Gingerbread Cinnamon Rolls
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Soft and fluffy Gingerbread Cinnamon Rolls are a rich blend of ginger, cinnamon, and spices, perfectly swirled into a pillowy dough and topped with cream cheese frosting.
The comforting aroma and irresistible taste of these seasonal favorites will get the whole family in the holiday spirit, and are sure to warm you on a cold winter morning!
Looking for more sweet rolls ideas? Make sure to try these recipes too! Classic Cinnamon Rolls, Blueberry Sweet Rolls with Lemon Glaze, and Lemon Curd Sweet Rolls.
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.
Ingredients
Rolls:
- All-purpose flour, instant yeast, warm milk, sugar, egg, and unsalted butter form the base of the dough.
- Ground ginger and molasses are added to infuse the dough with the distinct gingerbread flavor.
Filling:
- A combination of ground cinnamon, nutmeg, ground cloves, butter, and sugar is spread over the rolled-out dough.
Icing:
- A cream cheese-based icing made with softened cream cheese, butter, pure vanilla extract, and powdered sugar provides a rich and tangy contrast to the sweet and spiced rolls.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used:
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- 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
- This Zo Bread Machine is amazing and proofs dough perfectly.
- Active Dry Yeast
- Instant Read Thermometer
- Rolling Pin
- Chefs Knife
How to make homemade 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 110-115°F. Add the yeast, stir it together and let it sit for 10 minutes to proof.
Add the butter, molasses, egg, sugar, flour, and salt and yeast mixture to the bowl of a stand mixer.
Mix for 4 to 5 minutes to combine until well incorporated.
Place dough into a greased 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 inch 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, and slice with a sharp knife or unflavored dental floss.
Place rolls with cut sides down into a 9 x 13 baking pan that has been sprayed with baking spray or brushed with melted butter.
Cover and allow to rise until doubled in size, about an hour.
Preheat oven to 350°F.
Place in oven and bake for 25-30 minutes, or until golden brown and cooked through in the center. Remove from oven and allow to cool slightly.
To make the cream cheese frosting:
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!
Expert 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.
FAQ’s
Absolutely! After you have rolled and shaped your cinnamon rolls, you can cover the baking dish with plastic wrap and store in the refrigerator overnight. This allows the rolls to undergo a slow rise in the cold environment, which enhances their flavor.
The next day, you can take the rolls out of the refrigerator, let them come to room temperature for about 30 minutes, and then bake them according to the recipe instructions.
Yes, cinnamon rolls can be frozen before or after baking. To freeze unbaked rolls: After shaping the rolls, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the rolls to a resealable plastic bag or an airtight container.
When you’re ready to bake, take the frozen rolls out of the freezer, place them in a greased baking dish, and let them thaw and rise in the refrigerator overnight. Allow them to come to room temperature before baking.
To freeze baked cinnamon rolls: Place the frosted cinnamon rolls on a baking sheet lined with parchment paper, leaving some space between each roll. Flash freeze them for about 1-2 hours. This initial freezing helps prevent the rolls from sticking together during long-term storage.
After the flash freeze, individually wrap each cinnamon roll in plastic wrap or aluminum foil. You can also use freezer-safe plastic bags. Make sure they are well-sealed to prevent freezer burn. For best results, use within 1-2 months.
When you’re ready to enjoy the cinnamon rolls, take them out of the freezer and let them thaw in the refrigerator overnight. Once thawed, you can reheat them in the oven at a low temperature or use a microwave.
Note: Freezing cream cheese frosting may alter its texture. If you know that you will not be consuming all of the cinnamon rolls, only frost the ones that you need and freeze the rolls unfrosted. Make a separate batch of cream cheese frosting when ready to serve.
Yes! Mix together 1 cup powdered sugar, .25 teaspoon of pure vanilla extract, and 3-4 tablespoon of milk in a small bowl. Add additional milk if needed to reach desired consistency. Drizzle glaze over rolls in the pan.
Make sure that the yeast is fresh and activating it properly (be careful with the water temperature), allowing the dough to rise in a warm environment, and following the recipe instructions carefully are crucial for a good rise.
Rule #1 – do not over bake them! Follow the recommended baking time and temperature, and consider covering the rolls with foil if the tops are browning too quickly. Start checking them at the lower end of baking time, and keep in mind that all ovens cook differently.
Absolutely! Substitute vegan butter and cream cheese (including cashew cream cheese), and non-dairy milk (cashew or almond work well).
More cinnamon treats:
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:
This recipe is part of the Cooking with Astrology series.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
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
Rolls
- Start by heating your water and milk to 110-115°F. Add the yeast, stir it together and let it sit for 10 minutes to proof.
- Add the butter, molasses, egg, sugar, flour, and salt and yeast mixture to the bowl of a stand mixer. Mix for 4 to 5 minutes to combine until well incorporated.
- Place dough into a greased bowl, flip the dough over and cover. Allow dough to rise in a warm location for about 1.5 hours, or until doubled.
Assemble
- Place dough on a flour covered work surface and allow to rest for 10 minutes.
- Roll dough into a 15 x 18 inch rectangle. Spread softened butter over dough. Mix sugar, cinnamon, nutmeg, and cloves together in a small bowl. Sprinkle evenly 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, and slice with a sharp knife or unflavored dental floss.
- Place rolls with cut sides down into a 9 x 13 baking pan that has been sprayed with baking spray or brushed with melted butter.
- Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350°F.
- Place in oven and bake for 25-30 minutes, or until golden brown and cooked through in the center. Remove from oven and allow to cool slightly.
Cream Cheese Frosting
- 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.
Notes
- Please see full recipe post for bread machine instructions.
- 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.
- For dairy-free: Substitute vegan butter and cream cheese (including cashew cream cheese), and non-dairy milk (cashew or almond work well).
- To make ahead of time: After you have rolled and shaped your cinnamon rolls, you can cover the baking dish with plastic wrap and store in the refrigerator overnight. This allows the rolls to undergo a slow rise in the cold environment, which enhances their flavor.
The next day, you can take the rolls out of the refrigerator, let them come to room temperature for about 30 minutes, and then bake them according to the recipe instructions. - Store completely cooled cinnamon rolls in an airtight container, in the refrigerator for 2-3 days for best flavor. Reheat in the microwave or oven before serving if desired.
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!!