Sometimes when I’m brainstorming recipe ideas I ask my mom for suggestions even though I know exactly what she’s going to say: something maple. Maple cookies, maple doughnuts, maple anything as long as there’s plenty of maple.
Such is her love for maple that when I was telling her about my Fourth of July cake she suggested maple frosting. For a summer-themed cake.
Not happening, Mom.
After falling in love with my overnight salted caramel chocolate cinnamon rolls a few months ago I knew I wanted to come up with a winter version, something that would be perfect for Christmas breakfast. (Although the salted caramel cinnamon rolls would be pretty perfect too.)
Because you do the majority of the work the night before, these make-ahead cinnamon rolls with gingerbread spices are just the ticket if you need a mostly hands-off breakfast on Christmas Day.
And because they’re slathered in maple cream cheese frosting, my mother is sure to want at least one, despite the fact she no longer eats gluten or refined sugar. Or dairy? I’m not 100% sure at this point.
So Mom, these are for you! The gingerbread cinnamon rolls are delicious all by themselves but the maple cream cheese frosting is my favorite part. You instilled in me a love for all things maple so I’m forever grateful.
I should add that the frosting isn’t completely necessary; it’s there because I can’t leave well enough alone. The cinnamon rolls bake in a brown sugar glaze so they’re wonderfully soft and moist even without the frosting on top. But if you’re a paint-the-lily type then go for it.
If Christmas were a competitive sport then gingerbread cinnamon rolls with maple cream cheese frosting would win the day. No contest. They’re just that good.
A few notes:
Take care not to over-process your dough or it will get tough.
As stated above, the frosting is delicious but not absolutely necessary.
The recipe calls for a pinch of black pepper because I love adding it to gingerbread. If that weirds you out then omit it.
Adapted from How to Bake Everything