Ginger-Cinnamon Buns
With their soft and pillowy texture and warm flavors, these Gingerbread Cinnamon Buns are made for cozy fall mornings. The dough is unique for this type of bun, flavored with fresh ginger and molasses as well as the usual fall spices, cinnamon, allspice and nutmeg it swirls around a brown sugar, ginger and cinnamon filling. You could add a simple glaze if you like, I admit they may look prettier that way, but I didn’t want to disguise the flavors and they are sweet enough for my taste as is.
These guys are at their best warm from the oven, so serve them for a late Sunday brunch, or make them the night before, and let the filled buns rise (well-wrapped) overnight in the refrigerator then let them come to room temperature for an hour before baking.
Love morning buns? Check out these Chocolate Tahini Buns
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Photo by Daniel Marks
Ingredients
For the dough:
220 grams all-purpose flour
73 grams medium rye flour
2 ¼ tsp (7 grams) active dry yeast
1 TBSP freshly grated ginger
1 tsp ground cinnamon
½ tsp kosher salt
1 tsp ground nutmeg
¼ tsp ground allspice
¾ cups (180 grams) whole milk
63 grams (3 TBSP) unsulphured molasses (not blackstrap)
For the pan
2 TBSP (28 grams) unsalted butter, melted and cooled a bit.
¼ cup (50 grams) granulated sugar
For the filling:
113 grams (1 stick / 8 TBSP) unsalted butter, softened
110 grams (½ cup firmly packed) light brown sugar
1¼ tsp ground ginger
1¼ tsp ground cinnamon
¼ tsp kosher salt
¼ tsp nutmeg
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, ginger, cinnamon, salt, nutmeg, and allspice.
In a small saucepan, stir together milk, molasses, and melted butter and heat over a low flame until an instant read thermometer reads 120° F. With mixer on low speed, add warm milk mixture to flour mixture, beating until combined. Increase mixer speed to medium, and beat for 2 minutes.
Turn the dough out onto a lightly floured surface and knead until smooth, about 6 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover bowl with a damp towel or plastic and let rise in a warm, draft-free place until doubled in size. About an 1 hour.
Brush the wells of your jumbo muffin tin with melted butter, and sprinkle with sugar. Tap out excess sugar. See photo below.
Preheat oven to 350° F.
On a lightly floured surface, roll the dough into a 16x12-inch rectangle. Spread the filling onto dough, covering all but a 1/2” strip along one long side. Starting with the filling-covered long side, roll the dough into a log.
Using a serrated knife, cut log into 6 (2½-inch thick) slices. Place rolls in prepared pan. Cover and let rise in a warm, draft-free place until doubled in size. About 30-45 minutes.
Before the second rise. (Photo by Daniel Marks)
Bake until golden brown, 20 to 30 minutes. Let cool in the pan about 5 minutes.
Remove from the pan and turn upside down onto a cooling rack. Or leave right side up if you prefer – they tastes the same! Let cool 10 to 15 minutes and serve. These are best same day, warm from the oven.
Photo by Daniel Marks
Adapted from: https://www.bakefromscratch.com/gingerbread-morning-buns/
