Gingerbread Filling:
- Mix butter, brown sugar, molasses, spices, and salt in a bowl.
- Assembling and Baking the Cinnamon Rolls:
- Roll out dough into a rectangle, spread filling, then roll up and slice into rolls.
- Place rolls in a greased dish, pour eggnog between rolls, and let rise.
- Bake until golden brown.
For the Eggnog Cream Cheese Frosting:
- Mix cream cheese and powdered sugar until smooth, then add eggnog and nutmeg.
- Once the rolls are done, slather them with frosting and enjoy the festive goodness!