Are you still stuffed to the brim from your Thanksgiving feast? Since I’m Canadian, I had my Thanksgiving a month ago and therefore enviously scrolled through Instagram pictures of roast turkeys and sweet potatoes. As I double-tapped every photo, I was fondly brought back to the time when I lived in the States and had two Thanksgiving dinners every year.
The people who lived on the street I grew up on were all great friends, and even though we’re not blood-related, many of them I truly consider my family. It seemed only natural for both of us to share our holiday traditions, and if that meant having one Thanksgiving dinner and then another one a month later, so be it! More turkey for everyone!
Since I moved around a lot as a kid, our holiday traditions often changed depending on where we lived. Some years we had lots of relatives fly out to come to visit us (who could turn down a Christmas in Hawaii?) and we’d have a huge Christmas and New Year’s celebration. Some years we’d have a quiet night in with just my immediate family and a favorite holiday film. It was those quieter years that made me appreciate my five-person family so much more. As much as I and my siblings get on each others’ nerves (or perhaps it’s just me getting on their nerves), the holidays always brought us closer — and they still do.
This year, even though I haven’t moved to a new city, I’ll be forming some new traditions with my partner’s family. I’m scared and excited to break the mold of my personal holiday traditions that have been in place for the past few years; I’ve experienced so much change in my life that I’ve grown to really appreciate the static things. But after reading this post I’m mustering the strength, and if I’ve learned anything in my life, it’s that change can be really, really good.
These cinnamon rolls might not be your traditional cinnamon rolls, but the gingerbread glaze is just light tasting enough that I don’t think you’ll mind introducing something new to a very classic recipe. The rolls are soft and absolutely stuffed with cinnamon sugar. I wouldn’t have it any other way.
Though the prep time is a little longer than most of my recipes, most of it is downtime while the yeast goes to work. Once you get to this stage, it’s all smooth sailing. Whatever your holiday plans are this year, I hope they’re filled with family, love, and a little gingerbread glaze.
Cinnamon Rolls with Gingerbread Glaze
Author: Palette Dining
Prep time: 1 hour 30 mins
Cook time: 15 mins
Total time: 1 hour 45 mins
Serves: 12 rolls
A simple recipe for yeasted cinnamon rolls with a light gingerbread glaze. Prep time includes rise time, aside from the rising the prep takes about 30 minutes.
- 4 cups flour
- 1/2 cup sugar
- 1 tsp salt
- 1 cup warm milk (110 deg F)
- one 1/4 oz pkg dry yeast
- 1/3 cup butter, softened
- 2 eggs
- 1/4 cup butter, melted
- 1 cup brown sugar
- 3 TB cinnamon
- [i]Gingerbread Glaze[/i]
- 1/2 cup powdered sugar
- 1/2 tsp powdered ginger
- 1/2 tsp cinnamon
- 2 TB milk
- To make the dough, add the flour, sugar, and salt to a large bowl and stir to combine. In a small bowl heats the milk to 110 F and dissolve the yeast in the milk. Pour this over the flour, and add the butter and eggs. Stir with a wooden spoon to create a shaggy dough.
- Dump out the dough onto a well-floured surface and knead until smooth and elastic (about 10 times). Dust the dough all over with flour, and place in a large bowl. Cover the bowl and place in a warm area to rise till doubled in size, about 1-2 hours.
- Preheat the oven to 400 F and line a baking sheet with parchment paper. On a well-floured surface, roll out the risen dough until it is approx. 20×15 inches. Brush all over the top of the dough with the melted butter. Stir together the brown sugar and cinnamon in a small bowl, and sprinkle over the butter.
- Beginning from the bottom, tightly roll up the cinnamon roll, from the long side to the other long side. Slice the giant roll into 12 smaller rolls. Place them on the baking sheet and bake for 15 minutes, or until golden.
- To make the glaze, combine the powdered sugar, ginger, cinnamon, and milk in a small bowl. Drizzle over the cinnamon rolls. Serve.
*The dough is quite sticky, so be sure to use plenty of flour on your work surface when kneading and when rolling out.