Soft and fluffy Gingerbread Cinnamon Rolls have a rich blend of ginger, cinnamon, and spices, perfectly swirled into a pillowy dough and topped with cream cheese frosting.
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.