A very long name for a very delicious roll that tastes like Christmas.

INGREDIENTS:

DOUGH:

✦  420 grams ap flour

✦ 40 grams granulated sugar

✦ 10 grams salt

✦ 2 tsp ground ginger

✦ 2 tsp pumpkin pie spice

✦ 50g molasses

✦ 180 grams slightly warmed whole milk

✦ 130 grams active sourdough

✦  1 large egg, room temp

✦ 6 tbsp very soft unsalted butter

FILLING:

✦ 5 tbsp very soft unsalted butter

✦ 1/3 cup dark brown sugar

✦ 1 tsp ground ginger

✦ 1 tsp ground cinnamon

FROSTING:

✦ 12 tbsp (6 oz) softened cream cheese

✦ 4 tbsp softened unsalted butter

✦ 1 tbsp vanilla extract

✦ 1/2 cup powdered sugar

INSTRUCTIONS:

In the bowl of a stand mixer, combine the flour, sugar, salt and spices. In a separate bowl whisk together the molasses, milk, sourdough, and egg.

Using the dough hook attachment with your mixer on low, slowly add the wet ingredients to the dry ingredients until all of it is absorbed. Cover, and let dough sit for 20-25 minutes to allow the dry ingredients to hydrate completely.

With the mixer on low, add one tablespoon of butter at a time and let it completely incorporate into the dough before adding more. Once all of the butter is worked in, turn the mixer up to medium speed and knead for 6-8 minutes. The dough should smooth, the sides of the bowl will be clean and the dough will still be sticky.

Cover the bowl with a damp cloth to complete the bulk rise-9 to 12 hours- until it is doubled in size and domed. This will take at least 9 hours, if my house is cold it has taken 12+ hours. Letting the dough rise overnight works well and if you have a proofing area in your oven 76° F is ideal for sourdough to rise.

Turn the dough out onto a well-floured surface and roll into a 17” x 12” rectangle. Carefully spread the very soft butter over the surface completely, and sprinkle evenly with the combined brown sugar and spices.

Roll up the dough from one short edge to the other (a bench scraper is a handy tool to help this process). When you reach the end, stretch the edge up and over and pinch it into place to seal. Using a bench scraper or a very sharp knife, cut the log in half, then each side in thirds, to make 6 even sized pieces.

Evenly space the rolls in a liberally greased 9” x 9” pan and once again cover with a damp towel for the second rise- 3 to 4 hours- until the rolls have risen about 1.5 times their size.

Just before the rolls are ready to bake, preheat your oven to 375 ° F, and once inside, bake for 30 minutes. The rolls should be just lightly browned, and you can always make sure a toothpick comes out clean. Be careful not to over-bake, which can sometimes cause the rolls to pull apart and the filling to leak out.

Let the rolls cool on a wire rack and prepare the frosting: using a hand mixer, beat together all of the ingredients. I like to frost when the rolls are still just slightly warm.