Delish Gingerbread Cinnamon Rolls

It’s a cinnamon roll that decided to put on a velvet blazer and sing holiday jazz. These Delish Gingerbread Cinnamon Rolls are plush, spiraled clouds laced with molasses, cinnamon, ginger, and cloves—basically December in carb form. They’re sticky in the best way, smell like Santa’s cologne (the classy one), and yes, there’s a swoopy cream cheese glaze that hits like a cozy hug from a very supportive apron. Bake a pan and your house instantly becomes the bakery you swear you don’t have time to visit.

My family loves these so much they become unhelpful the minute flour appears. Last time, my husband “helped” by testing the filling with a spoon like it was soup, the kids turned the counter into a powdered sugar crime scene, and I proofed the dough in the oven… which I then accidentally preheated. Did I scrape half-melted dough off the rack and pretend this was “rustic”? Obviously. Also yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use instant yeast. No ceremonial blooming. Just toss and go, like your laundry strategy.
– Warm milk and butter in the microwave till cozy, not hot. If it’s hotter than a summer sidewalk, you’ve gone too far.
– Store-bought pizza dough in a pinch. Add spices to the filling and boom: chaotic-good brunch.
– Mix the filling in a zip-top bag. Snip the corner and pipe it on. No bowl to wash. You’re welcome.
– Dental floss to slice the rolls. If you use a knife and squish them, I will sigh dramatically.
– Line the pan with parchment so cleanup is one dramatic peel instead of soaking a pan for three business days.
– Overnight proof in the fridge. Bake straight from cold while you reheat your personality with coffee.

Serving Ideas

– Coffee, obviously. Or a latte if you’re feeling like your personality is steamed milk.
– Bacon or sausage on the side so you can pretend it’s “balanced.”
– Fruit salad to trick your brain into thinking this is a wellness blog.
– Serve with wine if the kids drove you nuts. I don’t make the rules; I just pour.
– Or just a second roll. Minimalism, but for decisions.

What to Serve It With

– Crispy bacon, scrambled eggs, and a bowl of citrus segments.
– Maple-sausage patties and black tea that could fight a bear.
– Greek yogurt with granola if you need crunch and a shred of virtue.
– Hot chocolate with a cinnamon stick if you like your sugar with a side of sugar.

✔Tips & Mistakes

– Too much flour = dry rolls. The dough should be slightly tacky, not clingy. Like a good friend, not a bad ex.
– If your milk/butter is hot, you’ll murder the yeast. Lukewarm is the vibe.
– Don’t roll too tight or the middles will pop out like dramatic toddlers.
– Proof until puffy, not doubled into oblivion. Overproofed = deflated sadness.
– Use dark molasses for flavor; blackstrap can get bitter and bossy.
– Tent with foil if the tops brown too fast. We want golden, not “campfire marshmallow incident.”
– Spread filling all the way to the edges. The corners deserve joy too.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container. Warm 10–15 seconds in the microwave, then pretend they’re freshly baked.
– Freeze: Unbaked, sliced rolls on a tray; then bag for up to 2 months. Thaw overnight in the fridge and bake.
– Freeze baked (unglazed): Rewarm at 325°F until soft, then glaze like nothing happened.
– Glaze on the side if you’re storing—keeps things from getting soggy and weird.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Orange cardamom: Add zest to the dough and glaze; swap some cinnamon for cardamom. Fancy with zero effort.
– Maple pecan: Brown sugar + maple syrup in the filling, sprinkle chopped pecans.
– Dairy-free: Use plant milk and vegan butter; whipped coconut cream “icing” is a mood.
– Gluten-friendly route: Use a 1:1 GF flour with xanthan gum; dough will be softer—proof shorter and bake in snug pans.
– Extra ginger snap: Add crystallized ginger bits to the filling for chewy sparkles.
– Espresso glaze: A splash of espresso in the icing = adults-only energy spiral.
– Mini rolls: Roll thinner, slice smaller, bake in a muffin tin. Instant portion control that you’ll ignore.

Delish Gingerbread Cinnamon Rolls

Soft, fluffy cinnamon rolls with cozy gingerbread spices, dark molasses, and a silky cream cheese icing. A festive twist on a bakery classic that fills your kitchen with holiday aroma.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup whole milk warm to 110 F
• ▢ 0.25 cup granulated sugar
• ▢ 2.25 tsp active dry yeast about 1 packet
• ▢ 0.25 cup unsalted butter, melted cooled slightly
• ▢ 0.25 cup unsulfured molasses
• ▢ 1 tsp vanilla extract for dough
• ▢ 1 large egg room temperature
• ▢ 1 large egg yolk room temperature
• ▢ 4 cup all-purpose flour plus more for dusting
• ▢ 1 tsp fine sea salt
• ▢ 2 tsp ground cinnamon for dough
• ▢ 1.5 tsp ground ginger for dough
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.25 tsp ground cloves
• ▢ 0.5 cup unsalted butter, softened for filling
• ▢ 1 cup dark brown sugar, packed for filling
• ▢ 1.5 tbsp ground cinnamon for filling
• ▢ 1 tsp ground ginger for filling
• ▢ 0.25 tsp ground allspice optional, for filling
• ▢ 1 tbsp unsalted butter for greasing bowl and pan
• ▢ 4 oz cream cheese softened, for icing
• ▢ 2 tbsp unsalted butter, softened for icing
• ▢ 1.25 cup powdered sugar for icing
• ▢ 1 tsp vanilla extract for icing
• ▢ 2 tbsp milk for icing, as needed to thin
• ▢ 0.125 tsp salt pinch, for icing

Instructions

Preparation Steps

• In a large bowl, combine warm milk and granulated sugar. Sprinkle yeast over the top and let stand until foamy, about 5 to 10 minutes.
• Whisk in melted butter, molasses, vanilla, egg, and egg yolk until smooth.
• In a separate bowl, whisk flour, salt, cinnamon, ginger, nutmeg, and cloves. Add to wet ingredients and mix until a shaggy dough forms.
• Knead on a lightly floured surface until smooth and elastic, about 5 to 7 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled, 60 to 90 minutes.
• For the filling, stir together brown sugar, cinnamon, ginger, and allspice in a small bowl. Set aside. Grease a 9 by 13 inch baking pan.
• Punch down dough and roll into a 12 by 18 inch rectangle. Spread softened butter evenly over the surface, then sprinkle filling mixture from edge to edge.
• Roll up tightly from the long side to form a log. Trim ends if needed, then slice into 12 even rolls. Arrange cut side up in the prepared pan.
• Cover and let rolls rise until puffy, 30 to 45 minutes. Meanwhile, preheat oven to 350 F.
• Bake until golden on top and set in the center, 22 to 25 minutes. Cool in the pan on a rack for 10 minutes.
• Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, milk, and salt; beat until creamy and spreadable.
• Spread icing over warm rolls and serve.

Notes

For make-ahead, assemble rolls in the pan, cover, and refrigerate overnight. Let sit at room temperature 45 to 60 minutes before baking. For a stronger gingerbread flavor, increase ground ginger by 0.5 tsp in both dough and filling.