This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
Soft, gooey gingerbread cinnamon rolls are the ultimate holiday brunch treat! Packed with classic gingerbread spices, a molasses-sweetened dough, and topped with tangy cream cheese frosting, these fluffy rolls bring cozy holiday feelings to any Christmas morning or holiday celebration.
Table of Contents
Gingerbread Cinnamon Rolls combine the best of two holiday favorites: classic cinnamon rolls and warm, spiced gingerbread. Packed with molasses and gingerbread spices, these fluffy rolls are the perfect addition to any Christmas brunch or holiday celebration.
Every bite is like a cozy holiday hug, with soft dough, a rich gingerbread filling, and a sweet-tangy cream cheese frosting that melts into the rolls. Make them for Christmas morning or prep the dough the night before for a stress-free holiday treat. These gooey gingerbread cinnamon rolls are guaranteed to bring festive cheer to the holiday season!
Cinnamon rolls are my ultimate weakness! For more drool-worthy recipes, take a peek at The BEST Homemade Cinnamon Rolls, Cinnamon Roll Waffles, Homemade Apple Cinnamon Rolls, Cinnamon Roll Cheesecake, and TikTok Cinnamon Rolls!
Why We Love This Recipe
- These fluffy gingerbread cinnamon rolls are packed with bold gingerbread spices and sweet molasses, making them perfect for Christmas brunch or any holiday celebration.
- With a buttery filling and tangy cream cheese frosting that melts into the warm rolls, they’re an indulgent holiday treat no one can resist.
- The recipe is easy to prep ahead for a stress-free Christmas morning or freeze for enjoying gooey gingerbread rolls all season long.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Warm Whole Milk – Activates the yeast and keeps the dough soft and fluffy. Swap for almond milk if you need a dairy-free option.
- Light Brown Sugar – Adds sweetness and depth to the dough and filling. Dark brown sugar works too for a richer flavor.
- Instant Yeast – Makes the gingerbread cinnamon roll dough rise quickly. Active dry yeast can be used but requires proofing first.
- Large Eggs – Enrich the dough, giving it structure and a tender texture.
- Molasses – The key to that classic gingerbread flavor. Use unsulphured molasses for sweetness; skip blackstrap molasses as it’s too bitter.
- Salted Butter – Adds richness to the dough, filling, and frosting. Unsalted butter is fine; just add a pinch more salt.
- Ground Ginger – The star spice in these gingerbread cinnamon rolls. It’s warm and cozy!
- Ground Cinnamon – Balances the ginger for that iconic holiday spice blend.
- Ground Nutmeg & Cloves – Essential for giving the rolls their authentic gingerbread flavor.
- All-Purpose Flour – Creates the perfect dough texture. Bread flour can be used for chewier rolls.
- Granulated Sugar – Sweetens the filling and balances the molasses.
- Cream Cheese – The base for the rich and tangy frosting that takes these rolls to the next level.
- Powdered Sugar – Sweetens the frosting to perfection.
- Vanilla Extract – Enhances every layer of flavor in the frosting.
- Heavy Cream – Helps create that perfectly smooth, spreadable frosting consistency.
How to Make Gingerbread Cinnamon Rolls
- Proof yeast. If you’re not using instant yeast, begin by combining warm milk, a teaspoon of brown sugar, and yeast in a small bowl. Let it sit for about 5 minutes until it gets nice and foamy—this is yeast telling you it’s ready to work its magic!
- Begin dough. Meanwhile, in a large bowl or the bowl of a stand mixer, mix the remaining brown sugar, eggs, molasses, softened butter, and those amazing gingerbread spices: cinnamon, ginger, nutmeg, and cloves. Stir in one cup of flour until smooth, then add the foamy yeast mixture.
- Knead dough. Add the rest of the flour one cup at a time, switching to the dough hook if using a stand mixer. Knead for 5-7 minutes until the dough is soft, smooth, and just slightly sticky. If it’s too sticky, sprinkle in a little more flour, but don’t go overboard! Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for about an hour.
- Make filling. While the dough is rising, mix the filling ingredients: brown sugar, granulated sugar, molasses, softened butter, cinnamon, ginger, nutmeg, and cloves. This sweet-spiced mixture is certainly going to take your rolls to the next level!
- Shape rolls. Once the dough has doubled in size, turn it out onto a floured surface, then roll it into a large 10×16-inch rectangle with a floured rolling pin (affiliate link). Spread the filling evenly over the dough, all the way to the edges, then roll it tightly from the long side to form a log.
- Cut rolls. For clean slices, use unflavored dental floss or a very sharp knife to cut the log into 12 even rolls.
- Arrange rolls. Place them in a greased 9×13-inch baking dish, cover with plastic wrap, and let them rise for 20-30 minutes while you preheat your oven to 350°F.
- Bake. Bake the rolls for 25-30 minutes until they’re golden brown and your kitchen smells like holiday heaven. Let them cool slightly afterwards, just enough to handle, before frosting.
- Make frosting. Beat softened butter and cream cheese until smooth. Add powdered sugar, vanilla extract, a dash of cinnamon, and a splash of heavy cream to get the perfect consistency. Finally, spread the frosting over the warm rolls, letting it melt into all those delicious layers.
Recipe FAQ’s
You can! Just proof the yeast with warm milk and sugar for 5-10 minutes until it’s foamy before adding it to the dough.
Molasses is key to that classic gingerbread flavor, but in a pinch, you can substitute dark corn syrup or maple syrup. The flavor won’t be exactly the same, but it’ll still be delicious!
