If you’re looking for a crowd-pleaser that feels like a warm hug on a plate, you’re going to adore this Gingerbread Cinnamon Rolls Recipe. It combines that comforting spice blend we all crave during the cooler months with the gooey, soft, buttery goodness of classic cinnamon rolls. Trust me, when I first tried these, I was hooked—my family can’t get enough, and I bet yours will feel the same after just one bite.
Why You’ll Love This Recipe
- Perfect Spice Blend: The mix of ginger, cinnamon, cloves, and nutmeg delivers that authentic gingerbread flavor you want in a decadent treat.
- Soft & Fluffy Dough: Thanks to the quick-rising yeast and tender butter-enriched dough, you get the most pillowy rolls.
- Creamy Glaze Finish: The cream cheese and butter glaze melts right over the warm rolls, adding just the right touch of sweetness.
- Make-Ahead Friendly: You can prepare the rolls a day in advance and bake fresh in the morning – perfect for busy holiday mornings.
Ingredients You’ll Need
This Gingerbread Cinnamon Rolls Recipe is all about pairing the right ingredients to create that perfect balance of sweet, spiced, and soft textures. I usually use fresh spices for the best aroma, and whole milk makes the dough super tender.
- All-purpose flour: Make sure to measure correctly by spooning into your measuring cup to avoid dense dough.
- Granulated sugar: Adds just the right sweetness to the dough.
- Quick-rising dry yeast: This helps your dough rise faster, which is great for busy bakers.
- Salt: A pinch to balance sweetness and enhance flavor.
- Milk: Warm it gently for activating yeast; whole milk yields the softest dough.
- Butter: Use unsalted for control; melted butter for richness in the dough, plus melted butter in the filling.
- Eggs: Lightly beaten to enrich the dough’s texture.
- Molasses: The star ingredient adding that classic gingerbread depth.
- Light brown sugar: Packed firmly for a deep, caramel-esque sweetness in the filling.
- Ground cinnamon, ginger, cloves, nutmeg: Freshly ground if you can! These spices bring the warm fall vibe to life.
- Cream cheese: At room temperature for the luscious glaze.
- Confectioners’ sugar: For a smooth, sweet glaze texture.
- Vanilla extract: A splash to elevate the glaze flavor.
- Icing gingerbread people: As a fun festive decoration to top your rolls.
Variations
I love experimenting with this Gingerbread Cinnamon Rolls Recipe, and you’ll find that small twists can make it your own. Feel free to add your favorite extras or tweak it for dietary needs—you really can’t lose here.
- Dried Cranberries: I sprinkle these into the brown sugar filling for a tart pop that pairs beautifully with the spice mix.
- Mini Chocolate Chips: Adding these into the dough is a game-changer if you love a little melty chocolate surprise in every bite.
- Crystallized Ginger: Finely chopped and added to the filling gives an extra zing — it’s a little trick I discovered that amps up the ginger flavor.
- Gluten-Free Version: Substitute with a gluten-free baking flour blend and be sure to check for rising time; it might be a bit different but still delicious!
How to Make Gingerbread Cinnamon Rolls Recipe
Step 1: Preparing the Dough
Start by combining 2 cups of flour, granulated sugar, yeast, and salt in a large bowl. I won’t lie—this step’s pretty easy and sets up the base. Next, warm your milk and butter together until the butter melts and the mixture hits about 128-130°F. I use the microwave, heating in short bursts and stirring because you don’t want it too hot or you’ll kill the yeast. Pour this warm milk mixture into your flour blend, stir until blended, then mix in the eggs. Now add enough of the remaining flour until the dough pulls together.
Step 2: Kneading and Rolling Out
Flour your surface lightly and knead the dough for about 5 minutes until it’s smooth but still soft. It’s easy to add a little more flour if it’s sticky, but watch you don’t add too much or rolls get dense. Then, roll your dough into a 20 x 16-inch rectangle. I usually eyeball it, but a rolling pin with measurements helps if you want precision.
Step 3: Adding the Filling and Shaping Rolls
Mix your melted butter and molasses, then brush this luscious mixture evenly over your rolled dough. Sprinkle the brown sugar, cinnamon, ginger, cloves, and nutmeg all over the top—try to cover it completely for consistent flavor in every bite. Now roll from the long end, pinch the seam so it stays sealed, and slice into 12 equal pieces. Pro tip: a sharp serrated knife helps you get clean slices without squishing the rolls.
Step 4: Rising and Baking
Grease a 9×13 baking dish and arrange the rolls cut side up. Cover and let them rise in a warm spot until doubled—usually about an hour. Don’t rush this part; a good rise makes such a difference for those fluffy spirals. Then, bake at 350°F for 25 minutes or until the tops turn a golden brown that makes your kitchen smell irresistible.
Step 5: Glazing and Decorating
While the rolls are baking, beat your cream cheese and butter until creamy smooth, then gradually add confectioners’ sugar and vanilla. When the rolls come out warm, spread this glaze generously—this is when they really get that show-stopping wow factor. I love topping them with cute icing gingerbread people, especially around the holidays. It’s the little festive touch that guests always comment on!
Pro Tips for Making Gingerbread Cinnamon Rolls Recipe
- Temperature Matters: Always check your milk temperature; too hot will kill yeast, too cold means slow rising.
- Don’t Over-Flour: Add flour gradually to dough during kneading to keep rolls tender, not tough.
- Even Spreading: Brush the molasses butter evenly to ensure the filling flavor is consistent throughout.
- Cover While Rising: A damp kitchen towel works wonders to keep the dough moist and rising perfectly.
How to Serve Gingerbread Cinnamon Rolls Recipe
Garnishes
For me, the icing gingerbread people are a joyful garnish, but you can also add a sprinkle of chopped nuts (like pecans or walnuts) or even a dusting of powdered sugar if you’re serving them in a less festive setting. A little cinnamon dust on top really highlights those warm spices.
Side Dishes
I love pairing these rolls with a simple cup of hot coffee or chai tea to bring out the spices. Sometimes, I also serve them alongside a fruit compote or warm apple cider for a full-on cozy brunch vibe that my family goes crazy for.
Creative Ways to Present
For holiday parties, try arranging the rolls in a bundt pan shape before baking for an eye-catching “wreath” effect. Adding fresh rosemary sprigs or cranberries around the platter adds a beautiful color contrast and makes these feel extra special when guests arrive.
Make Ahead and Storage
Storing Leftovers
When I have leftovers (which happens rarely!), I store them in an airtight container at room temperature for up to two days without losing any of their softness—that cream cheese glaze actually helps keep them moist.
Freezing
I freeze unglazed rolls before baking by placing them in a single layer on a baking sheet, then transferring to a freezer bag once firm. This trick lets me pull out fresh rolls any time; just thaw, let rise, then bake as usual. You’ll find they keep their texture beautifully.
Reheating
Reheat leftover rolls in a 300°F oven for about 10 minutes or until warm and fluffy again. If you like, add a spoonful more glaze after warming to freshen them up and make them just as delicious as the first time.
FAQs
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Can I make the Gingerbread Cinnamon Rolls Recipe dairy-free?
Absolutely! Substitute the milk with almond or oat milk, and use a dairy-free butter alternative. For the glaze, try a vegan cream cheese or a simple powdered sugar glaze made with plant-based milk and vanilla.
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How long can I store these cinnamon rolls?
At room temperature, they’ll stay fresh for about 2 days if kept in an airtight container. You can also refrigerate for up to a week, but bring them to room temp and reheat gently for best flavor and texture.
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Can I prepare the dough the night before?
Yes! Arrange the unbaked rolls in your baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let them come to room temperature and rise for about an hour before baking.
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What if I don’t have molasses—can I substitute it?
Molasses is pretty key for that true gingerbread flavor, but you can substitute dark corn syrup or honey in a pinch, though the flavor will be a bit different and less robust.
Final Thoughts
This Gingerbread Cinnamon Rolls Recipe has become my go-to for festive mornings and weekend treats. It’s that perfect blend of spice, sweetness, and comfort—plus the creamy glaze is just irresistible. I hope you give it a try and enjoy the cozy smiles it brings around your table as much as I do. Honestly, once you make these, they might become a new holiday tradition for you and your loved ones.
Print
Gingerbread Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these festive Gingerbread Cinnamon Rolls featuring a soft, spiced dough filled with a rich molasses and brown sugar cinnamon mixture. Topped with a creamy cream cheese glaze and charming gingerbread people, these rolls offer a perfect blend of holiday flavors and a visually festive treat.
Ingredients
Dough:
- 4 1/2-5 cups all-purpose flour, divided
- 1/2 cup granulated sugar
- 2 envelopes (1/4 ounce each) quick-rising dry yeast
- 1 teaspoon salt
- 1 cup milk
- 6 Tablespoons butter
- 2 eggs, lightly beaten
Filling:
- 4 Tablespoons butter, melted
- 2 Tablespoons molasses
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Glaze:
- 4 ounces cream cheese, at room temperature
- 4 Tablespoons butter, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 12 icing gingerbread people
Instructions
- Prepare Dough: In a large bowl, combine 2 cups of flour, granulated sugar, yeast, and salt. Microwave milk and butter until the butter melts and the mixture reaches 128-130°F (warm). Add this warm milk mixture to the flour mixture and stir until blended. Stir in lightly beaten eggs and gradually add remaining flour until a dough forms.
- Knead Dough: On a lightly floured surface, knead dough for about 5 minutes until smooth, adding more flour if necessary. Roll the dough into a 20 x 16-inch rectangle.
- Prepare Filling and Spread: Mix melted butter and molasses, then brush evenly over the rolled-out dough. In a separate bowl, combine light brown sugar, cinnamon, ginger, cloves, and nutmeg and sprinkle this spice mixture over the buttered dough.
- Roll and Cut: Starting from the long edge, roll the dough tightly and pinch the seam to seal. Cut the roll into 12 equal pieces.
- Proof Dough: Grease a 9 x 13-inch baking dish and arrange the rolls cut-side up. Cover with a cloth and let them rise in a warm place for 1 hour or until the dough has doubled in size.
- Bake Rolls: Preheat your oven to 350°F (175°C). Once risen, bake the rolls for 25 minutes or until the tops turn golden brown.
- Make Glaze: While the rolls bake, beat the cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until the glaze is creamy and spreadable.
- Glaze and Decorate: Spread the cream cheese glaze over the warm rolls and top each with an icing gingerbread person for a festive touch.
Notes
- Make Ahead: Prepare the rolls and arrange them in the baking dish. Cover with plastic wrap and refrigerate overnight. Before baking, allow them to come to room temperature and rise until doubled, about 1 hour. Then bake as directed.
- Swirls of Flavor Tips: Add dried cranberries to the brown sugar filling for a tart surprise, mini chocolate chips to the dough for extra sweetness, or finely chopped crystallized ginger to the filling for enhanced ginger flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
