Nyåker Gingersnap Cinnamon Rolls Recipe

A most-loved brunch staple, cinnamon rolls get a merry makeover with a gingersnap filling and orange blossom honey glaze.

By Swapna Sachdev | @dreamybaker

● Prep time: 3 hr. 30 min.
● Cook time: 30 min.
● Total time: 4 hr.
● Servings: 12 rolls

Ingredients

Rolls:

1 cup milk of your choice
1/4 cup unsalted butter
60 g instant yeast or 30 g active dried yeast
4 cups all-purpose flour
1/4 cup granulated white sugar
1/4 cup molasses
2 eggs
2 tsp pumpkin pie spice
1/2 tsp ground ginger
1 tsp salt
holiday sprinkles
2 tbsp heavy cream

Gingersnap cookie filling:

1/4 cup light brown sugar
1/4 cup white granulated sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup (1 stick) unsalted butter
1 cup Nyåker Gingersnap Cookies, crushed

Jugais Orange Blossom Honey glaze:

4 tbsp butter, room temperature
4 oz full fat cream cheese, room temperature
1 cup confectioners’ sugar
2 tbsp orange blossom honey, or honey of your choice
1 tsp vanilla extract
2–3 tbsp milk

Directions

Step 1

Place one cup milk in a small saucepan and heat until lukewarm. If using active dried yeast, pour 150 ml of warm milk into a separate cup and add 1 tsp sugar. Stir to dissolve sugar and then add the yeast. Stir and set aside for 15 minutes to activate. If using instant yeast, skip this part and just warm the milk.

Step 2

Add 1/4 cup butter to milk and melt together. Set aside.

Step 3

In a large mixing bowl, whisk flour, 1/4 cup white sugar and salt. Then add yeast, molasses, pumpkin pie spice, 1/2 tsp ginger, eggs, and milk and butter mixture. Knead dough for 9–10 mins or until you have a smooth and elastic dough that no longer sticks to the sides of the bowl. Alternatively, knead the dough in the bowl of a stand mixer with a dough hook attachment.

Step 4

Transfer dough onto a lightly floured surface, roll into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap or a lint-free kitchen towel and let rise somewhere warm for 2 hours or until doubled in size.

Step 5

For the filling, mix brown sugar, 1/4 cup white sugar, cinnamon and 1/2 tsp ginger. Punch down the dough. Turn onto a lightly floured surface. Press dough into a 12" x 8" rectangle using a rolling pin. Brush with butter to within 1/2 inch of edges. Sprinkle with cinnamon-sugar mixture and Nyåker cookies.

Step 6

Roll up starting with a long side. Pinch seam to seal. Cut into 12 slices. Place in a greased 13" x 9" baking pan, cut side down. Cover and let rise in a warm place until almost doubled, about 1 hour.

Step 7

Preheat oven to 350°F. Brush rolls lightly with heavy cream. Bake until golden brown, 25–30 minutes.

Step 8

In a small bowl, beat confectioners' sugar, 4 tbsp butter, cream cheese, vanilla, Jugais Orange Blossom Honey and enough milk to reach desired consistency, about 2–3 tbsp. Spread over warm rolls.

Step 9

Top with sprinkles. Serve at your holiday brunch with an array of other Nyåker treats and celebration-worthy desserts.