Gingerbread Cinnamon Rolls

A recipe for Gingerbread Cinnamon Rolls! These overnight cinnamon rolls are filled with warming spices and covered in a thick cream cheese glaze. 

I am not sure when exactly it started, but it has become tradition in our house to have cinnamon rolls on Christmas morning.

These Gingerbread Cinnamon Rolls are a fun seasonal twist on the classic with molasses mixed right into the soft, fluffy dough and a spiced brown sugar filling packed with cinnamon, ginger, cloves, and allspice. 

They are an especially perfect holiday breakfast or brunch option since the rolls are prepared the night before and require an overnight rest in the refrigerator.

Simply preheat the oven and bring the pan out to room temperature about an hour before ready to bake. 

Serve the lightly golden, warm Gingerbread Cinnamon Rolls with a thick cream cheese frosting for a final, decadent touch.

A Few Cinnamon Roll Tips

When adding the yeast to the milk, make sure the lukewarm milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast. 

After mixing together the dough, it should be loose and slightly sticky. Knead until smooth and add just enough flour to be able to handle and roll out the dough. Be careful not to add too much or the rolls will lose their light and fluffy texture. Add a little more milk if the dough is too tough and crumbly.

The dough should be doubled in size before forming into the individual rolls and transferring to the pan. This usually takes about 1-2 hours in my kitchen. In warmer rooms, it may take 1 hour or closer to 2 during the winter.

Prepare the cream cheese glaze while the cinnamon rolls are in the oven. After beating until smooth and creamy, slowly add just enough milk to get the desired texture. Two tablespoons (30 milliliters) was perfect for me. Add a little more to thin out the frosting enough to be drizzled.  

These Gingerbread Cinnamon Rolls are best warm from the oven and definitely the day they are baked.

If you do have leftovers,  refrigerate in an airtight container and microwave for a few seconds until warmed through (preferably keeping the cream cheese frosting separate and spreading over the warmed roll). 

Looking for more cinnamon roll-inspired recipes?

Try my:

• Kanelsnegle (Danish Cinnamon Rolls)
• Cinnamon Roll Cheesecake
• Cinnamon Roll Donuts

Gingerbread Cinnamon Rolls Recipe

Adapted from Wood and Spoon

Print Pin

5 from 1 vote

Gingerbread Cinnamon Rolls

A recipe for Gingerbread Cinnamon Rolls! These overnight cinnamon rolls are filled with warming spices and covered in a thick cream cheese glaze. 

Course Breakfast

Cuisine N/A

Keyword breakfast, brunch, Christmas, cinnamon, cinnamon roll, gingerbread, winter

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time: 10 hours hours

Total Time 10 hours hours 55 minutes minutes

Servings 12 Cinnamon Rolls

Ingredients

Dough:

• 1 cup (240 milliliters) lukewarm whole milk 105-115˚F, 40-46˚C
• 1 1/2 tablespoons (10 grams) active dry yeast
• 4 1/2 cups (565 grams) all-purpose flour
• 1/3 cup (70 grams) granulated sugar
• 1 teaspoon salt
• 4 tablespoons (55 grams) unsalted butter softened at room temperature, plus more for greasing the pan
• 2 large eggs
• 1/4 cup (60 milliliters) molasses

Filling:

• 1/4 cup (50 grams) packed brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 4 tablespoons (60 grams) unsalted butter softened at room temperature

Glaze:

• 4 ounces (113 grams) cream cheese softened at room temperature
• 4 tablespoons (60 grams) unsalted butter
• 1 1/2 cups (180 grams) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

To make the dough:

• In a small bowl, sprinkle yeast over lukewarm milk. Stir to combine and allow to sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, 1/3 cup (70 grams) sugar, and salt.
• Mix the yeast with milk, butter, eggs, and molasses into the flour mixture until the dough comes together. It should be a little loose and slightly sticky.
• Knead on a lightly floured surface until smooth.
• Transfer to a large bowl, cover with a cloth or plastic wrap, and allow to rest until doubled, about 1 hour.

To assemble:

• Grease a 9×13 inch (23×33 centimeter) baking dish with butter.
• Lightly flour a large work surface. Roll the dough into a large rectangle, about 11 x 17 inches (28 x 43 centimeters).
• In a small bowl, combine the brown sugar, 1/4 cup (50 grams) granulated sugar, cinnamon, ginger, cloves, and allspice.
• Spread the softened butter over the rectangle and evenly cover with the spiced sugar.
• Roll up the rectangle tightly from long side to long side and pinch the seam to seal. Using a sharp knife, cut the log into 12 equal rolls.
• Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and refrigerate overnight.

To bake:

• Remove the pan of cinnamon rolls from the refrigerator and allow to sit at room temperature for 1 hour. Preheat oven to 350˚F (180˚C).
• Bake the cinnamon rolls in the preheated oven until golden brown and toothpick inserted in center comes out clean, 25-30 minutes.
• While the cinnamon rolls are in the oven, make the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter. Beat in the powdered sugar and vanilla extract. Add just enough milk to create a smooth, thick glaze.
• Spread the glaze over the cinnamon rolls while they are still warm and serve immediately.