Gingerbread Cinnamon Rolls

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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.

Prep Time30

Cook Time25

Rising Time1 30

Course: Breakfast

Cuisine: American

Servings: servings

Author: Amy Nash

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 or floured hands to prevent sticking to form a large 10x16-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 9x13-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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