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Chris Tucker's Butter Enriched Gingerbread Cinnamon Rolls with Spiced Butter Cream Cheese Icing

Looking for sugar, spice and everything butter? Then this is the recipe for you. Chef Chris Tucker, CEO of Betta With Butta, shares his buttery twist on a classic recipe: cinnamon rolls.

Recipe credit: Chris Tucker

Prep time: 3 hours (1½ for proving the dough)

Cook time: 35-40 mins

Prepare Wet Ingredients

STEP ONE

Add the aquafaba and 1 tbsp. of sugar to a stand mixer (or bowl).

STEP TWO

Whisk until you have stiff peaks.

STEP THREE

Melt the butter over low heat.

STEP FOUR

Pour the butter into a glass measuring cup to cool.

STEP FIVE

Add the almond milk to the same pot the butter was in and heat to about 110°F.

STEP SIX

Pour the almond milk into a separate measuring cup

Prepare Dry Ingredients

STEP ONE

In a bowl, add the bread flour, ginger, cinnamon, nutmeg, ground clove and salt.

STEP TWO

Whisk until the ingredients are mixed.

Activate Yeast

STEP ONE

Add the active dry yeast and 1 tbsp. of sugar to the warmed almond milk.

STEP TWO

Stir to incorporate the ingredients and allow the yeast to activate.

Combine Wet and Dry Ingredients

STEP ONE

Add the remainder of the sugar into the bowl with the dry ingredients.

STEP TWO

Add the dry ingredients, melted butter, and yeast mixture to the bowl of whipped aquafaba.

STEP THREE

Knead for 8-10 minutes with a bread hook attachment or in a bowl with a wooden spoon.

STEP FOUR

Place the dough in a glass bowl and cover loosely with a towel

STEP FIVE

Let the dough rest for 1 ½ hours.

Make Filling

STEP ONE

While the dough is rising, cut up the softened unsalted butter and place it in a bowl with the molasses.

STEP TWO

Combine the ingredients until smooth and glossy using a hand mixer or whisk.

STEP THREE

In a separate bowl, add the brown sugar, clove, nutmeg, cinnamon, and ginger.

STEP FOUR

Mix the spices with your hands or a spoon

Roll Out Dough

STEP ONE

Turn proved dough onto floured surface.

STEP TWO

Roll the dough out trim the edges to create a rectangle.

Assemble and Shape Rolls

STEP ONE

Spread the butter molasses mixture over dough.

STEP TWO

Layer the brown sugar spice mixture into the butter molasses.

STEP THREE

Roll slowly and gently to ease dough into a uniform log.

STEP FOUR

Measure 1 ¾ “ slices, and cut with unflavored dental floss to keep swirls perfect.

STEP FIVE

Prove for another 30 minutes.

STEP SIX

While the rolls are proving, preheat the oven to 375° F.

Bake

STEP ONE

Bake the cinnamon rolls at 375° F for 35-40 minutes or until the internal temperature reaches 210° F.

Make the Frosting

STEP ONE

Using a stand mixer and paddle attachment or wooden spoon, cream the butter and cream cheese for 1-2 minutes until smooth.

STEP TWO

Add the cinnamon and molasses, and slowly add the powdered sugar.

STEP THREE

Continue to mix until fully incorporated, scraping the sides of the bowl down 1-2 times.

Frost Cinnamon Rolls

STEP ONE

After the cinnamon rolls are done baking, allow them to cool in the pan for about 15 minutes.

STEP TWO

Dollop the frosting on top and spread.

STEP THREE

Allow the frosting to melt and serve!