Soft, warm, and swirled with holiday spice, these Gingerbread Cinnamon Rolls are the kind of breakfast that makes the whole house smell like December. The dough is tender and buttery, the filling is spiced with cinnamon, ginger, and allspice, and the cream cheese frosting melts right into the warm rolls.
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I tested this version several times to get a dough that feels soft but easy to handle, with just enough molasses to taste like gingerbread without turning heavy. If you are craving a cozy, homemade treat for Christmas morning or a winter brunch, these Gingerbread Cinnamon Rolls are such a treat. Ready to bake together?
Gingerbread Cinnamon Rolls
Why you will love this recipe
These rolls bring the best parts of the season to your kitchen. The molasses adds warmth without weighing the dough down, the ginger brings a gentle heat, and the cinnamon swirl makes the whole pan smell like a holiday bakery. They are comforting, family-friendly, and surprisingly simple for such a beautiful breakfast.
Ingredients
Dough
1 cup whole milk
¼ cup granulated sugar
2 ¼ teaspoons instant rise yeast (one packet)
¼ cup molasses (not blackstrap)
2 large eggs, at room temperature
½ cup unsalted butter, melted
1 teaspoon vanilla extract
4 ½ cups sifted all purpose flour, plus up to ½ cup extra if needed
½ teaspoon kosher salt
Filling
6 tablespoons unsalted butter, at room temperature
½ cup light brown sugar
2 tablespoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon allspice
Cream cheese frosting
8 ounce package cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
Holiday sprinkles, optional
Preparation
Make the dough
- Warm the milk in a microwave-safe measuring cup using 30 second intervals until it reaches about 105 to 110 F. If it gets too hot, let it cool on the counter for a few minutes.
- Add the warm milk, granulated sugar, and yeast to the bowl of a stand mixer. Stir gently with a fork and let it sit for 5 minutes so the yeast can bloom.
- Add molasses, eggs, melted butter, and vanilla. Use the fork to lightly beat the eggs into the mixture.
- Add the flour and salt. Attach the dough hook and begin mixing on low. When the mixture forms a rough dough, increase the speed slightly and knead for 8 to 10 minutes. The dough should pull away from the sides of the bowl and feel soft and slightly tacky. If it is very sticky, add a little more flour in small increments.
- Lightly oil a clean bowl. Transfer the dough, turning it once to coat it in the oil. Cover with a clean towel and let the dough rest in a warm place for 10 minutes.
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan with nonstick spray.
Filling and shaping
- In a medium bowl, stir together the brown sugar, cinnamon, ginger, and allspice.
- Lightly flour a clean work surface and roll the dough into a large rectangle about ½ inch thick.
- Spread the softened butter over the dough. Sprinkle the spiced sugar mixture evenly over the top.
- Cut the dough into 12 long strips, each about 2 inches wide.
- Roll each strip tightly into a spiral. Place the rolls swirl side up in the prepared baking pan, leaving a little room for expansion.
- Cover the pan with the towel and let the rolls rest for 20 minutes in a warm spot.
Bake and frost
- Bake for 30 to 35 minutes, until the tops are golden and the centers look set.
- While the rolls cool slightly, prepare the frosting. In the clean bowl of your stand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, cinnamon, and salt. Beat again until creamy and spreadable.
- Spread the frosting over the warm rolls. Add sprinkles if using. Serve warm so the frosting melts gently into the swirls.
Tips for success
Top Tip
- Warm milk is key. If it feels cozy to the touch, the yeast will be happy.
- Instant yeast keeps this recipe quick and approachable.
- Slightly tacky dough leads to the softest rolls.
- Spread the butter edge to edge so the filling reaches every bite.
- Frost while warm for that melt-in swirl.
Storage and reheating
- Store leftover rolls at room temperature for one day or refrigerate for up to three days.
- Warm individual rolls in the microwave for about 20 seconds or in a 300 F oven for 10 minutes.
- To freeze baked rolls, skip frosting, wrap tightly, and thaw overnight before warming and frosting.
Make ahead and freezing
- Assemble the rolls the night before, cover them, and refrigerate. Let them sit at room temperature for 30 to 45 minutes before baking in the morning.
