17 Oct HOW TO MAKE GINGERBREAD CINNAMON ROLLS
Two of Taylor’s favourite desserts made into one, Gingerbread Cookies and Cinnamon Rolls = Gingerbread Cinnamon Rolls. Every year around the holidays, I make batches and batches of my Soft and Chewy Ginger Molasses Cookies. I swear they never last in the kitchen.Last winter, I entered Cityline’s cookie swap contest.. and WON with my recipe. They are soft on the inside and crispy on the outside. They’re spicy and warm with molasses and ginger. Now I need to make some.. and so do you. Get the recipe here.
This year, along with my Ginger Molasses cookies, I thought it would be fun to do a twist on a classic cinnamon rolls. Growing up, the only kind of cinnamon rolls I had were the ones you’d get at the grocery store that comes in a tube, you crack open, place them into a pan and drizzle that really sweet but delicious cream cheese icing. Or if I was feeling super fancy, I’d pick up a cinnamon bun from Cinnabon. When I say that I didn’t start baking until about 5 years ago, I was serious. I also have a confession, I never tasted maple syrup until after I met Taylor, haha. We grew up dousing our pancakes in good ol’ Aunt Jemima.
I am 100 percent partial to yeast cinnamon rolls than no-yeast rolls. I love the texture that the yeast gives to the roll, they’re soft and pillowy with a little bit of pull and chewiness. It’s so good. Working with yeast can seem super intimidating but I promise, if I can do it, you can too. This Gingerbread Cinnamon Rolls recipe makes about 14 cinnamon buns. You can make them a day in advance and let them rise overnight in the fridge so that they are ready to pop into the oven the next morning!
I topped these Gingerbread Cinnamon Rolls with a quick and simple cream cheese icing made with just three ingredients; butter, creamed cheese and icing sugar. The ingredients list and steps may seem daunting but I swear it is super easy and so worth the taking.
What desserts do you like to bake during the fall and winter months? Let me know!