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Gingerbread Cinnamon Rolls

About a Mom
Looking for a delicious Christmas treat? These gingerbread cinnamon rolls are the perfect holiday dessert. They're easy to make, and they 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.
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Print Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 530 kcal

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

For The Spiced Cream Cheese Frosting

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

When kneading the dough you may use up to 1/2-1 whole cup more of flour. Several things impact
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

Calories: 530kcalCarbohydrates: 89gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 263mgPotassium: 154mgFiber: 2gSugar: 51gVitamin A: 556IUVitamin C: 1mgCalcium: 52mgIron: 3mg
Keyword gingerbread cinnamon rolls
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