Gingerbread Cinnamon Rolls
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Last Updated on September 2, 2021 by Lisa Johnson
Soft and fluffy Gingerbread Cinnamon Rolls with a hint of ginger and spices, are topped with cream cheese frosting. They are sure to warm you on a cold winter morning!
Don’t be scared off by the ginger, it is actually pretty subtle in these rolls. If you would prefer more of a ginger bite to your rolls, you might want to use fresh ginger…or increase the amount of ground ginger that you use.
How to make gingerbread cinnamon rolls:
With a bread machine:
Place molasses, hot water, warm milk, softened butter, egg, and brown sugar in the pan of your bread machine.
Add the salt, ginger, and flour. Make a well in the center of the flour, and add the yeast.
Place the pan in your bread machine, and set to the “dough” cycle.
When machine beeps, check to see if dough has risen. Depending on temperatures, it may take longer than the actual cycle. Leave dough in machine until risen.
With a stand mixer:
Images are from a different recipe, but you get the idea!
Start by heating your water and milk to 110 to 115 degrees. Add the yeast, stir it together and let it sit for 10 minutes to proof.
Add the butter, molasses, egg, sugar, flour, and salt.
Mix for 4 to 5 minutes to combine until well incorporated.
Place dough into an oiled bowl, flip the dough over and cover.
Allow dough to rise in a warm location for about 1.5 hours, or until doubled.
To assemble:
Place dough on a flour covered work surface and allow to rest for 10 minutes.
Roll dough into a 15″ x 18″ rectangle.
Spread butter over dough.
Mix sugar, cinnamon, nutmeg, and cloves together in a small bowl. Sprinkle over the butter.
Starting rolling dough from the left side (long side) to the right side.
Mark dough and slice into (12) half-inch slices.
Place rolls into a 9 x 13 baking pan that has been sprayed with baking spray.
Cover and allow to rise until doubled in size, about an hour.
Preheat oven to 350 degrees.
Place in oven and bake for about 45 minutes, or until golden brown and cooked through in the center. Remove from oven and allow to cool slightly.
Beat cream cheese and butter together in a large bowl until smooth.
Add the vanilla and powdered sugar, and beat until creamy.
Frost rolls and serve.
Talk about the perfect breakfast treat on Christmas morning!
Recipe Notes & Tips:
- I cover my dough with plastic wrap, then top with a dish towel when rising that way the towel does not stick to the top of the dough if it rises too high.
- All ovens bake differently, times are suggestions based on my cooking time.
More Sweet Rolls Recipes:
- The Best Cinnamon Rolls
- Cherry Sweet Rolls
- Maple Bacon Cinnamon Rolls
- Orange Sweet Rolls
- Pumpkin Cinnamon Rolls
- Lemon Curd Sweet Rolls
- Baklava Sourdough Cinnamon Rolls
- Blueberry Sweet Rolls with Lemon Glaze
Tools used to create this recipe:
- 9 x 13 Baking Dish
- I use this KitchenAid Stand Mixer and love it! I also use this Glass Bowl so you can see what is inside, lol
- Active Dry Yeast
- Rolling Pin
- Chefs Knife
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
Recipe inspiration:
It is time for breakfast with our Capricorn friends. Given the fact that the sun sign Capricorn runs from December 22nd until January 19th, I chose to go with a Christmas inspired breakfast treat.
Did you know that molasses contains high amounts of calcium? I had no idea!! Since I cannot have dairy, my calcium levels are always low. Just one spoonful a day can help you maintain healthy bones, and is a good source of Potassium, Vitamin B6, Magnesium, and Iron as well.
Capricorn meal recipes:
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Gingerbread Cinnamon Rolls
Ingredients
Gingerbread Cinnamon Rolls
- .33 cup molasses
- 3 tablespoons hot water
- .75 cups warm milk
- 0.5 cup unsalted butter very soft or melted
- 1 large egg at room temperature
- 0.5 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 4.5 cups unbleached all-purpose flour
- 2 tablespoons instant yeast
Filling
- 2 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- .25 teaspoon ground cloves
- .25 teaspoon fresh ground nutmeg
Cream Cheese Frosting
- 8 ounces cream cheese softened – I used dairy-free
- 0.5 cup unsalted butter softened – 1 stick
- 1 teaspoon pure vanilla extract
- 2 cups sifted powdered sugar
Instructions
- Place molasses, hot water, warm milk, softened butter, egg, and brown sugar in the pan of your bread machine.
- Add the salt, ginger, and flour. Make a well in the center of the flour, and add the yeast.
- Place the pan in your bread machine, and set to the “dough” cycle.
- When machine beeps, check to see if dough has risen. Depending on temperatures, it may take longer than the actual cycle. Leave dough in machine until risen.
- Place dough on a flour covered work surface and allow to rest for 10 minutes.
- Roll dough into a 15″ x 18″ rectangle.
- Spread butter over dough.
- Mix sugar, cinnamon, nutmeg, and cloves together in a small bowl. Sprinkle over the butter.
- Starting rolling dough from the left side (long side) to the right side.
- Mark dough and slice into (12) 1/2″ slices.
- Place rolls into a 9 x 13 baking pan that has been sprayed with baking spray.
- Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
- Place in oven and bake for about 45 minutes, or until golden brown and cooked through in the center. Remove from oven and allow to cool slightly.
- Beat cream cheese and butter together in a large bowl until smooth.
- Add the vanilla and powdered sugar, and beat until creamy.
- Frost rolls and serve.
The Gingerbread Cinnamon rolls sound delicious, Lisa! Merry Christmas to you and yours! ♥
These look absolutely delicious – what great holiday breakfast. Heck, I’d eat these any day! Pinned! xo
These look amazing Lisa! Pinning to make.
I love these creative cinnamon rolls! Thank you so much for sharing these at the SSS party this morning, Lisa! I’m definitely going to have to make these very soon… because I LOVE the aroma of ginger. Have a great weekend!
I love this version of cinnamon rolls, Lisa! Ha, and there is that good looking man Bradley Cooper again. 😀
I haven’t tried ginger with cinnamon rolls, but these look delicious! Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
I had no idea that molasses had calcium! I don’t drink milk – and to tell you the truth, other than cheese, avoid most dairy just because I don’t like it. Good to know about molasses! These cinnamon rolls however, look and sound fantastic! Pinned – Thanks for linking up to Freedom Fridays!
Stopping by from The Weekend re-Treat party! Give me a fork! I want a bite of these! I’m a lover of cinnamon rolls and this looks like the perfect twist on a classic!!