Recipe for Ginger Swirl Buns | Almanac.com

Ginger Swirl Buns

ginger swirl buns
Photo Credit
Sam Jones/Vaughan Communications
Makes 12 buns.
Sandy Metzler
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When cinnamon buns just won’t do, may we suggest these Ginger Swirl Buns? If you like ginger, pastries, and mouth-watering 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.


8 ounces (1 package) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons freshly grated ginger
  1. Beat together all ingredients until smooth. Store in refrigerator until 30 minutes before using.


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
  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.


4 ounces (1/2 package) cream cheese, softened
2 tablespoons butter, softened
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
  1. Beat cream cheese and butter until smooth. 
  2. Slowly add in confectioners’ sugar, then vanilla. Beat until smooth. 
  3. Spread over warm buns.
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