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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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