Use unflavored dental floss to slice the dough—it’s the easiest way to make clean cuts without squishing the rolls. If you prefer a knife, make sure it’s very sharp.
Absolutely! Prep the rolls the night before, cover them tightly, and let them rise in the fridge overnight. On Christmas morning (or whenever you’re ready), bake them fresh for the ultimate treat!
Yes! Freeze the unbaked rolls after shaping or the baked rolls without frosting. Thaw overnight in the fridge, then bake or reheat as needed. Just don’t frost until they’re warmed up.
Keep leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat them for a fresh-from-the-oven experience!
Tips for Success
- Use warm, not hot milk to activate the yeast. Too hot, and you’ll kill the yeast; too cool, and it won’t wake up. Aim for that Goldilocks temperature—about 110°F!
- Don’t skip the resting and rising times. The dough needs time to fluff up and develop that signature soft texture. A warm spot in your kitchen works wonders.
- When rolling out the dough, keep your work surface lightly floured to prevent sticking but don’t go overboard with the flour—it can make the dough too dense.
- Use unflavored dental floss or a sharp knife to slice the rolls. Floss gives you perfect, clean cuts without squishing the rolls, ensuring they bake up beautifully. Another option is to slice the dough while it is flat before rolling the strips up individually into rolls and transferring to the pan.
- Frost the rolls while they’re still warm out of the oven. The frosting will melt slightly into all the cracks and crevices, creating an extra gooey and delicious topping.
What to Serve with Gingerbread Cinnamon Rolls
Gingerbread cinnamon rolls are a holiday treat all on their own, but they pair beautifully with a warm mug of hot cocoa or spiced cider for the ultimate festive breakfast.
If you’re hosting Christmas brunch, serve them alongside a savory egg casserole or crispy bacon to balance the sweetness.
A fresh fruit salad with winter citrus adds a refreshing contrast to the warm, spiced flavors of the rolls.
Substitutions and Variations
- Use bread flour instead of all-purpose flour for chewier rolls with a bakery-style texture.
- Add orange zest to the dough or filling for a citrusy twist that pairs beautifully with the gingerbread spices.
- For a fun variation, drizzle the baked rolls with caramel sauce instead of frosting for an extra decadent treat.
- If you’re feeling adventurous, mix chopped pecans or walnuts into the filling for a nutty crunch in every bite.
- Love the combo of eggnog and gingerbread? Add a splash of eggnog to the frosting for a festive flavor boost!
More Delicious Gingerbread Treats You’ll Adore
- Gingerbread Bars
- Soft & Chewy Gingerbread Men Cookies
- Gingerbread Earthquake Cake
- How to Make a Gingerbread House
- Gingerbread Truffles
- Gingerbread Baked Oatmeal
- Gingerbread Cupcakes with Eggnog Buttercream
- Haunted Halloween Gingerbread House
Gingerbread Cinnamon Rolls
Ingredients
Dough
- ¾ cup warm whole milk
- ⅓ cup light brown sugar
- 1 Tablespoon instant yeast
- 2 large eggs
- ⅓ cup molasses
- ¼ cup salted butter softened
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 to 4 ½ cups (564g to 635g) all-purpose flour
Filling
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 Tablespoons molasses
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup salted butter softened
Frosting
- ¼ cup salted butter softened
- 4 ounces full-fat cream cheese softened
- 1 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- 2-3 Tablespoons heavy cream as needed
Instructions
- Combine milk, 1 teaspoon of brown sugar, and yeast in a bowl. Set aside for 5 minutes until foamy.
- In a large bowl, beat remaining brown sugar, eggs, molasses, butter, ginger, cinnamon, nutmeg, cloves, and 1 cup of flour until combined. Add yeast and milk mixture once it is foamy and mix well.
- Continue to add flour, 1 cup at a time, switching to the dough hook and kneading for 5-7 minutes to form a soft, smooth dough. Add remaining ½ cup of flour if needed.
- Scrape dough into a clean, oiled bowl and cover with plastic wrap. Let rise for 1 hour in a warm spot.
- In a medium bowl, combine brown sugar, granulated sugar, molasses, cinnamon, ginger, nutmeg, cloves, and softened butter. Mix until combined. Set aside.
- Turn risen dough out onto a generously floured surface. Roll or press out dough with a floured rolling pin (affiliate link) or floured hands to prevent sticking to form a large 10×16-inch rectangle.
- Spread filling evenly over dough. Roll from the long edge into a tight log.
- Use a sharp knife, a thin string, or piece of unflavored dental floss, cut dough into 12 evenly-sized rolls. Transfer to a greased 9×13-inch baking pan. Cover with plastic wrap and let rise for 20-30 minutes. Preheat the oven to 350°F.
- Bake for 25-30 minutes, until golden brown. Cool for 5-10 minutes before frosting.
- Make frosting by beating butter and cream cheese in a medium bowl with a hand mixer until creamy and smooth. Add powdered sugar, vanilla, and cinnamon. Beat again. Add enough heavy cream to get desired consistency.
- Spread frosting over slightly cooled rolls. Serve warm.
Notes
Storage & Make Ahead
- Store: Keep leftover rolls in an airtight container at room temperature for up to 2 days.
- Freeze: Freeze unfrosted rolls for up to 3 months. Thaw in the fridge overnight and reheat before frosting.
- Reheat: Warm rolls in the microwave for 15-20 seconds or in a 300°F oven for 10 minutes. Frost after reheating for the best results.
- Make Ahead: Prep the rolls and let them rise in the fridge overnight. Bake fresh in the morning for an easy, stress-free holiday breakfast.
Nutrition
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