Gingerbread Rolls with Cream Cheese Frosting
- 15 rolls
- 1 hr 35 min
For dough: Combine yeast and sugar with warm milk in a large bowl. Set aside for 5 minutes.
Mix butter molasses, egg and vanilla in a small bowl until well blended. Add to yeast mixture. Add 2 cups flour, spices and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough additional flour, 1/2 cup at a time, to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
Roll dough into a 14 x 9-inch rectangle. Mix sugars for the filling. Brush dough with melted butter and sprinkle with sugar mixture. Roll up from long side as for jelly roll; seal seam. Cut roll into 15 slices. Place cut side up in greased 13 x 9-inch pan.
Cover, let rise 30 minutes. Bake in preheated 350°F oven, for 20 minutes. Remove from oven and cool for at least 20 minutes.
Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Frost rolls.
Refrigerate any leftover rolls.