Now that Thanksgiving is over, Christmas baking is in full swing! Do you have recipes that are yearly traditions in your house? I have a handful that make a yearly appearance, but I also enjoy trying new recipes this time of year!
Recently, I was supposed to be sleeping when all I could think about were new recipe ideas (yes, I understand that probably isn’t completely normal!).
Gingerbread brioche popped into my head and didn’t leave until I made it.
Of course, I couldn’t leave it at just gingerbread brioche. I had recently seen gingerbread caramels and knew that I wanted to incorporate caramel into the rolls somehow.
And then I saw the bag of white chocolate chips in my pantry and threw those in as well!
Soft, buttery gingerbread rolls filled with gooey caramel and melty white chocolate. These will be happening again. I realized that I haven’t shared a brioche recipe since these pretzels, which is way too long of a time to go without brioche!
So, I’m fixing that problem with this easy recipe. All you have to do is mix the dry ingredients together, yes, even the yeast thanks to my favorite Red Star Platinum Yeast. Then add in your wet ingredients, and beat until a soft dough forms.
In order to get that gooey center, all you have to do is make an indentation in your dough when shaping the rolls, stick a few caramel bits and white chocolate chips in and pinch the dough around the candy.
You’ll want to make sure that you seal off the candy well or else you’ll end up with a sticky mess on your baking sheet.
And yes, I know this from personal experience! Sprinkle on a spice sugar mix right before baking for some extract flavor, and these gingerbread brioche rolls will soon become a new yearly tradition!
Be sure to check out Red Star Yeast on Facebook, Twitter, Pinterest, and Instagram!
- 3½ C all-purpose flour
- 1 tsp salt
- 1 pkg Red Star Platinum Yeast
- 2 tsp ginger
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ C water, warmed to 120-130 degrees F
- ½ C butter, room temperature
- ¼ C molasses
- 2 eggs, room temperature
- white chocolate chips
- caramel bits
- 1 egg
- 1 tbsp water
- ¼ C sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- In the bowl of a stand mixer, combine 2 cups flour, salt, yeast, ginger, cinnamon, nutmeg, and cloves.
- Add water, butter, molasses, and eggs. Combine while adding remaining 1½ cups flour just until dough forms.
- Switch out paddle attachment for dough hook and knead for 5 minutes or until dough is soft and smooth.
- Shape dough into a ball and place in a large greased bowl. Cover with a towel or plastic wrap and place in a warm location to rise until doubled in size, about 1-1½ hours.
- Turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces and shape into a ball. Press an indentation into each ball and place 4-5 pieces of both white chocolate chips and caramel bits. Roll dough around candy and pinch bottom of dough together to make sure candy doesn't melt out during baking.
- Cover with a towel or plastic wrap and place in a warm location until doubled in size, about 45 minutes.
- Preheat oven to 375. Whisk together egg and water. Gently brush over rolls. Stir together sugar and spices. Sprinkle over egg wash.
- Bake rolls for 20-25 minutes, until edges of rolls just start to turn golden.
- Serve warm.
Disclosure: This post is sponsored by Red Star Yeast. As always, all opinions are my own. Thanks for supporting brands that make A Kitchen Addiction possible!
Catherine says
Dear Jessica, these rolls look beautiful! I wish I had one with me this morning. Pinned this splendid treat for later. xo, Catherine
Kristen @ A Mind Full Mom says
this is wildly creative! I love that you falvored the rolls with gingerbread and left a special surprise in each one! What a fun treat!
Monica says
This is so interesting and special! What a great bake for the holidays! We have a bunch of family favorites I have to make but somehow, there’s always space to try a few new things…and it’s always neat to discover so much deliciousness out there. These rolls are showstoppers.
Ashley | Spoonful of Flavor says
White chocolate, caramel AND gingerbread? That sounds like a match made in foodie heaven. I love that you get a delectable surprise when you bite into these rolls.
Elena says
Perfect for the morning coffee!!!
Heidi Kokborg says
These look so yummy! I just love that there is a little surprise inside – that’s so creative…
Gayle @ Pumpkin 'N Spice says
These rolls look fantastic! I love the combination of gingerbread and white chocolate!
Danae @ Recipe Runner says
You had me at brioche! Even better that it’s gingerbread flavored and stuffed with caramel and white chocolate!
Cheyanne @ No Spoon Necessary says
Oh wowza, talk about taking brioche to a whole new level!! This is fabulous, girlfriend! Gingerbread flavored brioche stuffed with caramels and white chocolate sounds amazing. I NEED these in my life…. like 7 dozen of these! Cheers!
marcie says
I love brioche, but this version takes it to a whole new level! These look delicious, Jessica!
Medha @ Whiak & Shout says
These brioche rolls are so unique! Love those Christmassy flavors 🙂
Kelly says
These brioche rolls look incredible! Love the gingerbread flavors and the surprise white chocolate caramel combo sounds amazing! So festive and perfect for the holidays!
Ashley | The Recipe Rebel says
I’m kind of amazed by these! SUCH a genius idea. Gingerbread + white chocolate + caramel is the best combination ever!
Christin@SpicySouthernKitchen says
That gooey center looks amazing! I totally want to try these!
Jennie @onesweetmess says
I love that you stuffed brioche, you clever baker you! That picture of the oozing innards blew my mind. Love this recipe and all the warm flavors!
Hayley @ The Domestic Rebel says
Caramel filled rolls?! Sign me up! I’m so excited about these!
Laura @ Laura's Culinary Adventures says
So comforting! Yum!
Kayle (The Cooking Actress) says
these are one of the most creative, unique, and DELICIOUS recipes I’ve seen this season!!!