– 1 cup Milk warmed to 110°F – 2 ¼ teaspoon Active dry yeast 1 packet or 11 gram – 2 Large eggs room temperature – 4 ¾ cups All-purpose flour – 1 teaspoon Salt – ¼ cup White granulated sugar – 10 tablespoon Unsalted butter room temperature and cubed. – ¼ cup Molasses I recommend Grandma's molasses not blackstrap. – 1 ½ teaspoon Ground cinnamon – 1 ½ teaspoon Ground ginger – ½ cup Unsalted butter room temperature – ¾ cup Brown sugar packed light or dark – 1 tablespoon Ground cinnamon – 2 teaspoon Ground ginger – 1 tablespoon Molasse – 4 oz Cream cheese room temperature – 4 tablespoon Browned butter Measure out 4 tablespoon of butter and brown it. – 1 cup Powdered sugar – 1 teaspoon Pure vanilla extract – 1-2 tablespoon Milk
Heat milk in a microwave-safe bowl to 110°F. Pour in the yeast and wait 10 minutes. Set aside gently beaten eggs in a small basin.For a dough hook-equipped stand mixer. Check the recipe notes for hand-making instructions.
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Mix flour, salt, sugar, cinnamon, and ginger in a large bowl.Use a dough blender or your hands to chop and knead the cubed butter into the dough. Continue until the butter is pea-sized.
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Add milk, yeast, softly beaten eggs, and molasses. Attach the dough hook to the mixer and mix on low speed until dough forms. Knead for 5 minutes at medium speed. Dough will be soft and tacky, but not sticky.
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Heat the oven to 200°F. Spray a large mixing bowl with nonstick baking spray. Place the dough ball in the bowl and cover with a kitchen towel. Put the bowl in the oven, turn it off, and open the door. Let rise 1 hour.
4
Mix butter, brown sugar, cinnamon, ginger, and molasses in a small bowl using a hand mixer.Roll dough on a floured surface with a pin. Create a large ¼-inch dough rectangle.Spread filling on buns using an offset frosting spatula. Reach the limits.
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Roll cinnamon buns into logs. Roll the dough from the short side. Keep it tightly rolled. Cut the rolls with unflavored dental floss or a serrated knife. If using a serrated knife, saw gently to avoid squishing rolls.
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Spray a 9X13 casserole pan with nonstick baking spray. Put buns in pan. Let rise 20 minutes under a towel.Heat the oven to 350°F. Bake the rolls for 23–27 minutes until gently brown on top.
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Brown butter may be made beforehand or as the rolls rise.Large pan, melt butter. Stir until butter foams and milk solids amberate. After preserving the brown particles, pour onto a dish and refrigerate before using. Use freezer to fast chill.
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Beat the cream cheese and cooled browned butter on high speed in a small bowl with a hand mixer until creamy. Mix in powdered sugar until smooth. Add vanilla and milk until pourable.Apply frosting immediately after baking the bread rolls.
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