Gingerbread Cinnamon Rolls
The recipe Gingerbread Cinnamon Rolls can be made in around 45 minutes. This morn meal has 300 calories, 4g of protein, and 5g of fat per serving. For 46 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 24. It is perfect for Christmas. If you have molasses, butter, ground ginger, and a few other ingredients on hand, you can make it. A few people made this recipe, and 18 would say it hit the spot. It is brought to you by Love from the Oven. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. Similar recipes include Gingerbread Cinnamon Rolls with Cinnamon Cream Cheese Frosting, Gingerbread Cinnamon Rolls, and The Best Gingerbread Cinnamon Rolls.
Servings: 24
Ingredients:
1 to 1 1/2 cups brown sugar (you can use white sugar as well)
1/2-1 cup butter, softened
Cinnamon - go with as little or as much as you would like
2 packages of dry yeast (approx 4 1/2 tsp)
5 cups flour
1 can Duncan Hines Frosting Creations Frosting Starter
1 1/2 cups gingersnap crumbs (you will most likely need to buy gingersnaps and run them through your food processor)
1 tsp ground ginger
1/2 cup molasses
1 tsp salt
2 1/4 cups of warm water
1 box of Duncan Hines white or yellow cake mix
1 packet Duncan Hines Frosting Creations Gingerbread Flavor Mix
Equipment:
bowl
stove
oven
Cooking instruction summary:
1. Mix yeast and warm water until dissolved.2. Combine cake mix, salt, ginger & flour in a large bowl.3. Add warm water/yeast mixture and molasses to cake mix, salt, ginger and flour mixture. Mix well. This will most likely require kneading/mixing with your hands a bit to completely combine ingredients.4. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.5. On a floured surface, roll dough into a rectangle shape, approx 1/4? thick.6. Once dough is rolled out, brush with softened butter. I found that about 1/2 a stick was adequate for this recipe, but you could use more (or less) if desired.7. Sprinkle with crushed ginger snaps, followed by brown (or white) sugar. Sprinkle with cinnamon – use as little or as much as you like.8. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.9. Slice dough into 24 equal sized pieces.10. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.11. Bake at 350 degrees for 15-25 minutes or until golden brown. My rolls took approx 22 minutes. This will depend on your stove and your preference for how brown you like your cinnamon rolls.12. Remove from oven and let cool slightly.13. Prepare your Frosting Creations Gingerbread frosting. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for about 5-10 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting. If desired top with sprinkles and enjoy!
Step by step:
1. Mix yeast and warm water until dissolved.
2. Combine cake mix, salt, ginger & flour in a large bowl.
3. Add warm water/yeast mixture and molasses to cake mix, salt, ginger and flour mixture.
4. Mix well. This will most likely require kneading/mixing with your hands a bit to completely combine ingredients.
5. Cover tightly.
6. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
7. On a floured surface, roll dough into a rectangle shape, approx 1/4? thick.
8. Once dough is rolled out, brush with softened butter. I found that about 1/2 a stick was adequate for this recipe, but you could use more (or less) if desired.
9. Sprinkle with crushed ginger snaps, followed by brown (or white) sugar. Sprinkle with cinnamon – use as little or as much as you like.
10. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
11. Slice dough into 24 equal sized pieces.1
12. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.1
13. Bake at 350 degrees for 15-25 minutes or until golden brown. My rolls took approx 22 minutes. This will depend on your stove and your preference for how brown you like your cinnamon rolls.1
14. Remove from oven and let cool slightly.1
15. Prepare your Frosting Creations Gingerbread frosting. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for about 5-10 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting. If desired top with sprinkles and enjoy!
Nutrition Information:
covered percent of daily need
