Gingerbread Cinnamon Rolls Recipe

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.
• 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.

Gingerbread Cinnamon Rolls published in Light & Tasty December/January 2008, p51