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These Gingerbread Brioche Rolls are spiced with cinnamon, ginger, and allspice for that perfect holiday flavor

Gingerbread Brioche Rolls

Print Recipe
Rich, tender, and full of Christmas flavor, these Gingerbread Brioche Rolls are perfectly spiced with a ginger cinnamon filling.
Course Baking
Cuisine American
Keyword allspice, brioche, christmas, cinnamon, cinnamon buns, cinnamon rolls, creme fraiche, ginger, gingerbread, gingerbread rolls, holiday
Prep Time 40 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 12 rolls

Equipment

  • Stand mixer

Ingredients

Gingerbread Brioche Dough

  • 2/3 cup Whole Milk, warmed to 105°F
  • 2 ¼ tsp Active Dry Yeast
  • 1/4 cup Brown Sugar
  • 1 ½ tbsp Molasses
  • 1 Large Egg
  • 1 Egg Yolk
  • 4 tbsp Unsalted Butter, melted
  • 1 tsp Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 3 cups (360g) All-Purpose Flour, plus more if needed, measured correctly †

Gingerbread Filling

  • 6 tbsp Unsalted Butter, at room temperature
  • 3/4 cup Dark Brown Sugar
  • 2 tbsp Cinnamon
  • 2 tsp Ground Ginger
  • 1 tsp All Spice

Crème Fraiche Glaze

  • 1/2 cup Crème Fraiche
  • 1 cup Confectioners Sugar
  • 1/2 tsp Vanilla Extract

Instructions

Making the Gingerbread Brioche Dough

  • In a measuring cup add warm milk and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes.
  • Add brown sugar, molasses, egg, egg yolk, melted butter, vanilla, and foamy yeast/milk mixture, to a stand mixer fitted with the dough hook. Whisk together to combine.
  • Add salt and flour to the stand mixer. Using a large wooden spoon, mix together the dough until a shaggy dough forms. Turn the stand mixer onto medium. Beat the dough for about 5 minutes, or until the dough is smooth, elastic, and tacky. It should be sticking to the bottom of the bowl, but not to the sides.
  • Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about an hour, or until the dough is doubled in size.

Making the Gingerbread Filling

  • Add all ‘Gingerbread Filling’ ingredients to a bowl and mix to combine until smooth.

Filling, Rolling, & Cutting the Gingerbread Rolls

  • Prepare a 9x13” pan with cooking spray and parchment. Turn the dough out onto a lightly flour work surface, and roll the dough into a 16”x12” rectangle, with the long-side facing you.
  • Spread gingerbread filling (I find its easiest to work with when its very soft, so I’ll pop it in the microwave here and there for 15 second interval) over top of the dough, leaving about a 1/2” strip along the top. Brush the bare 1” strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout).
  • Using a serrated knife or string, slice the log into 12 equal-sized pieces. Place the rolls cut-side up into the prepared pan, then cover lightly with plastic wrap, and place into a warm place to rise for 30-45 minutes.

Baking the Gingerbread Rolls

  • Preheat oven to 350°F. Place rolls into the oven and bake for about 25 minutes (internal temperature of 200°F). Add Creme Fraiche Glaze to buns while they're still hot.

Crème Fraiche Glaze

  • Add all ingredients to a medium mixing bowl and beat together using ahand mixer until smooth.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)