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Gingerbread Cinnamon Rolls Recipe

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This recipe for Gingerbread Cinnamon Rolls, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Sunday, January 27, 2008


1 cup of water (warm)
cup molasses
1 egg, beaten
2 tbsp canola oil
2 TBSP toasted wheat germ
1 tsp ground ginger
tsp salt
tsp ground cinnamon
tsp ground nutmeg
tsp ground cloves
3 cup all purpose flour
1 pkg active dry yeast

2 tbsp butter, softened
1/3 cup packed brown sugar
cup raisins
1 tsp ground cinnamon

Mix very warm water with of molasses and yeast. Let the yeast mixture sit for a few minutes. Mix together all the dry ingredients in a separate bowl, including the toasted wheat germ. In a large bowl mix together the remaining molasses, egg, canola oil and the yeast mixture. Gradually add the dry ingredients to the yeast mixture. Allow to rise for 60-90 minutes. Then roll out on a well floured surface into a 12 x 18 inch rectangle. Spread with butter. Combine brown sugar, raisins, cinnamon and sprinkle over the dough. Roll up jelly-roll style, pinch seams to seal. Cut into 12 slices.

Place cut side down in an 11 x 7 x 2 inch baking dish coated with nonstick spray. Cover and let rise until nearly double about an hour. Bake 375 degrees for 20-25 minutes or until golden brown.

May sprinkle the tops with confectionary sugar or make a glaze with confectionary sugar, fat free milk and vanilla.

Nutritional facts (without the confectionary sugar or glaze)
1 roll 261 calories 5 g fat, 2 g fiber 5 g protein 49 g carbs.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3-4 hours




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