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Soft Gingerbread Cinnamon Rolls

Soft Gingerbread Cinnamon Rolls

Ultra-soft gingerbread cinnamon rolls with a spiced filling and cream cheese frosting, perfect for a cozy holiday breakfast or brunch.
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Prep Time 3 hours 30 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 4 hours
Course Breakfast, Brunch
Cuisine American
Servings 12 rolls
Calories 300 kcal

Equipment

  • Stand Mixer
  • Rolling Pin
  • 9×13-inch Glass Baking Pan
  • Cooling Rack

Ingredients
  

Dough

  • 1 cup whole milk warmed to about 100°F (38°C)
  • 6 Tablespoons packed brown sugar divided
  • 1 Tablespoon active dry or instant yeast
  • 5 Tablespoons unsalted butter melted and slightly cooled
  • 2 large eggs at room temperature
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 4 cups bread flour spooned & leveled, plus more as needed

Gingerbread-Flavored Filling

  • 5 Tablespoons unsalted butter softened to room temperature
  • 2 Tablespoons unsulphured or dark molasses do not use blackstrap
  • ½ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

Cinnamon Cream Cheese Frosting

  • 4 ounces full-fat block cream cheese softened to room temperature
  • 2 Tablespoons unsalted butter softened to room temperature
  • ⅔ cup confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon ground cinnamon
  • optional garnishes sugared cranberries & gingerbread cookies

Instructions
 

Dough Preparation

  • Proof the yeast: Whisk the warm milk, 2 Tablespoons of the brown sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for about 5 minutes, or until foamy on top.
  • Make the dough: Add the remaining brown sugar, melted butter, eggs, salt, ginger, nutmeg, and 1 cup of the flour and beat on medium speed for 1 minute. Scrape down the sides of the bowl. Add 3 cups of flour, reduce mixer speed to low, and beat until a soft dough forms and pulls away from the sides of the bowl.
  • Knead the dough: Beat for an additional 6–8 minutes until the dough is soft and tacky but not sticky.
  • 1st Rise: Transfer the dough to a greased bowl, cover, and let rise for 2 hours until doubled in size.

Filling and Shaping

  • Make the filling: Beat together softened butter and molasses, then combine brown sugar, cinnamon, ginger, nutmeg, and cloves in a separate bowl.
  • Roll out the dough into a 10×16-inch rectangle on a lightly floured surface.
  • Spread the butter-molasses mixture and the sugar-spice mixture on the rolled-out dough, then tightly roll up to form a log and cut into 12 even rolls.
  • 2nd Rise: Cover the rolls and let rise until doubled in size, about 1 hour.

Baking

  • Bake the rolls: Preheat the oven to 350°F (177°C) and bake for 25–28 minutes or until lightly browned.
  • Remove from the oven and allow to cool for 10 minutes before icing.
  • Make the icing: Beat the cream cheese until smooth, then mix in butter, confectioners’ sugar, vanilla, and cinnamon.
  • Spread the icing over warm rolls and serve immediately. Garnish with optional items if desired.

Notes

Make-Ahead Instructions: You can prepare the rolls up to step 8 the night before, refrigerate, then let rise before baking.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword cinnamon rolls, dessert, gingerbread, holiday baking, soft rolls, yeast rolls
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