Gingersnap Cinnamon Rolls Recipe

Bread Machine Instructions:

Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Stand-Up Mixer Instructions:

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Food Processor Instructions:

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush.  Sprinkle Cinnamon Filling over the butter on the prepared dough.  Starting with long edge, roll up dough; pinch seams to seal.  NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.  

Place cut side up in prepared pan, flattening them only slightly.  The unbaked cinnamon rolls should not touch each other before rising and baking.  Do not pack the unbaked cinnamon rolls together.

Two Options or Choices:

1. Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I have actually made them two days in advance) or frozen for one month.  Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake.  I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I have done both ways).  They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  If you rolls are not rising enough after being refrigerated, your yeast may need to be tested.  To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

2. Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F.  Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown.  A good check is to use an instant digital thermometer to test your bread.  The temperature should be between 190 and 200 degrees.

Remove from oven and let cool slightly.  Spread prepared Butter Frosting over the cinnamon rolls while still warm.

Best served warm, but room temperature is also great!

Soften the butter; set aside.  In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).  NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

In a medium bowl, combine powdered sugar, vanilla extract, and hot water until well mixed and creamy.  Refrigerate frosting until ready to use and then bring to room temperature before spreading.