Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Gingerbread rolls recipe

0 ratings

Your Christmas baking just got extra special with these fluffy gingerbread rolls. Top with stem ginger cream cheese icing and a crumbled gingerbread man for the ultimate festive teatime treat. See method

Serves 9
Takes 1 hr 15 mins plus proving
621 calories / serving
Freezable
Vegetarian

Ingredients

600g plain flour
½ tsp fine salt
225ml whole milk
7g sachet dried fast action yeast
1 tbsp light brown soft sugar
2 eggs, beaten
75g butter, softened

For the filling

100g butter, softened
100g light brown soft sugar
2 tsp ground ginger
1 heaped tsp ground cinnamon

For the decoration

200g icing sugar
30g butter, softened
65g reduced-fat soft cheese
20g stem ginger, finely chopped, plus 1 tbsp of syrup (from the jar)
3 gingerbread men, blitzed to crumbs in a food processor

Each serving contains

Energy
2605kj
621kcal 31%
Fat
23g 33%
Saturates
14g 70%
Sugars
40g 45%
Salt
0.5g 8%

of the reference intake
Carbohydrate 90.7g Protein 10.5g Fibre 3.2g

Method

Mix the flour and salt together. Heat the milk in the microwave or in a pan until just warm, then pour into a jug. Sprinkle over the yeast and sugar, whisk well, then pour into the flour mix along with the beaten eggs. Using clean hands or an electric whisk with a dough hook, bring the mixture together to form a soft dough. Knead in the butter 1 tbsp at a time: the dough will be slightly sticky and soft. Cover; set aside in a warm place for 20 mins.
For the filling, mix the butter, sugar and spices in a bowl with a wooden spoon. Roll out the dough to a rectangle about 30 x 45cm, then spread the spiced butter all over, to the edges. Roll up along the short side to make a log, then use a sharp, serrated knife to cut 9 x 5cm pieces.
Line a 23cm square baking tray with nonstick baking paper. Arrange the rolls in the tin, cover and leave in a warm place for 45 mins-1 hr to rise. Preheat the oven to gas 4, 180°C, fan 160°C.
Bake the rolls for 25-30 mins until golden and springy to the touch. Leave to cool for 10 mins.
Meanwhile, beat together the icing sugar, butter and soft cheese along with 1 tbsp stem ginger syrup until smooth. Spread over the warm rolls, then scatter with the stem ginger and crumbled biscuits. The rolls are best eaten the day they’re made but will keep for for 1-2 days in an airtight container.

Freezing and defrosting guidelines

Freeze uniced buns only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas baking recipes