Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls Recipe

Warm, fragrant, and filled with the comforting spices of the holiday season, these Gingerbread Cinnamon Rolls are a perfect combination of classic cinnamon rolls with a festive gingerbread twist. Soft, gooey rolls filled with cinnamon and ginger, topped with a luscious gingerbread cream cheese frosting, make this the ultimate holiday breakfast or dessert. Here’s how to make these delightful rolls!

Ingredients:

For the Dough:

• 5 cups bread flour or all-purpose flour
• 2 packets Fleischmann’s RapidRise instant yeast
• 1/4 cup brown sugar, packed
• 1 tsp. salt
• 1 1/4 tsp. ground ginger
• 1 cup warm milk
• 2 large eggs, room temperature
• 6 Tbsp. butter, softened
• 1/4 cup molasses
• 1 tsp. vanilla extract

For the Filling:

• 1/2 cup brown sugar, packed
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 stick butter, softened
• 2 Tbsp. molasses

For the Gingerbread Cream Cheese Frosting:

• 4 Tbsp. butter, softened
• 6 oz. cream cheese, softened
• 1 1/2 Tbsp. molasses
• 2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 2 cups powdered sugar

Directions:

1. Making the Dough:

• In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups of flour, yeast, brown sugar, salt, and ground ginger.
• Add the softened butter and warm milk to the mixture, blending on medium speed until combined.
• Add the eggs, molasses, and vanilla extract, mixing until well incorporated.
• Switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low/medium speed, ensuring the flour is fully incorporated. Scrape down the sides of the bowl as needed.
• Turn the mixer to high speed and knead the dough for 4-5 minutes until smooth. If the dough is too sticky, add 1 tablespoon of flour and continue kneading. The dough should not stick to your fingers when pressed lightly.
• Cover the dough in the bowl with plastic wrap and let it rest at room temperature for 20 minutes while you prepare the filling.

2. Making the Filling:

• In a small bowl, mix together the brown sugar, cinnamon, ginger, softened butter, and molasses until well combined.
• Grease a 9×13-inch baking dish with butter or cooking spray.
• On a lightly floured surface, roll the dough into a 12×16-inch rectangle. Spread the filling evenly over the dough, leaving the edges untouched.
• Starting with the long side, roll the dough into a log, keeping it tight as you roll. Pinch the edges to seal the log. Cut into 12 equal rolls using a sharp knife.
• Place the rolls in the prepared baking dish, cover with plastic wrap, and let rise at room temperature for 1 hour.

3. Baking the Rolls:

• Preheat the oven to 350°F (175°C).
• Bake the rolls for about 40 minutes, or until the edges are golden brown and the centers are puffed.

4. Making the Gingerbread Cream Cheese Frosting:

• In a medium bowl, beat together the softened butter and cream cheese until smooth.
• Add molasses, ginger, cinnamon, and vanilla extract, mixing until combined.
• Gradually add the powdered sugar, beating on high speed until the frosting is smooth and creamy.

5. Finishing the Rolls:

• Once the cinnamon rolls are baked and still warm, spread the gingerbread cream cheese frosting generously over the top.
• Serve warm and enjoy!

Recipe Tips:

• Make Ahead: You can prepare the dough and assemble the rolls the night before. Simply cover them and let them rise in the refrigerator overnight. The next morning, bring them to room temperature for about 30 minutes before baking.
• Molasses Substitute: If you don’t have molasses, you can use dark corn syrup or maple syrup, though the flavor won’t be quite as rich and deep as molasses.

Quick Stats:

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Rising Time: 1 hour
• Total Time: 2 hours 10 minutes
• Calories: 420 kcal per roll
• Servings: 12 large rolls

These Gingerbread Cinnamon Rolls are a perfect treat for the holidays or any time you crave something cozy and sweet. The warm spices combined with the creamy frosting make each bite a delightful experience. Enjoy them fresh out of the oven with a cup of coffee or tea, and you’re in for a real seasonal treat!

Gingerbread Cinnamon Rolls

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• Author: Dulcia
• Total Time: 2 hours 10 minutes (includes rising time)
• Yield: 12 1x

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Description

These Gingerbread Cinnamon Rolls bring the warm, spicy flavors of gingerbread into a classic breakfast treat. Fluffy, golden rolls filled with a cinnamon and ginger-infused molasses filling are baked to perfection, then topped with a luscious cream cheese frosting with a hint of gingerbread spice. Every bite is a warm hug, perfect for cold winter mornings or holiday gatherings.

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Ingredients

Scale 1x2x3x

For the dough:
5 cups bread flour or all-purpose flour
2 packets Fleischmann’s RapidRise instant yeast
1/4 cup brown sugar, packed
1 tsp. salt
1 1/4 tsp. ground ginger
1 cup warm milk
2 large eggs, room temperature
6 Tbsp. butter, softened
1/4 cup molasses
1 tsp. vanilla extract
For the filling:
1/2 cup brown sugar, packed
2 tsp. ground cinnamon
1 tsp. ground ginger
1 stick butter, softened
2 Tbsp. molasses
Gingerbread Cream Cheese Frosting:
4 Tbsp. butter, softened
6 oz. cream cheese, softened
1 1/2 Tbsp. molasses
2 tsp. ground ginger
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
2 cups powdered sugar

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Instructions

Making the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups of flour, yeast, brown sugar, salt, and ground ginger.
Add softened butter and warm milk to the mixture and blend on medium speed until combined.
Add eggs, molasses, and vanilla extract, mixing until well blended.
Switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low/medium speed, ensuring the flour is fully incorporated. Scrape down the sides of the bowl as needed.
Turn the mixer to high speed and knead the dough for 4-5 minutes until smooth. If the dough is too sticky, add 1 tablespoon of flour and continue kneading. The dough should not stick to your fingers when pressed lightly.
Cover the dough in the bowl with plastic wrap and allow it to rest at room temperature for 20 minutes while you prepare the filling.
Making the Filling:
In a small bowl, mix together the brown sugar, cinnamon, ginger, butter, and molasses until well combined.
Grease a 9×13-inch baking dish with butter or cooking spray.
On a lightly floured surface, roll the dough into a 12×16-inch rectangle. Spread the filling evenly over the dough, leaving the edges untouched.
Starting with the long side, roll the dough into a log, keeping it tight as you roll. Pinch the edges to seal the log. Cut into 12 equal rolls using a sharp knife.
Place the rolls in the prepared baking dish, cover with plastic wrap, and let rise at room temperature for 1 hour.
Baking the Rolls:
Preheat the oven to 350°F (175°C). Bake the rolls for about 40 minutes, or until the edges are golden brown and the center is puffed.
Making the Frosting:
In a medium bowl, beat together the softened butter and cream cheese until smooth.
Add molasses, ginger, cinnamon, and vanilla extract, mixing until combined.
Gradually add powdered sugar, beating on high speed until the frosting is smooth and creamy.
Finishing the Rolls:
Spread the gingerbread cream cheese frosting over the warm cinnamon rolls.
Serve warm and enjoy!

• Prep Time: 30 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 420