My favorite spice is ginger. I am always looking for a reason to use it. Since I was making cinnamon rolls the other day, I wondered if they would be better if I added some ground ginger to the filling. The answer is absolutely! They are simply delicious. I call them snappy ginger cinnamon rolls as they remind you of really good gingersnaps.
You may be thinking: Again? Haven’t you made a lot of cinnamon buns lately? As a matter of fact, I have. My OCD has me stuck on rolled shapes recently. Swiss rolls, sticky buns, cinnamon rolls. Despite having a lot of recipes already, I made cinnamon and ginger rolls today. I find it fascinating (and sometimes frustrating) how I can’t seem to stop the compulsion to make a certain type of shape, flavor or food for weeks at a time. And I will obsessively think about what flavors I should try. As much as I enjoy making these, I’m starting to wonder if this is unhealthy.
Either way, you’ll get to enjoy a lot of new flavor combinations thanks to the way I get laser focused on one thing for weeks or months at a time. Enjoy baking these Snappy Ginger Cinnamon Rolls! What spice combinations can you think about trying next?
Do you need more help learning how to shape and also prepare the dough? Check out this in depth video and you will finally be making great cinnamon rolls!
Ginger Cinnamon Rolls
Ingredients
For the Dough
- 2 cups (300g) flour
- ½ cup (120mL) milk
- ¼ cup (56g) butter
- ¼ cup (50g) sugar
- 1 large (50g) egg
- 1 tsp (3.5g) yeast
- ½ tsp (2.5g) salt
For the Filling
- ½ cup (56g) chopped pecans
- ¼ cup (56g) brown sugar
- 2 tbs (28g) softened butter
- 2 tsp (4g) cinnamon
- 1 tsp (3g) flour
- 1 tsp (2g) ginger
For the Topping
- 1 cup (125g) powdered sugar
- 2 tbs (30mL) milk
- ¼ tsp (1.25mL) vanilla extract
Instructions
For the Dough
- Heat milk and butter together on low to 100F (38C) or just until butter melts. Stir in yeast. Let sit 5 – 10 minutes or until bubbles begin to form.
- Add eggs, flour, salt and sugar into a bowl with the heated milk mixture. Stir until shaggy dough forms. Turn dough out onto a clean work surface.
- Knead 10 minutes or until the dough is smooth and is easily stretched without tearing.
- Cover and let rest for 1 – 2 hours or until double in size.
- Flatten dough and roll into a 9×12" (23×30 cm) rectangle.
For the Filling
- Spread softened butter on top of rectangle.
- In a small bowl, stir together sugar and cinnamon. Sprinkle on top of buttered dough. If using nuts, spread evenly on top of sugar mixture.
- Starting from one of the longest ends, roll tightly into a log. Cut into 12 slices.
- Generously grease or spray with non stick spray a 9×13 (23×33 cm) baking dish.
- Place 12 slices into one pan, about 1″ apart (2.5 cm.)
- Cover and allow to rest 60 minutes or until double in size.
- While rolls are rising, preheat oven to 350F (180C.)
- Bake 20 – 30 minutes or until rolls are golden brown and center reaches 190F (88C.)
For the Topping
- In a measuring cup or small bowl, combine powdered sugar, vanilla and milk, one teaspoon at a time, until you reach desired consistency.
- Drizzle over the top of the cinnamon buns after they have cooled at least 10 minutes.
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