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Saturday, December 12, 2009

Gingerbread Cinnamon Rolls from BHG

These are not gluten free so I could not try them. I will have to try a gluten free version at some point. My hubby liked these. These were from BHG December 09.

2 pkg. active dry yeast
1/4 cup warm water
1/2 cup evaporated milk
1/3 cup molasses
1/4 cup packed brown sugar
1 egg , lightly beaten
2 Tbsp. vegetable oil
3 and 1/2 to 4 cups all purpose flour
1/2 tsp salt

1/4 cup packed brown sugar
2 Tbsp. granulated sugar
1 tsp ground Cinnamon
1/2 tsp ground ginger
2 Tbsp. butter, softened

1 1/2 cups powdered sugar
1/2 tsp. cinnamon
1/2 tsp vanilla
. Whisk in enough milk or water for drizzling consistency (4 or 5 tsp)

1. In bowl combine yeast and 1/4 cup warm water (about 115 degrees F). Let stand 5 minutes. Stir in milk, molasses, 1/4 cup brown sugar, the egg, oil, and 1/2 tsp salt. Stir. Stir in most of the flour.. Turn dough onto a floured surface and knead enough of the remaining flour for moderately soft, smooth, elastic dough (about 5 minutes). Shape in a ball. Place in greased bowl; turn once. Cover; let rise until double (1 hour to one and 1/2 hours depending). Punch down. Turn only lightly floured surface. Cover; let rest ten minutes.

2. Grease a 13 by 9 by 2 inch pan. For filling, in bowl combine 1/4 cup brown sugar, granulated sugar, cinnamon, and ginger. Roll dough to a 12 by 8 inch rectangle. Spread butter on dough. Sprinkle filling to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 (once inch each) slices. Place in pan. Cover; let rise until double (45 minutes or more--mine took longer--more like 1 hour).

3. Heat oven to 350 degrees F. Bake 19-25 minutes or until golden and set. Mine only took 19. Let stand 5 minutes; invert onto platter. Drizzle with Glaze.