Gingerbread Cinnamon Rolls
It’s no secret that my favorite dessert is anything Gingerbread. These Gingerbread Cinnamon Rolls make Christmas morning even more special. The rolls are lightly spiced and filled with a molasses infused butter and the perfect amount of ground cinnamon, ginger, and brown sugar throughout, to top them off they’re iced with a generous amount of cream cheese icing. They are the perfect breakfast to enjoy with friends and family this holiday season.
How To Make Gingerbread Cinnamon Rolls
Prepare the Dough:
In the bowl of a stand mixer, combine 2 3/4 cups all-purpose flour, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Set aside.
In a small saucepot, heat 3/4 cup whole milk and 4 tablespoons unsalted butter over low heat until the butter is melted and the mixture is warm (not exceeding 110 degrees F). Remove from heat and whisk in 2 1/4 teaspoons instant yeast. Let sit for about 5 minutes.
Add the milk mixture to the dry ingredients, along with 1 whisked egg. Mix on low speed with a dough hook, scraping down the sides to combine evenly.
Transfer the dough to a floured surface and knead for about 5 minutes until it forms a soft, cohesive ball. Place in a lightly oiled bowl, cover with a damp rag, and let sit in a warm place for 45 minutes.
Make the Filling:
Roll the dough into a 25″ x 10″ rectangle. Spread a mixture of 4 tablespoons softened butter and 1/4 cup molasses over the dough, leaving a 1/4-inch border.
Combine 1/2 cup light brown sugar, 1 1/2 tablespoons cinnamon, and 1/2 teaspoon ground ginger. Sprinkle this mixture evenly over the butter and molasses layer.
Form the Rolls:
Roll the dough into a log and slice into 8-10 rolls. Place them in a greased 9″ x 13″ pan. Cover with a damp rag and let sit for 60-90 minutes.
Preheat the oven to 375 degrees F, pour heavy whipping cream between the rolls, and bake for 23-25 minutes until golden brown.
Make the Icing:
Cream together 4 ounces cream cheese and 3 tablespoons softened butter. Add 1 cup confectioner’s sugar and 2 teaspoons vanilla extract, whisking until smooth.
Spread the icing generously over the cooled rolls. Optionally, top with crushed gingerbread cookies.
Gingerbread Cinnamon Roll Recipe Tips
Warm Ingredients: Ensure the milk and butter mixture is warm, not hot, to activate the yeast properly.
Proper Rolling: Roll the dough evenly to ensure the rolls bake uniformly.
Resting Time: Allowing the dough to rest helps develop flavors and ensures a tender texture.
Recipe Flavors
Ginger: Provides a warm, spicy kick that’s essential for gingerbread.
Molasses: Adds a rich, deep sweetness that complements the spices.
Butter: Ensures a tender, moist dough and rich filling.
Cream Cheese Icing: Balances the spice with creamy sweetness.
Easy Cinnamon Roll Recipe
This recipe simplifies the cinnamon roll-making process with straightforward steps and accessible ingredients. The use of a stand mixer reduces the manual effort required, making it beginner-friendly. The rolls can be prepared in advance and baked fresh on Christmas morning, adding convenience.
How to Store Gingerbread Cinnamon Rolls
At Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: For longer storage, keep them in the refrigerator for up to a week.
Freezing: Wrap the rolls individually and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
Why I Love This Recipe
These Gingerbread Cinnamon Rolls are a joy to make and share. They’re easy to prepare, making them perfect for holiday gatherings. The recipe’s rich flavors and festive appearance make it a standout choice for Christmas breakfast.
Why You’ll Love This Recipe
This recipe is incredibly easy and fun, especially for kids. Using store-bought decorating gel simplifies the process, making it accessible for everyone. The rolls’ festive flavors and appearance make them a hit at holiday parties and family gatherings.
Enjoy baking and savoring these delightful Gingerbread Cinnamon Rolls this holiday season!
More Christmas Recipes You Might Enjoy
Melted Snowman Brownies
Copycat Little Debbie Christmas Tree Cosmic Brownies
Brown Butter Christmas Crack Cookies
White Chocolate Ginger Molasses Cookies
Snow Globe Cookies
Charlie Brown Christmas Designed Sponge Cake
Gingerbread Cheesecake Bars
Little Debbie Christmas Tree Cake Cookies
Gingerbread Cinnamon Rolls
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8-10
servings30
minutes25
minutesKeep the screen of your device on.
Ingredients
2 3/4 cups all-purpose flour
1 Tbsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/3 cup granulated sugar
1/4 tsp. salt
3/4 cups whole milk
4 Tbsp. unsalted butter
2 1/4 tsp. instant yeast (one standard packet)
1 egg, whisked, room temperature
- Gingerbread Cinnamon Roll Filling
4 Tbsp. unsalted butter, softened
1/4 cup molasses
1/2 cup light brown sugar
1 1/2 Tbsp. cinnamon
1/2 tsp. ground ginger
- Cream Cheese Icing
4 oz. cream cheese (half a block)
3 Tbsp. unsalted butter, softened
1 cup confectioner’s sugar
2 tsp. vanilla extract, or paste
Directions
- In the bowl of a stand mixer fit with the dough hook attachment, whisk together the flour, ginger, cinnamon, cloves, sugar, and salt. Set aside.
- In a small saucepot, heat the milk and butter over low heat until the butter has melted and the mixture is warm, NOT hot. This mixture should not exceed 110 degrees F. Remove the milk and butter from the heat then whisk in the yeast. Allow this mixture to sit for about 5 minutes.
- Add the milk mixture to the bowl of dry ingredients. Add in the whisked egg. Mix on low speed with the dough hook while continuously scraping down the sides of the bowl with a silicone spatula to ensure that everything is combining evenly.
- Once the dough starts to come together and somewhat pull away from the sides of the bowl, transfer it to a work surface lightly floured and continue to work everything together by needing the dough for about 5 minutes until you have a soft, cohesive ball of dough.
- Transfer the dough to a lightly oiled bowl and cover with a damp rag. Allow this to sit in a warm, dry part of your kitchen for 45 minutes.
- After 45 minutes, lightly flour your work surface and roll the dough out to a rectangle about 25″ x 10″. Once you have a nice rectangle rolled out (it doesn’t have to be a perfect rectangle), whisk the softened butter with the molasses until the mixture is nice and smooth. Spread this mixture over the surface of your dough leaving about a 1/4 inch of space on the perimeter of the dough.
- Whisk together the brown sugar, cinnamon, and ginger then sprinkle and spread this mixture evenly on top of the butter and molasses.
- Roll the dough up to create the classic cinnamon roll swirl until it is fully rolled into a log. Don’t roll them too tight.
- Slice the cinnamon rolls with a sharp knife to cut 8-10 rolls. Place the rolls into a 9″ x 13″ greased pan. If you end up with more cinnamon rolls, use a larger pan, we don’t want to squish them!
- Cover the rolls with a damp rag then allow to sit for 60-90 minutes.
- Preheat the oven to 375 degrees F and pour the heavy whipping cream evenly in between the rolls then bake for 23-25 minutes or until golden brown all over the top.
- Allow the cinnamon rolls to cool before adding the icing.
- Cream Cheese Icing
- Cream together the cream cheese and butter until smooth and no lumps are present. Add the confectioner’s sugar, and vanilla. Whisk until smooth.
- Scoop and spread a generous amount of icing on top of each cinnamon roll. This is optional but I crushed some Walkers Shortbread Gingerbread Cookies on top of the Cinnamon Rolls and topped with a few cookies for decoration. You can also make homemade Gingerbread Cookies with my favorite recipe, here!
- Enjoy!
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