Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

ByMarina Montclair
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Introduction

These Gingerbread Cinnamon Rolls combine the warm spices of gingerbread with the soft, fluffy texture of classic cinnamon rolls. Perfect for holiday mornings or cozy weekend treats, they come topped with a luscious cream cheese frosting.

The image shows a white rectangular baking tray filled with cinnamon rolls arranged in three rows. The top two rows have golden-brown cinnamon rolls with dark brown spirals of cinnamon filling, and the bottom row has cinnamon rolls covered in white creamy icing that looks smooth and slightly glossy. The rolls have a soft, fluffy texture with tight swirls and slightly raised edges. The tray is placed on a white marbled surface, with a wooden rolling pin and some small gingerbread cookies scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/4 cup + 2 teaspoons (70 grams) water
  • 1/4 cup + 2 teaspoons (70 grams) milk
  • 3 tablespoons (25 grams) all purpose flour
  • 4 cups + 2 tablespoons (495 grams) all purpose flour
  • 3 tablespoons (41 grams) brown sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoon instant yeast
  • 3/4 cup (180 grams) whole milk, warmed but not hot
  • 2 large eggs
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 6 tablespoons (85 grams) unsalted butter, softened
  • 3 tablespoons (60 grams) molasses
  • 3/4 cup (165 grams) brown sugar
  • 1 ½ tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon allspice
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/2 cup (120 grams or 4 ounces) block cream cheese, softened (1/2 block)
  • 3 cups (360 grams) confectioners’ sugar
  • 1 teaspoon vanilla

Instructions

  1. Step 1: Make the tangzhong by adding the flour, water, and milk to a small saucepan. Whisk until smooth, then heat over medium, whisking constantly until thickened and streaks remain when whisked. Remove from heat and let cool until just warm.
  2. Step 2: Prepare the dough by adding the flour, brown sugar, salt, yeast, warmed milk, eggs, melted butter, and tangzhong to a stand mixer bowl. Knead with a hook attachment for 5-10 minutes until smooth but slightly sticky. Alternatively, knead by hand on a clean surface for 5-10 minutes until soft and smooth.
  3. Step 3: Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled. You can also refrigerate overnight.
  4. Step 4: Make the gingerbread filling by mixing softened butter and molasses in one bowl until smooth. In another, combine brown sugar, cinnamon, ginger, and allspice.
  5. Step 5: After dough doubles, punch it down. Roll out on a floured surface into a 12×16-inch rectangle with the long side facing you.
  6. Step 6: Spread molasses-butter mixture evenly over dough, leaving a ½-inch strip at the top bare. Sprinkle spiced brown sugar mixture over the butter layer.
  7. Step 7: Roll the dough tightly from the long edge closest to you into a log. Slice into 12 equal rolls using string, floss, or a serrated knife.
  8. Step 8: Prepare a 9×13-inch pan with cooking spray and parchment paper. Arrange rolls in the pan, cover with plastic wrap, and let rise until doubled, about 20-30 minutes.
  9. Step 9: Preheat oven to 350°F (175°C). Remove plastic wrap and bake rolls for 20-25 minutes until golden and cooked through. Let cool slightly.
  10. Step 10: Make the cream cheese frosting by beating softened butter, cream cheese, confectioners’ sugar, and vanilla together until smooth. Spread frosting over warm rolls and serve immediately.

Tips & Variations

  • For a deeper molasses flavor, substitute part of the brown sugar in the filling with dark brown sugar.
  • Try adding chopped nuts such as pecans or walnuts to the filling for extra texture.
  • If you don’t have instant yeast, you can use active dry yeast but allow it to proof in warm milk for 5-10 minutes before using.
  • Make the rolls ahead by refrigerating after shaping; bake the next day, adding extra rising time as needed.

Storage

Store leftover rolls covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving. You can also freeze unbaked rolls after shaping; thaw overnight in the fridge and let rise before baking.

How to Serve

A metal rectangular baking tray filled with twelve cinnamon rolls arranged in three rows of four. The top two rows have golden-brown rolls with swirled layers of cinnamon and sugar, their texture soft and slightly shiny from baked glaze. The bottom row contains four cinnamon rolls covered in creamy white icing, thick and smooth, partially melting into the layers of dough beneath. The tray sits on a white marbled surface with a wooden rolling pin on the left and small gingerbread cookies scattered nearby. A woman's hand is gently placed near the top right corner of the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without tangzhong?

Yes, but tangzhong helps keep the rolls extra soft and moist. Without it, the rolls may be less tender but will still be delicious.

