Gingerbread Cinnamon Rolls Recipe: Festive Delight for the Holidays

Gingerbread Cinnamon Rolls Recipe

There’s just something magical about Gingerbread Cinnamon Rolls that makes your kitchen smell like the holiday dreams of your childhood—spicy, sweet, and impossibly cozy. These tender, golden beauties are filled with the irresistible flavors of gingerbread—molasses, ginger, cinnamon—and finished with a thick gingerbread cream cheese frosting that’s pure melt-in-your-mouth joy. Whether you’re serving them on Christmas morning or letting a little everyday magic in, Gingerbread Cinnamon Rolls give you the warmth and nostalgia of the season in every gooey bite.

Ingredients You’ll Need

The beauty of Gingerbread Cinnamon Rolls is how a handful of classic ingredients come together to make something extraordinary. Every component—molasses for depth, ginger for spice, and that dreamy cream cheese frosting—works in harmony to create rolls with sensational flavor and irresistible aroma. Here’s what you’ll need to get rolling!

  • Bread flour or all-purpose flour: Provides structure and creates that soft, fluffy crumb that makes these rolls irresistible.
  • Fleischmann’s RapidRise instant yeast: Speeds up the rise so you can get to the good stuff sooner—big, pillowy rolls.
  • Brown sugar: Adds caramel notes to both dough and filling, amping up the gingerbread flavor.
  • Salt: Just a pinch sharpens all the spices and brings every sweet note to life.
  • Ground ginger: Essential for that zippy, warming gingerbread kick throughout the dough and frosting.
  • Warm milk: Gives tenderness and encourages the yeast to do its job, resulting in the dreamiest texture.
  • Large eggs: Add richness and help bind everything together so each roll holds its swirl.
  • Butter (softened): For a melt-in-your-mouth crumb and buttery flavor in every bite.
  • Molasses: The secret to deep, authentic gingerbread flavor—don’t skip it!
  • Vanilla extract: Rounds out all the flavors with a sweet, aromatic finish.
  • Ground cinnamon: Adds warmth and coziness, especially in the filling and frosting.
  • Cream cheese (softened): For the luscious, tangy frosting that ties everything together.
  • Powdered sugar: Brings silky sweetness to the frosting, making it irresistibly spreadable.
  • Cooking spray or butter (for the pan): Just a swipe keeps your rolls from sticking, so every swirl stays pristine.

How to Make Gingerbread Cinnamon Rolls

Step 1: Make the Dough

Start by adding 3 cups of your flour, instant yeast, brown sugar, salt, and ground ginger into the bowl of your stand mixer fitted with the paddle attachment. Stir in the softened butter and warm milk, then mix on medium speed until everything just starts coming together. Cracking in the eggs, pouring in the molasses, and splashing in the vanilla really starts that classic gingerbread scent wafting through your kitchen. Blend until combined, switch to the dough hook, and mix in the last 2 cups of flour. Let the dough hook knead for 4-5 minutes, adding a tablespoon of flour if it’s a little sticky—you want the dough soft but not clinging to your fingers. Cover the bowl with plastic wrap and rest it on the counter for 20 minutes, giving the dough time to bloom.

Step 2: Make the Filling

While the dough rests, mix up your gingerbread-inspired filling: brown sugar, cinnamon, ground ginger, softened butter, and a couple of tablespoons of molasses, all blended until smooth and spreadable. The aroma will tempt you to taste, but trust me—wait, because this filling is what makes the swirls legendary. Lightly grease a 9×13-inch baking dish, so those sticky spirals come out with every swirl intact.

Step 3: Shape, Fill, and Slice

Uncover your dough, punch it down gently, and transfer it to a lightly floured work surface. Roll it into a rectangle about 12×16 inches—a generous size that ensures plenty of spirals. Spread your filling all over, leaving a small border to help seal the log. From the long side, tightly roll the dough into a log, pinching the seam. With a sharp knife, slice into 12 even rolls, then nestle them into your prepared pan. Cover with plastic wrap and let them rise for an hour—this is where they puff up and get their signature shape.

Step 4: Bake

Preheat your oven to 350 degrees. Bake the Gingerbread Cinnamon Rolls for about 40 minutes. You’re looking for the edges to turn toasty golden and the centers to rise up and look soft and pillowy. While they bake, your kitchen will practically turn into a cozy holiday haven.

Step 5: Make the Gingerbread Cream Cheese Frosting

For the finishing touch, blend softened butter and cream cheese in a bowl until perfectly smooth. Beat in molasses, ground ginger, cinnamon, and vanilla extract (your frosting will already smell festive), and gradually whisk in the powdered sugar until the mixture is creamy and thick. Spread generously over the warm rolls so it melts just a little into all those beautiful layers.

How to Serve Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls Recipe - Recipe Image

Garnishes

Top your warm Gingerbread Cinnamon Rolls with an extra sprinkle of ground cinnamon or even a dusting of powdered sugar for a snowy finish. For a festive touch, a few sugared cranberries or candied ginger pieces look gorgeous and add a pop of flavor—think of it as jewelry for your breakfast table!

