Gingerbread Cinnamon Rolls

Name: Gingerbread Cinnamon Rolls
Ingredients: 1 cup water (70° to 80°); 1/2 cup molasses; 1 egg, beaten; 2 tablespoons canola oil; 2 tablespoons toasted wheat germ; 1 teaspoon ground ginger; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3-3/4 cups all-purpose flour; 1 package (1/4 ounce) active dry yeast; 2 tablespoons butter, softened; 1/3 cup packed brown sugar; 1/4 cup raisins; 1 teaspoon ground cinnamon; Confectioners' sugar, optional

17 ingredients

3 steps

Ingredients

1 cup water (70° to 80°)
1/2 cup molasses
1 egg, beaten
2 tablespoons canola oil
2 tablespoons toasted wheat germ
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-3/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup raisins
1 teaspoon ground cinnamon
Confectioners' sugar, optional

Directions

1

In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a well-floured surface.
2

Roll into a 12x8-in. rectangle; spread with butter. Combine the brown sugar, raisins and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
3

Place cut side down in an 11x7-in. baking dish coated with cooking spray. Cover and let rise until nearly doubled, about 40 minutes. Bake at 375° for 20-25 minutes or until golden brown. Dust with confectioners' sugar if desired.