Gingerbread Morning Rolls
It's full throttle holiday madness over here, but the one thing I've already checked off my to-do list is Christmas Morning breakfast!
I've teamed up with my friends over at Amoretti again, and this time I developed a Christmas Morning treat that you can make now, and chuck in the freezer until the night before you’re ready to bake! These, my friends, are Gingerbread Morning Buns!
They start with a soft, enriched dough that I created using the Amoretti Gingerbread Compound (talk about packing all the flavors of a holiday classic into a concentrated form, this stuff is GREAT!). The filling is incredibly simple, you literally only have to open a jar of the Amoretti Gingersnap cookie Spread, give her a dust of brown sugar then get er' rollin'!
Both products are packed with spice and that fresh ginger taste that will get your taste buds going for the remainder of the day! They're topped with cream cheese frosting that has another layer of ginger flavor from adding more of that intense compound. The coolness of the dairy dances with the spices of the filling to create the perfect balance. Don’t forget to tag myself and Amoretti if you create these rolls for your Christmas Morning!
Gingerbread Morning Rolls
For the Dough:
240 ml Milk (any percent will do)
85 g unsalted butter
100 g caster sugar
1 egg plus 1 egg yolk
3/4 teaspoon salt
10 grams active dry yeast
525g All Purpose Flour
2 tablespoons Amoretti Gingerbread Compound
For the Filling:
10 oz Amoretti Gingersnap Cookie Spread
140 g brown sugar
40 g unsalted butter (melted)
Frosting:
224 g cream cheese
113 g unsalted butter
360 g powdered sugar
2 tablespoons Amoretti Gingerbread Compound
Method:
1. In a small saucepan set over low heat, combine milk, butter and a teaspoon of sugar until a digital thermometer reaches 110 degrees. Remove from heat and stir in the yeast. Allow to sit for five minutes until the yeast activates and the surface of the milk mixture is foamy.
2. While your yeast is activating, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. In a separate measuring cup or small bowl, whisk together the whole egg, egg yolk and Amoretti Gingerbread Compound.
3. Once the yeast has activated, engage the stand mixer to speed number two and carefully add the milk/yeast mixture to the flour; add the egg mixture directly on top of the other liquid and allow the dough to form.
4. Knead on speed number two for about five minutes until you have a smooth dough (it will be slightly sticky, but this is normal).
5. Transfer the dough to a large bowl that has been coated with cooking spray, and lightly cover with cling film or a tea towel. Place the dough in a draft-free place to proof for roughly an hour and a half. This time will vary depending on the temperature of your kitchen, but you are looking for the dough to increase by 1 1/2 times (the most optimal place for proving is the inside of an oven that is turned off, about 75 degrees).
Shape and Bake the Buns:
1. Once the dough has proved, put a light dusting of flour on your work bench and tip the dough onto the surface. Roll the dough into a rough 20 by 15-inch rectangle.
2. Spread the surface of the dough with the melted butter, followed by the Amoretti Gingersnap Cookie spread. Evenly distribute the brown sugar on top of the cookie spread.
3. Starting with the longest side, roll the dough in a jellyroll style to create a tight log. Using unflavored dental floss or a serrated knife, trim the ends of the dough and then cut the remainder into 8 equal sections.
4. Place the buns on a greased eight-inch round baking pan and lightly cover with a tea towel. Leave in a draft-free place to proof again for about 45 minutes or until the buns are puffed slightly (when poked, the indent of your finger should quickly disappear).
5. Preheat the oven to 350 degrees.
6. Bake the rolls until golden brown, roughly 35-40 minutes or until a thermometer reads 210 degrees when inserted into the center of a bun.
Make the frosting:
1. Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined.
2. With the mixer running on low, slowly add in the powdered sugar and Amoretti Gingerbread Compound.
3. Beat mixture until light and fluffy.
Top Rolls
1. Spread the Morning Buns with a massive dollop of frosting. I prefer to do this just after they come out of the oven, as to let the frosting melt into the layers of the bun.
Enjoy!