6Tablespoons(85 g) unsalted butter, melted and warm
1 ½teaspoonssalt
4 to 4 ½cups(500 g to 560 g) all purpose flour
Gingerbread Filling
4Tablespoons(56 g) unsalted butter
½cup(100 g) brown sugar
3Tablespoonsunsulphured molasses
2teaspoonsground ginger
2teaspoonsground cinnamon
¼teaspoonnutmeg
Cream Cheese Icing
1cup(225 g) cream cheese, room temperature
1cup(120 g) confectioners’ sugar
2tablespoonsmilk
1teaspoonpure vanilla extract
Instructions
Cinnamon Rolls
In the bowl of a stand mixer fitted with a paddle, combine water, yeast, brown sugar, egg and egg yolks. Mix on low speed until incorporated.
With the mixer running, add the milk and butter followed by 2 cups of flour and salt. Increase speed to medium and mix for 1 minute until well combined.
Switch to a dough hook. Add 2 more cups of flour and allow the hook to knead on medium speed for 10 minutes (you can also do this step by hand, but it will be quick the arm workout). The dough will start to pull away from the sides of the bowl and it will be slightly sticky. If after 8 minutes the dough is too sticky and staying stuck to the sides (as opposed to pulling away), then add more flour 1 tablespoon at a time. You want the dough to be a little sticky to the touch, but still soft enough to handle easily.
Transfer dough onto a lightly floured surface and shape into a ball. Place in a lightly oiled bowl and cover with plastic wrap. Allow dough to rise in a warm, draft-free spot for about 1 ½ hours or until doubled in size.
Once the dough has risen, gently punch it down and transfer it to a floured surface. Use a rolling pin to shape the dough into a 16-inch by 12-inch rectangle. If it keeps springing back, let the dough rest for 10 minutes for the gluten to relax, then continue rolling into the rectangle.
Gingerbread Filling
For the filling, add the brown sugar, ground ginger, cinnamon, nutmeg, salt, molasses and butter to a microwave safe bowl. Heat in 20 second intervals until melted and sugar is dissolved.
Brush filling mixture evenly over the dough, leaving a 1/2-inch clear at the far, long side of the rectangle.
Roll the dough beginning with the long edge closest to you. Use your fingertips to pinch the dough as you roll. Dap the top 1/2-inch with water to seal the roll. Press on the ends of the cylinder if necessary to make a uniform roll.
Grease a 9-inch by 13-inch baking pan (or two 9-inch round cake pans) with butter. Use dental floss (or a sharp knife) to cut the roll in half and then into quarters. Cut each quarter into 3 equal pieces (you will have 12 rolls total about 1 ½ inches thick).
Place rolls in prepared pan. Cover it with plastic wrap or aluminum foil and allow them to rise until doubled in size (about 1 hour).
Preheat oven to 350° F and adjust an oven rack to the middle position. Remove plastic wrap from the cinnamon roll dish. Bake cinnamon rolls for 25 to 30 minutes or until the tops are golden brown. While they baked, prepare the icing.
Cream Cheese Icing
In the bowl of a stand mixer, beat cream cheese until light, fluffy and no clumps remain (about 2 to 3 minutes). Add confectioners’ sugar, milk and vanilla. Mix again until combined, about 1 minute.
After rolls have cooled slightly (about 10 minutes), use an offset spatula or knife to spread the icing on top and serve.
Notes
Dry active yeast may also be used, but it needs to be proofed. Whisk together warm water, dry active yeast and a teaspoon of the brown sugar. Cover and let sit for 5 minutes (it should foam up otherwise the yeast is dead). Add remaining brown sugar, egg and egg yolks, and mix on low speed. Follow remaining instructions in the recipe card. Rising times may be slightly longer.Overnight instructions: Make ahead the rolls, cover the baking dish with plastic wrap and store in the refrigerator overnight. In the morning, let them rest at room temperature for 30 minutes or until they have finished rising. Bake according to recipe.Store covered at room temperature for up to 3 days.Freeze rolls after they have cooled completely. Wrap in plastic wrap and freeze for up to 3 months. Defrost in the refrigerator before reheating in the microwave.