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

Vegan Banana Bread Fried Donuts

These donuts are soft, fluffy, and taste like your favorite banana bread in donut form! The dough is enriched with banana, and the final donuts are coated in cinnamon-sugar. These are super easy to make and super delicious, they just require some time and patience while the yeast rises.

Yield: 12 donuts
Preparation: 20 min. prep + 1 hr. 30 min. rising time
Cook time: 4 min.


Vegan Banana Bread Fried Donuts
2 tsp. active dry yeast
1/2 c. almond milk, heated to 105F
1/4 tsp. salt
320g all-purpose flour (~2 3/4 c.)
1/4 c. vegan butter, cut into 8 pieces
1 medium banana
1 tbsp. + 1 tsp. granulated sugar

Frying
3 c. vegetable oil

Coating
100g granulated sugar (1/2 c.)
1/2 tsp. ground cinnamon

Instructions

Banana Bread Donuts
Place the milk into a heat-safe liquid measuring cup and microwave for ~30 seconds. Check the temperature of the milk to make sure it is around 105F (40C). If the milk is too hot, wait for it to cool before proceeding to the next step to avoid killing the yeast.

Add 1 tsp. granulated sugar and the yeast to the heated milk, and stir until combined. Leave the mixture 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, remaining sugar (1 tbsp.), and salt. Mash the banana and add to the flour mixture.

Once the yeast-milk mixture begins to foam, add it to the flour mixture. Begin to mix the dough together on low speed until it comes together. Increase the speed to medium and let it knead for 3 minutes.

With the mixer still running, begin to slowly add in the vegan butter. Add in one of the eight pieces of butter and let combine for 30 seconds before adding the next piece. Repeat until you have no butter left. This process should take 4 minutes. Let the dough continue to knead for 3 minutes after the butter has been fully incorporated.

The dough will look slightly wet and sticky, but should still be easy to work with. If not, add in flour 1 tbsp. at a time until it the dough is workable. Take the dough out of the mixing bowl and spray the bowl with a nonstick cooking spray, or coat with more vegan butter. Form the dough into a tight ball and place back into the mixing bowl. Cover the bowl with a towel and leave the dough to rise in a warm area until doubled in size, approximately 1 hour.

Once the dough has doubled in size, punch it down in the bowl to release excess air. Divide the dough evenly into 12 pieces. If using a scale, the donuts should be around 50g each. Roll each piece into a tight ball, and place onto parchment paper. Place a towel lightly over the dough, and leave to rise until doubled in size again, approximately 30 minutes.

Frying
In a medium sized saucepan on medium heat, add approximately 3 c. of vegetable oil, or enough to have at least 3 in. of oil in the pan. Wait until the oil reaches approximately 325F (162C) to begin frying.

Add in 3 donuts at a time, cooking them for about 1-2 minutes on each side. To ensure the donuts are fully cooked, I recommend checking there temperature. They should reach an internal temperature of 185F (85C). Repeat until all donuts are done cooking.

Coating
In a medium-sized bowl, whisk together the granulated sugar and cinnamon. Once the donuts are cool enough to handle, toss them in the mixture so that they are evenly coated with the cinnamon-sugar. Serve and enjoy!


Storage
These donuts will be best consumed on the day they are made, however, will last in an airtight container at room temperature for 2 days. I recommend heating them in the microwave for 5-10 seconds before eating!

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

Snickerdoodle Salted Caramel Filled Donuts (Small Batch)

Yield: 6 donuts
Preparation: 2 hrs (includes rising time)
Cook time: 2 min.


Dough
1 tsp. active dry yeast
1/3 c. whole milk, heated to 100F (38C)
1/2 tsp. granulated sugar
210g 1 3/4 c. all purpose flour
1/8 tsp. salt
2 tbsp. salted butter, melted and slightly cooled
1 egg, room temperature
2 tbsp. granulated sugar
1/4 tsp. vanilla

Frying
Neutral oil such as vegetable oil

Coating
50g 1/4 c. granulated sugar
1 tbsp. ground cinnamon

Filling
4 oz. cream cheese, room temperature
4 oz. salted caramel sauce, room temperature
1/2 c. powdered sugar

Instructions

Dough
Combine the warm milk with the dry yeast and 1/2 tsp. granulated sugar. Mix together and set aside for 5-10 minutes, until the mixture starts to foam. If the mixture is not foaming, the yeast may be dead and you should not continue forward with those ingredients. Instead, try again with a new batch of milk, yeast, and sugar.

For this next part you can either use a stand mixer or your hands for kneading the dough. I prefer to knead by hand as it is much easier with the smaller amount of dough.

If by hand: Whisk together the melted butter, egg, and yeast mixture. In a medium sized bowl, whisk together the flour, salt, and remaining sugar. Add the liquid ingredients to the dry ingredients, stirring until combined. Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. You will know the dough is done when the dough bounces back after being lightly pushed.

If by mixer: Whisk together the melted butter, egg, and yeast mixture. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and remaining sugar. Add the liquid ingredients to the dry ingredients. Knead the mixture for 3-5 minutes. You will know the dough is done when the dough bounces back after being lightly pushed.

