Gingerbread Cinnamon Rolls

These gingerbread cinnamon rolls are winter flavors in a delicious, doughy form! A molasses enriched dough gets filled with butter, brown sugar, and gingerbread spices (ginger, cinnamon, cloves). All of that gets baked and topped off with a spiced and slightly sweetened cream cheese frosting.

Preparation: 2 hr. 30 min. (includes proofing)
Bake time: 15 min.
Yield: 12 cinnamon rolls


Gingerbread Cinnamon Roll Dough
2 1/4 tsp. active dry yeast
1 tsp. molasses
6 oz. whole milk
360g all purpose flour (3 c.)
1/2 tsp. salt
1 egg, room temperature
30g molasses
57g unsalted butter, room temperature and cut into 16 cubes (4 tbsp.)

Gingerbread Filling
85g unsalted butter, room temperature (6 tbsp.)
60g light brown sugar (1/4 c.)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves

Egg wash
1 egg, room temperature
1 tbsp. milk

Spiced Cream Cheese Frosting
4 oz. cream cheese, room temperature
1/4 tsp. ground ginger
1 1/2 tsp. molasses
150g powdered sugar (2/3 c.)

Instructions

Gingerbread Cinnamon Roll Dough
Heat the milk in the microwave to 105F/40C (~30 seconds). If the milk is too warm, wait for it to cool to 105F before proceeding. Stir the yeast and 1 tsp. molasses into the heated milk, and leave to sit for 5-10 minutes until the mixture begins to foam.

In the bowl of a stand mixer fitted with the dough-hook attachment, add in the flour, salt, egg, and molasses. Once the yeast mixture begins to foam, add it into the mixer bowl. Begin to mix the dough on low speed until it is fully combined, approximately 3 minutes.

Begin to add the room temperature butter to the mixture. On medium-speed, add 2 pieces of the cubed butter to the dough at a time, and let the butter incorporate for 30 seconds before adding the next two pieces. Repeat until all of the butter has been used. This process should take 4 minutes total. Continue to knead the mixture on medium-high speed for an additional 3 minutes, for a total of 10 minutes of kneading.

Take the dough out of the mixing bowl, spray the mixing bowl with nonstick cooking spray, and place the dough back into the mixing bowl. Loosely cover the top of the mixing bowl with a clean towel and leave the dough to rise in a warm environment until the dough has doubled in size, approximately 1 hr.

Gingerbread Filling
Either using a mixer or a wooden spoon, mix together the softened butter, brown sugar, ground ginger, ground cinnamon, and ground cloves until everything is well-combined.

Once the dough has risen, punch it down to release the excess air and turn it out onto a lightly floured surface.

Roll the dough out to an 12″ x 15″ rectangle (30cm x 38cm). Evenly spread the gingerbread filling over the dough. Begin to roll the dough using the shorter side. Cut the dough into 12 even slices (1″ each). Place into a lightly greased 9×13″ pan and loosely cover with a towel. Leave the dough to rise in a warm environment until doubled in size, approximately 30 minutes.

Preheat the oven to 350F/180C. In a small bowl, whisk together the egg and milk for the egg wash. Once the dough has doubled in size, lightly brush the egg wash over each roll. Place the rolls into the oven to bake for 15 minutes, or until the internal temperature of the rolls is 190F/88C. Leave to cool completely before frosting.

Spiced Cream Cheese Frosting
In a medium sized bowl, beat together the room temperature cream cheese, ground ginger, and molasses until smooth. Slowly add in the powdered sugar until fully combined. Beat in the milk until the mixture is combined. Spread over the cinnamon rolls as desired. Serve warm and enjoy!


Storage
These gingerbread cinnamon rolls will be best enjoyed on the day that they are baked, but will last for up to two days. Any rolls that are frosted must be stored in the refrigerator. I recommend leaving the unfrosted cinnamon rolls at room temperature in an airtight container and warming them before frosting. Enjoy!

If you make these gingerbread cinnamon rolls, I would love to see them and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

*recipe updated 12/30/2020

Sweet Bread Rolls

These Sweet Bread Rolls are sure to satisfy your bread cravings this holiday season! The addition of honey and butter to these sweet bread rolls gives them the perfect balance of soft, fluffy, and sweet. This recipe yields 12 small sweet bread rolls and is perfect for a small dinner.

