Description

These Gingerbread Cinnamon Rolls are a festive twist on classic cinnamon rolls, combining warm spices like ginger and cinnamon with a rich molasses sweetness. Perfectly soft and fluffy, they’re topped with a creamy gingerbread-flavored cream cheese frosting, making them an ideal treat for holiday mornings or any cozy occasion.

Ingredients

Scale

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 (8 tablespoons)
2 tablespoons molasses

Gingerbread Cream Cheese Frosting:

4 tablespoons butter, softened
6 ounces 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

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Instructions

Making the Dough: In a stand mixer fitted with the paddle attachment, add 3 cups of flour, yeast, brown sugar, salt, and ground ginger. Add softened butter and warm milk, mixing on medium speed until just combined. Add eggs, molasses, and vanilla extract; mix until incorporated. Switch to the dough hook, add the remaining 2 cups flour and mix on low to medium speed until flour is fully incorporated, scraping down the bowl as needed. Increase speed to high and knead for 4-5 minutes, adding 1 tablespoon flour if dough is sticky until it no longer sticks to fingers when pressed. Cover bowl with plastic wrap and let dough rest for 20 minutes at room temperature.
Making the Filling: In a small bowl, combine brown sugar, cinnamon, ginger, softened butter, and molasses. Mix well until smooth.
Forming the Rolls: Lightly grease a 9×13 inch baking dish with butter or cooking spray. Punch down the rested dough and place on a lightly floured surface. Roll the dough into a 12×16 inch rectangle using a rolling pin and hands. Spread the filling evenly over the dough, leaving the edges clear. Starting from the long side, tightly roll the dough into a log. Pinch the edges to seal. Using a sharp knife, cut the log into 12 large rolls. Place the rolls evenly in the prepared baking dish. Cover with plastic wrap and let rise for 1 hour at room temperature.
Baking the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for about 40 minutes until the edges are toasty light brown and the centers puff up.
Making the Frosting: In a medium bowl, beat together butter and cream cheese until smooth. Add molasses, ground ginger, cinnamon, and vanilla extract and mix to combine. Gradually add powdered sugar, beating on high speed until smooth and creamy.
Serving: Spread the frosting over the warm rolls and serve immediately for best flavor and texture. Enjoy your delicious gingerbread cinnamon rolls warm!

Notes

Use bread flour for a chewier roll or all-purpose flour for a softer texture.
Ensure milk is warm, not hot, to properly activate the yeast.
If dough is too sticky during kneading, add flour gradually to avoid dryness.
You can prepare the dough a day ahead by refrigerating after the first rise, then shaping and baking next day.
For extra festive flavor, add a pinch of nutmeg or cloves to the filling.
These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently before serving.