Gingerbread Cinnamon Rolls

Dough

• 3/4 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Molasses — unsulphured
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Ground ginger
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 1/2 cup Brown sugar, packed
• 1 1/2 tbsp Ground cinnamon
• 1 tsp Ground ginger
• 1/4 tsp Ground cloves

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Milk

Dough

1. Stir the yeast and molasses into the warm milk and let stand until foamy.
2. Whisk in the egg, melted butter, and ground ginger, then stir in salt and flour. Knead 8 minutes until smooth. (Tip: The dough will feel a touch softer and stickier than a plain enriched dough — molasses is bringing extra moisture.)

Rise

1. Cover and let rise until doubled.

Fill

1. Roll into a 16x12 inch rectangle, spread with softened butter, and sprinkle with brown sugar, cinnamon, ginger, and cloves. Roll up and slice into 12 pieces.
2. Arrange in a greased 9x13 pan, cover, and let rise until puffy.

Bake

1. Bake at 170°C (340°F), slightly cooler than a plain dough, until deeply coloured and set. (Tip: Molasses browns fast — the lower oven gives the centre time to catch up without the outside going too dark.)

Icing

1. Whisk the icing sugar and milk and drizzle over the warm rolls.