Do most of the work for these decadent Overnight Gingerbread Sweet Rolls the night before you serve them, and let the earliest riser set them out in the morning before baking.
Overnight Gingerbread Sweet Rolls
Makes 12 sweet rolls
Ingredients
- ⅓ cup plus 1 tablespoon warm whole milk, divided
- ⅓ cup water
- ¼ cup granulated sugar, divided
- 1 (0.25-ounce) package active dry yeast
- 4¼ cups all-purpose flour, divided
- 2¾ teaspoons kosher salt, divided
- 1 tablespoon plus 1 teaspoon ground cinnamon, divided
- 2 teaspoons ground ginger
- ⅓ cup unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- ¾ cup firmly packed light brown sugar
- 3 tablespoons plus 2 teaspoons molasses, divided
- ½ cup plus 1½ tablespoons unsalted butter, softened and divided
- 4 ounces cream cheese, softened
- 1½ cups confectioners’ sugar
Instructions
- In a small microwave-safe bowl, combine ⅓ cup milk and ⅓ cup water. Microwave until warm (105° to 110°). Add 1 tablespoon granulated sugar and yeast; let stand until foamy, 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together 1½ cups flour, remaining 3 tablespoons granulated sugar, 2½ teaspoons salt, 1 teaspoon cinnamon, and ginger. Add yeast mixture and melted butter; beat at medium-low speed until combined. Add eggs; beat at medium speed until combined. With mixer on low speed, gradually add 2½ cups flour, beating just until combined and stopping to scrape sides of bowl as needed.
- Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, stopping to scrape dough hook and sides of bowl as needed, 12 to 14 minutes. Add up to remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky.
- Lightly spray a large bowl with cooking spray. On a lightly floured surface, shape dough into a smooth round. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- In a small bowl, stir together brown sugar, 3 tablespoons molasses, ½ cup softened butter, and remaining 1 tablespoon cinnamon.
- Spray a 12-inch cast-iron skillet with cooking spray.
- Punch down dough, and let rest for 10 to 15 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle. Using a small offset spatula, spread brown sugar mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until puffed, 15 minutes. Refrigerate overnight.
- Preheat oven to 350°. Remove rolls from refrigerator and let stand until rolls are puffed and butter is softened; 2 hours and 30 minutes to 3 hours.
- Bake until lightly golden and an instant-read thermometer inserted in center registers 190°, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining 1½ tablespoons softened butter, remaining 2 teaspoons molasses, and remaining ¼ teaspoon salt at medium speed until creamy, 4 to 5 minutes. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until fluffy. Beat in remaining 1 tablespoon milk. Spread icing on warm rolls.
