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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls

These cozy, spiced cinnamon rolls go perfectly with our gingerbread cookie dough ice cream. If you haven’t tried it yet, you are missing out on a delicious treat!

This recipe can be made vegan by using Four All’s Chocolate Orange Ice cream, using almond milk, and vegan butter instead.

 

What you need: 

  • 2 cups milk
  • ½ cup butter, melted
  • ÂĽ cup organic sugar
  • 2 ÂĽ teaspoon dry active yeast 
  • 4 ½ cups flour
  • 2 teaspoons salt
  • Âľ cup butter, softened
  • Âľ cup brown sugar
  • 2 tablespoons ground cinnamon 
  • 2 teaspoons ground ginger
  • 1 teaspoon nutmeg 
  • Four All’s Gingerbread Cookie Dough ice cream

 

What to do:

  1. Grease two pie pans with butter/oil. 
  2. In a bowl, whisk together the milk, butter, and sugar. 
  3. Before sprinkling the yeast in, make sure the temperature of the liquid is between 100-110F. Then, sprinkle the yeast in and allow it to sit for about a minute. 
  4. Add 4 cups of flour and 1 teaspoon of salt and mix to combine. Cover the bowl with a towel or plastic wrap and let it sit in a warm place for 1 hour.
  5. Preheat the oven to 350F.
  6. Now add the extra ½ cup of flour and 1 teaspoon of salt and mix until fully combined. Then place the dough onto a floured surface. Knead the dough slightly until it is not sticky anymore. Then roll it out into a rectangle about ½ inch thick. 
  7. Spread the softened butter evenly onto the dough, then top with the brown sugar and spices (cinnamon, ginger, nutmeg). Roll the dough into a log (starting at the longest side) and pinch the seam at the sides closed. 
  8. Start by cutting the log in half, then divide each side into 7 even pieces. Place the cinnamon rolls in the pans and bake for 25-30 minutes. Top with a scoop of our gingerbread cookie dough ice cream and enjoy! 

 

Gingerbread Cinnamon Rolls