Half Baked Gingerbread Smash

tieghan's gingerbread smash recipes

• Gingerbread White Russian Smash

  TOTAL TIME 10 MINUTES

  • ▢ GINGERBREAD SYRUP
  • ▢ 1/4 cup honey
  • ▢ 3 tablespoons molasses
  • ▢ 1 inch fresh ginger, sliced
  • ▢ 2 cinnamon sticks
  • ▢ 1 teaspoon vanilla extract
    
    
  • ▢ GINGERBREAD RUSSIAN
  • ▢ 2 ounces (1/4 cup) vodka
  • ▢ 1 1/2 ounces (3 tablespoons) Kahlua
  • ▢ 1-2 ounces (2-4 tablespoons) gingerbread syrup
  • ▢ 1-2 ounces (2-4 tablespoons) heavy cream
  • ▢ cinnamon sticks and gingerbread cookies, for garnish

  INSTRUCTIONS

  1. In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.
  2. Fill a glass with ice. Add the vodka, Kahlua, and gingerbread syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and gingerbread cookies, if desired.

• Overnight Gingerbread Smash Cinnamon Rolls.

  TOTAL TIME 55 MINUTES (OVERNIGHT PROOF)

  • ▢ THE DOUGH
  • ▢ 2 1/4 teaspoons active dry yeast
  • ▢ 1 tablespoon brown sugar
  • ▢ 3/4 cup warm whole milk
  • ▢ 4 tablespoons of butter, melted
  • ▢ 1 egg
  • ▢ 1/3 cup molasses
  • ▢ 3 cups all-purpose flour
  • ▢ 1/2 teaspoon kosher salt
    
    
  • ▢ FILLING
  • ▢ 6 tablespoons of butter, room temperature
  • ▢ 1/4 cup granulated sugar
  • ▢ 1/4 cup brown sugar
  • ▢ 2 teaspoons cinnamon
  • ▢ 1 teaspoon ground ginger
  • ▢ 1/4 teaspoon fresh ground nutmeg OR cloves
    
    
  • ▢ ICING
  • ▢ 4 ounces cream cheese, room temperature
  • ▢ 4 tablespoons of butter, room temperature
  • ▢ 1 cup powdered sugar
  • ▢ 2 teaspoons vanilla extract or the seeds from 1/2 a vanilla bean

  INSTRUCTIONS

  1. Place the yeast and brown sugar into a stand mixer with the dough hook attached. Add warm milk and gently stir. Let sit until puffed and foamy on top, about 10 minutes. Add the melted butter, egg, and molasses, stir to combine. Add in the flour and salt. Knead the dough with the dough hook until it's smooth and forms a ball, about 5 minutes. Remove dough from the bowl. Oil the bowl and place the dough back into the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
  2. Make the filling. Add sugar, brown sugar, cinnamon, ginger, and nutmeg to a new bowl and mix well.
  3. Grease a 9×13 inch baking dish or a dish slightly smaller with butter.
  4. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread the butter evenly over the dough. Sprinkle the cinnamon/ginger sugar evenly over the butter. Starting with the long edge closest to you, carefully roll the dough into a log. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 10-12 rolls. Place rolls in the baking dish. Cover with plastic wrap and transfer to the fridge to rise overnight.
  5. In the morning, remove the rolls from the fridge and allow them to come to room temp while the oven preheats, about 30-45 minutes. Preheat oven to 350. Bake the rolls for 25 minutes or until golden brown.
  6. In a medium bowl, beat together the cream cheese and butter until fluffy. Add the powdered sugar and beat until combined. Beat in vanilla. Spread the frosting on warm rolls. EAT!