Gingerbread Cinnamon Rolls

Ingredients:

Dough:

• 1/2 cup whole milk, warmed
• 1/4 cup granulated sugar, divided
• 1 envelope active dry yeast
• 2 teaspoons salt
• 1/2 cup sour cream
• 4 3/4 cups all-purpose flour, divided (regular or gluten free)
• 6 Tablespoons unsalted butter, softened
• 1 large egg, beaten
• 3 Tablespoons molasses

Glaze:

• 4 ounces room temperature cream cheese
• 1 1/2 cups powdered sugar
• 4 Tablespoons room temperature unsalted butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon whole milk

Filling:

• 1/2 cup room temperature unsalted butter
• 1 tablespoon molasses
• 1 cup light brown sugar
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon ground cloves

Instructions:

1. Make the dough: Combine the warm milk, active yeast packet, and 2 Tablespoons of sugar in a bowl and combine. Let it sit until it becomes foamy (about 5 minutes).
2. Into a stand mixer or bowl with hand mixer, add in 4 cups of flour and remaining sugar. Beat on low speed with the paddle attachment until combined, about 15 seconds. With the mixer going on low, add in the milk mixture, molasses, sour cream, egg and continue beating until a dough is formed (1-2 minutes).
3. Change the attachment to a dough hook and beat on low speed until the sough is smooth and elastic (6-9 minutes). Then add in the remaining 1/4 cup flour, add more if the dough is sticking to your hands.
4. Add the dough into a large greased bowl and turn to coat. Cover with plastic wrap and let the dough rise for 1 1/2 - 2 hours.
5. Spray a 13 by 9 inch pan with cooking spray. On a lightly floured surface, roll out the dough into a 18x10 inch rectangle.
6. Make the Filling: Spread 1/2 cup butter evenly over dough using a small spatula, leaving a 1/2-inch border on one long side. Stir together molasses, brown sugar, ginger, cinnamon, and cloves in a bowl until well combined. Sprinkle evenly over butter, gently pressing down with a rolling pin to combine the mixture to butter.
7. Starting with one long side, roll dough into a log, pinching seam to seal.
8. Slice the log into 12 even rolls (about 1 ½-inches). Place the rolls in the prepared pan, leaving about a ½-inch space between each roll. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes.
9. Preheat the oven to 350F.
10. Bake in the oven, uncovered, until golden brown, 25 to 30 minutes. Once they are done, remove them and cool in the pan on a wire rack for 15 minutes.
11. Make the Glaze: In a bowl, add the cream cheese and butter, use a paddle attachment on the mixer to beat this until smooth (about 1-2 minutes). Then add in the milk, powdered sugar and vanilla. Beat on medium until smooth (1 minute). 
12. Spread the glaze on top of the warm cinnamon rolls and serve immediately, enjoy!

Nutrition Information:

Serving Size: 1 cinnamon roll

Calories: 561

Fat: 24 g

Fiber: 2 g

Carbohydrates: 78 g

Sugar: 35 g

Sodium: 300 mg

Protein: 9 g