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Gingerbread Cinnamon Rolls


230 min

Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls Photo 1


Roll up


230 min


12 persons




1.00 rating-star (1)


Author: Victoria Bailey
These gingerbread cinnamon rolls are like a cinnabon on steroids—everyone is going to love them. The rolls are buttery, sugary, and taste like gingerbread.


  • warm whole milk (110 degrees F (43 degrees C)): 0.5 cup
  • molasses: 3 Tbsp
  • (.25 ounce) envelope active dry yeast: 1 envelope
  • granulated sugar: 0.25 cup
  • kosher salt: 2 tsp
  • all-purpose flour, divided, or more as needed: 4.75 cups
  • sour cream: 0.5 cup
  • unsalted butter, softened: 6 Tbsp
  • egg, lightly beaten: 1 piece
  • cooking spray: 0 piece
  • unsalted butter, at room temperature: 0.5 cup
  • firmly packed light brown sugar: 1 cup
  • molasses: 1 Tbsp
  • ground cinnamon: 2 tsp
  • ground ginger: 2 tsp
  • ground cloves: 0.5 tsp
  • cream cheese, at room temperature: 4 ounces
  • unsalted butter, at room temperature: 4 Tbsp
  • powdered sugar: 1.5 cups
  • vanilla extract: 0.5 tsp
  • whole milk, or more as needed: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.
    Gingerbread Cinnamon Rolls Photo 2
  2. Add sugar, salt, and 4 1/2 cups of the flour to the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary.
    Gingerbread Cinnamon Rolls Photo 3
  3. Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel. Let rise in a warm draft-free place until dough has doubled in size, 1 hour 30 minutes to 2 hours.
    Gingerbread Cinnamon Rolls Photo 4
  4. Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle.
    Gingerbread Cinnamon Rolls Photo 5
  5. Spread 1/2 cup butter over dough for the filling. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves until well combined. Sprinkle evenly over butter. Starting with one long side, roll dough into a log, pinching seam to seal. Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes.
    Gingerbread Cinnamon Rolls Photo 6
  6. Preheat the oven to 350 degrees F (175 degrees C).
    Gingerbread Cinnamon Rolls Photo 7
  7. Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
    Gingerbread Cinnamon Rolls Photo 8
  8. Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached. Spread glaze over warm rolls.
    Gingerbread Cinnamon Rolls Photo 9

History of the Gingerbread Cinnamon Rolls

Cinnamon rolls are a classic breakfast staple, but this recipe takes it up a notch by incorporating the warm and spicy flavors of gingerbread. While the exact origins of cinnamon rolls are unclear, it is believed that they may have been introduced to North America by Swedish immigrants in the 18th century. Gingerbread, on the other hand, has been enjoyed for centuries and was a popular treat in medieval Europe. By combining these two flavors, you get a delicious and festive treat that is perfect for the holiday season.

Tips and Tricks for Gingerbread Cinnamon Rolls Recipe

To ensure that your gingerbread cinnamon rolls turn out perfectly, here are a few tips and tricks to keep in mind:

  • Make sure your yeast is fresh and active – this is what will help the dough rise and give you light and fluffy rolls.
  • Be patient with the rising time – letting the dough rise for the full amount of time will result in a better texture and more flavorful rolls.
  • Use a stand mixer to make the dough – while it can be done by hand, a stand mixer will make the process much easier and result in a more consistent dough.
  • When rolling out the dough, use a light touch and be gentle – this will help avoid tearing or stretching the dough too much.
  • Don't skimp on the butter and filling – this is what gives the rolls their rich and decadent flavor.

Tips for presenting the dish

When presenting your gingerbread cinnamon rolls, here are some tips to make them look and taste their best:

  • Serve them warm – the rolls are best when they are warm and fresh from the oven.
  • Add a drizzle of glaze – the cream cheese glaze adds a sweet and tangy flavor that complements the gingerbread spice perfectly.
  • Garnish with powdered sugar and/or cinnamon – this adds a festive touch and makes the rolls look even more irresistible.
  • Serve with coffee or tea – the warm and comforting flavors of the rolls pair perfectly with a hot drink.

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