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Two Gingerbread Cinnamon Rolls on two white plates.

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, cinnamon, cinnamon roll, gingerbread
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time: 10 hours
Total Time 10 hours 55 minutes
Servings 12 Cinnamon Rolls



  • 1 cup (240 milliliters) whole milk lukewarm (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
  • 2 large eggs
  • 1/4 cup (60 milliliters) molasses


  • 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


  • 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


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 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 9x13 inch (23x33 cm) baking dish.
  • Lightly flour a large work surface. Roll the dough into a large rectangle, about 11 x 17 inches (28-43 cm).
  • In a small bowl, combine the brown sugar, 1/4 cup 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.