Overnight Gingerbread Cinnamon Rolls
These Overnight Gingerbread Cinnamon Rolls are filled with comforting spices...and they're perfect for serving during the holidays!
Servings: 10 servings
Calories: 409kcal
Ingredients
For the Dough
- 4 Tbsp unsalted butter softened
- 3 Tbsp brown sugar
- ¾ tsp salt
- 1 large egg lightly beaten
- ¾ cup milk
- ⅓ cup molasses
- 3½ tsp instant dry yeast Note: this is slightly less than (2 ¼-oz packages)
- 3 cups all-purpose flour
- ¾ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For the Filling
- 3 Tbsp unsalted butter melted
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2½ tsp ground cinnamon
- 1½ tsp ground ginger
- ¾ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For the Cream Cheese Frosting
- 3 oz. cream cheese softened
- 4 Tbsp unsalted butter softened
- 1½ cups confectioners' sugar
- ½ tsp vanilla extract
- 1 Tbsp milk
Instructions
For the Dough
- Using a stand mixer fitted with the dough hook, add butter, sugar and salt; mix on medium speed until well combined.
- Add egg, milk and molasses to the bowl of stand mixer; mix until just barely combined.
- Add yeast, flour and spices (cinnamon, ginger, nutmeg and cloves); mix for 1-2 minutes on low speed, or until a smooth dough forms.
- Increase speed to medium and mix for 4 more minutes.
- Cover dough and place in a warm location (85°F) to rise for 1½ hours. (Tip: I like to let dough rise in my oven with only the oven light on.)
- Once risen, transfer dough onto a lightly floured surface. Using a rolling pin, roll dough into a 9”x12” rectangle. (Note: Due to the molasses, this dough will be very soft and somewhat sticky. Feel free to use additional flour on the countertop to prevent dough from sticking.)
For the Filling
- Brush the top of the dough with the melted butter.
- Using a small bowl, combine the remaining filling ingredients (brown sugar, granulated sugar, cinnamon, ginger, allspice, nutmeg and cloves); mix until well combined. Sprinkle this mixture over the melted butter.
- Beginning with a long side of the dough, roll into a cylinder.
- Grease the bottom of an 8” or 9” round cake pan. Using a sharp knife, slice the cylinder into 10 pieces. Place the rolls cut-side down in the baking dish.
- Cover pan lightly with plastic wrap and refrigerate overnight.
- The next morning, place pan in a warm location for ~75 minutes.
- Bake at 325°F for 33-35 minutes, or until tops of rolls are fully baked.
- Let rolls cool in pan for 15 minutes. (Tip: Use a table knife to cut around each roll before removing it from the pan.)
For the Frosting
- While buns are cooling, make the Glaze by whisking together the cream cheese, butter, powdered sugar, vanilla and milk.
- Before serving, spread or drizzle frosting on warm rolls.
Nutrition
Calories: 409kcal | Carbohydrates: 73g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 229mg | Potassium: 317mg | Fiber: 3g | Sugar: 41g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg
