Introduction

Gingerbread Cinnamon Rolls combine the warm spices of ginger and cinnamon with a soft, fluffy dough that’s perfect for cozy mornings or festive gatherings. Topped with a rich gingerbread cream cheese frosting, these rolls bring classic holiday flavors to a beloved treat.

A single cinnamon roll sits on a white plate, covered with a thick layer of creamy, white frosting that drips down the sides and pools slightly at the base, showing the soft, swirled layers of the cinnamon dough beneath. The roll has a golden-brown color with darker edges, and the texture looks soft and fluffy. Next to the roll, a silver fork rests on the plate, and in the blurred background, another cinnamon roll is visible on a matching white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups bread flour or all-purpose flour
2 packets instant yeast
1/4 cup brown sugar, packed
1 tsp salt
1 1/4 tsp ground ginger
1 cup warm milk
2 large eggs, room temperature
6 tbsp butter, softened
1/4 cup molasses
1 tsp vanilla extract
1/2 cup brown sugar, packed (for filling)
2 tsp ground cinnamon (for filling)
1 tsp ground ginger (for filling)
1 stick butter, softened (for filling)
2 tbsp molasses (for filling)
4 tbsp butter, softened (for frosting)
6 oz cream cheese, softened
1 1/2 tbsp molasses (for frosting)
2 tsp ground ginger (for frosting)
1/4 tsp ground cinnamon (for frosting)
1 tsp vanilla extract (for frosting)
2 cups powdered sugar

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, instant yeast, brown sugar, salt, and ground ginger.
Step 2: Add softened butter and warm milk to the dry ingredients. Mix on medium speed until just combined.
Step 3: Add eggs, molasses, and vanilla extract. Continue mixing until the mixture is smooth and well combined.
Step 4: Switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low to medium speed until all the flour is incorporated and a soft dough forms. Scrape down the bowl as needed.
Step 5: Increase mixer speed to medium-high and knead the dough for 4–5 minutes, until smooth, elastic, and no longer sticky. Add flour 1 tablespoon at a time if the dough sticks to your fingers.
Step 6: Leave the dough in the bowl, cover with plastic wrap, and rest at room temperature for about 20 minutes.
Step 7: Meanwhile, prepare the filling by mixing brown sugar, ground cinnamon, ground ginger, softened butter, and molasses in a small bowl until smooth and well blended.
Step 8: Lightly grease a 9×13-inch ceramic or glass baking dish with butter or cooking spray.
Step 9: After resting, uncover the dough, punch it down gently, and transfer to a lightly floured surface.
Step 10: Roll dough into a 12×16-inch rectangle, keeping thickness even.
Step 11: Spread filling evenly over dough, leaving a small border around edges.
Step 12: Starting from the long side, roll dough tightly into a log. Pinch seam to seal.
Step 13: Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
Step 14: Arrange rolls in the prepared baking dish with space to rise.
Step 15: Cover with plastic wrap and let rise at room temperature for about 1 hour, until puffy.
Step 16: Preheat oven to 350°F (175°C) near the end of rise time.
Step 17: Bake rolls for about 40 minutes, until edges are golden and centers puffed.
Step 18: While baking, make frosting by beating softened butter and cream cheese until smooth.
Step 19: Add molasses, ground ginger, ground cinnamon, and vanilla extract. Mix until combined.
Step 20: Gradually add powdered sugar, mixing low then high speed until frosting is smooth and creamy.
Step 21: Spread frosting over warm rolls immediately after baking, allowing it to melt slightly.
Step 22: Serve warm and enjoy.

Tips & Variations

For a more intense ginger flavor, add a pinch of ground cloves or nutmeg to the filling mix.
If you don’t have molasses, substitute with dark corn syrup or honey, though the flavor will be slightly different.
Use bread flour for chewier rolls or all-purpose flour for a softer texture.
To make ahead, prepare rolls through Step 15, refrigerate overnight, then bake fresh in the morning.

Storage

Store leftover rolls tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 20-30 seconds to soften and refresh frosting. You can also freeze the baked rolls wrapped well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white square baking dish containing cinnamon rolls with thick, creamy light brown frosting swirled on top. Several rolls are visible, and one has been taken out from the lower right corner, showing the soft, light brown inside with darker cinnamon streaks. In front of the dish is a white round plate holding one cinnamon roll topped with the same swirled frosting, with a silver fork resting on the plate. To the right of the plate is a bottle of milk with more milk in a large bottle behind the baking dish. The setting is a white marbled surface with a light textured cloth nearby and some green foliage in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a large bowl to combine ingredients, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

How do I know when the rolls are fully baked?

The rolls are done when the edges turn golden brown and the centers are puffed and cooked through. You can also tap the top; it should sound hollow, or use a toothpick inserted in the center to check for dough.