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Delish Gingerbread Cinnamon Rolls

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
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.