Preparation: 2 hours (includes proofing)
Bake time: 15 minutes
Yield: 12 small rolls


Thanksgiving Sweet Rolls
1/3 c. water, heated to 105F
1/4 c. milk (1%, 2% or whole)
7g honey
2 tsp. active dry yeast
240g all purpose flour (2 c.)
1/2 tsp. salt
50g honey
58g unsalted butter, cut into 16 pieces and at room temperature (4 tbsp.)
1 egg (for egg wash)

Instructions

Thanksgiving Sweet Bread Rolls
Heat the water in a microwave-safe measuring cup for 30 seconds or until the mixture reaches 105F (41C). If the mixture is too hot, wait until it cools down before moving on to the next step.

Mix 7g of honey into the warmed water, along with the yeast. Leave the mixture for 5-10 minutes, until it begins to expand and foam.

In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour. salt, and milk. Once the yeast mixture begins to foam, add it in to the flour. Begin mixing the dough on low speed until all of the flour has been combined with the liquid, approximately 2 minutes. Add in the remaining honey and knead on a medium speed for approximately 1 minute.

With the mixer on medium speed, begin adding in the butter 2 pieces at a time. Wait 30 seconds after adding in the butter to add in the next 2 pieces of butter. This process should take 4 minutes total. Once the butter has been fully incorporated with the dough, continue kneading on medium speed for 3 minutes.

Take the dough out of the mixing bowl and spray the bowl with nonstick cooking spray. Place the dough back into the mixing bowl, cover loosely with a cloth, and leave to rise in a warm environment for approximately 1 hour, until doubled in size.

Grease a 9×9″ baking dish with nonstick cooking spray.

Once the dough has doubled in size, punch the dough down to release excess air. Divide the dough into 12 equal-sized pieces (~40g per roll) and roll into a tight ball. Place each roll spaced out into the prepared 9×9″ baking dish. Cover the rolls loosely with a cloth and leave to rise in a warm environment for approximately 30 minutes, until doubled in size.

Preheat the oven to 375F (190C). In a small bowl, beat an egg. Brush the egg lightly on top of each of the rolls prior to baking. Place the rolls in the oven to bake for approximately 15 minutes, or until the tops are golden brown. To be safe, you can check the temperature of the rolls, which should be approximately 190F (88C). Serve with butter and enjoy!


Storage
These sweet bread rolls will be best enjoyed on the day that they are baked, but will last in an airtight container stored at room temperature for up to 2 days after baking. Enjoy!

If you make this recipe I would love to see your results and know what you think! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!


Vegan Peanut Butter Banana Babka

Another batch of ripened bananas of course means its time for another banana recipe! Here today we have a vegan peanut butter banana babka that is tender, fluffy, and melt-in-your-mouth delicious! The dough is enriched with banana and vegan butter, gets filled with a peanut butter and cinnamon-sugar filling, and is topped off with a cocoa glaze. Keep reading below to find out how to make this vegan peanut butter banana babka!

Many people are often turned off by the thought of dealing with yeast breads, but I assure you it’s simple! Here are some rules to follow:

Temperature: Yeast cells begin to die at a temperature of about 120-130F (38-54C), therefore it is essential that you do not over-heat the milk. I recommend taking the temperature of the milk prior to adding the yeast in, to ensure that you don’t kill the yeast. If you overheat the milk, simply wait until it comes back down to around 105F (40C) before adding in the yeast. The yeast will activate which will cause it to “foam”. If the yeast does not foam after 10-15 minutes, it is likely that either the milk was too hot and the yeast died, or that the yeast being used is expired.

Time: Above anything else, yeast doughs require a lot of patience that doesn’t come with standard baking recipes. But, I promise you that this vegan peanut butter banana babka is worth your time! To keep the dough in a warm area, I recommend turning your oven on to 200F (93C) and placing the dough near the oven. If you live in a very warm area, using your oven may not be necessary!

*Note: this recipe calls for almond milk, but any non-dairy alternative may be substituted for the almond milk.

Anyways, on to the babka!

Yield: 1 9×5″ loaf (8-12 svg.)
Preparation: 2 hr.
Bake time: 20 min.


Vegan Peanut Butter Banana Babka
2 1/4 tsp. active dry yeast
1/2 c. almond milk, heated to 105F
1/4 tsp. salt
360g all-purpose flour (3 c.)
6 tbsp. vegan butter, cut into 12 pieces
1 medium banana, mashed (~120g)
50g + 1 tsp. granulated sugar (1/4 c.)

