Sourdough Gingerbread Cinnamon Rolls

5 from 101 votes

These Sourdough gingerbread cinnamon rolls are great breakfast treat during Holidays. Made with sourdough starter, molasses, gingerbread spice with cinnamon ginger cream cheese frosting.

Prep Time20

Cook Time22

Total Time12 42

Course: Breakfast, Brunch

Cuisine: American

Keyword: cinnamon rolls, Gingerbread cinnamon rolls, Gingerbread recipes

Servings: servings

Calories: 481kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

Ingredients

Tangzhong

3 ⅛ tbsp. 25 g bread flour
1 cup / 125g milk

Dough

160 g Stiff sourdough starter
All the Tangzhong
2 ½ cups 2 tablespoon / 325g Unbleached All-Purpose Flour
½ teaspoon Gingerbread spices For homemade gingerbread spice: 2 tablespoons ground cinnamon 2 tablespoons ground ginger 1 tablespoons ground nutmeg 1 tablespoons ground allspice ½ teaspoon ground cloves ¼ teaspoon black pepper. Ground everything into fine powder and store it in airtight container.
1 large egg
3 ½ tbsp. 49g butter softened
¼ cup 50g Brown sugar
½ teaspoon 3g salt
3 tablespoon / 52.5 g molasses
2 tablespoon /25g water
FIlling
½ cup 90g brown sugar packed
2 teaspoon cinnamon
⅛ teaspoon salt
¼ teaspoon ginger
¼ teaspoon gingerbread spices
2 tablespoon butter softened at room temperature

Cinnamon Ginger frosting

4 oz / 113g cream cheese softened
1 ¼ cup 93g confectioners' sugar
½ teaspoon vanilla extract
3 tablespoons 37g milk
¼ teaspoon ginger
¼ teaspoon cinnamon

Instructions

First make Tangzhong : (FLOUR-WATER ROUX):

In a medium saucepan whisk together lightly the flour, milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.
If you have a thermometer, cook the roux/ Tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can store in the refrigerator until the color changes . Discard the tangzhong after that.

To make the dough:

Mix all the ingredients for the dough except the butter in a kitchen aid stand mixer with paddle attachment until the flour is completely moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
Gradually add butter and incorporate about 1 minute on low speed. Once all the butter incorporated, turn the mixer up one speed and knead the dough until it is smooth and supple though still soft and tacky, about 2 to 3 minutes.
Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

To make the filling:

In a medium bowl combine brown sugar, butter, cinnamon, gingerbread spice, ginger and salt . The texture of the mixture will be like wet sand.
Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle.
Spread the filling evenly over the surface of the dough, leaving ½” of exposed dough along one short edge.
Starting with the filling-coated short edge, roll the dough into a log. As you roll, the log will lengthen to around 18".
Cut the log into Ten 2” slices about 10 pieces and place them in a 9-inch spring form pan lined with parchment paper . Use Dental floss to get clear cut rolls. Cover the pan and let the rolls rise until they are puffy, 2 to 3 hours.
If you want, you can store the rolls in refrigerator for overnight or up to 24 hours and bake next day.
To bake the same day: Bake the rolls in a preheated 400°F oven for 22 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190°F.

To make the icing

While the buns are baking, stir together all the ingredients cream cheese, butter, cinnamon, ginger , vanilla extract and milk for the frosting in a medium bowl until smooth. Add more or less milk depending upon your desired consistency.
Remove the rolls from the oven and cool for 5 to 10 minutes before icing. Alternatively, allow the buns to cool to room temperature
Frost the rolls and serve warm.

Video

Notes

STORE: Baked gingerbread cinnamon rolls can be stored in an airtight container, for up to 3 days in the refrigerator.

FREEZE: Baked gingerbread cinnamon rolls can store in the freezer for up to 3 months. Wrap the baked gingerbread cinnamon rolls individually in a plastic wrap and freeze.

REHEAT: Warm cinnamon rolls in an oven preheated to 350 degrees F until heated through. Alternatively, you may also heat individual rolls in the microwave for a 30 seconds until warm. • MAKE AHEAD : Place the cut and shaped cinnamon rolls in parchment lined 9-inch spring form pan. And cover with two layers of plastic warp. Freeze until it is ready to use

Nutrition

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