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Sticky Toffee Gingerbread Rolls

Perfect for cozy holiday mornings these rolls are the perfect comforting and festive treat! Tender and delicately spiced dough is rolled with gingerbread spiced butter, and baked on top of a bed of spiced toffee sauce. Gooey, soft, and delicious, these rolls are the perfect winter treat!
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Prep Time 2 hours
Cook Time 30 minutes
Servings: 12 rolls
Ingredients Method

Ingredients
  

Dough
  • 4 ½ cups all purpose flour plus more for shaping
  • ¼ cup granulated sugar
  • 4 ½ teaspoons active dry yeast
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ cup milk
  • 1 cup water
  • 5 Tablespoons unsalted butter cut into pieces
  • 1 large egg
Filling
  • ¼ cup salted butter softened
  • ½ cup brown sugar
  • 1 Tablespoon molasses
  • 1 teaspoon cinnamon
  • ¾ teaspoon ginger
Toffee Sauce
  • ¾ cup salted butter
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 1 ½ Tablespoons molasses
  • 1 teaspoon espresso powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon ginger
  • 1 teaspoon vanilla extract

Method
 

Make the dough
  1. In a large mixing bowl, whisk together 2 cups of the flour, granulated sugar, yeast, cinnamon, ginger, and salt. Set aside. Place the milk, water, and butter in a microwave safe liquid measuring cup. Microwave for 1 minute and whisk to combine. The butter may not be fully melted, that's ok. Add this mixture into the dry ingredients, along with the egg. Whisk until smooth. Add in 2 more cups of flour and use a sturdy rubber spatula or a wooden spoon to mix into a shaggy and sticky dough. Stir in the remaining ½ cup of flour. 
  2. Turn the dough out onto a heavily floured work surface and knead the dough for 2 minutes. Add more flour as needed, the dough should be a little sticky but not impossible to work with. Form the dough into a ball and put it back in the bowl. Cover with a towel and let it sit at room temperature for 10 minutes while we prepare the filling.
Make the filling
  1. In a medium sized bowl using a spatula, stir together the softened butter, brown sugar, molasses, cinnamon, and ginger. The mixture should be a spreadable paste.
  2. Place the dough on a floured work surface and use a floured rolling pin to roll it into a 14x16 inch rectangle. Using a spatula, spread the filling evenly on top of the rolled out dough. Starting from the 16 inch side, roll the dough into a 16 inch log. Slice the log into 12 rolls, and let the rolls rest on the floured work surface while we quickly make the toffee sauce.
Make the sauce
  1. In a large saucepan, melt the butter, brown sugar, maple syrup, molasses, and espresso powder together on medium heat, stirring occasionally, until the butter is melted and the mixture is smooth and combined. Remove from the heat and stir in the cinnamon, ginger, and vanilla extract. Let the sauce cool for 5 minutes.
  2. Pour the sauce into a 9x13 inch rectangular baking pan. Place the rolls in 3 rows of four on top of the sauce. Cover with a clean kitchen towel and let the rolls rise for 1 hour at room temperature.
Bake
  1. Preheat the oven to 350℉.
  2. Once risen for 1 hour, remove the towel from the rolls and bake at 350℉ for 25-30 minutes or until the tops are lightly browned and the rolls sound hollow when tapped.
  3. Let the baked rolls cool for 10 minutes before enjoying warm! Finished rolls last up to 5 days sealed in the refrigerator. Rolls are best served warm.