Gingerbread cinnamon rolls bring warm molasses, ginger, and cinnamon to a soft yeast dough. Baked until fluffy and finished with cream cheese icing, they make a festive centerpiece for Christmas morning.
Table of Contents
Recipe at a Glance
- Yield: 12 rolls
- Prep time: 35 minutes active
- Bake/cook time: 25–30 minutes
- Rise time: About 2 hours total
Why You’ll Love This Christmas Recipe
A festive combination of familiar holiday flavors, easy-to-follow preparation, and a beautiful finished dessert for sharing. Read through all the steps before starting and measure ingredients in advance.
Ingredients
- 3/4 cup (180 ml) warm whole milk, about 105–110°F (40–43°C)
- 2 1/4 teaspoons (7 g) instant yeast
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) unsulphured molasses
- 1 large egg
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 3 3/4 cups (470 g) all-purpose flour, plus a little for dusting
- 1 teaspoon fine salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- For filling: 1/3 cup (75 g) softened unsalted butter
- For filling: 2/3 cup (135 g) packed brown sugar
- For filling: 1 tablespoon ground cinnamon
- For filling: 1 teaspoon ground ginger
- For icing: 4 oz (113 g) softened cream cheese
- For icing: 2 tablespoons (28 g) softened unsalted butter
- For icing: 3/4 cup (90 g) powdered sugar
- For icing: 1 teaspoon vanilla extract
- For icing: 1–2 tablespoons milk, as needed
How to Make Fluffy Gingerbread Cinnamon Rolls with Cream Cheese Icing
- 1. In a large bowl or stand mixer, combine warm milk, instant yeast, sugar, molasses, egg, and melted cooled butter.
- 2. Add flour, salt, ginger, cinnamon, and cloves. Mix into a soft dough, then knead for 7–10 minutes by hand or 5–7 minutes with a dough hook until smooth and elastic. The dough should be slightly tacky, not wet; add flour a tablespoon at a time only if necessary.
- 3. Transfer to a lightly greased bowl, cover, and let rise in a warm place until doubled, about 60–90 minutes.
- 4. Mix brown sugar, cinnamon, and ginger for the filling. Grease a 9-by-13-inch baking dish.
- 5. Roll dough into a rectangle about 12 by 18 inches. Spread evenly with softened butter, leaving a narrow border. Sprinkle with spiced brown sugar.
- 6. Roll tightly from the long side into an 18-inch log. Cut into 12 equal rolls with a sharp knife or unflavored dental floss. Arrange in the prepared dish.
- 7. Cover and let rise until puffy, about 30–45 minutes. Near the end of rising, preheat oven to 350°F (175°C).
- 8. Bake 25–30 minutes, until golden on top and the center rolls are baked through. If browning too quickly, loosely tent with foil. Cool 10 minutes.
- 9. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk a little at a time for a spreadable icing. Spread over warm, not piping-hot, rolls and serve.
Tips for Best Results
- Use unsulphured molasses, not blackstrap molasses, for a balanced gingerbread flavor.
- Check milk temperature; overly hot milk can damage yeast.
- Allow both rises so the rolls bake up light and fluffy.
- For even portions, mark the dough log into 12 pieces before cutting.
Storage and Make-Ahead Tips
Cover and refrigerate iced rolls for up to 4 days. Reheat individual portions gently until warm. For make-ahead rolls, assemble the night before, refrigerate covered, and allow time to become puffy at room temperature before baking.
Frequently Asked Questions
Can I prepare gingerbread cinnamon rolls the night before?
Yes. Assemble and refrigerate overnight. In the morning, let the rolls rise until puffy before baking; this may take 45–90 minutes depending on room temperature.
Can I use active dry yeast?
Yes. Use the same amount and first dissolve it in warm milk with a pinch of sugar until foamy, then proceed.
Why didn’t my rolls rise?
Check yeast freshness, milk temperature, and room warmth. A cool kitchen can substantially lengthen rising time.
More Christmas Baking Inspiration
Pair this recipe with other festive cookies, cakes, and holiday dessert bars for a varied Christmas dessert table.