Gingerbread Cinnamon Rolls Recipe By Tasty

GINGERBREAD CINNAMON ROLLS

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.

CINNAMON ROLL RECIPE BY TASTY

Steps:

• Combine flour, baking soda, and salt, and combine until evenly mixed.
• Add in the milk and mix until dough forms.
• Transfer to floured surface and roll out the dough to slightly larger than your hand.
• Add cinnamon and brown sugar, and gently roll the dough up.
• Place in a mug and microwave for 90 seconds.
• While microwaving in a small bowl combine powdered sugar, butter, and milk until icing forms.
• Garnish the cinnamon roll with icing.
• Enjoy!

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
• Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
• Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
• Generously butter 2 9-inch (23 cm) round baking pans and set aside.
• Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
• Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
• Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
• Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
• Preheat the oven to 350˚F (180˚C).
• Bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
• When the cinnamon rolls are finished, let cool for about 10 minutes.
• Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

GINGERBREAD COOKIES RECIPE BY TASTY

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!

GINGERBREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the all-purpose and whole wheat flours, sugar, yeast, salt, and ground ginger.
• In the bowl of a stand mixer fitted with the dough hook, combine the eggs, butter, milk, and molasses. Mix on medium-low speed to combine. Add the flour mixture and mix on medium speed until a shaggy mass forms. Reduce the speed to medium-low and continue mixing until the dough begins to climb the hook, about 15 minutes. The dough will be very wet, but it will come together as it rests. Cover the bowl with plastic wrap or a kitchen towel and let rest in a warm place until doubled in size, about 2 hours.
• Lightly wet your hands and gently punch down the dough (wetting your hands will help prevent the dough from sticking when you punch it down). Cover the bowl again and transfer to the refrigerator so the dough can stiffen, at least 1 hour, or up to overnight.
• Make the filling: In a medium bowl, combine the butter, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, five-spice, and salt. Use a fork to mash together until smooth.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch-thick rectangle. Spread the filling across the dough, all the way to the edges. Starting from a long end, roll the dough into a log. Trim the ends, then slice the log crosswise into 8 pieces.
• Place the rolls in a 9-inch round springform pan. Cover with a kitchen towel and let proof in a warm place until doubled in size, about 2 hours.
• Preheat the oven to 350°F (180°C).
• Uncover the buns and bake until golden brown and cooked through, about 30 minutes. Remove from the oven and let cool slightly.
• Make the icing: In a large bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), cream together the cream cheese, butter, and salt on medium speed until smooth, about 1 minute. Add the powdered sugar and continue mixing until creamy, about 1 minute.
• Spread the icing over the cinnamon rolls and sprinkle the crushed gingersnap cookies on top.
• Enjoy!