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Soft Gingerbread Cinnamon Rolls Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes
  • Yield: 12 rolls

Description

These Soft Gingerbread Cinnamon Rolls combine the warm, spicy flavors of gingerbread with the classic tender, fluffy texture of cinnamon rolls, making a perfect festive treat or comforting breakfast. Infused with molasses and warming spices like ginger, cinnamon, nutmeg, and cloves, these rolls are rich, aromatic, and topped with a luscious cream cheese icing for that perfect balance of sweetness and tang.

Ingredients

Dough

  • 1 cup (240ml/g) whole milk, warmed to about 100°F (38°C)
  • 6 Tablespoons (75g) packed light or dark brown sugar, divided
  • 1 Tablespoon (9g) active dry or instant yeast
  • 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 cups (520g) bread flour (spooned & leveled), plus more as needed for hands/work surface

Filling

  • 5 Tablespoons (72g) unsalted butter, softened to room temperature
  • 2 Tablespoons (43g) unsulphured or dark molasses (do not use blackstrap; preferably Grandma’s brand)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Optional Garnishes

  • Sugared cranberries
  • Gingerbread cookies

Instructions

  1. Proof the yeast: Whisk the warm milk, 2 tablespoons of the brown sugar, and the yeast together in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit for about 5 minutes until foamy on top, indicating the yeast is active.
  2. Make the dough: Add the remaining brown sugar, melted butter, eggs, salt, ground ginger, nutmeg, and 1 cup of the flour to the yeast mixture. Beat on medium speed for 1 minute. Scrape down the sides, then add the remaining 3 cups of flour. Reduce speed to low and beat until a soft dough forms that pulls away from the bowl sides. Adjust flour or milk slightly if the dough is too sticky or dry.
  3. Knead the dough: With the dough hook attached, knead the dough in the mixer for 6–8 minutes or knead by hand on a lightly floured surface for 6–8 minutes until smooth, slightly tacky, and elastic enough to pass the windowpane test.
  4. First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, coating all sides with oil. Cover with foil, plastic wrap, or a kitchen towel, and let rise in a warm spot for about 2 hours until doubled in size.
  5. Prepare filling: In a medium bowl, beat the softened butter and molasses together until combined and creamy. In a separate small bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and cloves.
  6. Roll out the dough: Grease a 9×13-inch baking pan or line with parchment paper. Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a smooth 10×16-inch rectangle. If the dough resists stretching, cover and rest it for 10 minutes before continuing.
  7. Fill and shape the rolls: Spread the molasses-butter mixture evenly over the dough. Sprinkle the sugar-spice mixture over the top. Roll the dough tightly into a 16-inch log, then cut into 12 equal rolls about 1 to 1.5 inches wide. Place the rolls in the prepared pan, arranging them close together. Sprinkle any spilled filling on top.
  8. Second rise: Cover the rolls tightly and let them rise for about 1 hour until doubled in size. Alternatively, use the overnight rise option if preferred.
  9. Bake the rolls: Preheat the oven to 350°F (177°C). Bake the rolls for 25–28 minutes, tenting loosely with foil after 15 minutes to prevent over-browning. Rolls are done when they’re lightly golden and an instant-read thermometer inserted in the center reads 195–200°F (91–93°C). Remove from oven and cool for 10 minutes.
  10. Make the icing: Beat cream cheese on high speed until smooth and creamy. Add softened butter and beat until combined. Gradually beat in confectioners’ sugar, vanilla, and cinnamon until smooth. Spread the icing over the warm rolls. Garnish with sugared cranberries and gingerbread cookies if desired. Serve immediately.
  11. Storage: Cover leftover frosted or unfrosted rolls tightly and refrigerate for up to 5 days to maintain freshness.

Notes

  • Use whole milk warmed to about 100°F (38°C) to activate the yeast properly without killing it.
  • If the dough shrinks while rolling, resting it for 10 minutes helps relax the gluten for easier rolling.
  • Check dough readiness with the windowpane test for best texture in the rolls.
  • Tenting rolls with foil during baking prevents excessive browning on top.
  • Use full-fat cream cheese for the richest, creamiest icing.
  • Optional garnishes like sugared cranberries and gingerbread cookies add festive touches and extra texture.
  • The dough is quite soft and slightly tacky; avoid adding too much flour which can make rolls dense.
  • Prepare in advance by doing the second rise overnight in the refrigerator for convenience and deeper flavor development.
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/soft-gingerbread-cinnamon-rolls-recipe/