Peanut Butter Filling
128g creamy peanut butter (1/2 c.)
25g granulated sugar (2 tbsp.)
1/2 tsp. ground cinnamon

Cocoa glaze
40g powdered sugar
6g unsweetened cocoa powder (1 tbsp.)
1 tbsp. chocolate almond milk

Instructions

Vegan Peanut Butter Banana Babka
Measure out the almond milk into a heat-safe liquid measuring cup. Heat in the microwave for about 30 seconds, or until the milk reaches 105F (40C). If the milk is warmer than 105F, let it sit until it reaches 105F before continuing to the next step.

Add the yeast and 1 tsp. sugar to the warmed milk, and stir. Leave the mixture to sit until it begins to foam.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, remaining sugar (50g), and mashed banana. Once the yeast mixture begins to foam, add it to the mixer. Turn the mixer onto a low speed until everything in the bowl is combined. Increase the speed to medium and allow to knead for 3 minutes.

Begin to add the butter, one piece at a time. Add one piece of butter and allow it to incorporate with the bread for 30 seconds before adding the next piece. Repeat until you have used all 12 pieces, for a total of 6 minutes. Knead the dough for an extra minute after this. The dough will look sticky/wet but should handle well. If the dough is too sticky to handle, add in a tbsp. of flour until the dough is workable.

Take the dough out of the bowl, and spray the inside of the bowl with nonstick cooking spray. Place the dough back into the bowl, cover loosely with a towel, and leave to rise in a warm area until the dough has doubled in size, approximately 60 minutes.

Peanut Butter Filling
Grease a 9×5″ pan with nonstick cooking spray and line with parchment paper.

In a small bowl, whisk together the granulated sugar and cinnamon.

Once the dough has doubled in size, punch the dough down to release excess air and turn it out on to a clean, lightly floured surface.

Roll out the dough to a 12″ x 8″ rectangle. Lightly spread the creamy peanut butter evenly over the dough, and then sprinkle the cinnamon-sugar mixture over the peanut butter, reserving some for the top of the bread.

Begin to roll up the dough tightly from the longer side. Pinch the seams to make sure they are closed, then, split the dough down the middle, so that the inside filling is completely exposed. (You can see a fast version of the process of putting the dough together on my instagram reel here) Turn the dough over so that the filling side is facing upwards. Then, cross the dough over itself to twist it together. Take the dough and carefully place it into the prepared 9×5″ loaf pan.

Sprinkle the dough with the remaining cinnamon-sugar, and cover loosely with a towel. Leave to rise until the dough has doubled in size, approximately 30 minutes. Preheat the oven to 350F (176C).

Once the dough has doubled in size, place it in the preheat oven to cook for 20 minutes, or until the dough reaches in internal temperature of 180F (82C).

Cocoa glaze
In a small bowl, whisk together the powdered sugar, cocoa powder, and milk until the mixture is smooth. If the mixture is too thin, add more powdered sugar. If the mixture is too thick, add more milk. Once the dough has cooled down, drizzle the glaze over the babka. Serve and enjoy!


Storage
This babka will be best enjoyed on the day that it is baked, however, it will last at room temperature in an airtight container for up to 3 days after baking. Enjoy!

If you make this recipe, I would love to see! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!

Banana Bread with Cinnamon-Sugar Topping

Yield: 8 slices
Preparation:
20 min.
Bake time:
35 min.


Banana Bread
210g all-purpose flour (1 3/4 c.)
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
115g unsalted butter, room temperature (1/2 c.)
55g dark brown sugar (1/4 c.)
100g granulated sugar (1/2 c.)
2 eggs, room temperature 
250g very ripe bananas, mashed (~3 bananas)
45g greek yogurt, room temperature (3 tbsp.)
1 1/2 tsp. vanilla extract

Topping
1 tbsp. granulated sugar
1/4 tsp. ground cinnamon

Instructions

Banana Bread
Preheat oven to 350F (180C). Grease and line a 9×5 loaf pan with parchment paper.

In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, approximately 4 minutes. Scrape down the sides of the bowl, and add in the eggs one at a time, making sure to fully incorporate one egg before adding the next.

Add in the mashed banana, greek yogurt, and vanilla. Mix until well combined, approximately 30 seconds.

Add in the flour mixture and lightly fold using a rubber spatula until everything is combined. Pour the mixture into the prepared loaf pan. Combine the topping ingredients in a small bowl and evenly sprinkle over the banana bread.

Place the banana bread in the oven and bake for 35 minutes or until a toothpick entered into the center of the bread comes out clean. Wait until the bread is cool before slicing. Serve and enjoy!


Storage
This banana bread is best enjoyed on the day it is baked but will last in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights