Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls

This is a great homemade cinnamon roll recipe for those cold, December mornings - especially Christmas morning. The smell throughout your house will be warm and inviting.

• 2 pkg. active dry yeast
• 1/2 cup evaporated milk
• 1/3 cup molasses
• 1/4 cup packed brown sugar
• 1 egg, lightly beaten
• 2 tbsp. vegetable oil
• 4 cups all-purpose flour
• 2 tbsp. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 2 tbsp. butter, softened

In a bowl, combine yeast and 1/4 cup warm water (about 115 degrees). Let stand 5 minutes. Stir in milk, molasses, 1/4 cup brown sugar, the egg, oil, and 1/2 tsp. salt. Stir in as much flour as you can. Turn dough out onto floured surface. Kned in enough remaining flour for moderately soft, smooth, elastic dough (5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover and let rise until double the original size (1 hour). Punch down. Turn onto lightly floured surface. Cover and let rest 10 minutes.

Grease a 13x9x2 inch pan. For the filling, in a bowl combine 1/4 cup brown sugar, granulated sugar, cinnamon, and ginger. Roll dough to 12x8 inch rectangle. Spread butter on dough. Sprinkle filling to within 1 inch along one long side. Roll the dough up, beginning at the long side of the filling. Pinch the dough to seal. Cut 12 slices. Place in pan. Cover and let rise until nearly double the original size (45 minutes).

Heat oven to 350 degrees. Bake dough for 22 to 25 minutes or until golden brown and set. Let stand 5 minutes and then invert onto the platter. Drizzle with Glaze. Makes 12 rolls.

Glaze - combine 1-1/2 cups powdered sugar, 1/2 tsp. cinnamon, and 1/2 tsp. vanilla. Whisk in enough milk (4 to tsp.) for drizzling consistency.