Easy Gingerbread Cinnamon Rolls

Ingredients

• 4 cups all-purpose flour, plus more for dusting
• 1 cup warm milk (about 110°F)
• 1/2 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup unsalted butter, melted
• 1 large egg
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 cup packed brown sugar
• 8 oz cream cheese (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together 4 cups of flour, salt, ginger, cinnamon, and nutmeg. Create a well in the center.
3. Add the melted butter, egg, and the yeast mixture into the well. Mix until a dough begins to form. If the dough is sticky, add additional flour, a tablespoon at a time, until it becomes manageable.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C). Roll out the risen dough on a floured surface into a rectangle, approximately 16x12 inches.
7. Spread the brown sugar evenly over the dough, then sprinkle with cinnamon and drizzle melted butter on top.
8. Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal pieces and place them in a greased baking dish.
9. Cover the rolls with a towel and let them rise for another 30 minutes until they puff up.
10. Bake in the preheated oven for 25-30 minutes until golden brown. Allow them to cool slightly while you prepare the frosting.
11. To make the frosting, beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy.
12. Spread the cream cheese frosting over the warm rolls before serving.