Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info

Gingerbread Cinnamon Rolls

Molasses and ginger make this cinnamon roll from Marilyn Stroud of Larsen, Wisconsin an exceptional choice for holiday breakfasts. Your family is sure to come running when they smell these treats fresh from the oven!

12 ServingsPrep: 25 min. + rising Bake: 20 min.

Ingredients

1 cup water (70° to 80°)
1/2 cup molasses
1 egg, beaten
2 tablespoons canola oil
2 tablespoons toasted wheat germ
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-3/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
FILLING:
2 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup raisins
1 teaspoon ground cinnamon
Confectioners' sugar, optional

Directions

In bread machine pan, place the first 12 ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed). When cycle is completed, turn dough onto a well-floured
surface.

2 of 2

Gingerbread Cinnamon Rolls (continued)

Directions (continued)

Roll into a 12-in. x 8-in. rectangle; spread with butter. Combine the
brown sugar, raisins and cinnamon; sprinkle over dough to within 1/2
in. of edges. Roll up jelly-roll style, starting with a long side;
pinch seam to seal. Cut into 12 slices.
Place cut side down in an 11-in. x 7-in. baking dish coated with
cooking spray. Cover and let rise until nearly doubled, about 40
minutes. Bake at 375° for 20-25 minutes or until golden brown.
Dust with confectioners' sugar if desired. Yield: 1 dozen.

Nutrition Facts: 1 roll equals 261 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 181 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.