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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/gingerbread-cinnamon-rolls-recipe/