Breads, BREAKFAST, Sweet Dough Chocolate, Christmas, Cinnamon, Orange, Roll

Gingerbread Rolls {Orange & Chocolate Filling}

You can taste Christmas every day with these rolls like Gingermen in a brioche shape: molasses rolls and orange-chocolate filling.

Gingerbread rolls

Jump to Recipe

For a long time I would almost exclusively bake scones for breakfast (read me talking about it every time I write a scone recipe ;)). But since I want to improve my skills using yeast and making bread or brioches (you must try my wreath with frangipane filling! That’s so goooood) making sweet dough is slowly becoming a natural and daily thing.

These past few weeks have been filled with brioche making: different shaped, flavours, dough testing… And what you may want to know is that my personal recipes were my favourites and those of my ‘testers’ –aka family and friends o’course…-

Gingerbread rolls

So, this recipe is one of my very own and I really really love it. Allow 4 hours of ‘your’ time to achieve it, although there are 3 h 30 proving time total so you can get out of the house or do completely anything else during these periods. That’s what great with brioches: so easy to assemble and fits your schedule. Or at least you don’t have to stay in the kitchen!

Gingerbread rolls

Gingerbread rolls

What You Need To Know About This Dough

Brown sugar

Molasses flavored

NOT a ton of flour

NOT a ton of butter

Still delicious and buttery

Filling of your choice as long as it’s spreadable

I really enjoy using this dough as it is so easy to handle and roll to fill it. When I tested other recipes that were not my own, I often had to deal with sticky/wet dough, made to be filled but impossible to do so as you just can handle it without adding lots of flour! And as you may know if you are use to make brioches or breads, you usually don’t have to add flour and even you shouldn’t.

That’s why I sticked with my new sweet dough. This one is particularly handy and easy to work with.

Gingerbread rolls

What You Can Make With this Dough

Makes 8-10 rolls

OR

One wreath

OR

One Babka

OR

Two rolls + any of the wreath or Babka, just smaller.

Gingerbread rolls

This brioche was tested several times and eaten two days after baking and was still amazing and loved. Don’t be afraid to go for it, you’ll be so pleased to please everyone 🙂

Gingerbread Rolls {Orange & Chocolate Filling}

You can taste Christmas every day with these rolls like Gingermen in a brioche shape: molasses rolls and orange-chocolate filling.

Course Breakfast, Dessert, Snack
Keyword christmas rolls, Gingerbread rolls
Prep Time 30 minutes
Proving time 3 hours 30 minutes
Total Time 55 minutes
Servings 8
Calories 405 kcal
Author Bites Of Baking

Ingredients

For the yeast mixture:

  • 57 ml whole milk 1/4 cup
  • 10 g granulated sugar 2 tsp
  • 9 g yeast -or 1/2 package active dry yeast-

For the dough:

  • 270 g all-purpose flour -T 45- 2 cup + 1/4 cup
  • 25 g dark brown sugar -or any sugar- 2 tbsp
  • 1/4 tsp salt
  • 1 egg
  • the yeast mixture
  • 40 g butter -softened- 3 leveled tbsp
  • 20 g molasses 1 tbsp

Filling;

  • 5 tbsp chocolate and orange spread OR
  • 5 tbsp orange marmelade and big chocolate chunks

Instructions

  1. For the yeast mixture:

    In a little bowl, heat your milk on medium in the micro-wave until lukewarm;

    Add the yeast, the sugar, and cover with a damp towel for 12 minutes or so.

  2. Meanwhile, mix the flour and sugar in the bowl of your stand-mixer or in a large bowl if you mix all by hand. Make 3 wells: one for the salt, one for the egg and one for the yeast mixture when it's ready.

  3. Attach the hook attachment to your stand-mixer and begin by mixing on low-speed. When everything starts to ressemble crumbs,speed up to medium speed and add the molasses.

    Then add the softened butter, one piece at a time.

  4. While the stand-mixer is running,get prepared:

    Preheat your oven to 120°F (50°C) and grease a large (glass if you can*) bowl with butter.

  5. When the dough is formed and doesn't stick to the bowl anymore, place in the greased bowl. Cover with cling film and turn off the oven;Place your dough in the oven for 1 h 30 or 2 hours, until doubled in size.

  6. Before you remove he dough from the oven, flour your working surface and a rolling pin.**

  7. Remove the dough from the oven. Punch your dough with your hand to deflate it. With your rolling pin and occasionally your hands, shape a rectangle with the dough. Make sure you don't press to much at the ends when your work the dough.

  8. Spread your jam or spread evenly and add chocolate chunks if desired. 

    Roll the dough tightly,  with the long edge.

    With a sharp knife, cut the dough in approximately 8-10 rolls.

  9. Place them on a baking mat with parchment paper. Make sure they are 1/2 inch apart (1.2 cm) to allow them to rise.

    Cover with cling film or a damp towel (making sure it doesn't touch the rolls.)

    Place the baking mat in the oven and close the door. Let rise from 30 minutes to 1 h 30 depending on the conditions in your kitchen.

  10. Remove from the oven and preheat at 350°F (180°C). Brush the rolls with an egg wash.

    Bake your rolls for 12-15 minutes or until a deep golden brown. Enjoy!

Recipe Notes

*Using a glass bowl is better to see the rise of the dough and see when it's ready. Plus, it is more likely the dough won't stick to it.

**Keep flour handy in case you need a little more.

Leave a Reply

Your email address will not be published. Required fields are marked *