Per serving:
- Calories: 395
- Protein: 6g
- Tota fat: 18g
- Saturates: 11g
- Carbs: 51g
- Total sugars: 20g
- Fibre: 1g
Get festive with our best gingerbread recipes for Christmas
Gingerbread latte tear and share bread
If you love a gingerbread latte during the festive season, then you’ll love these spiced buns.
We've given cinnamon rolls a festive make over with these tasty spiced Gingerbread latte inspired rolls.
Just like a decadent tear and share pack you'd find in your favourite bakery, we've topped these with an irresistible espresso cream cheese frosting that is probably one of the best things we've ever tasted.
Enjoy these (almost) straight out of the oven with an espresso or cup of tea.
If you don’t want the extra caffeine kick in the icing, replace the espresso with water.
Looking to upgrade your espresso machine? These are our top-rated devices, as tested by our experts.
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Yields:
10 serving(s)
Prep Time:
40 mins
Cook Time:
40 mins
Total Time:
1 hr 20 mins
Cal/Serv:
395
Ingredients
- 200 ml milk
- 100 g unsalted butter, plus extra to grease
- 400 g strong white flour, plus extra to dust
- 75 g light brown soft sugar
- 1 tsp. ground ginger
- 7 g fast-action dried yeast
- 25 ml strong espresso, cooled
- 25 g ginger biscuits, crushed (optional)
For the filling
- 100 g unsalted butter, softened
- 100 g light brown soft sugar
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
For the icing
- 100 g icing sugar
- 25 g cream cheese
- 1 1/2 tsp. strong espresso, cooled
Directions
- Step 1In a small pan, heat milk and butter over low heat until butter melts. Set aside to cool until just warm.
- Step 2In a medium bowl mix flour, sugar, ginger, yeast and a pinch of fine salt with a wooden spoon. Make a well in the centre and pour in the espresso and milk mixture. Mix together to form a rough dough.
- Step 3Scrape dough out onto a lightly floured work surface and knead for 10min, until soft and springy. Return to a lightly greased bowl, cover and leave to rise in a warm place until doubled in size, about 1hr.
- Step 4Meanwhile, make the filling. In a medium bowl, mix butter, sugar, ginger, cinnamon and nutmeg with a wooden spoon. Cover and set aside (at room temperature).
- Step 5Grease a deep 23cm round cake tin. Lightly flour a work surface and roll out dough to a 23 x 38cm rectangle. Spread the filling evenly over dough, with roughly a 1cm border, then tightly roll up from a long edge. Trim ends to neaten, then cut into 10 even slices. Arrange cut-side up in the prepared tin, starting with 3 in the centre and spacing 1.5cm apart.
- Step 6Cover tin with lightly greased clingfilm and leave to rise again (prove) for 30min until slightly puffed.
- Step 7Preheat oven to 190°C (170°C fan) mark 5. Uncover tin and bake for 30-35min until golden and firm. Cool in tin for 10min before transferring to wire rack to cool until just warm.
- Step 8Meanwhile, make the icing. Mix together all of the ingredients in a small bowl until smooth. Spread over the buns and sprinkle with crushed biscuits, if using. Serve warm or at room temperature.
Get ahead:
Prepare to end of step 7 up to 3 days ahead. Cool and store rolls in an airtight container at room temperature. To serve, refresh rolls on a baking tray in an oven preheated to 180°C (160°C fan) mark 4 for 10min, until warm. Complete recipe to serve.
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