Looking for an indulgent Christmas breakfast idea? These gingerbread cinnamon rolls are the perfect holiday treat for any time of the day.
They’re easy to make, and taste just like your favorite childhood cookie! You’ll be able to enjoy these warm, gooey treats for with your friends and family for breakfast or brunch.
I love the scent of fresh baked gingerbread cookies but have to say these gingerbread cinnamon rolls smell even better. If you love gingerbread like I do, be sure to also check out this gingerbread pancakes recipe. And, if you want something truly decadent take a look at these recipes for carrot cake pancakes and baked apple cinnamon French toast.
Gingerbread Cinnamon Rolls Recipe
Christmas is right around the corner and that means gingerbread everything! These gingerbread cinnamon rolls are so easy to make and taste amazing. Make these for Christmas morning and fill your home with the scents of Christmas. This gingerbread cinnamon roll recipe is the perfect dessert for Christmas morning or any time of year!
What are gingerbread cinnamon rolls?
Gingerbread cinnamon rolls are homemade cinnamon rolls that are packed with gingerbread flavor. The cinnamon rolls have a gingerbread filling and are topped with the most amazing spiced glaze. Together these rolls are going to become your holiday favorite.
What makes these gingerbread cinnamon rolls so good?
When it comes to the winter holidays, everyone craves gingerbread. They are so fluffy and moist with just the right amount of gooeyness. They have so much flavor you are going to be in gingerbread heaven.
These gingerbread cinnamon rolls can be made in one day or you can start them the night before for a fresh baked gingerbread breakfast.
Can cinnamon rolls be made ahead?
When making homemade cinnamon rolls, it can be a long process. Not because it is hard but because of the rising time. It is easy to prepare these cinnamon roll dough the day before and then bake them in the morning.
Arrange unbaked rolls in prepared baking dish and cover well with plastic wrap. In the morning, let the rolls come to temperature and rise for about an hour. Then bake the recipe as called for.
How long do the rolls last?
Once the gingerbread cinnamon rolls are made, they will keep for about 3 days in the refrigerator. The rolls will dry out quickly, so while you can eat them for up to 3 days, they will always taste the best right from the oven.
Can I reheat the rolls?
You can reheat the gingerbread rolls in the microwave for about 20 to 30 minutes. You can also reheat the rolls in the oven.
Ingredients
- 4.5-5 cups all-purpose flour, scooped and leveled (link to baking basics)
- 1/3 cup sugar
- 2 (4-1/2 tsp.) packets Fleischmann’s® RapidRise Yeast
- 1 teaspoon salt
- 1–1/2 cups water
- 6 tablespoons unsalted butter
- 1 egg
- 5 Tbsp butter
- 3/4 cup brown sugar
- 2 Tbsp molasses
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2. teaspoon nutmeg
- 3 ounces cream cheese, room temperature
- 1 cup (1 stick) unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tbsp heavy cream
- 1 teaspoon vanilla extract
- 1/8 tsp salt
- 1/4 teaspoon cinnamon
Ingredients:
Make the Dough
Step 1: Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended.
Step 2: Place water and butter in a microwave-safe bowl.
Step 3: Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn’t splatter.
Step 4: The cup should be warm to the touch but not hot.
Step 5: Add the egg and the warm water/butter
Step 6: Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally.
Step 7: Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl.
Step 8: Repeat now adding in the 4th cup of flour.
Step 9: Stir in 1/2 cup flour and move to a lightly floured surface.
Step 10: Knead dough on a lightly floured surface for 7-8 minutes. (see notes)
Step 11: The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back.
Step 12: Let rest for 10 mins covered with a towel.
Make the Filling
Step 1: Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl
Step 2: Add butter and molasses to a microwave-safe bowl and melt for 30 secs
Step 3: Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough.
Making the rolls
Step 1: Roll dough into a 15 x 10-inch rectangle using a rolling pin.
Step 2: Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges.
Step 3: Starting at the long end of the rectangle, roll it up tightly.
Step 4: Pinch the seams to seal.
Step 5: Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
Step 6: Place cut side down, in greased a 13 x 9-inch baking pan.
Step 7: Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
Step 8: At the 30 min mark preheat the oven to 350
Step 9: Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden.
Step 10: Cool baking dish on a wire rack for at least 20 minutes.
Make the frosting
Step 1: Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain.
Step 2: Frost the gingerbread cinnamon rolls while they’re still warm.
Step 3: Dig in!
Gingerbread Cinnamon Rolls
Ingredients
- 4.5-5 cups all-purpose flour scooped and leveled (link to baking basics)
- 1/3 cup sugar
- 2 4-1/2 tsp. packets Fleischmann’s® RapidRise Yeast
- 1 teaspoon salt
- 1½ cups water
- 6 tablespoons unsalted butter
- 1 egg
For The Gingerbread Filling
- 5 Tbsp butter
- 3/4 cup brown sugar
- 2 Tbsp molasses
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ teaspoon nutmeg
For The Spiced Cream Cheese Frosting
- 3 ounces cream cheese room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tbsp heavy cream
- 1 teaspoon vanilla extract
- 1/8 tsp salt
- ¼ teaspoon cinnamon
Instructions
Dough
- Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended.
- Place water and butter in a microwave-safe bowl.
- Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn’t splatter.
- The cup should be warm to the touch but not hot.
- Add the egg and the warm water/butter
- Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally.
- Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl.
- Repeat now adding in the 4th cup of flour.
- Stir in 1/2 cup flour and move to a lightly floured surface.
- Knead dough on a lightly floured surface for 7-8 minutes. (see notes)
- The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back.
- Let rest for 10 mins covered with a towel.
Filling
- Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl
- Add butter and molasses to a microwave-safe bowl and melt for 30 secs
- Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough.
Making the rolls
- Roll dough into a 15 x 10-inch rectangle using a rolling pin.
- Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges.
- Starting at the long end of the rectangle, roll it up tightly.
- Pinch the seams to seal.
- Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
- Place cut side down, in greased a 13 x 9-inch baking pan.
- Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
- At the 30 min mark preheat the oven to 350
- Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden.
- Cool on a wire rack for at least 20 minutes.
Make the frosting
- Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no
- streaks of powdered sugar remain.
- Frost the gingerbread cinnamon rolls while they’re still warm.
Notes
this. If you are in an environment that has more moisture in the air you will need more flour
vs if in a dry climate.
Knead the dough using a taco and turn method. Fold like a taco, press down with the heel of
your hand, and then rotate the dough 15 degrees. Continue this method, adding flour as needed.
The dough should no longer stick to your hands, but it also will not be dry.
What if you don’t have a super sharp knife or baker’s twine?
Use unflavored dental floss. Works especially well if making with children. Slide a long piece of
floss under the roll; bring the ends up and cross over to cut each slice.
Nutrition
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