Ginger Bread Rolls with Cream Cheese Icing

I last made these around the holidays and wanted to make them again based on comments I received.  Essentially there wasn’t quite enough ginger in them, the cinnamon was dominant the first time.  I fix that I’ve increase the ginger by 50% and based on comments from people who ate them, I think I’ve got that right now.

Image

Image

Image

Image

Makes 12 rolls in a 13” x 9” pan

Ingredients Dough

3¾ to 4¼ cups all-purpose flour 480 g (4 cups)

4 tsp. ground ginger 

1tsp. ground cinnamon

4 tsp. ground cloves

4.9 g osmotolerant yeast

¾ cup milk (184 g)

1 cup plain mashed potato

⅓ cup butter (76 g)

⅓ cup molasses (93.3 g)

1 tsp. salt

2 eggs

Ingredients Filling

¼ cup packed brown sugar

2 tsp ground ginger

3 tsp ground cinnamon 

¼ tsp ground cloves

1/16 cup flour (can be AP or bread) inc to ⅛ cup next time 

¼ cup butter melted 

Ingredients Frosting

85 g cream cheese

2 tbsp butter

2 ½ cups of icing sugar

1 tsp vanilla

1-2 tsp lemon juice

Instructions

1. In a large bowl stir together 480 g flour, 4 tsp. of the ginger, 1 tsp. of the cinnamon, ¼ tsp. of the cloves, and the yeast. In the bowl of your mixer stir milk, mashed potato, ⅓ cup melted butter, the molasses, eggs and salt. Add flour mixture to the liquid mixture. Mix then knead until gluten is well developed.

2. Turn dough out onto and shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise until doubled in size (about 120 minutes).  Can do a cold retard at this point.  Even using osmotolerant yeast this will take longer than you expect, the cinnamon and molasses really slows fermentation.

3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Lightly grease or line with parchment paper a 13×9-inch baking pan. Prepare filling as directed in Step 4. Roll dough into an 18×12-inch rectangle. Spread with softened butter and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up tightly, starting from filled long side and pinching seam to seal. Cut into 12 slices using dental floss; arrange in pan. Cover; let rise until nearly double in size (60 minutes). 

5. Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. Cool in pan on a wire rack 10 minutes. Invert to remove from pan; invert rolls again onto a platter. 

6. While the rolls are cooling, in a medium bowl beat 3 oz. (85 g) softened cream cheese, 2 Tbsp. softened butter, and 1 tsp. vanilla with a mixer on medium until combined. Gradually beat in 2½ cups powdered sugar until smooth. Beat in enough lemon juice, 1 tsp. at a time, to reach spreading consistency. 

7. Once cooled completely spread with Cream Cheese Frosting. 

My index of bakes