Gingerbread Cinnamon Rolls

Directions

1. 1

   Heat milk to 110°F. Add active dry yeast and let it sit for 10 minutes.

2. 2

   In a stand-in mixing bowl, add flour, sugar, cinnamon, ginger, cloves, and salt, and whisk together.

3. 3

   Add cubed butter to flour mixture and mix using hands or pastry cutter.

4. 4

   Beat egg and add molasses to egg. Add egg mixture to flour mixture, along with yeast mixture.

5. 5

   Mix together for about 6-10 minutes on medium speed. Dough will form into a ball.

6. 6

   Place dough into a lightly greased oiled bowl and let it rise for 90 minutes till it’s double in size in a warm place.

7. 7

   Punch dough down and roll out on a cleaned, lightly floured surface.

8. 8

   Spread 4 tbsp of softened butter all over dough, leaving a rim around the edges.

9. 9

   Make remaining filling by combining melted butter, brown sugar, cinnamon, and molasses, and spread on top of butter layer.

10. 10

    Roll dough into a log and slice into rolls. Place in a 9x13 deep baking dish, cover with a towel, and let them rise for about 45 minutes more.

11. 11

    Bake for 25-30 minutes.

12. 12

    Make frosting by beating together ingredients till smooth. Spoon over warm rolls and enjoy!

13. 13

    Optional, drizzle a little melted butter and cinnamon over rolls.