These Gingerbread Cinnamon Rolls make for a delicious Christmas Morning breakfast or brunch.
The dough can be prepared the night before, and then pop it into the oven on Christmas Morning.
A delicious treat to enjoy on Christmas Morning.
These Gingerbread Cinnamon Rolls are easy to make and the dough is soft & fluffy. The added festive spices of cinnamon, ginger & nutmeg give these cinnamon rolls a real taste of Christmas. The added touch of doce de leite or caramel give them an extra feel of indulgence, and the doce de leite / caramel cream cheese is, delicious!
If you enjoy cinnamon rolls, then we're sure you'll love these Gingerbread Doce De Leite Cinnamon Rolls, too.
Or perhaps you'd enjoy our other cinnamon rolls recipes;
So without further ado let's get on with the recipe...
Happy Baking!
The Chai Home 😋
INGREDIENTS
For the dough
5x cups of Plain Flour
1/3 cup of Icing Sugar
10g sachet of Fast Acting Yeast
1x large pinch of Salt
1 & 1/2 cups of Water
90g of Butter
1x Egg
For the filling
60g of softened room temperature butter
Heaped tbsp of Doce de Leite or Caramel Spread
2x tsp of Ground Ginger
1x tsp of Ground Cinnamon
1x tsp of Nutmeg
For the topping
180g of Cream Cheese
1x dessert spoon of Doce de Leite or Caramel Spread
2x tbsp of Icing Sugar - sieved
1x tsp of Ground Ginger - sieved
1x tsp of Vanilla Extract
METHOD
For the dough
Add all of the dry ingredients to a large mixing bowl and mix together well.
Add the water and butter to a saucepan and heat for approx 45 - 60 seconds - the butter should not be completely melted.
Remove the saucepan from the heat and add to the dry ingredients, along with the egg. Mix together well with a wooden spoon or silicone spatula.
Heavily flour a clean surface and transfer the dough and knead for 5 - 10 minutes adding extra flour until the dough no longer sticks to your finger tip when poked into the dough. The dough should be smooth and soft.
Let it rest in a ball shape for 15 minutes.
With a rolling pin shape the dough into a 15 x 10 inch rectangle.
For the filling
Spread the butter evenly over the dough and all the way to the edges.
Now spread on the Doce de Leite, making sure it's evenly spread.
Evenly sprinkle on the spices.
Using a pizza cutter divide the dough into 12 equal slices, along the 15 inch side.
Now roll each length of dough to create your cinnamon roll.
Grease a baking dish and then place the slices so the swirls are facing upwards. It does not matter if the slices are touching each other.
Cover with a clean, dry tea towel and place in a warm area and allow to rise for an hour.
Preheat the oven to 180 C approx 20 minutes before you bake them.
After 1 hour of rising time place the rolls on to the top shelf of the oven and bake for 25 minutes or until the tops are a light golden brown.
While they are baking go ahead and make your cream cheese topping.
Add all of the cream cheese topping ingredients into a bowl and thoroughly mix together with a spoon.
Pop into the fridge until ready to use.
Once cooked remove from the oven and allow to cool for 10 minutes before topping with the cream cheese topping.
Best served warm. Serve and enjoy.
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