Gingerbread Morning Buns
Makes 12
  • 42⁄3 cups (586 grams) all-purpose flour
  • 41⁄2 teaspoons (14 grams) active dry yeast
  • 4 teaspoons (8 grams) ground ginger
  • 2 teaspoons (4 grams) ground cinnamon
  • 1 teaspoon (3 grams) kosher salt
  • 1⁄2 teaspoon (1 gram) ground mace or
  • 2 teaspoons (4 grams) ground nutmeg
  • 1⁄2 teaspoon (1 gram) ground allspice
  • 11⁄2 cups (360 grams) whole milk
  • 6 tablespoons (126 grams) unsulphured molasses
  • 1⁄4 cup (57 grams) unsalted butter, melted, plus more for brushing
  • 1⁄2 cup (100 grams) granulated sugar
  • Gingerbread Filling (recipe follows)
  • Simple Glaze (recipe follows
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, ginger, cinnamon, salt, mace (or nutmeg), and allspice.
  2. In a small microwave-safe bowl, stir together milk, molasses, and melted butter. Microwave on high until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). With mixer on low speed, add warm milk mixture to flour mixture, beating until combined. Increase mixer speed to medium, and beat for 2 minutes.
  3. On a lightly floured surface with lightly floured hands, knead dough until smooth and elastic, about 6 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  4. Brush 12 ramekins, jumbo muffin cups, or soufflé molds* with melted butter, and sprinkle with sugar. Place dishes on a small sheet pan. (The filling tends to overflow a little.)
  5. Divide dough in half. On a lightly floured surface, roll half of dough into a 16x12-inch rectangle. Spread half of Gingerbread Filling onto dough. Starting with one long side, roll dough into a log. Using a serrated knife, cut log into 6 (21⁄2-inch-thick) slices. Repeat with remaining dough and remaining Gingerbread Filling. Place rolls in prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until golden brown, 20 to 30 minutes. Let cool slightly, about 5 minutes. Remove from molds or pans using a small offset spatula. Drizzle with Simple Glaze.
*We used Mauviel M’Passion Mini Copper Soufflé Molds
Recipe by Bake from Scratch at