Gingerbread Cinnamon Buns Recipe
Prep Time:
2 hours
Cook Time:
22 minutes
Servings:
9 Buns
Ingredients
  • ⅓ cup whole milk, lukewarm
  • 2 ¼ teaspoon instant yeast
  • 3 large eggs
  • 3 cups all-purpose flour, plus additional for rolling
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons kosher salt
  • ½ cup butter, room temperature, divided
  • ¼ cup butter, room temperature
  • 2 tablespoons molasses
  • 1 cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, room temperature
  • 4 ounces cream cheese, softened
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
Directions
  1. In the bowl of a stand mixer fitted with a hook attachment, mix milk, yeast, and eggs to combine.
  2. Add flour, sugar, salt, and 2 tablespoons butter. Knead on medium speed until dough comes together, then continue to knead for 2 to 3 minutes until smooth.
  3. Continue to knead on medium speed, adding remaining butter a few tablespoons at a time, until it's all been added and the dough is smooth and supple, about 10 to 12 minutes.
  4. Remove the bowl from the mixer and cover it with plastic wrap. Set aside to rise for 1 to 1 ½ hours until doubled in volume.
  5. In the meantime, prepare the filling. In a small bowl, stir to combine butter with molasses. Set aside.
  6. In a small bowl, mix to combine brown sugar, cinnamon, salt, ginger, and nutmeg. Set aside.
  7. Prepare the icing. Beat to combine butter and cream cheese until smooth. Add remaining ingredients; beat until smooth. Set aside.
  8. Dust a clean surface with flour. Turn risen dough out onto surface.
  9. Roll dough to a 10 by 20-inch rectangle.
  10. Spread butter evenly over dough, leaving a ½ inch border around the edges.
  11. Sprinkle evenly with brown sugar mixture. Press lightly to flatten.
  12. Roll dough up jelly roll style, pinching the seam to close.
  13. Press in from sides to create an 18-inch log.
  14. Cut roll into 9, 2-inch pieces.
  15. Transfer buns to a standard muffin tin sprayed with cooking spray, swirl-side up.
  16. Cover with plastic and set aside to rise for 30 to 45 minutes until puffed and marshmallowy.
  17. Preheat the oven to 350 F.
  18. Bake the buns for 22-24 minutes until golden brown.
  19. Transfer pan to wire rack and let cool for 5 minutes.
  20. Place a spoonful of icing onto each bun and spread to coat.
  21. Sprinkle with holiday sprinkles, or candied ginger, if desired.
  22. Serve warm.