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You are here: Home / Breakfast / Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls

December 5, 2021 by Marcie 3 Comments

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When baking this Christmas season, make sure to add these super yummy Gingerbread Cinnamon Rolls to your baking list. Gingerbread is one of the most beloved flavors of the holiday season, so naturally, I had to incorporate this warm, spicy flavor into cinnamon rolls.

A white casserole dish with pan full of gingerbread cinnamon rolls.

It’s a sweet dough warmed up with notes of ginger and molasses. Inside the dough is a brown sugar cinnamon filling with more added ginger and molasses. And finally, topping these pillows of deliciousness is a thick luscious cream cheese frosting that’s made even better with added cinnamon and you guessed it–even more ground ginger and molasses.

I did mention that these were gingerbread flavored, right? lol. Well, these awesome cinnamon rolls are definitely not lacking in gingerbread flavor!

Large gingerbread cinnamon roll on a plate with fork next to it.

I love cinnamon rolls on Christmas morning. Years ago I would just buy the store bought kind that are in the refrigerated section. However, since learning how to make cinnamon rolls, I won’t be looking back.

I know working with dough and yeast can be intimidating but I’m here to tell you, it’s easier to work with than you think.

Once you make these, I think you’ll fall in love with the flavor and soft fluffy texture that you’ll skip the store bought kind this year.

Three plates with gingerbread cinnamon rolls on each and forks.

Making Gingerbread Cinnamon Rolls

When it comes to using flour, I chose to use bread flour which is an ideal choice for things like bread, cakes and these cinnamon rolls. However, you can choose all purpose flour if that’s what you have on hand.

Also important to mention, make sure the butter, eggs, and milk are at room temperature when using in this recipe. No cold ingredients! The milk should actually be warmed up to a temperature between 120-130°. A candy thermometer comes in handy when making sure the temperature is just right. Hot milk can kill off the yeast, which then keeps the rolls from not rising properly.

Making the Dough

Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment).

Next, add in softened butter and warm milk and mix on medium speed until just combined.

Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined.

Now, switch to the dough hook. Add in the remainder 2 cups of flour and mix on low/ medium speed to make sure flour gets incorporated completely. Make sure to scrape down bowl, as needed.

Turn mixer up to high speed and knead dough for 4-5 minutes. If dough seems a little sticky to the touch, add in 1 TBSP. of flour and continue kneading until flour is incorporated. Dough should not stick to fingers when lightly pressed into it.

Leave dough in bowl and cover with plastic wrap and allow to rest for 20 minutes in room temperature. Meanwhile, make the filling.

Making the Filling

In a small bowl, combine brown sugar, cinnamon, ginger, butter, and molasses and blend well.

Lightly grease a 9×13″ baking dish with butter or cooking spray and set aside.

Uncover the dough, punch it down and place on a lightly floured work surface. Roll dough out into a 12×16″ rectangle. You can use a rolling pin and hands to help achieve the shape and size.

Spread an even layer of the filling all around, leaving edges untouched.

Starting with the longest side, roll dough into a long log, making sure to keep it tight as you roll it up. Pinch the two edges to seal. Using a very sharp knife, cut into 12 large rolls.

Place rolls in the prepared 9×13″ baking dish. Cover with plastic wrap and allow to rise for 1 hour in room temperature.

Preheat oven to 350° and bake rolls for about 40 minutes or until the edges are a nice toasty light brown color and the middle sections start to puff up. Meanwhile, make the frosting.

gingerbread cinnamon rolls

Making the Frosting

In a medium sized bowl, mix together the butter and cream cheese until combined.

Next, add in the molasses, ginger, cinnamon, and vanilla extract and blend. Last, gradually add in the powdered sugar and then blend on high speed until smooth and creamy.

Spread frosting over warmed rolls. Best served warm.

Enjoy!

Can These Rolls be Made in Advance?

Yes! These cinnamon rolls can be made a day in advance and then baked the next day so you can enjoy Christmas morning with the family instead of spending your time in the kitchen.

Follow the directions for making the rolls. Once you cut the dough into 12 equal rolls, place them in a lightly greased 9×13″ baking dish, cover with plastic wrap and immediately put into the fridge to chill.

On the morning you want to bake, take rolls out of fridge, let them rest for 30 minutes on the counter. Then, bake and frost as normal.

