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Overhead view of gingerbread cinnamon rolls in a baking pan, dark spiced spirals covered with thick white cream cheese frosting, beside a Christmas tree branch and a cup of coffee

Gingerbread Cinnamon Rolls

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Gingerbread cinnamon rolls with warm spices kneaded into the dark molasses dough and repeated in the brown sugar swirl, shaped on Christmas Eve, slow risen overnight, and baked in the morning under a thick cream cheese frosting that melts into every spiral.

  • Total Time: 3 hours
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 3/4 cup (180 ml) whole milk, warmed to about 110°F
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (80 ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon fine salt
  • 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
  • 6 tablespoons unsalted butter, very soft, for the filling
  • 3/4 cup (150 g) packed brown sugar, for the filling
  • 2 tablespoons ground cinnamon, for the filling
  • 2 teaspoons ground ginger, for the filling
  • 1/4 teaspoon ground cloves, for the filling
  • 1/4 teaspoon ground nutmeg, for the filling
  • 4 ounces (115 g) cream cheese, softened, for the frosting
  • 3 tablespoons unsalted butter, softened, for the frosting
  • 1 1/2 cups (180 g) powdered sugar, sifted, for the frosting
  • 1 teaspoon vanilla extract, for the frosting
  • 2 to 3 tablespoons whole milk, for the frosting
  • 1 pinch fine salt, for the frosting

Instructions

  1. Whisk the warm milk, yeast and granulated sugar in a large bowl and let it stand for 5 minutes, until foamy. Whisk in the molasses, egg and melted butter.
  2. Add the flour, ginger, cinnamon and salt. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes, until smooth, elastic and only slightly tacky.
  3. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled.
  4. Stir the brown sugar, cinnamon, ginger, cloves and nutmeg together for the filling. Roll the risen dough on a floured surface into a 16 by 12 inch rectangle.
  5. Spread the soft butter over the dough to the edges, sprinkle the spiced sugar evenly over it, and press it in lightly with your hand.
  6. Roll the dough up from a long side into a tight log. Mark the log into 12 equal pieces with a knife, without cutting yet.
  7. Slide a length of unflavored dental floss under the log at the first mark, cross the ends over the top, and pull to slice cleanly. Repeat for all 12 rolls.
  8. Arrange the rolls cut side up in a buttered 9 by 13 inch pan. Cover and let them rise for 30 to 40 minutes, until puffy and touching. For the overnight version, cover and refrigerate for up to 12 hours instead.
  9. Heat the oven to 350°F (175°C). If the rolls were refrigerated, let them stand at room temperature for 30 minutes while the oven heats. Bake for 22 to 25 minutes, until deep golden at the edges and set in the centers.
  10. Beat the cream cheese, butter, powdered sugar, vanilla, salt and enough milk for a thick, spreadable frosting. Spread over the warm rolls and serve.
  • Author: Chef Jordan
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes

Find it online: https://cookaza.com/gingerbread-cinnamon-rolls/