GINGERBREAD CINNAMON ROLLS & MORE! | HOLIDAY BAKING AFTERNOON IN THE KITCHEN

Hey family!!! In today's video I take y'all from morning to evening, but the highlight is the Afternoon In The Kitchen! We make Gingerbread Cinnamon Rolls!

Gingerbread Cinnamon Rolls:

7:30pmIngredients:
1 package active dry yeast
1/2 cup warm milk
1/4 cup warm water NOTE: In the video I said 1/2, but it was 1/4.
1/2 cup brown sugar
1 large egg, room temp
2 tablespoons oil
1/2 tsp salt ( I added this, but missed it in the video.)
3 1/2 cups all purpose flour

Filling:
1/4 cup brown sugar
2 TB sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 TB softened butter

Spiced Glaze:
1 1/2 cups powdered sugar
1/2 tsp cinnamon
1/2 tsp vanilla
6 to 7 tsp milk or cream

In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.