Gingerbread Sticky Rolls
A delicious alternative to cinnamon 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
Warm up the milk just enough to take the chill off and so that it is slightly warm. It does not need to be hot. Add the sugar and the yeast to the milk and let it set 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.
Gingerbread Sticky Rolls filling…
1/4 cup Butter, softened
3 teaspoons Gingerbread Spice Mix (more if you like)
1/4 cup Brown Sugar
Mix together and set aside until ready to use.
Gingerbread 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!