Gingerbread Rolls

Today is my birthday and these Gingerbread Rolls are such a great way to start the day. Soft spiced rolls, jewelled with candied ginger, filled with a sugar, ginger and cinnamon mix and topped with icing. So good!

INGREDIENTS

450g Plain Flour

1 Tablespoon Active Dry Yeast

2 Tablespoons Dark Brown Sugar

1/4 Teaspoon Salt

3/4 Cup Almond Milk

3 Eggs

1 Teaspoon Ginger

1 Teaspoon Cinnamon

100g Soft Butter

For the Filling:

50g Soft Butter

50g Sugar

1 Teaspoon Cinnamon

1 Teaspoon Ginger

For the Icing:

2 Cups Icing Sugar

2 Tablespoons Lukewarm Water

METHOD

Start by making the rolls. To do so soften 100g butter and place it in a large mixing bowl.

Add in the plain flour, eggs, yeast, brown sugar, salt, ginger, cinnamon and almond milk.

Mix until you form a wet dough. I would do this in a stand mixer with a dough hook, but you could do it by hand or with a hand mixer.

When the dough has formed coat your hands in flour and transfer the dough to a pre floured bowl. Sprinkle over some flour and cover with cling film. Leave in a warm place to prove for an hour or until doubled in size.

When the dough has proved. Knock back the dough, finely dice the candied ginger and mix it in to the dough.

Take the dough from the bowl onto a pre floured counter. Roll it out, roughly in a rectangle, until about two centimetres thick.

Soften 50g of butter and spread it over the dough. In a small bowl pour 50g sugar, a teaspoon of cinnamon and a teaspoon of ginger, mix together and sprinkle over the butter. Roll the dough lengthways tightly into a log. Slice 4cm sections from the rolled dough and place into a prelined baking dish. I tend to leave a few centimetres between each roll to give them space to rise.

Cover with some cling film and leave to prove for a further 30 minutes. While waiting preheat the oven to 170°C.

Take the clingfilm off the rolls and bake for approximately 30 to 35 minutes, they should come out golden brown.

Take the rolls out of the oven and set aside. Make up the icing by adding the icing sugar and start stirring in a tablespoon of water. Keep mixing, if the icing looks very thick add a second tablespoon of water slowly to the mixture. You want to get a thick consistency.

Pour the icing over the warm rolls, leave to cool for about 10 minutes, then enjoy while they’re still slightly warm!