Gingerbread Sticky Rolls

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Do you like the flavors of gingerbread? These Gingerbread Sticky Rolls are a great breakfast during the holiday season. They are light, slightly spiced from wonderful spices and they are sticky!

I love a recipe that not only tastes good but also makes the entire house smell wonderful!

How to make Gingerbread Sticky Rolls

The first thing you want to do is make the Gingerbread Spice Mix. I have included the directions below but I also have a separate post for it. This spice mix is great to have on hand to add to muffins, pancakes, waffles etc… It’s a great holiday pantry addition.

Next, you need to mix the dough and set it aside to rise. While that is happening you can prepare the first layer for the baking pan.

This is a mixture of Karo, butter, brown sugar and spice mix. This is the sticky and gooey part.

Next, roll out the dough like you are making cinnamon rolls. Then, you need to slice the rolls and place them over the Karo mixture and let the dough rise a second time.

Woah! They are now ready to bake. Are you getting hungry yet?

Bake until the rolls are nice and golden brown. Now, get ready to flip the pan over.

Have a piece of foil or wax paper ready. Flip the rolls over while they are still warm so that the Karo mixture can drip down through and around the rolls.

Enjoy!

Recipes you might also like to try…

• No Yeast Cinnamon Twists
• Pecan Honey Buns
• Maple and Brown Sugar Rolls

Gingerbread Sticky Rolls

To make the Gingerbread Spice Mix…

• 1 tablespoon Ginger
• 1 tablespoon Cinnamon
• 2 teaspoons Allspice
• 2 teaspoons Nutmeg
• 1 teaspoon Cloves
• 1 teaspoon Cardamom (optional)

Mix together the spices and set aside. Use any leftover spice mix in cakes, pancakes, muffins, etc…

To Make the rolls…

• 3/4 cup Milk
• 1 tablespoon Sugar
• 2 1/2 teaspoons Yeast
• 3 tablespoons Butter
• 1 Egg
• 3 tablespoons Molasses
• 2 3/4 cup All-Purpose Flour
• 1/2 teaspoon Salt

Warm up the milk just enough to take the chill. It needs to be slightly warm. Add the sugar and the yeast to the milk and let it sit a few minutes until it starts to bubble.

Melt the butter and add it to the yeast along with the egg and molasses. Make sure the butter isn’t too hot when you add it, you do not want to cook the egg.

Measure the flour and put into a large bowl. Add the salt and give it a quick stir. Add the yeast/molasses mixture and stir until combined.

Put dough on a well-floured surface and knead for 3-4 minutes. Add enough flour as needed to keep the dough from sticking to your workplace and your hands. Set dough in a large, oiled bowl, cover and let it double in size. Meanwhile, make the Gingerbread Sticky Rolls filling and the Karo mixture for the bottom of the baking pan.

How to make the Gingerbread Sticky Rolls fillings…

• 1/4 cup Butter, softened
• 3 teaspoons Gingerbread SpiceMix (more if you like)
• 1/4 cup Brown Sugar

Mix together and set aside until ready to use.

How to make the Karo Mixture…

• 1/2 cup Butter, softened
• 1/2 cup Brown Sugar
• 1/2 cup Light Karo Syrup
• 1 teaspoon Gingerbread Spice Mix

Mix all the ingredients together and pour into a 13 x 9 baking dish that has been sprayed with non-stick spray. Set aside.

After the dough has doubled in size, punch down and roll out into a rectangle approximately 11 x 15. Spread the filling over the dough and roll up just as if you were making cinnamon rolls. Cut the dough into 12 rolls.

Place the rolls into the Karo mixture and cover with a towel. Let the rolls set until they double in size.

Bake rolls in a 350-degree oven for 22-25 minutes, until golden brown.

Have a pan covered with foil ready and flip rolls onto the foil as soon as they come out of the oven. Let cool (slightly) and enjoy!

Print Recipe

5 from 1 vote

Gingerbread Sticky Rolls

These Gingerbread Sticky Rolls are a great for the holidays. They taste great and they make the entire house smell so good while they bake!

Prep Time2 hrs

Cook Time30 mins

Course: Breakfast

Cuisine: American

Servings: 12 Servings

Author: Cook This Again, Mom!

Ingredients

Ingredients for Gingerbread Spice Mix…

• 1 tablespoon Ginger
• 1 tablespoon Cinnamon
• 2 teaspoons Allspice
• 2 teaspoons Nutmeg
• 1 teaspoon Cloves
• 1 teaspoon Cardamom optional

Ingredients for the rolls…

• 3/4 cup Milk
• 1 tablespoon Sugar
• 2 1/2 teaspoons Yeast
• 3 tablespoons Butter melted
• 1 Egg
• 3 tablespoons Molasses
• 2 3/4 cup All-Purpose Flour
• 1/2 teaspoon Salt

Ingredients for Gingerbread Sticky Rolls filling…

• 1/4 cup Butter softened
• 3 teaspoons Gingerbread Spice Mix more if you like
• 1/4 cup Brown Sugar

Ingredients for Gingerbread Karo mixture…

• 1/2 cup Butter softened
• 1/2 cup Brown Sugar
• 1/2 cup Light Karo Syrup
• 1 teaspoon Gingerbread Spice Mix

Instructions

To make the Gingerbread Spice Mix

• Mix together the Gingerbread Spice Mix ingredients and put aside. Use any left over spice mix in cakes, pancakes, etc…

To make the rolls

• Warm up the milk just enough to take the chill. It needs to be slightly warm. Add the sugar and the yeast to the milk and let it sit a few minutes until it starts to bubble.
• Melt the butter and add it to the yeast along with the egg and molasses. Make sure the butter isn’t too hot when you add it, you do not want to cook the egg.
• Measure the flour and put into a large bowl. Add the salt and give it a quick stir. Add the yeast/molasses mixture and stir until combined.
• Put dough on a well floured surface and knead for 3-4 minutes. Add enough flour as needed to keep the dough from sticking to your workplace and your hands. Set dough in a large, oiled bowl, cover and let it double in size. Meanwhile, make the Gingerbread Sticky Rolls filling and the Karo mixture for the bottom of the baking pan.

To make the Gingerbread Sticky Rolls filling

• Mix together the butter, brown sugar and spice mix and set aside until ready to use.

To make the Gingerbread Karo Mixture

• Mix all the ingredients together and pour into a 13 x 9 baking dish that has been sprayed with non-stick spray. Set aside.
• Assemble and bake the rolls
• After the dough has doubled in size, punch down and roll out into a rectangle approximately 11 x 1Spread the filling over the dough and roll up just as if you were making cinnamon rolls.
• Cut the dough into 12 rolls. Place the rolls into the Karo mixture and cover with a towel. Let the rolls set until they double in size.
• Bake rolls in a 350 degree oven for 22-25 minutes, until golden brown.
• Have a pan covered with foil ready and flip rolls onto the foil as soon as they come out of the oven. Let cool (slightland enjoy!