Gingerbread Cinnamon Roll Loaf with Eggnog Cream Cheese Frosting

by doughmesstic on December 1, 2011

in Bread, breakfast, desserts, gingerbread, Giveaways, holidays

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Well kids, it’s the first of December. I guess that means it’s time to drag out your Advent Calendar (if you own that sort of thing and remember you own that sort of thing and actually feel like climbing into the attic to retrieve that sort of thing that may or may have all 25 doors on it and more than likely doesn’t.)

Hypothetically speaking, of course.

It also means it’s officially gingerbread season.

For the past few days I have been a gingerbread fool. I’ve tackled beignets (like those at Disneyland, let’s not talk about those quite yet), more beignets (that turned out pretty darned good), and then this bread. A Gingerbread Cinnamon Roll Loaf.

I played around with a consistently reliable recipe for cinnamon rolls, but ginger breaded the whole thing up. And instead of slicing it into individual cinnamon rolls, I left the whole thing in tact and placed it in my Chicago Metallic Ribbon Loaf Pan. I do love that thing…I imagine even crappy bread would taste good in it – I mean, LOOK at it! It’s pretty awesome. (and look at the way the oozing cinnamon and brown sugar filling caramelized on the end of the loaf…Yum.)

This bread turned out deliciously, and is exquisite while warm (you can just microwave it for a few seconds). I slather a nice scoop of Eggnog Cream Cheese Frosting across each slice, because number one, it’s wickedly good, and two, it’s too easy. You could also push this over the edge by making French Toast out of it, or maybe bread pudding? But I doubt you’ll be able to, considering the loaf will be gone very soon after it comes out of the oven.

Perhaps some one snuck in to eat it when you were standing at the foot of the attic stairs, considering the climb?

Yep…that had to be it.

Print

Gingerbread Cinnamon Roll Loaf with Eggnog Cream Cheese Frosting

Rating: 51

Prep Time: 3 hours

Cook Time: 20 minutes

Total Time: 3 hours, 20 minutes

Yield: One Loaf or 8 large cinnamon rolls

Ingredients

1/4 cup warm water
2 1/4 tsp. active dry yeast (one package)
3 Tbsp. molasses
1/2 package french vanilla pudding mix
1/2 Vanilla Bean, Split & Scraped (I prefer Beanilla Vanilla Beans)
1 cup cold whole milk
1/4 cup melted unsalted butter
1 egg
1 tsp. salt
1/2 tsp. cardamom
2 tsps cinnamon
1 teaspoon ginger
pinch nutmeg
pinch ground cloves
3 1/4 cups flour
1/2 cup very soft butter
1 cup dark brown sugar
1 1/2 Tablespoons Cinnamon
1/2 Teaspoon ground Ginger

Instructions

In the bowl of a stand mixer, combine water, yeast, and molasses together. Allow to rest for 10 minutes. Set aside.
After 10 minutes, add the pudding mix, vanilla, milk, melted butter and egg. Mix well.
In a separate bowl, combine salt, spices and flour. Add yeast mixture and blend well.
Transfer to a lightly floured surface and knead dough until smooth.
Place in a greased bowl; cover and let rise until doubled.
Punch down dough and let rise again.
Roll out on a floured surface to about 18 by 10 inches. Take 1/2 cup soft butter and spread over surface.
In a bowl mix brown sugar, cinnamon, and ginger, then sprinkle over the top. Roll up tightly. from the narrow end (the length of you loaf pan) Don’t be afraid to tug on the dough, it is very stretchy and the more “rolls” you get the better!
Place in greased loaf pan (or opt to cut into cinnamon rolls if you prefer). Allow to rise until nearly doubled in size.
Bake at 350 for 20-25 minutes.
Once removed, slice and spread with Eggnog Cream Cheese Icing. Icing consists of 4 oz softened cream cheese, 2 Tbsps. softened butter, 1;2 cup powdered sugar, and 2 tbsps eggnog. Blend with electric mixer or by hand.

http://doughmesstic.com/2011/12/01/gingerbread-cinnamon-roll-loaf-with-eggnog-cream-cheese-frosting/

Recipe Owned by Susan Whetzel, www.doughmesstic.com

The Giveaway

Courtesy of my friends at Chicago metallic, I am again able to offer one of you a gorgeous Ribbon Loaf Pan. Yes, you want it. I know. You’re a smarty, and smart folks want this pan. So, here’s how to win it.

Tell me you want it. Bam – you are entered to win it. I’m going to give you a bunch more chances though…so choose to do any or all of the options below. Just be sure to leave a separate comment for each one you do.

Stumble this post, then comment letting me know you did so.
Pin a picture of this post on Pinterest (you know you want to, we Pinterest folks are addicts and want to pin anything delicious!) Again, be sure to comment letting me know you did.
Share this post on Facebook, for one chance to win. Just be sure to come back here and comment, letting me know you did.
For another chance, Tweet the link to this post. Again, return, and let me know you did – I’m not psychic!
Fan Chicago Metallic on Facebook and/or Follow them on Twitter. Each one counts, so that’s two additional chances, just be sure to comment for each one you do.

That’s SEVEN total entries per person, max. All extra comments will be deleted.

Contest is open to addresses in the US only, and closes at 11:59pm EST on December 7, 2011. Prize is supplied and shipped by Chicago Metallic. I was supplied one to review, but was NOT paid for this post, and all opinions are my own.

The BIG DEAL

See that 7 Quart KitchenAid? I know you want it. I certainly can’t blame you. So, to keep it fun and interesting, I’m giving you LOTS of extra opportunities to win it. For every giveaway you enter during my 25 Days of Doughmesstic Christmas, if you’ll go comment on THIS POST (Click thru!) saying “I entered to win the …” (you know, whatever you entered to win), you’ll get a BONUS entry to win the mixer. That’s 24 additional chances to win that bad boy. So scoot! Go enter to win today’s giveaway, and then visit THIS POST to comment for your bonus entries on the mixer.