Gingerbread Buns with Bob's Red Mill
During the holidays as a child, the kitchen always felt a little warmer and the smells of my favorite holiday treat baking were always comforting. I was always welcome to help and have so many happy memories surrounding the kitchen.
My husband remembers eating cinnamon buns on Christmas morning, and I could never get enough of my Grandma's gingersnaps. I partnered with Bob’s Red Mill to bring you the best combination of both. I love using Bob’s Red Mill because I know I can always count on the quality of the product. It was so fun to be invited to work with them on a campaign that brought back so many wonderful Christmas time memories and recipes.
So, enjoy a recipe baked with a lot of love from my kitchen and the best help from my littles. These are the memories I hope they remember when they grow up.
Gingerbread Rolls
Makes a dozen
Sweet Dough
2 ¼ tsp instant yeast
½ cup warm milk
2 tbsp molasses
¼ cup well-softened butter
½ tsp salt
1 large egg, room temperature
2 cups Bob's Red Mill Artisan Bread Flour
Filling
1 tbsp Bob's Red Mill Tapioca Starch
½ cup brown sugar
½ tsp cloves
½ tbsp ground ginger
1 ½ tbsp cinnamon
2 tsp molasses
1/4 cup butter
Citrus Glaze
1 cup powdered sugar
Zest and juice from 1 navel orange
Directions:
In a mixing bowl, stir together yeast and milk until dissolved. Let it sit for 3 minutes for the yeast to start blooming.
Beat in the molasses, butter, salt, and egg until well combined.
Add the flour, one cup at a time. The dough will be sticky.
Knead the dough for about 8 minutes; the dough will become smooth and elastic.
Transfer dough into a greased bowl, cover, and let rise for 1 hour.
Punch down risen dough and let it rest for 10 minutes.
While the dough rests, preheat the oven to 375ºF and mix the filling. In one bowl, combine the soft butter and molasses. Mix the dry ingredients (tapioca starch, brown sugar, and spices) in another bowl.
Roll the dough into a 12x18 inch rectangle.
Spread the butter molasses mixture over one-half of the dough. And sprinkle sugar mixture on top.
Fold the bare half of the dough onto the half with the butter and sugar.
Cut into 1-1 ½ inch strips, twist each strip, and tie into a knot.
Put the dough knots on a lined baking sheet and cover to proof until doubled in size, for 20-30 minutes.
Bake for 12-15 minutes. While baking, whisk the citrus glaze ingredients together.
Allow to cool for 5 minutes before drizzling the glaze on top.
Best enjoyed the same day they are made. But also if stored in an airtight container and reheated for 10-15 seconds in the microwaving before enjoying.
GINGERBREAD ROLLS
Ingredients
- 2 ¼ tsp instant yeast
- ½ cup warm milk
- 2 tbsp molasses
- ¼ cup well-softened butter
- ½ tsp salt
- 1 large egg, room temperature
- 2 cups Bob's Red Mill Artisan Bread Flour
- 1 tbsp Bob's Red Mill Tapioca Starch
- ½ cup brown sugar
- ½ tsp cloves
- ½ tbsp ground ginger
- 1 ½ tbsp cinnamon
- 2 tsp molasses
- 1/4 cup butter
- 1 cup powdered sugar
- Zest and juice from 1 navel orange
Instructions
- In a mixing bowl, stir together yeast and milk until dissolved. Let it sit for 3 minutes for the yeast to start blooming.
- Beat in the molasses, butter, salt, and egg until well combined.
- Add the flour, one cup at a time. The dough will be sticky.
- Knead the dough for about 8 minutes; the dough will become smooth and elastic.
- Transfer dough into a greased bowl, cover, and let rise for 1 hour.
- Punch down risen dough and let it rest for 10 minutes.
- While the dough rests, preheat the oven to 375ºF and mix the filling. In one bowl, combine the soft butter and molasses. Mix the dry ingredients (tapioca starch, brown sugar, and spices) in another bowl.
- Roll the dough into a 12x18 inch rectangle.
- Spread the butter molasses mixture over one-half of the dough. And sprinkle sugar mixture on top.
- Fold the bare half of the dough onto the half with the butter and sugar.
- Cut into 1-1 ½ inch strips, twist each strip, and tie into a knot.
- Put the dough knots on a lined baking sheet and cover to proof until doubled in size, for 20-30 minutes.
- Bake for 12-15 minutes. While baking, whisk the citrus glaze ingredients together.
- Allow to cool for 5 minutes before drizzling the glaze on top.
- Best enjoyed the same day they are made. But also if stored in an airtight container and reheated for 10-15 seconds in the microwaving before enjoying.