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Gingerbread Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 66 reviews
  • Author: Lauren
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 165 minutes
  • Yield: 12 rolls
  • Category: Breakfast, Dessert, Baked Goods
  • Method: Baking
  • Cuisine: American

Description

These Gingerbread Cinnamon Rolls combine the warm, festive flavors of gingerbread spices with the classic soft and fluffy texture of cinnamon rolls. Perfect for holiday mornings or any cozy day, they are generously filled with a spiced brown sugar mixture and topped with a rich molasses cream cheese frosting that adds a luscious finish to each bite.

Ingredients

Scale

Dough

  • 2 (0.25 ounce each, 14g total) packages active dry yeast
  • 1/2 cup (113ml) warm water (about 115°F)
  • 5 cups (600g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (53g) light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (227ml) whole milk
  • 10 Tablespoons (141g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature

Filling

  • 1 cup (213g) dark brown sugar, packed
  • 1 Tablespoon finely grated orange zest
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, room temperature

Molasses Cream Cheese Frosting

  • 1/2 cup (113g) full-fat cream cheese, room temperature
  • 2 Tablespoons (28g) unsalted butter, room temperature
  • 1 1/2 Tablespoons (28ml) molasses
  • 2 Tablespoons (28ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (170g) confectioners’ sugar, sifted

Instructions

  1. Activate Yeast: In a small bowl, combine the active dry yeast with the warm water (about 115°F). Let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Prepare Dough Mixture: In a large mixing bowl, whisk together 5 cups of all-purpose flour, granulated sugar, light brown sugar, salt, and 1/2 teaspoon ground cinnamon. In a separate bowl, warm the whole milk slightly and mix in the melted butter, vanilla extract, egg, and egg yolk. Add the activated yeast mixture to the wet ingredients and stir to combine.
  3. Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry flour mixture. Mix thoroughly until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Add more flour if needed to prevent sticking but keep the dough soft.
  4. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 60-90 minutes or until it has doubled in size.
  5. Make Filling: While the dough is rising, prepare the filling by mixing dark brown sugar, orange zest, cinnamon, ginger, allspice, nutmeg, cloves, cardamom, salt, and softened butter in a bowl. Set aside.
  6. Roll Out Dough: Once the dough has doubled, punch it down gently and roll it out on a floured surface into a large rectangle, approximately 18 by 12 inches.
  7. Add Filling: Spread the prepared filling mixture evenly over the rolled-out dough, making sure to cover it edge to edge.
  8. Shape Rolls: Starting from the long edge, carefully roll the dough tightly into a log. Pinch the seams to seal, then slice the log into 12 equal pieces using a sharp knife or dental floss.
  9. Second Rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish or pan. Cover loosely with plastic wrap or a towel and let them rise again for 30-45 minutes or until puffy.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls in the center rack for 25-30 minutes or until they are golden brown and cooked through.
  11. Prepare Frosting: While the rolls bake, beat together the cream cheese and butter until smooth and creamy. Add molasses, whole milk, vanilla extract, salt, and sifted confectioners’ sugar. Beat until the frosting is smooth and spreadable.
  12. Frost Rolls: Once the cinnamon rolls are baked and slightly cooled (warm but not hot), generously spread the molasses cream cheese frosting over the top.
  13. Serve: Serve the gingerbread cinnamon rolls warm for the best flavor and texture. Enjoy with a cup of holiday cheer!

Notes

  • It’s not Christmas morning without GINGERBREAD CINNAMON ROLLS for breakfast! Soft, fluffy, and covered in molasses cream cheese frosting, these rolls make a perfect festive treat.
  • Ensure all ingredients like eggs, cream cheese, and butter are at room temperature for best dough and frosting consistency.
  • If you want to prep ahead, you can assemble the rolls, cover, and refrigerate overnight. Let them come to room temperature and proof before baking.
  • Use freshly grated orange zest to enhance the bright citrus flavor in the filling.
  • Store any leftovers covered in the refrigerator and gently reheat before serving.

Nutrition

  • Serving Size: 1 roll
  • Calories: 390 kcal
  • Sugar: 18 g
  • Sodium: 250 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

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