GINGERBREAD CINNAMON ROLLS
These cinnamon rolls are sure to please anyone who has a sweet tooth. They're just the thing for a Christmas morning treat. Be sure to eat them while they're still warm-they're best that way! The dough for these rolls is sticky, so don't worry if your fingers get messy. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour. , Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.
Nutrition Facts : Calories 315 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 133mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
GINGERBREAD CINNAMON ROLLS
These Cinnamon Rolls are unique because they have molasses in them to give them a gingerbread flavor. They are from the Dec, 2009 issue of BH&G and are a Prize Tested Recipe from Torie Christensen. I can't wait to try them! Preparation time includes time for bread to rise.
Provided by Julie F
Categories Healthy
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine yeast and 1/4 c warm water (about 115 degrees). Let stand 5 minutes. Stir in milk, molasses, 1/4 c brown sugar, the egg, oil and 1/2 t salt. Stir in as much flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour for moderately soft, smooth, elastic dough (5 min). Shape in ball. Place in greased bowl, turn once. Cover, let rise until double (1 hour). Punch down. Turn onto lightly floured surface. Cover, let rest for 10 minutes.
- Grease a 13 x 9 x 2 pan. For filling, in bowl combine 1/4 c brown sugar, granulated sugar, cinnamon and ginger. Roll dough to 12 x 8 inch rectangle. Spread butter on dough. Sprinkle to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 slices. Place in pan. Cover; let rise until nearly double (45 minutes).
- Heat oven to 350 F Bake 22 to 25 minutes or until golden and set. Let stand 5 minutes, Invert onto platter. Drizzle with glaze and serve.
- Glaze: Combine powdered sugar, cinnamon and vanilla. Whisk in milk, adding more as needed to get desired consistency.
Nutrition Facts : Calories 343.1, Fat 6, SaturatedFat 2.2, Cholesterol 26, Sodium 40.1, Carbohydrate 66.7, Fiber 1.5, Sugar 31, Protein 6.1
GINGERBREAD COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, molasses, Pillsbury™ Best™ All-Purpose Flour, ground ginger, baking soda, ground cinnamon, ground cloves, kosher salt, Pillsbury™ Creamy Supreme® Vanilla Frosting, sprinkles
Provided by Pillsbury Baking
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
- Add the egg and molasses, and beat until smooth.
- In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Spread the remaining ½ cup (100 G) sugar in a shallow dish.
- Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
- Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
- Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
- Enjoy!
Nutrition Facts : Calories 77 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
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