Easy Gingerbread Brioche Cinnamon Rolls with Cinnamon Browned Butter Frosting
A great make-ahead breakfast roll, perfect for your holiday celebrations!
Servings: 12
Calories: 423kcal
Ingredients
- 3 1/2 - 4 cups all-purpose flour, plus more if needed
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3/4 cup warm whole milk
- 2 tablespoons honey
- 2 large eggs
- 6 tablespoons salted butter, at room temperature
Gingerbread Sugar Filling
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon fresh ground nutmeg
- ½ cup (1 stick) salted butter, at room temperature, plus more for greasing
- 3 tablespoons molasses
Cinnamon Browned Butter Frosting
- 6 tablespoons salted butter
- 4 ounces cream cheese at room temperature
- 1¼ cups confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- 1. To make the dough. In the bowl of a stand mixer, combine 3 1/2 cups flour, the yeast, ginger, and salt. Add the warm milk, honey, eggs, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup to 1/2 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.2. Meanwhile, make the filling. In a small bowl, combine the brown sugar, ginger, cinnamon, and nutmeg. In a separate small bowl, mix together the butter and molasses. Line a 9x13 inch baking dish with parchment. 3. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the molasses butter evenly over the dough. Sprinkle the ginger sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls smaller rolls or 8 large rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.4. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown. For larger rolls, bake an additional 10 minutes. 5. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.6. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners' sugar, cinnamon, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of milk.7. Spread the frosting over the warm rolls. Serve warm and enjoy.
Notes
To Make Ahead: prepare the rolls through step 3. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 45 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 3, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
Nutrition
Calories: 423kcal | Protein: 11g