Gingerbread Rolls with Cream Cheese Frosting
Ingredients
- 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
- 2 tablespoons sugar
- 1 cup warm milk (100° to 110°F)
- 1/4 cup butter, melted
- 1/3 cup molasses
- 1 egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 4-1/2 to 4-3/4 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1-1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Filling
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1/4 cup butter, melted
Frosting
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
PRODUCTS
Instructions
- For dough: Combine yeast and sugar with warm milk in a large bowl. Set aside for 5 minutes.
- Mix butter molasses, egg and vanilla in a small bowl until well blended. Add to yeast mixture. Add 2 cups flour, spices and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
- Roll dough into a 14 x 9-inch rectangle. Mix sugars for the filling. Brush dough with melted butter and sprinkle with sugar mixture. Roll up from long side as for jelly roll; seal seam. Cut roll into 15 slices. Place cut side up in greased 13 x 9-inch pan.
- Cover, let rise 30 minutes. Bake in preheated 350°F oven, for 20 minutes. Remove from oven and cool for at least 20 minutes.
- Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Frost rolls.
- Refrigerate any leftover rolls.
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