Gingerbread Cinnamon Rolls

This Christmas treat the family to warm, gooey Gingerbread Cinnamon Rolls that are topped with a thick gingerbread cream cheese frosting.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Christmas, Holiday
Cuisine: American
Keyword: Bread, Breakfast, Christmas, Cinnamon, Gingerbread, Holiday, Rolls
Servings: 12 people
Calories: 830kcal

Equipment

  • Stand mixer w/ paddle attachment & hook attachment
  • 9×13" ceramic/ glass casserole pan

Ingredients

For the dough:

  • 5 c. bread flour or all purpose flour
  • 2 packets Fleischmann's RapidRise instant yeast
  • 1/4 c. brown sugar, packed
  • 1 tsp. salt
  • 1 1/4 tsp. ground ginger
  • 1 c. warm milk
  • 2 large eggs, room temp.
  • 6 TBSP. butter, softened
  • 1/4 c. molasses
  • 1 tsp. vanilla extract

Filling:

  • 1/2 c. brown sugar, packed
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 stick butter, softened
  • 2 TBSP. molasses

Gingerbread cream cheese 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 c. powdered sugar

Instructions

Making the Dough:

  • Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment).
  • Next, add in softened butter and warm milk and mix on medium speed until just combined.
  • Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined.
  • Now, switch to the dough hook. Add in the remainder 2 cups of flour and mix on low/ medium speed to make sure flour gets incorporated completely. Make sure to scrape down bowl, as needed.
  • Turn mixer up to high speed and knead dough for 4-5 minutes. If dough seems a little sticky to the touch, add in 1 TBSP. of flour and continue kneading until flour is incorporated. Dough should not stick to fingers when lightly pressed into it.
  • Leave dough in bowl and cover with plastic wrap and allow to rest for 20 minutes in room temperature. Meanwhile, make the filling.

Making the Filling:

  • In a small bowl, combine brown sugar, cinnamon, ginger, butter, and molasses and blend well. 
  • Lightly grease a 9×13" baking dish with butter or cooking spray and set aside.
  • Uncover the dough, punch it down and place on a lightly floured work surface. Roll dough out into a 12×16" rectangle. You can use a rolling pin and hands to help achieve the shape and size. 
  • Spread an even layer of the filling all around, leaving edges untouched. 
  • Starting with the longest side, roll dough into a long log, making sure to keep it tight as you roll it up. Pinch the two edges to seal. Using a very sharp knife, cut into 12 large rolls. 
  • Place rolls in the prepared 9×13" baking dish. Cover with plastic wrap and allow to rise for 1 hour in room temperature.
  • Preheat oven to 350° and bake rolls for about 40 minutes or until the edges are a nice toasty light brown color and the middle sections start to puff up. meanwhile, make the frosting.

Making the Frosting:

  • In a medium sized bowl, mix together the butter and cream cheese until combined. 
  • Next, add in the molasses, ginger, cinnamon, and vanilla extract and blend. Last, gradually add in the powdered sugar and then blend on high speed until smooth and creamy.
  • Spread frosting over warmed rolls. Best served warm. Enjoy!

Nutrition

Calories: 830kcal | Carbohydrates: 136g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 390mg | Potassium: 345mg | Fiber: 3g | Sugar: 62g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg

In the mood for more festive holiday treats? Be sure to check these out: Gingerbread Scones (gluten-free, Holiday Cranberry French Toast Bake, Pumpkin Roll (Gluten-Free), Pumpkin Cheesecake (Gluten-Free, Gluten-Free Pumpkin Pie Crisp, and Eggnog Pie (Gluten-free).

Make sure you’re following us on  Pinterest, Instagram, and Facebook. And, be sure to tag us when you make our recipes. Tag us at @thetickledtastebud so we can see your pics!

Thanks for stopping by. We hope you all have a very Merry Christmas & happy holidays!

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.


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Filed Under: Breads & Rolls, Breakfast, Desserts, Holiday Treats

Previous Post: « Holiday Cranberry French Toast Bake
Next Post: Chocolate Pecan Bars (Gluten Free) »

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Comments

  1. Lori

    December 6, 2021 at 12:02 am

    5 stars
    Really yummy cinnamon rolls with a nice easy light ginger taste! Love these!

    Reply
    • Marcie

      December 6, 2021 at 4:58 am

      Thank you, these are some seriously delicious cinnamon rolls. Looking forward to making another batch of these bad boys come Christmas Eve. 😋

      Reply
    • Lori C

      December 18, 2022 at 2:35 am

      5 stars
      These easy to make cinnamon rolls just got pushed over the edge with easy apple pie filling and cream cheese icing!!! So darn easy and GOOD! Delicious!!

      Reply

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Recipe: 
12 oz each of Rice Chex & Golden Grahams cereal
10oz bag slivered almonds 
3 sticks butter
2 c. Granulated sugar
2 c. Corn syrup 

Directions: 
1. Mix both cereals and almonds in a very large bowl and set aside. 

2. In a large saucepan, melt butter, sugar, and corn syrup until sugar dissolves and mixture is combined. 

3. Using a candy thermometer, heat mixture up to 235° (soft ball stage). Take off heat and pour all over cereal mixture. Stir very well to combine everything. Optional, sprinkle holiday sprinkles over warm cereal mixture. 

4. Spread cereal mixture onto two cookie sheet pans lined with parchment paper. Spread around using a spatula and/or fingers. You can also sprinkle a little more holiday sprinkles on if you’d like to at this point. 

Allow it to cool down and set up before eating. Store in an airtight container. 

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