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Gingerbread Cinnamon Rolls Recipe

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★★★★★

4.8 from 55 reviews

These Gingerbread Cinnamon Rolls are a festive twist on a beloved classic, featuring warm ginger and molasses flavors throughout the dough, filling, and a luscious cream cheese frosting. Soft, tender rolls are perfectly spiced with cinnamon, ginger, and sweet molasses, making them an ideal holiday breakfast or dessert treat.

Ingredients

Scale

Dough

  • 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

Filling

  • 1/2 cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 stick (8 tbsp) butter, softened
  • 2 tbsp molasses

Frosting

  • 4 tbsp butter, softened
  • 6 oz cream cheese, softened
  • 1 1/2 tbsp molasses
  • 2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Make the dough: 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. Add softened butter and warm milk, mixing on medium speed until just combined. Then add the eggs, molasses, and vanilla extract, continuing to mix until smooth.
  2. Knead the dough: Switch to the dough hook attachment and add the remaining 2 cups of flour. Mix on low–medium speed until all flour is incorporated and a soft dough forms, scraping down the bowl as needed. Increase speed to medium-high and knead for 4–5 minutes until the dough is smooth, elastic, and no longer sticky, adding extra flour by tablespoon if needed.
  3. Rest the dough: Leave the dough in the bowl, cover with plastic wrap, and let rest at room temperature for about 20 minutes.
  4. Prepare the filling: In a small bowl, combine brown sugar, ground cinnamon, ground ginger, softened butter, and molasses. Mix until smooth and well blended.
  5. Roll out the dough: Lightly flour a work surface, punch down the dough, then roll it into a 12×16-inch rectangle, ensuring even thickness.
  6. Fill and shape rolls: Spread the filling evenly over the dough, leaving a small border around edges. Starting with the long side, roll dough tightly into a log and pinch the seam to seal.
  7. Cut rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
  8. Place rolls to rise: Arrange rolls evenly spaced in a greased 9×13-inch baking dish. Cover with plastic wrap and let rise at room temperature for about 1 hour until noticeably puffy.
  9. Preheat oven: Near the end of the rise, preheat oven to 350°F (175°C).
  10. Bake rolls: Bake rolls for approximately 40 minutes until edges are golden brown and centers are fully cooked.
  11. Make the frosting: Beat softened butter and cream cheese together until smooth. Add molasses, ground ginger, ground cinnamon, and vanilla extract, mixing until combined. Gradually add powdered sugar, mixing from low to high speed until frosting is thick and creamy.
  12. Frost and serve: Spread warm gingerbread cream cheese frosting over the rolls immediately after baking. Serve warm and enjoy!

Notes

  • Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
  • Ensure eggs and milk are at room temperature for better dough consistency.
  • If dough is too sticky, add flour 1 tablespoon at a time during kneading.
  • Cut rolls with dental floss for clean edges without squishing the dough.
  • Allow rolls to cool slightly before frosting if you prefer less melting frosting.

Keywords: Gingerbread cinnamon rolls, holiday cinnamon rolls, ginger molasses rolls, cream cheese frosting rolls, festive breakfast dessert

Find it online: https://chefmilacook.com/gingerbread-cinnamon-rolls-recipe/