Gingerbread Rolls with Cream Cheese Frosting

By raklisa2020

Ingredients

• Rolls:
• 1 envelope Fleischmann's® Active Dry Yeast
• 2 tablespoons sugar
• 1 cup warm milk (100° to 110°F)
• 1/4 cup butter, melted
• 1/3 cup molasses
• 1 egg, lightly beaten
• 1/2 teaspoon Spice Islands® Pure Vanilla Extract
• 4 1/2 to 4 -3/4 cups all-purpose flour
• 1/1 /2 teaspoon Spice Islands Ground Saigon Cinnamon
• 1-1/2 teaspoons Spice Islands Ground Ginger
• 1-1/2 teaspoons Spice Islands Ground Allspice
• 1/2 teaspoon Spice Islands Ground Cloves
• 1/2 teaspoon salt
• Filling:
• 1/2 cup dark brown sugar
• 1/4 cup sugar
• 1/4 cup butter, melted
• Frosting:
• 1 package (3 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla
• 2 cups powdered sugar, sifted

Details

Servings 15

Preparation

Step 1

Directions
For dough:
Combine yeast and sugar with warm milk in a large bowl. Set aside for 5 minutes. Mix butter, molasses, egg and vanilla in a small bowl until well blended. Add to yeast mixture. Add 2 cups flour, spices and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.

Roll dough into a 14 x 9-inch rectangle. Mix sugars for the filling. Brush dough with melted butter and sprinkle with sugar mixture. Roll up from long side as for jelly roll; seal seam. Cut roll into 15 slices. Place cut side up in greased 13 x 9-inch pan.

Cover, let rise 30 minutes. Bake in pre-heated 350°F oven, for 20 minutes. Remove from oven and cool for at least 20 minutes.

Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Frost rolls.

Refrigerate any leftover rolls.