Christmassy Gingerbread Cinnamon Rolls

METHOD

DOUGH

1. In a mixer fitted with a dough hook, add all the dough ingredients.
2. Mix on slow to medium speed for 5 minutes.
3. Stop the mixer, cover the bowl and let the dough rest for 2 minutes.
4. Resume mixing on slow to medium for another 2 minutes.
5. Cover the bowl tightly with cling film and leave to rest for 1 hour at room temperature or until the dough has doubled in size.

FILLING

1. In a food processor place the gingerbread men, the light brown sugar and the spices (cinnamon, ginger, nutmeg and all spice) and blend until you have a crumb with no large pieces of biscuits left.
2. Add the black treacle and blitz again until mixed through.

FROSTING

1. In a bowl place all the ingredients (all in room temperature) and with hand mixer (or a stand mixer) mix until smooth.

ASSEMBLY

1. Lightly flour your work surface, then tip out the dough.
2. Sprinkle a little extra flour on top and roll the dough into a rectangle, approximately 50x30cm.
3. Spread the softened butter evenly over the rolled dough.
4. Top with the filling leaving a small edge along one long side uncovered.
5. With the long side facing you, roll the dough tightly (like a swiss roll), sealing the edge by gently pressing it together.
6. Slice the roll into pieces about 1.5 inches thick.
7. Place the rolls into a greased baking tin.
8. Preheat the oven to 190oC (375oF).
9. Rest for 30 minutes to proof again.
10. Bake for 20 minutes, or until golden brown.
11. Allow to cool for about 20 minutes.
12. Once the rolls have cooled slightly, top with the frosting generously and decorate with the gingerbread men.
13. Serve and enjoy warm.