Gingerbread Cinnamon Rolls

Waking up to the smell of cinnamon, ginger, and sweet molasses is one of those holiday memories that feels like a warm hug. In our house, the winter season isn’t complete without a tray of freshly baked Gingerbread Cinnamon Rolls emerging from the oven. These rolls are more than just breakfast—they’re a symbol of cozy mornings, laughter in the kitchen, and the simple joy of baking something with love.

This recipe started as a creative experiment one snowy December morning. I was craving the spicy nostalgia of gingerbread cookies but also longed for the gooey, comforting layers of a cinnamon roll. Combining the two felt like a culinary hug—and it worked. The result? A tender, pillowy roll that tastes like Christmas morning.

Baking these rolls has now become a cherished family tradition. Every December, as the days grow shorter and the air fills with a chill, we gather around the kitchen counter to mix, roll, and bake. The kids love swirling the filling, the house fills with holiday scents, and by the time the rolls are cooling, mugs of hot cocoa are already waiting.

Why You’ll Love This Recipe

• Holiday Flavors in Every Bite: Warm spices, molasses, and cinnamon come together in a festive swirl.
• Soft, Fluffy Texture: The dough bakes up tender and airy, perfect for soaking up that luscious frosting.
• Perfect for Holiday Brunch: Whether it’s Christmas morning or a snowy Sunday, these rolls shine on any table.
• Make-Ahead Friendly: You can prep the night before and bake in the morning—ideal for stress-free celebrations.
• Frosting That’s To-Die-For: A rich cream cheese topping with hints of spice finishes these rolls beautifully.

INGREDIENTS YOU’LL NEED:

Dough

• 3 cups bread flour
• 2 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup granulated sugar
• 1 tsp salt
• 2 tsp ground ginger
• ½ cup unsalted butter, softened
• 1 cup whole milk (warmed to 120–130°F)
• 2 large eggs (room temperature)
• ¼ cup molasses
• 1 tsp vanilla extract

Filling

• ¾ cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• ¼ cup unsalted butter, melted
• 2 tbsp molasses

Frosting

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 tbsp molasses
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar

How to Make Gingerbread Cinnamon Rolls

Step-by-Step Instructions

1. Make the Dough
In a large mixing bowl (or stand mixer), combine bread flour, yeast, sugar, salt, and ground ginger. Add softened butter and warm milk, mixing just until combined. Add eggs, molasses, and vanilla. Mix until smooth.

Switch to the dough hook and slowly add the all-purpose flour. Knead on medium speed for 4–5 minutes until the dough becomes soft and slightly tacky. Cover with plastic wrap and rest at room temperature for 20 minutes.

2. Prepare the Filling
In a small bowl, mix the brown sugar, cinnamon, ginger, melted butter, and molasses into a thick, spreadable paste.

3. Roll and Fill
Roll the rested dough into a 12×16-inch rectangle on a lightly floured surface. Spread the filling evenly across the dough, all the way to the edges.

Roll up the dough tightly from the long side. Slice into 12 rolls using a sharp knife or floss for clean cuts. Place rolls into a greased 9×13-inch baking dish.

4. Rise and Bake
Cover with a clean towel and let the rolls rise in a warm place for about 1 hour or until doubled in size. Preheat the oven to 350°F. Bake for 35–40 minutes until golden on the edges and soft in the center.

5. Make the Frosting
While the rolls bake, beat cream cheese and butter until smooth. Add molasses, ginger, cinnamon, and vanilla. Slowly beat in powdered sugar until the frosting is fluffy and spreadable.

6. Frost and Enjoy
Let the rolls cool for 10 minutes before generously spreading with frosting. Serve warm, and savor the holiday spirit in every bite.

Helpful Tips

• Use Unsulphured Molasses for a rich, sweet flavor. Avoid blackstrap, which is more bitter.
• Flour the Counter Lightly to prevent sticking when rolling the dough.
• Cut the Dough with Floss to get neat, clean spirals without squishing the rolls.
• Overnight Option: Let the unbaked rolls rise in the fridge overnight. Bring to room temp before baking the next morning.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 rolls
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Feel free to add chopped nuts or raisins to the filling for extra texture.
• Add a sprinkle of turbinado sugar before baking for a little crunch on top.

NUTRITIONAL INFORMATION (Per Roll):

• Calories: Approx. 350
• Fat: 15g
• Carbs: 50g
• Protein: 5g

FREQUENTLY ASKED QUESTIONS:

Can I freeze the unbaked rolls?
Yes! Assemble, cut, and place in the pan. Wrap tightly and freeze. Thaw overnight, then bake as usual.

Do I need a stand mixer?
Nope. It helps, but you can knead the dough by hand. It might take a little longer, but it’s just as rewarding.

Can I use all-purpose flour for the entire dough?
Absolutely. It’ll still be fluffy—bread flour just adds extra chewiness.

STORAGE INSTRUCTIONS:

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days.
• Freezer: Wrap individually and freeze for up to 3 months. Reheat before serving.

Related Recipes:

If you liked these gingerbread cinnamon rolls, you’ll definitely enjoy:

• Cherry Cinnamon Rolls with Homemade Filling
• Traditional Irish Apple Cake
• Peanut Butter Banana Cinnamon Rolls
• Chocolate Cinnamon Rolls

CONCLUSION

There’s nothing quite like the warmth and comfort of these Gingerbread Cinnamon Rolls. Whether you’re serving them on Christmas morning, gifting a batch to friends, or just enjoying a quiet winter breakfast, these rolls deliver a bit of magic in every bite. With their rich spice, soft dough, and creamy frosting, they’re bound to become a beloved seasonal tradition in your kitchen, too.

Print