This gingerbread cinnamon rolls recipe makes 12 soft, fluffy rolls in about 2 1/2 to 3 hours, including rising time. The yeast dough is flavored with molasses, cinnamon, ginger, and cloves, then spread with spiced brown sugar and finished with creamy vanilla icing.
Every bite tastes like a freshly baked gingerbread cookie crossed with a tender cinnamon roll: warmly spiced, buttery, lightly caramelized, and not overly sweet. Bake these rolls for Christmas morning, a holiday brunch, or any chilly afternoon that calls for a pan of something comforting.
Jump to RecipeWhy You’ll Love This Recipe
These rolls bring together two favorite holiday bakes in one pan. The dough has just enough unsulphured molasses to give it a rich gingerbread character without making the crumb heavy or bitter.
The filling stays familiar and generous, with brown sugar, butter, cinnamon, ginger, cloves, and an optional touch of nutmeg. Cream-cheese icing melts into the warm spirals, adding a cool, tangy finish that balances the deep spices.
This is also a practical recipe for entertaining. You can prepare the shaped rolls the night before, refrigerate them for 8–16 hours, and let them sit at room temperature for 45–75 minutes before baking.
For another easy holiday breakfast idea, try these apple cinnamon crescent rolls when you want a quicker bake with familiar seasonal flavors.
Ingredients You’ll Need
The ingredient list is straightforward, but each component has an important role. Warm whole milk helps activate the yeast, while the egg and melted butter make the dough tender and pleasantly rich.
- Milk and yeast: Use milk warmed to 105–110°F, not hot. Excess heat can damage the yeast.
- Molasses: Unsulphured molasses supplies the signature gingerbread flavor and dark color.
- Spices: Cinnamon and ginger lead the flavor, while cloves provide a sharper holiday note.
- Flour: Begin with 3 1/2 cups and add more only if necessary, up to 4 cups total.
- Filling: Softened butter helps the brown sugar spice mixture cling to the dough.
- Icing: Cream cheese, butter, powdered sugar, vanilla, milk or cream, and a pinch of salt create a soft, spreadable topping.
For the flour, weighing 420–480 grams is the most reliable approach. If measuring by cups, spoon the flour into the cup and level it rather than packing it down.
If you are planning a larger holiday dessert table, these honey cinnamon almonds make a crisp, easy snack to serve alongside the soft rolls.
How to Make It Step-by-Step
Step 1: Warm the milk in a small bowl or measuring cup until it reaches about 105–110°F (40–43°C). Mix in the yeast and a small amount of the granulated sugar, then let the mixture stand for 5–10 minutes if you are using active dry yeast; it may look lightly foamy when ready.
Step 2: Add the remaining sugar, molasses, melted and slightly cooled butter, egg, salt, cinnamon, ginger, and cloves. Stir until the mixture is well combined and the molasses is evenly dispersed.
Step 3: Mix in 3 1/2 cups of flour gradually. Add only enough of the remaining flour to make a soft dough that feels slightly tacky but does not cling heavily to your hands or the bowl.
Step 4: Knead the dough for about 6–8 minutes, either by hand or with a dough hook, until it becomes elastic and smoother. Place it in a lightly greased bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until it has doubled in size.
Step 5: Grease a 9 x 13-inch baking pan. Turn the risen dough onto a lightly floured surface and roll it into a rectangle approximately 16 x 12 inches, keeping the edges as even as possible.
Step 6: Spread the softened butter over the entire rectangle. In a small bowl, combine the brown sugar, cinnamon, ginger, cloves, optional nutmeg, and pinch of salt, then distribute the mixture evenly over the butter.
Step 7: Starting with one long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces; floss is especially useful because it cuts cleanly without flattening the spirals.
Step 8: Arrange the pieces cut-side up in the prepared pan, leaving a little room between them. Cover the pan and let the rolls rise for 30–45 minutes, until they look visibly puffy and are beginning to nestle against one another.
Step 9: Heat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, watching for a lightly golden top and a cooked-through center; avoid overbaking because it can dry the dough.
Step 10: While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then beat in 1–2 tablespoons of milk or heavy cream as needed until the icing is spreadable.
Step 11: Let the pan cool briefly, then spread the icing over the warm rolls while they are still soft and fragrant. Serving them warm allows the icing to settle into the folds without turning completely liquid.
