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Make-ahead gingerbread cinnamon rolls with maple cream cheese frosting are a delicious breakfast or brunch for the holidays and all winter long. They're perfect for Christmas morning!  Recipe via itsybitsykitchen.com #Christmas #gingerbread #cinnamonrolls

Make-Ahead Gingerbread Cinnamon Rolls

Make-ahead gingerbread cinnamon rolls with maple cream cheese frosting are a delicious breakfast or brunch for the holidays and all winter long. 

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Rising time 5 hours 20 minutes
Total Time 6 hours 10 minutes
Servings 16
Author Kelsie

Ingredients

Rolls:

  • 3 1/2 cups all-purpose flour plus more as needed
  • 1 tablespoon instant yeast
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon molasses
  • 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup lukewarm whole milk plus more as needed

Filling:

  • 6 tablespoons butter at room temperature
  • 2 teaspoons molasses
  • 1/2 cup granulated sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • pinch of freshly ground black pepper

Glaze:

  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream

Frosting:

  • 6 tablespoons unsalted butter at room temperature
  • 3 ounces cream cheese at room temperature
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple flavor optional, for a more pronounced maple flavor
  • 1/4 teaspoon salt
  • 1 1/2 to 2 1/2 cups powdered sugar
  • whole milk as needed for consistency

Instructions

Rolls:

  1. Place the flour, sugar, molasses, yeast, salt, spices, and butter in the bowl of a food processor. Pulse until well combined. Add the eggs and pulse a few times more.
  2. With the machine running, slowly pour the milk through the feed tube. Process for 30 seconds, adding additional lukewarm milk 1 tablespoon at a time if necessary, until the mixture forms a ball that is sticky to the touch. Take care not to over-process or your rolls will be tough.
  3. Spray a large mixing bowl with cooking spray. Turn the dough out onto a lightly floured counter and knead a few times, then shape the dough into a ball. Place dough in the prepared bowl and turn it over a few times to coat in cooking spray. Cover loosely with plastic wrap and let rise at room temperature until the dough doubles in size, 1 to 2 hours.
  4. Gently deflate the dough, then form it into a ball again. Place on a lightly floured surface and let rest 20 minutes.

Filling:

  1. While dough is resting, mix the butter and molasses together in a small bowl. Mix the sugar and spices together in a second small bowl.

Glaze:

  1. Generously spray a 13- by 9-inch baking pan (or 2 8-inch round cake pans) with cooking spray. Combine the brown sugar and heavy cream in a small mixing bowl, then spread evenly in the bottom of the pan(s).
  2. Roll out the dough on a lightly floured work surface into a 13- by 9-inch rectangle. Spread the butter-molasses mixture over the rectangle, top the butter with the sugar-spice mixture. Roll the dough lengthwise into a tight log, then pinch the seam closed. Carefully cut the log into 15 to 16 slices. Arrange the slices in the prepared pan(s). Cover the pan loosely with plastic wrap and place in the refrigerator overnight. (If you’re not making the rolls ahead, let the rolls rise at room temperature for 1 to 2 hours, until doubled in size.)
  3. In the morning, remove the rolls from the fridge and let sit in a warm place until they’ve puffed up a bit, about 20 to 30 minutes. (If it’s really cold in your house, preheat the oven and let the rolls sit next to the stove until they get puffy.)
  4. Once the rolls have puffed, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 25 to 30 minutes, until the rolls are golden.

Frosting:

  1. While cinnamon rolls are in the oven, combine the butter and cream cheese in a medium mixing bowl. Beat with an electric mixer set to medium speed until very smooth. Beat in the maple syrup, maple flavor, salt until combined, then turn mixer to low and gradually beat in 1 1/2 cups of powdered sugar. Turn mixer to medium and beat until frosting is completely smooth. If necessary, add milk (if frosting is too thick) or powdered sugar (if frosting is too thin) to achieve desired consistency.
  2. Let the rolls cool in the pan for 15 to 20 minutes, then invert onto a serving plate. Top with frosting and serve.