Gingerbread rolls recipe

Method

1. 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.
2. 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.
3. 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.
4. Bake the rolls for 25-30 mins until golden and springy to the touch. Leave to cool for 10 mins.
5. 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.

• See more Christmas baking recipes

• 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.