Side Dishes

Pair these rolls with a big mug of hot coffee, creamy chai, or a spiced hot chocolate. If you’re going for a full brunch spread, balance out the sweetness with a platter of fresh orange slices or a simple yogurt parfait. A salty breakfast sausage or crispy bacon makes a dreamy contrast, keeping everyone happily satisfied.

Creative Ways to Present

Turn your tray of Gingerbread Cinnamon Rolls into a centerpiece—place them on a pedestal cake stand, swirl-side up, with a few cinnamon sticks or sprigs of rosemary for holiday flair. Wrap individual rolls in parchment and tie with baker’s twine for edible gifts, or line your rolls in a spiral on a round platter for a showstopper effect at family breakfast.

Make Ahead and Storage

Storing Leftovers

If you have any Gingerbread Cinnamon Rolls left (it’s rare, but possible!), keep them in an airtight container at room temperature for up to two days. For longer enjoyment, pop them in the fridge, where they’ll stay soft and delicious for up to five days—just bring them to room temperature before serving, or give them a gentle warm-up in the microwave.

Freezing

Freeze unfrosted rolls by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag; they’ll stay fabulous for up to three months. When you’re ready, simply thaw at room temperature and add the fresh frosting after a quick reheat. You can also freeze the frosted rolls, though the texture of the frosting may change slightly—still delicious, just a touch softer.

Reheating

For that straight-from-the-oven taste, reheat individual rolls in the microwave for 20-30 seconds, or cover a pan of several rolls with foil and warm in a 300-degree oven for 10-15 minutes. The frosting will soften and sink into the swirls, making your Gingerbread Cinnamon Rolls gooey and irresistible all over again.

FAQs

Can I make Gingerbread Cinnamon Rolls overnight?

Absolutely! Assemble the cut rolls and arrange them in your baking dish, cover tightly with plastic wrap, and let them rest in the fridge overnight. In the morning, take them out while your oven preheats, and let them sit at room temperature for about 30 minutes before baking as usual.

What if I don’t have a stand mixer?

Not a problem—you can mix the dough in a large bowl with a sturdy spoon, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. The extra effort will be totally worth it!

Can I use all-purpose flour instead of bread flour?

Definitely! While bread flour adds a bit of chew and structure, all-purpose will still yield wonderfully soft Gingerbread Cinnamon Rolls. Just use equal measure and proceed as directed.

How do I prevent the rolls from sticking to the pan?

A thorough greasing with butter or a good coat of non-stick spray before adding the rolls is key. You can even line your baking dish with parchment paper if you want mess-free removal.

Can I make the frosting ahead of time?

Yes! Prepare your gingerbread cream cheese frosting in advance and keep it refrigerated in an airtight container for up to three days. When ready to use, let it sit at room temperature for about 30 minutes and give it a quick stir before spreading on your rolls.

Final Thoughts

If you’re looking to turn a morning or special gathering into a heartwarming, crowd-pleasing occasion, you can’t go wrong with Gingerbread Cinnamon Rolls. Their spiced aroma and luscious icing are a true celebration of comfort and holiday cheer. Give them a try, and watch those happy faces gather around your table!

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Gingerbread Cinnamon Rolls Recipe

Gingerbread Cinnamon Rolls Recipe


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4.8 from 7 reviews

  • Author: Mia
  • Total Time: 1 hour 30 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Indulge in the warm, gooey goodness of Gingerbread Cinnamon Rolls topped with a decadent gingerbread cream cheese frosting. These festive treats are perfect for a cozy Christmas morning breakfast.


Ingredients

Units Scale

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 teaspoon salt
  • 1 1/4 teaspoons ground ginger
  • 1 cup warm milk
  • 2 large eggs, room temperature
  • 6 tablespoons butter, softened
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract

Filling:

  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 stick butter, softened
  • 2 tablespoons molasses

Gingerbread cream cheese frosting:

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

Instructions

  1. Making the Dough: Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment). Next, add in softened butter and warm milk and mix on medium speed until just combined. Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined. Switch to the dough hook, add in the remaining 2 cups of flour, and mix on low/medium speed until incorporated. Knead on high speed for 4-5 minutes. Cover and let rest for 20 minutes.
  2. Making the Filling: Combine brown sugar, cinnamon, ginger, butter, and molasses in a bowl. Roll out dough, spread filling, roll into a log, cut into rolls, and place in a baking dish. Let rise for 1 hour.
  3. Baking the Rolls: Preheat oven to 350°F. Bake rolls for about 40 minutes until golden brown.
  4. Making the Frosting: Mix butter and cream cheese, add molasses, ginger, cinnamon, and vanilla. Gradually add powdered sugar and blend until smooth. Spread over warm rolls.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 830 kcal
  • Sugar: 62g
  • Sodium: 390mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 136g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 92mg
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