How do I know when the rolls are fully baked?

They should be golden brown on top, and internal temperature should reach about 190°F (88°C). The rolls will sound hollow when tapped lightly.

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Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

★★★★★

4.6 from 83 reviews
  • Author: Marina
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian
Print Recipe

Description

These Gingerbread Cinnamon Rolls are a festive twist on classic cinnamon rolls, featuring a soft, fluffy dough enriched with a tangzhong starter for extra tenderness. Filled with a spiced gingerbread mixture of molasses, cinnamon, ginger, and allspice, they’re baked until golden and topped with a luscious cream cheese frosting, perfect for holiday mornings or cozy gatherings.

Ingredients

Scale

Dough and Tangzhong

  • 1/4 cup + 2 teaspoons (70 grams) water
  • 1/4 cup + 2 teaspoons (70 grams) milk
  • 3 tablespoons (25 grams) all purpose flour
  • 4 cups + 2 tablespoons (495 grams) all purpose flour
  • 3 tablespoons (41 grams) brown sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoons instant yeast
  • 3/4 cup (180 grams) whole milk, warmed but not hot
  • 2 large eggs
  • 6 tablespoons (85 grams) unsalted butter, melted

Filling

  • 6 tablespoons (85 grams) unsalted butter, softened
  • 3 tablespoons (60 grams) molasses
  • 3/4 cup (165 grams) brown sugar
  • 1 ½ tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon allspice

Frosting

  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/2 cup (120 grams or 4 ounces) block cream cheese, softened (1/2 block)
  • 3 cups (360 grams) confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the tangzhong: Add the flour, water, and milk to a small saucepan and whisk until smooth. Heat over medium heat while continuously whisking until the mixture thickens enough to leave streaks when whisked. Remove from heat and let cool until just warm.
  2. Prepare the dough: In the bowl of a stand mixer, combine the flour, brown sugar, salt, instant yeast, warmed milk, eggs, melted butter, and the cooled tangzhong. Knead using the dough hook attachment for 5-10 minutes until the dough is smooth but slightly sticky and very soft. Alternatively, knead by hand on a floured surface for 5-10 minutes to achieve a soft and smooth dough ball.
  3. First rise: Place the dough in an oiled mixing bowl and cover with plastic cling wrap. Leave the dough in a warm place for about 1 hour or until it doubles in size. You may also opt to rise it overnight in the refrigerator.
  4. Make the gingerbread filling: In a small bowl, mix the softened butter and molasses until smooth. In another small bowl, whisk together brown sugar, cinnamon, ground ginger, and allspice until well combined.
  5. Assemble the rolls: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a 12 by 16 inch rectangle with the long side facing you. Spread the molasses-butter mixture evenly over the dough, leaving a ½-inch strip bare at the top edge. Sprinkle the spiced brown sugar mixture evenly over the buttered dough.
  6. Roll and slice: Starting from the long side closest to you, roll the dough tightly into a log. Use string, dental floss, or a sharp serrated knife to cut the log into 12 even rolls.
  7. Second rise: Prepare a 9×13-inch baking pan by spraying it with cooking spray and lining it with parchment paper. Arrange the rolls in the pan, cover with plastic wrap, and let them rise in a warm place for 20-30 minutes, or until doubled in size.
  8. Bake the rolls: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the risen rolls for 20-25 minutes until golden and cooked through. Allow the rolls to cool slightly before frosting.
  9. Make the cream cheese frosting: In a medium bowl, beat together the softened butter, cream cheese, confectioners’ sugar, and vanilla extract with a hand mixer on medium speed until the frosting is smooth and creamy.
  10. Frost and serve: Spread the cream cheese frosting over the warm rolls while they are still slightly warm to allow the frosting to melt slightly. Serve immediately and enjoy.

Notes

  • For best texture, use whole milk and unsalted butter as specified.
  • The tangzhong method helps keep the rolls moist and soft even after reheating.
  • If you don’t have instant yeast, use active dry yeast but activate it first by proofing in warm milk with a pinch of sugar.
  • Rolling the dough tightly ensures the filling is well distributed and the rolls hold their shape.
  • Use a serrated knife or dental floss for clean slices to prevent squishing the rolls.
  • Frosting while the rolls are warm allows it to melt slightly for a luscious finish.
  • Leftover rolls can be stored in an airtight container for up to 3 days or frozen for longer preservation.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Gingerbread Cinnamon Rolls, Holiday Breakfast, Spiced Rolls, Cream Cheese Frosting, Tangzhong Dough

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