I’m so happy these Gingerbread Cinnamon Rolls worked out, despite my expired yeast 😅 The heating pad hack also works when your house is super cold (like mine) 🥶 Heated blanket works too!!

GINGERBREAD CINNAMON ROLLS
Makes about 9 cinnamon rolls
Ingredients
Gingerbread Cinnamon Roll Dough
* 1 tbsp ground flaxseed
* 3 tbsp water
* ¾ cup unsweetened plain soy milk or other unsweetened plain milk
* ¼ cup vegan butter I used Earth Balance
* 2½ cups unbleached all-purpose flour or 312 grams
* 1 1/4 oz packet active dry yeast or 2 1/4 teaspoons
* ¼ cup granulated sugar
* ½ teaspoon salt
* ¼ cup room temperature water
Spiced Ginger Filling
* ⅓ cup packed light brown sugar
* 2 tsp ground cinnamon
* 1 tsp ground ginger
* 1/2 tsp freshly ground nutmeg or pre-ground nutmeg
* 1/2 tsp freshly ground black pepper
* 1/4 tsp cayenne pepper
* 1/4 tsp ground cloves
* ⅓ cup vegan butter I used Earth Balance
Gingerbread Frosting
* 1 1/2 cups powdered sugar
* ½ tsp ground cinnamon
* 1/4 tsp ground ginger
* 3 tbsp unsweetened plain soy milk or other unsweetened plain milk

Instructions
Gingerbread Cinnamon Roll Dough
* Mix the ground flax seed and water in a small mixing bowl and set it aside to thicken and become a flax “egg."
* Combine the soy milk and vegan butter in a microwave-safe container and microwave for 30 seconds. Stir and microwave for another 20-30 seconds until melted and between 110-120°F. Alternatively, you can also warm the soy milk and vegan butter on the stove over low heat until melted.
* Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl.
* Pour the soy milk mixture (remember: it should be between 110-120°F), room temperature water, and flax egg into the dry ingredients. Using a hand whisk or a stand mixer, mix the mixture well to combine.
* Transfer the dough onto a floured workspace and knead it well until it is smooth and elastic* Place the dough ball in a lightly greased mixing bowl, cover it with plastic wrap or a kitchen towel, and allow it to rise in a warm place for about one hour.
Spiced Ginger Filling
* Stir the packed brown sugar, cinnamon, ginger, nutmeg, black pepper, cayenne pepper, and cloves in a small mixing bowl until combined.
* Melt the remaining ⅓ cup of vegan butter in a microwave-safe bowl or on the stovetop on medium-low heat.
Roll Assembly and Baking
* Preheat oven to 375°F. * Once the dough has doubled, punch down the dough to deflate it. Transfer it back to your floured workspace.* Roll the dough into a rectangle until it is ⅙-inch thick, about 12×16 inches.* Brush the dough with the melted butter and sprinkle evenly with the spiced sugar mix.* Roll the dough tightly. Carefully cut the roll into 1-inch slices; you’ll have about a dozen. Or, cut them a little thicker to make 9 large rolls.* Place the rolls onto a greased skillet or baking dish (about 9×9 inches). Bake the rolls for 30 minutes until they're golden.
Gingerbread Frosting
* Place the powdered sugar in a mixing bowl and stir in the remaining ground cinnamon and ginger.* Add the soy milk and whisk until creamy.* Remove rolls from the oven and place them on a wire cooling rack. Cool for 5-10 minutes. * Spread the rolls evenly with the gingerbread frosting, and serve immediately.

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