Pro Tips for Soft, Flavorful Rolls
The most important tip is to protect the dough from excess flour. A slightly tacky dough may feel less tidy during kneading, but it bakes into a softer roll than a stiff dough loaded with extra flour.
- Check milk temperature: Lukewarm milk is ideal. If it feels hot to your finger, let it cool before adding the yeast.
- Use softened, not melted, filling butter: Soft butter spreads evenly and helps prevent the filling from leaking out during shaping.
- Roll firmly: A snug log creates defined spirals and helps the filling distribute through every slice.
- Cut evenly: Equal pieces bake at a similar rate, so the smaller center rolls do not overcook before the larger outside rolls finish.
- Watch the center: The rolls should be lightly golden, with the middle pieces cooked through but still tender.
- Ice at the right moment: Warm rolls accept the icing beautifully, while piping-hot rolls can make it run too quickly.
Molasses is powerful, so keep the amount at 1/4 cup. Adding more may make the dough dense and introduce an unpleasantly bitter flavor.
For a different sweet treat at the same gathering, these soft snickerdoodle cookies echo the cinnamon flavor while offering a chewy cookie texture.
Overnight, Storage, and Reheating
To prepare the rolls ahead, complete the shaping and place the 12 pieces in the greased pan. Cover the pan tightly and refrigerate for 8–16 hours, then set it on the counter for 45–75 minutes before baking so the dough can warm and become puffy.
Keep leftover iced rolls covered at room temperature for a short period or refrigerate them if your kitchen is warm. For the best texture, reheat individual rolls gently until just warm rather than hot.
You can make the icing a little thicker for storage by using less milk or cream. If it firms up in the refrigerator, let it soften briefly and stir before spreading or drizzling.
A holiday spread can include a lighter cookie option too, such as these gluten-free pumpkin cookies for guests who need a gluten-free dessert.
Serving Ideas for a Holiday Brunch
Serve these gingerbread cinnamon rolls warm with coffee, black tea, or a mug of hot cocoa. The creamy icing is enough decoration on its own, but a small dusting of cinnamon or a few finely chopped pecans can add color and crunch.
For a festive breakfast table, arrange the pan on a wooden board with orange slices, fresh cranberries, and cinnamon sticks nearby. The rolls are rich, so fresh fruit offers a bright contrast.
They also make a thoughtful homemade gift. Bake the rolls in a disposable foil pan, cool them slightly, add the icing in a separate container, and include simple reheating instructions.
If you need a crunchy companion for the brunch table, consider adding this chocolate crispy treat to the dessert selection.
Gingerbread Cinnamon Rolls
Ingredients
Method
- Warm the milk to 105–110°F (40–43°C). Stir it with the yeast and a small amount of the sugar, then let it stand for 5–10 minutes if using active dry yeast.
- Add the remaining sugar, molasses, melted butter, egg, salt, cinnamon, ginger, and cloves. Mix in 3 1/2 cups flour gradually, adding only enough of the remaining flour to create a soft, slightly tacky dough.
- Knead the dough for 6–8 minutes until it is smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled.
- Roll the dough into a 16 x 12-inch rectangle. Spread it with softened butter, then combine the brown sugar, cinnamon, ginger, cloves, optional nutmeg, and salt and distribute the mixture evenly over the butter.
- Roll the dough tightly from the long side into a log. Cut it into 12 equal pieces with a sharp knife or unflavored dental floss, then arrange the pieces in a greased 9 x 13-inch baking pan.
- Cover the pan and let the rolls rise for 30–45 minutes, until visibly puffy. Bake at 350°F (175°C) for 22–28 minutes, until lightly golden and the center rolls are cooked through.
- Beat the cream cheese, butter, powdered sugar, vanilla, salt, and enough milk or cream to make a spreadable icing. Spread it over the warm, not piping-hot, rolls.
Notes
Final Thoughts
This gingerbread cinnamon rolls recipe is everything a cozy holiday bake should be: soft, fragrant, buttery, and filled with warm spice. The molasses-infused dough gives the rolls their distinctive gingerbread flavor, while the brown sugar filling and cream-cheese icing make each spiral feel especially indulgent.
Give the dough enough time to rise, add flour carefully, and avoid leaving the rolls in the oven longer than needed. Those small details protect the tender texture and help the centers stay soft.
Whether you bake them from start to finish on a relaxed weekend morning or prepare them overnight for a special breakfast, these 12 rolls are made for sharing. Set out the warm pan, pour the coffee, and enjoy a sweet holiday moment straight from the oven.