Ingredients
Scale
For the Dough:
- 1 – 1/4 oz (just over 2 teaspoons) package active dry yeast
- 1/2 teaspoon, plus 1/4 cup sugar
- 1/2 cup milk, at room temperature
- 2 Tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 3/4 cups all-purpose flour, sifted, plus more for kneading
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon cardamom
- pinch of ground cloves
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
For the Filling:
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup finely chopped candied ginger
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/8 teaspoon ground cloves
- 2 Tablespoons maple syrup
- 1/2 cup (1 stick) unsalted butter, melted
For the Icing:
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons heavy cream
- a dash of cinnamon, cardamom, and cloves
Instructions
- In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
- Add remaining sugar, milk, brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour, spices, and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes. The dough will be very moist.
- With the mixer on medium speed, add the butter about 1 tablespoon at a time and continue to knead for about 6 minutes. The dough will the wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. Don’t worry, the dough still might be a little sticky. It’s ok. Just set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- While the dough rises, make the filling. Combine the sugar, brown sugar, candied ginger, spices, and salt in a large bowl. Stir to combine. Stir in the maple syrup. The filling will be slightly moist and crunchy. Set aside.
- When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface. Gently knead the dough adding more flour as needed. I think I added about 3 Tablespoons of flour. Work the dough for about 1 or 2 minutes. Once it’s no longer very sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
- Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
- Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
- Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
- Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
- Cut cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch metal baking dish. Cover pan with plastic wrap and set aside in a warm place to let rise for 1 hour. You may also cover the rolls with plastic wrap and refrigerate overnight.
- Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Drizzle with remaining butter and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Make the icing: While the rolls are baking, whisk together the sugar, spices and cream in a small bowl until smooth.
- Transfer the pan of cinnamon rolls to a cooling rack. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle over the rolls. Serve immediately.