Ginger Cinnamon Rolls

Super delicious, filled with cinnamon and ginger. They are easy to make and please everyone.

Prepare: 20

Bake: 25

Rest Time: 2 30

Total Time: 3 15

Servings: 12 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.

Notes

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

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