Gingerbread Cinnamon Roll Recipe

Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.
50 grams dark brown sugar lightly packed, 240 mL warm water, 7 g active dry yeast *see notes on how to use instant yeast
Add the rest of the sugar, melted butter and egg, mixing until they’re somewhat combined.
1 large egg room temperature, 113 grams salted butter melted
Then add the flour and salt and mix until it comes together.
420-480 grams bread flour OR all-purpose flour, spooned and leveled, 1 tsp fine sea salt
Use the hook attachment to knead the dough for 5-10 minutes (10-15 minutes by hand), until the dough peels itself away from the edge of the bowl. If your dough is still too sticky, add in the last 60 grams (1/2 cup) of flour slowly until it's not too sticky.
Cover and let it proof for about 90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.

Combine the brown sugar with the spices and orange zest. Set aside.
150 grams dark brown sugar lightly packed, 1 Tbsp ground cinnamon, 1 Tbsp ground ginger, zest of 1/2 an orange *optional

Grease a 9x13x2 inch pan or a 12-13 inch round pan with butter, oil or baking spray (I use the wrapper of the butter and just wipe it around the pan).
Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12x16 inch rectangle.
Add the filling by spreading the butter evenly on top of the dough. Then sprinkle the brown sugar with the spices on top of the butter, spreading it out evenly.
56 grams salted butter softened
Roll the dough into a tight log, starting at one of the short ends, so you have a shorter fat log, not a long skinny roll.
Use a large serrated knife to slice into 12 rolls. Place into the prepared pan, cover and allow to proof in a warm environment for another 45 minutes, until doubled in size.
Preheat the oven to 350F/177C and then drizzle the heavy whipping cream in the gaps between the cinnamon rolls.
60-120 mL heavy whipping cream
Bake for about 30 minutes (12 rolls) or 35 minutes (9 rolls) until the bread is golden brown. I like to use a butter knife to push one of the rolls away from the other ones so I can see the bottom edge. It should be super soft and squishy but the bread should be feel baked not too raw/doughy.
Allow the rolls to rest and cool for 15-30 minutes before frosting.

Meanwhile whisk the cream cheese with the powdered sugar, cinnamon, salt, milk and vanilla, until they're well combined.
56 grams cream cheese softened, 180 grams powdered sugar spooned and leveled, 1/4 tsp ground cinnamon, 1 tsp vanilla bean paste or vanilla extract, 30 mL milk, tiny pinch of salt
Drizzle on top of the slightly cooled cinnamon rolls.