Description
Soft and fluffy cinnamon rolls infused with warm gingerbread spices, baked to perfection with a tender tangzhong dough, and topped with a rich maple cream cheese frosting. Finished with a sprinkle of orange zest and gingerbread cookie garnish for a festive touch.
Ingredients
Tangzhong
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135 g whole milk
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30 g bread flour
Dough
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490 g bread flour
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70 g sugar
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10 g instant dry yeast
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6 g salt
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1 whole egg + 1 egg yolk (room temperature)
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150 g whole milk (80°F / 27°C)
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All tangzhong from above
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115 g unsalted butter, softened
Gingerbread Filling
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3 tsp ground cinnamon
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2 tsp ground ginger
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½ tsp ground cardamom
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¼ tsp ground cloves
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⅛ tsp ground nutmeg
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1 tsp potato starch
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150 g unsalted butter, softened
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150 g dark brown sugar
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50 g granulated sugar
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1 tsp vanilla extract
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Pinch of salt
Maple Cream Cheese Frosting
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160 g cream cheese, full-fat, room temp
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40 g unsalted butter, softened
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55 g pure maple syrup
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1 tsp vanilla extract
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Pinch of salt
Toppings
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Orange zest
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Gingerbread cookies
Instructions
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Make the tangzhong by whisking milk and flour in a small saucepan over medium heat until thickened. Cover and let cool.
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In a mixing bowl, combine bread flour, sugar, yeast, and salt. Add tangzhong, milk, eggs, and softened butter. Knead until smooth and elastic.
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Cover and let dough rise until doubled in size (about 1 to 1.5 hours).
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Prepare the gingerbread filling by creaming together the butter, sugars, spices, vanilla, potato starch, and salt until smooth.
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Roll the dough into a rectangle, spread the filling evenly, and roll tightly into a log. Slice into 12 rolls.
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Place rolls into a greased baking pan, cover, and let rise until puffy (30 to 45 minutes).
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Preheat the oven to 350°F (175°C) and bake rolls for 20 to 25 minutes, until golden brown.
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While rolls bake, prepare the frosting by beating cream cheese, butter, maple syrup, vanilla, and salt until smooth.
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Frost rolls while still warm. Garnish with orange zest and gingerbread cookies.
Notes
Using tangzhong results in soft, moist rolls that stay fresh longer.
For best results, allow dough to rise fully before shaping and baking.
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20–25 minutes
- Cook Time: About 30 minutes (including tangzhong preparation)
- Category: Breakfast, Brunch, Dessert
- Method: Yeasted dough, baked, tangzhong method
- Cuisine: American
Keywords: gingerbread cinnamon rolls, tangzhong cinnamon rolls, maple cream cheese frosting, holiday rolls, festive breakfast