Wednesday, November 30, 2022

Gingerbread Melonpan

These are the most delicious melopans that would warm you up right away all through this holiday season. The warm spices in every layer of the melonpan brings you the utmost comfort in every bite. These buns with gingerbread flavor topped with a crispy gingerbread cookie and filled with a molasses cream sound heavenly, doesn’t it?

A simple toast can be fine for breakfast but you deserve a great breakfast this holiday. This ginger melonpan is the one for you! Wake up to these ginger melonpan on a cold winter morning and these would warm you up from within. All you need is this. 

All you need to make these melonpans are simple pantry and fridge essentials and most of the kitchen would be having the warm spiced as the weather cools. These may take a little time to make but these are amazing in taste and comfort. It's worth all the effort. Won’t you want that for breakfast or brunch?

These buns use Tangzhong, a roux made with flour-milk-water. This makes the buns soft and moist. I always use them in melonpans and check these Matcha Strawberry Cream Melonpan, Espresso Chocolate Cream Buns, or Mango Melonpan. Tangzhong is great to use in dinner rolls like these Tangzhong Pumpkin Cinnamon Buns or these Tangzhong Banana Buns. Coming back, making a tanzhong just takes two minutes and this will give a beautiful soft roll, so I would recommend it.

Most of the time, I use my bread machine to make the dough. A time saver for me. The dough can be made manually though. The dough may be slightly sticky but it will pull through I have used bread flour for the buns and all-purpose flour for the cookie top. Depending on the flour brand or the region, the water required to make the bread dough may vary slightly, and adjust the quantity based on the need. 

The cookie dough uses molasses and powdered sugar along with butter and flour. It is easy to gather them to a dough and it is necessary to refrigerate them for at least an hour. When the bread machine kneads the dough, I make the cookie dough and put it in the fridge. In this way, when the dough finishes proving, the cookie dough will also be ready to slice and placed on top of the shaped buns. This helps in time management.

These buns are filled with molasses and cream cheese. This gives over the top flavor to the bun, creamy surprise inside is always a winner. Whipped cream cheese with molasses perfectly pairs with the gingerbread flavors of these buns.

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To me, ginger is the best and warm spice and I try and include in many recipes all through the season. Some of them are so close to heart and loved by the family that they are repeated often. Here are a few suggestions from the blog that would lighten up your menu planning with tasty and warm gingerbread flavors.

Makes 10 buns

For the Tangzhong 

All-purpose flour - 5 tbsp
Water - 1/6 cup
Milk - 1/6 cup

For bread

Tangzhong - all of the above
Bread flour - 2 and 3/4 cups
Salt - 1/2 tsp
Molasses - 4 tbsp
Ginger - 2.5 tsp
Cinnamon - 1.5 tsp
Nutmeg - 1/8 tsp
Non-fat dry milk powder - 6 tbsp
Butter - 4 tbsp, melted
Aquafaba - 3 tbsp
Milk - 2/3 cup

For Cream cheese filling

Cream cheese - 80z., room temperature
Molasses - 2 tbsp

For Cookie Dough

All purpose flour - 1 cup
Powdered sugar - 1/3 cup
Molasses - 1 tbsp
Ginger - 1 tsp
Cinnamon - 1/2 tsp
Nutmeg -a pinch
Salt - 1/4 tsp


Activate the yeast with warm one-third cup milk and half tablespoon molasses.

Tangzhong: Whisk the flour, milk, and water to a lump free mixture. Cook on a medium flame until it gathers into a smooth mass with continuous stirring. Set aside to cool.

Add the tangzhong, and all of the ingredients for the bread dough into the bread machine and set it on dough cycle.

To make Cookie Dough: In the meantime, mix the flour, salt, ginger powder, cinnamon, and nutmeg in a bowl.

 beat the molasses, butter, and powdered sugar until light and fluffy.

Add the dry ingredients and gather into a cookie dough. Roll into a log and refrigerate for 30 minutes to an hour.

Cream Cheese Filling: Beat the cream cheese and molasses until fluffy and well combined. Scrape the sides, cover, and refrigerate.

When the dough id double in size, remove from the machine.

Transfer to a well floured surface, punch and knead the dough.

Divide into 10 equal portions.

Roll each portion into a flat circle of 5-6-in diameter. Scoop about one and a half tablespoons of the molasses cream cheese filling. Gather from one end continuously like a dumpling and seal it. Place it on a lined baking sheet and continue with the rest of the dough portions.

Slice the cookie dough into 10 equal portions. 

Slightly flatten them to stretch across and fit the top of the bun and around the sides. Repeat with all the buns.

With a knife make crisscross patterns on the cookie dough. Cover and set aside to prove for 30 minutes. In the meantime, preheat the oven to 350 degrees F.

Bake for 16 min at 375 degrees F, until the bottom sounds hollow. Remove from the oven, cool completely.

Serve warm with coffee or as such.

Wednesday’s Recipes


  1. Gingerbread and molasses cream sounds like an amazing combo! Can't wait to enjoy!

  2. I think the gingerbread and molasses cream combo sounds amazing! I can't wait to enjoy!

  3. These are seriously cool and so pretty. I would love this for breakfast!

  4. These look so unique and different. I love the gingerbread flavor and cream cheese filling. I am totally trying these.