Table of Contents

There is nothing quite like the cozy, comforting aroma of warm spices filling your kitchen on a chilly morning. These gingerbread cinnamon rolls combine everything you love about classic soft cinnamon rolls with the deep, warm, nostalgic flavors of traditional holiday gingerbread. Featuring a tender, fluffy dough, a rich dark molasses and brown sugar spice filling, and a generous layer of tangy cream cheese frosting, this recipe is destined to become a staple of your holiday traditions.

why make this recipe

If you are looking for the ultimate holiday morning breakfast, these gingerbread cinnamon rolls check every single box. The combination of blackstrap molasses, ginger, cinnamon, and nutmeg creates an incredible depth of flavor that isn’t overly sweet on its own, perfectly balanced by the luscious cream cheese frosting. Plus, the dough is exceptionally soft and fluffy, staying moist for days thanks to the natural humectants in the molasses.

how to make Gingerbread Cinnamon Rolls

Ingredients

For the Dough

3 ½ cups all-purpose flour (plus extra for dusting)
1 packet (2 ¼ tsp) active dry yeast
¾ cup warm milk
¼ cup granulated sugar
1 large egg + 1 yolk (room temperature)
¼ cup unsalted butter, melted
1 tsp ground ginger
½ tsp salt

For the Filling

⅓ cup unsalted butter, softened
⅓ cup dark brown sugar, packed
¼ cup dark molasses
1 ½ tbsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg

For the Cream Cheese Frosting

4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (if needed to thin)

Directions

Step Action: Warm the milk to about 105°F to 110°F, stir in a pinch of sugar and the active dry yeast, and let it sit for 5 to 10 minutes until frothy.
Step Action: In a large bowl, whisk together the flour, sugar, ground ginger, and salt. Add the yeast mixture, melted butter, egg, and egg yolk, mixing until a dough forms.
Step Action: Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, then place it in a greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
Step Action: Roll the risen dough out into a large rectangle on a floured work surface, then evenly spread the softened butter, dark brown sugar, dark molasses, cinnamon, ginger, and nutmeg filling across the surface.
Step Action: Roll the dough tightly into a log, slice it into 12 equal rolls using unflavored dental floss or a sharp knife, and place them into a greased baking dish to rise for another 30 minutes.
Step Action: Bake the rolls in a preheated oven at 350°F (175°C) for 20 to 25 minutes until golden brown and cooked through.
Step Action: Whisk together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth, then spread it generously over the hot rolls so it melts into the swirls.

how to serve Gingerbread Cinnamon Rolls

Serve these warm gingerbread cinnamon rolls fresh out of the oven while the cream cheese frosting is melting into the sticky molasses swirls. They pair wonderfully with a hot cup of coffee, spiced chai tea, or a cold glass of milk. For an extra festive touch, dust the top with crushed gingerbread cookies right before serving.

A freshly baked batch of homemade gingerbread cinnamon rolls topped with thick cream cheese frosting in a white baking dish.

how to store Gingerbread Cinnamon Rolls

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or keep them in the refrigerator for up to 5 days to preserve the cream cheese frosting. Reheat individual rolls in the microwave for 15 to 20 seconds before eating to restore that fresh-baked, soft texture.

tips to make Gingerbread Cinnamon Rolls

Make sure your milk is warm, not hot, to avoid killing the yeast. Use dark molasses rather than blackstrap if you want a sweeter, more classic gingerbread flavor profile, though blackstrap works if you prefer a deeper, more robust bitter-sweet note. For clean cuts without squishing the fluffy rolls, use unflavored dental floss to slice through the dough log.

variation

If you want to switch things up, you can add a handful of finely chopped toasted pecans or walnuts into the filling mixture for a delightful crunch. Alternatively, swap the cream cheese frosting for a maple-infused glaze or a brown butter caramel drizzle.

FAQs

Can I make the dough ahead of time?
Yes! You can assemble the rolls the night before, cover them, and place them in the refrigerator overnight. In the morning, let them come to room temperature and finish their second rise before baking.

Can I freeze baked gingerbread cinnamon rolls?
Yes, you can freeze baked un-frosted or frosted rolls in an airtight container for up to 2 months. Thaw overnight in the fridge and warm up before serving.

What kind of molasses should I use?
Standard dark molasses (like Grandma’s brand) or unsulphured molasses works best. Avoid blackstrap molasses unless you love a very strong, robust, and slightly bitter flavor.

More recipes on : thinerecipes.com