- To freeze unbaked rolls, shape them and freeze until solid. Transfer to a freezer bag. Thaw in the refrigerator overnight, then bake as usual.
Variations
- Add chopped crystallized ginger to the filling for extra spice.
- A little orange zest in the dough or frosting adds brightness.
- Sprinkle chopped pecans or walnuts over the filling for crunch.
- Use a simple powdered sugar glaze if you prefer a lighter topping.
FAQs
Yes. Kneading by hand takes about 10 minutes and works beautifully. The dough will become smooth and elastic.
You can. Bloom it in the warm milk and sugar for about 10 minutes before mixing. The rise may take a little longer.
Blackstrap molasses tastes more bitter and can overpower the warm spices. Regular molasses gives the best gingerbread flavor.
Too much flour or under-kneading are common causes. The dough should feel soft and springy.
📖 Recipe
Gingerbread Cinnamon Rolls
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, warm, and swirled with holiday spice, these Gingerbread Cinnamon Rolls feel like a cozy December morning baked into a pan. The dough is tender and buttery, the filling is full of cinnamon, ginger, and allspice, and the cream cheese frosting melts right into the warm layers.
Ingredients
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant rise yeast (one packet)
- ¼ cup molasses (not blackstrap)
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 ½ cups sifted all purpose flour, plus up to ½ cup extra if needed
- ½ teaspoon kosher salt
- Filling:
- 6 tablespoons unsalted butter, at room temperature
- ½ cup light brown sugar
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon allspice
- Cream cheese frosting:
- 8 ounce package cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Holiday sprinkles, optional
Instructions
- Warm the milk in a microwave-safe measuring cup using 30 second intervals until it reaches about 105 to 110 F. If it gets too hot, let it cool on the counter for a few minutes.
- Add the warm milk, granulated sugar, and yeast to the bowl of a stand mixer. Stir gently with a fork and let it sit for 5 minutes so the yeast can bloom.
- Add molasses, eggs, melted butter, and vanilla. Use the fork to lightly beat the eggs into the mixture.
- Add the flour and salt. Attach the dough hook and begin mixing on low. When the mixture forms a rough dough, increase the speed slightly and knead for 8 to 10 minutes. The dough should pull away from the sides of the bowl and feel soft and slightly tacky. If it is very sticky, add a little more flour in small increments.
- Lightly oil a clean bowl. Transfer the dough, turning it once to coat it in the oil. Cover with a clean towel and let the dough rest in a warm place for 10 minutes.
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan with nonstick spray.
- In a medium bowl, stir together the brown sugar, cinnamon, ginger, and allspice.
- Lightly flour a clean work surface and roll the dough into a large rectangle about ½ inch thick.
- Spread the softened butter over the dough. Sprinkle the spiced sugar mixture evenly over the top.
- Cut the dough into 12 long strips, each about 2 inches wide.
- Roll each strip tightly into a spiral. Place the rolls swirl side up in the prepared baking pan, leaving a little room for expansion.
- Cover the pan with the towel and let the rolls rest for 20 minutes in a warm spot.
- Bake for 30 to 35 minutes, until the tops are golden and the centers look set.
- While the rolls cool slightly, prepare the frosting. In the clean bowl of your stand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, cinnamon, and salt. Beat again until creamy and spreadable.
- Spread the frosting over the warm rolls. Add sprinkles if using. Serve warm so the frosting melts gently into the swirls.
Notes
Store leftover rolls at room temperature for one day or refrigerate for up to three days. Reheat in the microwave for 20 seconds or in a 300 F oven for 10 minutes. Assemble the night before to bake in the morning, or freeze before or after baking. Add chopped nuts or orange zest for variations.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Serving suggestions
Serve these rolls warm with coffee, hot chocolate, or a seasonal latte. They pair beautifully with eggs or fruit if you want a full breakfast spread. They are perfect for Christmas morning, weekend brunch, or any chilly morning when you want something comforting and homemade.
You may also like
If you love cozy recipes with deep flavor, you might enjoy my Creamy Mushroom Risotto: https://letsflytasty.com/creamy-mushroom-risotto
It is rich, comforting, and a lovely dinner to follow a sweet breakfast like this one.
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