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Ingredientes
- Gingerbread Cinnamon Rolls with Eggnog Cream Cheese Frosting
- 1 cup milk
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/3 cup light molasses
- 2 tablespoons instant yeast
- 2 eggs, slightly beaten (room temperature)
- 3 ½ to 4 cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 6 tablespoons softened unsalted butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Heat the milk, butter, sugar, and molasses over medium/low
- heat until the butter begins to melt and the temperature is about 115 degrees
- F. (bathwater warm). Transfer to the bowl of a stand mixer. Whisk the yeast
- into the milk mixture and let it stand for 5-10 minutes, or until it starts to
- In the mean time, whisk together 3 ½ cups of the flour,
- While the dough is resting, grease a 13X9 inch baking pan. In a small bowl,
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese, softened
- 1 cup powdered sugar
- ¼ teaspoon nutmeg
- Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
View Full Recipe at The Dutch Baker's Daughter
