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Molasses Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls

Once you taste these Gingerbread Cinnamon Rolls you will never eat another "regular" cinnamon bun again! Stuffed with buttery molasses gingerbread cake! These buns are my new favorite obsession!
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Prep Time 1 hour
Cook Time 35 minutes
Inactive Time 3 hours
Total Time 4 hours 35 minutes
Servings 12

Ingredients
  

For the Bun Dough:

  • 1½ cups Warm Plant Milk *approx 115°F (360ml)
  • ½ cup Softened Vegan Butter (113g)
  • ¼ cup Granulated Sugar (50g)
  • 3 teaspoon Dry Yeast
  • 1 cup Banana Puree (240g)
  • 6-7 cups All Purpose Flour *see notes (750-875g)
  • 1 teaspoon Nutmeg
  • 3 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Salt

For the Gingerbread Filling:

  • 2 cups gingerbread cake crumbles
  • 4 Tbs Light Brown Sugar (50g)
  • 3 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Ground Ginger
  • 4 Tbs Vegan Butter (56g)
  • 3 teaspoon Molasses (15ml)

For the optional Pre-Bake Glaze

  • 2 Tbs Vegan Butter (28g)
  • 1 Tbs Molasses (15ml)

For the Icing Glaze:

  • 2 cups Confectioners Sugar (240g)
  • 2 Tbs Plant Milk (30ml)

Instructions
 

  • First you must prepare the gingerbread cake recipe as per the instructions on that post but not he icing unless of course you prefer to have cream cheese icing for your finished buns rather than the glaze recipe listed
  • Once the cake is baked & cooled, make the gingerbread filling by crumbling the cake with the brown sugar & all the spices listed for the gingerbread filling into a large mixing bowl, mix by hand or with a whisk~ reserve (*this can be done a week ahead of time & refrigerated or frozen until needed)
  • Combine the other measure of vegan butter listed with the "filling ingredients" with the molasses & heat to melt the butter & whisk smooth with the molasses~ reserve
  • To Make the Dough: Grease a 9" X 13" X 2" cake pan *No parchment paper liner!
  • Combine the yeast with the warm milk & a pinch of sugar ~ let stand for 5 minutes
  • In a mixing bowl combine the flour with the nutmeg, sugar & salt, stir to distribute well
  • Add the milk with the yeast, the banana puree & the softened butter then add all of the sifted dry ingredients on top of that.
  • Mix with the dough hook ~ you may need to help it along with a spatula until it forms a soft mass, then let it knead for 5 minutes on medium speed to develop the dough
    Add more flour to adjust the consistency as needed *see video demonstration
  • Turn mixer speed to low & mix for another 3 minutes
  • Once it is to desired consistency and properly kneaded for a total of about 8 minutes You will notice in the video I said "you want a dough that doesn't clear the sides of the bowl" I meant to say "One that DOES clear the sides of the bowl" Sorry!
  • Transfer to a lightly oiled bowl covered & let rise to double in a warm spot
  • Roll out the doubled dough on a lightly floured surface to 12" x 18" & about ¼" thick
  • Brush with the melted butter/molasses & then spread evenly with the brown sugar & cake crumbles spice mixture
  • Roll up the dough jelly roll style with the wider edge towards you, then cut into desired portions ~ cutting the log into 12 pieces for giant bakery size buns
  • Place them into the prepared 9" x 13" pan
  • Cover loosely and let rise again covered in a warm spot. approximately 60 minutes depending on the conditions in your area *
    Or for AM bakers this is where you would refrigerate overnight *see notes
  • Once they are light and fluffy & puffy and almost doubled in size & the buns are touching each other, brush gently with the "prebake glaze" *optional
  • Bake in a preheated 350°F oven for 20 minutes, then I like to turn the temperature down to 325°F for another 15-20 minutes, depending on the size of your buns
  • While the buns are baking you can prepare the glaze icing by combining the sifted confectioners sugar with the plant milk & whisk smooth
  • Once the buns are out of the oven & cooled just slightly pour the glaze over the hot buns in the pan & spread over the buns evenly

Notes

Be sure to read all the lengthy Notes for Success section above this recipe section!
Storage Like all yeast recipes these gingerbread cinnamon buns will go stale before they go "bad" I keep mine wrapped well at room temperature for up to 3 days.
You can freeze the finished buns (wrapped well) for up to 1 month
Thaw for an hour or two on the counter and then rewarm in a low oven to serve
Tried this recipe?Let us know how it was!