Gingerbread Cinnamon Rolls

These Cinnamon Rolls are unique because they have molasses in them to give them a gingerbread flavor. They are from the Dec, 2009 issue of BH&G and are a Prize Tested Recipe from Torie Christensen. I can't wait to try them! Preparation time includes time for bread to rise.

• Ready In: 2 hrs 25 mins
• Serves: 12

Ingredients

• 1⁄2 ounce active dry yeast
• 1⁄2 cup evaporated milk
• 1⁄3 cup molasses
• 1⁄4 cup brown sugar, packed
• 1  egg, lightly beaten
• 2  tablespoons  vegetable oil
• 4  cups flour
• 1⁄4 cup brown sugar, packed
• 2  tablespoons granulated sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 2  tablespoons butter, softened
• 1 1⁄2 cups powdered sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon vanilla
• 4  teaspoons milk

Directions

1. In a bowl combine yeast and 1/4 c warm water (about 115 degrees). Let stand 5 minutes. Stir in milk, molasses, 1/4 c brown sugar, the egg, oil and 1/2 t salt. Stir in as much flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour for moderately soft, smooth, elastic dough (5 min). Shape in ball. Place in greased bowl, turn once. Cover, let rise until double (1 hour). Punch down. Turn onto lightly floured surface. Cover, let rest for 10 minutes.
2. Grease a 13 x 9 x 2 pan. For filling, in bowl combine 1/4 c brown sugar, granulated sugar, cinnamon and ginger. Roll dough to 12 x 8 inch rectangle. Spread butter on dough. Sprinkle to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 slices. Place in pan. Cover; let rise until nearly double (45 minutes).
3. Heat oven to 350 F Bake 22 to 25 minutes or until golden and set. Let stand 5 minutes, Invert onto platter. Drizzle with glaze and serve.
4. Glaze: Combine powdered sugar, cinnamon and vanilla. Whisk in milk, adding more as needed to get desired consistency.