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Ginger Swirl Buns

ginger swirl buns
Photo Credit
Sam Jones/Vaughan Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 12 buns.
Category
Cakes and Frostings
Course
Breads
Breakfast & Brunches
Desserts
Credit
Sandy Metzler
Sources
Old Farmer's Almanac Contests

When cinnamon buns just won’t do, may we suggest these Ginger Swirl Buns? If you like ginger, pastries and mouthwatering frosting, this recipe is for you! Sandy Metzler received Honorable Mention in The Old Farmer’s Almanac ginger recipe contest for this finger-licking delight.

Filling

Ingredients
8 ounces (1 package) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons freshly grated ginger

Instructions

  1. Beat together all ingredients until smooth. Store in refrigerator until 30 minutes before using.

Buns

Ingredients
2-1/4 cups lukewarm (105 to 115 degrees F) water
2 tablespoons molasses
1 package (2-1/4 teaspoons) active dry yeast
6 cups all-purpose flour, divided
1/2 cup sugar
2 tablespoons canola oil
2-1/4 teaspoons salt
1 tablespoon freshly grated ginger

Instructions

  1. Line a baking sheet with parchment paper. 
  2. Into the bowl of a mixer with a dough hook, add water, molasses, and yeast. Allow mixture to bubble. Add 2 cups of flour, sugar, oil, salt, and ginger. Mix well. Add remaining 4 cups of flour, slowly, until dough comes away from the sides of bowl. Place in a greased bowl, cover with a cloth. Let rise until doubled. Punch down, cover with a cloth, then let rise again until doubled. 
  3. On a lightly floured surface, roll the dough into a long rectangle. Spread filling to edges of dough, leaving one long edge bare. Roll to bare edge and pinch seam to seal. Cut into 2-inch sections and lay cut side down on prepared baking sheet. Cover with a cloth and let rise. 
  4. Preheat oven to 350°F. Bake for 20 to 25 minutes, or until golden. Cool slightly.

Frosting

Ingredients
4 ounces (1/2 package) cream cheese, softened
2 tablespoons butter, softened
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract

Instructions

  1. Beat cream cheese and butter until smooth. 
  2. Slowly add in confectioners’ sugar, then vanilla. Beat until smooth. 
  3. Spread over warm buns.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Susan</span> Thu, 10/26/2023 - 08:25
Two ingredients are missing from the bread portion of the ginger rolls: salt - how much? And ginger - how much and what kind, fresh or ground?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/26/2023 - 09:13

Hi, Susan. Thank you for pointing that out. The recipe has been updated to include 2-1/4 teaspoons of salt and 1 tablespoon freshly grated ginger.

 <span>Joyce Brown</span> Thu, 10/26/2023 - 08:20
Not only the amount/type of ginger is missing from the dough ingredients, but so is the amount of salt for the dough.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/26/2023 - 09:13

Hi, Joyce. Thank you for pointing that out. The recipe has been updated to include 2-1/4 teaspoons of salt and 1 tablespoon freshly grated ginger.

 <span>Sandra</span> Thu, 10/26/2023 - 07:33
What form of ginger and how much is to be added to the dough mixture? Ingredient is missing from list. Thank you.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/26/2023 - 09:13

Hi, Sandra. Thank you for pointing that out. The recipe has been updated to include 2-1/4 teaspoons of salt and 1 tablespoon freshly grated ginger.