Lightly spray the bowl used for combining ingredients with nonstick cooking spray. Form the dough into a ball and place in the bowl, covering the top with a towel. Leave to rise in a warm place until the dough has doubled in size, approximately 1 hour.

When the dough has doubled in size, punch it down to release the built up air. Then, divide the dough into 6 equal-sized pieces. (Optional: Scale – I used a scale for this part to make sure they were exactly the same, and each came out to about 65g.) Form each dough piece into a ball and leave to rise in a warm place until doubled in size, approximately 30 minutes.

Add about 3 inches of oil to a medium-sized saucepan. Heat the oil to 325F (165C). Depending on the size of the pan, carefully lower the donuts into the oil 2 to 3 at a time. Fry for about 1 minute on each side before removing from the oil. Repeat until finished with all 6 donuts. Let the donuts slightly cool before moving on to the next part.

Coating
Prior to coating, make a hole in the side of each donuts for them to be filled later on. In a small bowl, whisk together the granulated sugar and ground cinnamon. Roll each donut in the cinnamon sugar.

Filling
Using a stand mixer or hand mixer, beat the cream cheese until it is smooth. Then, beat in the salted caramel sauce until completely combined with the cream cheese. Add in the powdered sugar and mix until combined.

Transfer the filling to a piping bag or ziploc bag (cut the tip of the bag prior to filling). Place the tip into the hole of the donut that was made earlier and fill each donut using an equal amount of filling. Serve and enjoy!


Storage
These donuts are best enjoyed warm and fresh. However, they will keep in an airtight container in the fridge for 1-2 days. Enjoy!

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

Orange Vanilla Cinnamon-Rolls

Yield: 12 medium cinnamon rolls
Preparation: 2 hrs. (includes rising time)
Bake time: 25 min.


Dough
2 1/4 tsp. active dry yeast
1 c. milk, warmed to 95F
1 tbsp. granulated sugar
3 c. (360g) all-purpose flour
1/4 tsp. salt
2 egg yolks
1 tsp. vanilla bean paste
Zest of 1/2 orange
4 tbsp. butter, room temperature, cubed

Filling
4 tbsp. butter, melted
1/2 c. dark brown sugar (105g)
2 tbsp. ground cinnamon

Topping
4 tbsp. melted butter, divided

Cream Cheese Frosting
6 oz. cream cheese, room temperature
4 oz. heavy cream
1 1/2 c. powdered sugar
1 tsp. vanilla bean paste
Zest of 1/2 orange

Instructions

In the microwave or on the stove, warm the milk to 95F. Add in the yeast and sugar, stir, and then set aside for 5-10 minutes, until the mixture begins to foam.

In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour and salt. Add in the milk mixture, egg yolks, vanilla bean paste, and zest. Start kneading the dough on a low-speed until it starts too come together in a cohesive unit. Once this happens, begin adding in the butter slowly, making sure to fully incorporate before adding more.

Once the butter is fully incorporated, knead the dough for an additional 3-4 minutes, until the sides of the bowl are clean and the dough is smooth. Grease the mixing bowl with nonstick cooking spray. Set the dough in the bowl and cover with a cloth. Let the dough rise in a warm environment until doubled in size, approximately 45 minutes.

Combine the brown sugar and cinnamon in a small bowl. Transfer the dough to a lightly floured surface, and roll the dough out into about a 14″ x 12″ rectangle. Spread the melted butter evenly over the dough, and then spread the brown sugar-cinnamon mixture over the butter. Carefully roll up the dough and slice into 12 evenly sized pieces.

Lightly grease a 9×13″ pan with nonstick cooking spray. Transfer each roll to the pan, leaving space between each roll to allow them to grow. Cover lightly with a cloth and leave to rise in a warm environment until doubled in size, approximately 30 minutes.

Preheat the oven to 325F (165C). Brush the tops of the cinnamon rolls evenly with 2 tbsp. of melted butter. Place the rolls in the oven and bake for approximately 25 minutes, until the edges are lightly golden brown and the dough reads 190F (88C). Take the rolls out of the oven and brush with the remaining 2 tbsp. of melted butter.

Frosting
Use either a stand mixer fitted with the whisk attachment or a hand mixer to beat the cream cheese until it is smooth. Add in the zest and vanilla bean paste, mixing until combined. Add in the powdered sugar 1/2 c. at a time, making sure it is fully incorporated before adding more. Once fully incorporated, begin to slowly add in the heavy cream. Beat until slightly fluffy, approximately 2 minutes.

Once the rolls are cooled, frost them and enjoy!


Storage
Cinnamon rolls are best enjoyed on the day that they are baked, fresh out of the oven. I recommend waiting to frost the cinnamon rolls until you are ready to eat them, in order to have a warmed roll but not warmed frosting. Store the unfrosted cinnamon rolls in an airtight container at room temperature, where they will keep for about 3 days. Keep the frosting in the fridge until you have warmed the cinnamon roll and are ready to enjoy.

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