Gingerbread Cinnamon Rolls Recipe

Introduction

These Gingerbread Cinnamon Rolls combine the warmth of ginger and cinnamon with a soft, buttery dough perfect for holiday mornings or any cozy occasion. Topped with a creamy cream cheese frosting, they offer a delightful twist on a classic favorite.

Ingredients

• ⅔ cup (163 g) whole milk, warmed to 110°-115°F
• 5 tablespoons granulated sugar, divided
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
• ½ cup (1 stick / 113 g) unsalted butter, softened
• ½ cup light brown sugar, packed
• 2 tablespoons molasses
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• 3 ounces cream cheese, softened
• ¼ cup (½ stick / 57 g) unsalted butter, softened
• 1 ½ cups (187.5 g) confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

Instructions

1. Step 1: In a medium bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes.
2. Step 2: Add the eggs to the yeast mixture and whisk until smooth.
3. Step 3: In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons sugar, flour, and salt. Mix on low speed to combine.
4. Step 4: Add the milk and egg mixture to the dry ingredients. While mixing on low, add the ½ cup butter pieces one at a time, blending well after each addition. Continue kneading on medium speed until the dough is soft, about 5 minutes.
5. Step 5: Lightly grease a medium bowl and place the dough inside, turning to coat all sides. Cover and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
6. Step 6: Punch down the dough and turn it onto a lightly floured surface. Roll it into a 10×15-inch rectangle about ¼-inch thick.
7. Step 7: In a small bowl, mix the softened butter, brown sugar, molasses, ground ginger, cinnamon, and ¼ teaspoon salt until well combined.
8. Step 8: Spread the filling evenly over the dough rectangle, covering the entire surface.
9. Step 9: Starting from the long edge, tightly roll the dough into a log shape.
10. Step 10: Using a sharp knife, cut the log into 12 equal rolls. Place them in a greased 9×13-inch baking dish with the filling side up. Cover with plastic wrap and let rise until doubled, about 1 hour.
11. Step 11: Preheat the oven to 350°F (175°C).
12. Step 12: Bake the rolls for 25 to 30 minutes, or until they are lightly golden at the edges and cooked through in the center.
13. Step 13: While the rolls cool slightly, prepare the frosting by mixing the softened cream cheese and butter until smooth and creamy.
14. Step 14: Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Mix until combined and smooth.
15. Step 15: Frost the warm rolls generously and enjoy!

Tips & Variations

• For extra flavor, toast the ginger and cinnamon spices lightly before adding to the filling.
• Use dark molasses for a richer, deeper taste in the filling.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.
• Make sure your milk isn’t too hot when activating the yeast—temperatures above 120°F can kill the yeast.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving and add extra frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before rolling and filling.

Can I substitute butter in the filling?

Yes, you can use margarine or coconut oil as alternatives, but butter provides the best flavor and texture.

Gingerbread Cinnamon Rolls Recipe

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4.4 from 110 reviews

These Gingerbread Cinnamon Rolls offer a festive twist on classic cinnamon rolls, blending warm spices like ginger and cinnamon with a rich molasses-infused filling. Soft, fluffy dough filled with sweet spiced butter is baked to golden perfection and topped with a creamy cream cheese frosting, perfect for holiday breakfasts or cozy gatherings.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• ⅔ cup (163 g) whole milk, warmed to 110°-115°F
• 5 tablespoons granulated sugar, divided
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature

Filling

• ½ cup (1 stick / 113 g) unsalted butter, softened
• ½ cup light brown sugar, packed
• 2 tablespoons molasses
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon kosher salt

Frosting

• 3 ounces cream cheese, softened
• ¼ cup (½ stick / 57 g) unsalted butter, softened
• 1 ½ cups (187.5 g) confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

Instructions

1. Combine Milk and Yeast: In a medium bowl, combine the warmed milk and 1 tablespoon of granulated sugar. Sprinkle the yeast over the milk and whisk to blend. Let the mixture sit for about 5 minutes until the yeast becomes foamy, indicating it has bloomed.
2. Add Eggs: Whisk the two room temperature eggs into the yeast mixture until smooth and well combined.
3. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, all-purpose flour, and kosher salt. Mix on low speed to combine.
4. Add Wet Ingredients and Butter: Pour in the milk and yeast mixture. Continue mixing on low speed. Add the room temperature butter pieces one at a time while the mixer is running, blending each piece fully before adding the next. Increase mixer speed to medium and knead for about 5 minutes until the dough becomes soft and elastic.
5. First Rise: Lightly grease a medium bowl with nonstick spray. Place the dough into the bowl and turn it to coat all sides with oil. Cover with a towel or plastic wrap and let rise in a warm, draft-free area for about 1 hour until doubled in size.
6. Prepare Dough for Filling: Once risen, punch down the dough to release air. Transfer to a floured surface and roll out into a 10×15-inch rectangle, approximately ¼-inch thick.
7. Make Filling: In a small bowl, mix softened butter, light brown sugar, molasses, ground ginger, ground cinnamon, and salt until fully combined.
8. Spread Filling: Evenly spread the spiced butter mixture over the rolled-out dough, covering the entire surface.
9. Roll Dough: Starting from the long edge, tightly roll the dough up into a log or cylinder shape.
10. Cut Rolls and Second Rise: Using a sharp knife, cut the log into 12 equal rolls. Place the rolls into a 9×13-inch baking dish sprayed with nonstick cooking spray, with the filling side up. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
11. Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until the edges are lightly golden and the centers are cooked through.
12. Make Frosting: While the rolls bake, combine softened cream cheese and butter in a medium bowl. Mix until smooth and creamy. Add confectioners’ sugar, vanilla extract, and a pinch of kosher salt, mixing until fully incorporated.
13. Frost Rolls: Once the rolls have cooled slightly, frost generously with the cream cheese frosting. Serve warm and enjoy!

Notes

• Make sure the milk is warmed to the correct temperature (110°-115°F) to properly activate the yeast without killing it.
• Room temperature eggs and butter help the dough combine smoothly and rise properly.
• Allow the dough to rise in a warm, draft-free environment to ensure proper fermentation.
• Tightly rolling the dough ensures the rolls hold their shape and the filling is evenly distributed.
• Use a sharp knife to cut the rolls for clean edges that bake evenly.
• For fluffier rolls, avoid overbaking; edges should be lightly golden but centers soft.
• Frost the rolls while slightly warm for easier spreading and better flavor absorption.
• Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently before serving.

Keywords: Gingerbread cinnamon rolls, holiday cinnamon rolls, gingerbread rolls, spiced cinnamon rolls, cream cheese frosting, breakfast rolls