Recipe Background
Gingerbread man cinnamon rolls perfect for snowy day family moments.
The first time I made these gingerbread man cinnamon rolls, I was celebrating my nephew's first snow day. The kids were bundled up, rosy-cheeked and dripping from play, and my kitchen smelled like a dream. I remembered how much I loved cinnamon and ginger as a child, convinced they were magic powders that made snow days extra special. With a dusting of flour across the counter and a cup of whole milk warming on the stove, the scene unfolded like a holiday card. The joy was undeniable.
As the dough rose like a cozy blanket, my nephew clicked through photos of his snowy adventures, his eyes wide with wonder. I used unsalted butter at room temperature to ensure the dough was pliable and soft, and that trademark molasses hue seemed to whisper secrets of winter tales past. To bring it all together, I crafted a cream cheese frosting to drape over the warm rolls, with a hint of vanilla that danced with the light of our kitchen. One tip I have is to let these rolls rest after baking to achieve those clean, delightful slices.
When those golden rolls hit the table, the kids' laughter echoed through the room, mixing with the scent of cloves and cinnamon. That first bite was a time capsule of snowy rambles and childhood warmth. These rolls are more than pastry; they're a tribute to winter magic and snowy escapades.
Ingredients
For the dough:
- 1/4 cup granulated sugar
- 1 tablespoon dry active yeast not instant or rapid rise
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 3 1/2 cups all-purpose flour divided
- 1 cup whole milk
- 2 tablespoons unsalted butter room temperature, plus more, to taste, for greasing the bowl
- 1 large egg
- 2 tablespoons molasses
For the filling:
- 1/2 cup light brown sugar packed
- 6 tablespoons unsalted butter room temperature, plus more, to taste, for greasing the pan
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- all-purpose flour to taste, for dusting the work surface
For the topping:
- 4 ounces cream cheese room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups confectioners' sugar divided
- 2 teaspoons molasses
- 1 teaspoon warm water
Directions
- In a bowl, add the granulated sugar, the yeast, 1 teaspoon of the ground cinnamon, 3/4 teaspoon of the ground ginger, the salt, 1/8 teaspoon of the cloves, and 1 3/4 cups of the flour and whisk to combine.
- In a small saucepan over low heat, add the milk and 2 tablespoons of the room temperature butter and cook, while stirring occasionally, until the butter is melted and the mixture reaches an internal temperature of between 105 degrees F and 110 degrees F.
- In the bowl of a stand mixture with a dough hook attachment, add the milk mixture, the egg, 2 tablespoons of the molasses, and the flour mixture and on low speed, mix until moistened.
- Continue to beat the flour mixture, while gradually adding 1 3/4 cups of the remaining flour, until a smooth and pliable dough forms, about 4-5 minutes.
- Using the extra butter, lightly grease a mixing bowl.
- Transfer the dough to the prepared bowl and cover it with plastic wrap or a towel.
- Place the bowl in a warm place and allow the dough to rise until it doubles in size, about 1 hour.
- In a clean bowl, add the brown sugar, 6 tablespoons of the remaining room temperature butter, the remaining cinnamon, the remaining ginger, and the remaining cloves and whisk to combine. Set the brown sugar mixture aside.
- Using the extra butter, grease an 8-inch square baking dish.
- Using the extra flour, lightly dust a work surface.
- On the prepared work surface, turn the dough out and use a rolling pin to roll it into a 12x16-inch rectangle.
- Add the brown sugar mixture to the dough rectangle and spread it out evenly.
- Starting from the long side of the dough rectangle, roll the dough up into a log.
- Cut the dough log into 9 even slices.
- Place the rolls, cut-side up, in the prepared baking dish.
- Cover the baking dish with a clean towel and allow the rolls to rise until they double in size, about 1 hour.
- Preheat the oven to 375 degrees F.
- Bake until the rolls are cooked through and lightly browned, about 20-25 minutes.
- In a clean bowl, add the cream cheese, the vanilla, and 1 cup of the confectioners' sugar and beat to combine. Set the cream cheese frosting aside.
- In a separate bowl, add the remaining molasses, the warm water, and the remaining confectioners' sugar and whisk to combine. Set the molasses glaze aside.
- Spread the cream cheese frosting evenly over the warm rolls.
- Drizzle the rolls evenly with the molasses glaze.
- Serve.
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