January is really just the month for using up all those Christmas flavors. I”m making gingerbread an honorary member of the bowl season. It begin a couple days before Christmas and goes on until Monday. So these gingerbread cinnamon rolls are safe *whew*
(Funny story; The Florida State Seminoles are playing the Auburn Tigers for the National Championship. While Nathan was helping John Caleb pick his bowls, he asked him which one was his favorite. John Caleb promptly responded, “The cinnamon rolls, of course!”)
Anyways, as a consolation, I have these rolls. I had originally made three dozen of these for Christmas, but when plans changed and we were no longer hosting, these got to hang out in the freezer while we drove to Texas. I pulled these out, let then thaw and baked them. The pan was licked clean. How could you resist buttery, ginger and cinnamon spiced, big fluffy cinnamon rolls? (And these are 100% whole wheat … Without sacrificing the fluffy factor … Yeah, they’re pretty cool 😉
The filling is where the gingerbread flavors shine. There is molasses and cinnamon and ginger mixed in with the butter and then generously slathered onto the dough before baking. It then melts into and around the dough, making sure these have gingerbread flavor. It isn’t overpowering, but you can definitely smell the ginger while the cinnamon rolls are baking!
Add in remaining four cups flour and knead again, for several minutes, until dough has an elastic consistency.