This Soft Gingerbread Cinnamon Rolls Recipe is a warm, spicy hug on a cold winter morning—the exact treat I crave when the first frost hits the windowpane. A perfect combo of pillowy, molasses-infused dough, a swirling heart of cinnamon and ginger, and a cloud-like drift of spiced cream cheese frosting, it is a festive masterpiece that turns a simple breakfast into a holiday memory. The deep, aromatic warmth of cloves and nutmeg dancing through the soft, buttery rolls creates a scent that is simply impossible to resist.
Jump to RecipeSoft Gingerbread Cinnamon Rolls Recipe Ingredients
The Dough
- 1 cup (240ml/g) whole milk, warmed to 100°F (38°C)
- 6 Tablespoons (75g) packed brown sugar, divided
- 1 Tablespoon (9g) active dry or instant yeast
- 5 Tablespoons (72g) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 cups (520g) bread flour (plus extra for kneading)
Gingerbread-Flavored Filling
- 5 Tablespoons (72g) unsalted butter, softened
- 2 Tablespoons (43g) unsulphured or dark molasses (not blackstrap)
- 1/2 cup (100g) packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Cinnamon Cream Cheese Frosting
- 4 ounces (113g) full-fat cream cheese, softened
- 2 Tablespoons (30g) unsalted butter, softened
- 2/3 cup (80g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
How To Make Soft Gingerbread Cinnamon Rolls Recipe
- Proof the yeast: Whisk the warm milk, 2 tablespoons of brown sugar, and yeast in the bowl of a stand mixer. Let sit for 5 minutes until foamy.
- Make the dough: Add the remaining brown sugar, melted butter, eggs, salt, ginger, nutmeg, and 1 cup of flour. Beat for 1 minute. Gradually add the remaining 3 cups of flour on low speed until a soft dough forms and pulls away from the sides.
- Knead the dough: Use the dough hook to knead for 6–8 minutes (or by hand) until the dough is smooth, elastic, and passes the “windowpane test.”
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 2 hours, or until doubled in size.
- Prep filling and pan: Beat softened butter and molasses together. In a separate small bowl, whisk the brown sugar and spices. Grease a 9×13 inch baking pan.
- Roll and fill: Punch down the dough and roll into a 10×16 inch rectangle on a floured surface. Spread with the molasses-butter and sprinkle with the sugar-spice mix.
- Shape: Roll up tightly into a 16-inch log. Cut into 12 even rolls and place them in the prepared pan.
- Second Rise: Cover and let rise again for about 1 hour until doubled.
- Bake: Preheat oven to 350°F (177°C). Bake for 25–28 minutes until lightly browned. Tent with foil after 15 minutes if browning too fast.
- Frost: Beat frosting ingredients until smooth. Spread over the rolls while they are still warm.
Recipe Tips
- Windowpane Test: To ensure the gluten is developed, stretch a small piece of dough; it should be thin enough to see light through without tearing.
- Warm Milk Temp: Ensure the milk is between 100-110°F. Too hot will kill the yeast, and too cold will delay the rise.
- Molasses Choice: Always use “unsulphured” or “dark” molasses. Blackstrap is far too bitter for sweet rolls and will overwhelm the other spices.
- Overnight Option: You can shape the rolls the night before, refrigerate, and then let them rise at room temperature for 1-2 hours before baking the next morning.
What To Serve With Soft Gingerbread Cinnamon Rolls
- A hot cup of dark roast coffee or a creamy latte
- Crispy bacon or breakfast sausage to balance the sweetness
- Fresh orange slices or pomegranate seeds for a burst of acidity
- Warm spiced apple cider
How To Store Soft Gingerbread Cinnamon Rolls
- Refrigerate: Store frosted rolls tightly covered in the fridge for up to 5 days.
- Reheat: Warm in the microwave for 15–20 seconds to restore that soft, “just-baked” texture.
- Freeze: You can freeze fully baked rolls for up to 3 months. Thaw overnight in the fridge and warm before serving.
Soft Gingerbread Cinnamon Rolls Nutrition Facts
- Calories: ~420 kcal (per roll)
- Carbohydrates: 62g
- Protein: 7g
- Fat: 16g
- Fiber: 2g
- Sugar: 24g
Nutrition information is estimated and may vary based on exact ingredients and frosting thickness.
FAQs
Yes, you can substitute the same amount of all-purpose flour. The rolls will still be soft and delicious, but they will have a slightly less “chewy” or artisanal texture compared to those made with bread flour.
For the cleanest cut, use a very sharp serrated knife or a piece of unflavored dental floss. If using floss, slide it under the log, cross it over the top, and pull quickly to “snip” the roll perfectly.
The most common culprits are old/dead yeast or milk that was too hot. Ensure your yeast is foamy during the proofing stage, and keep the dough in a draft-free, warm area for the rise.
Soft Gingerbread Cinnamon Rolls Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings30
minutes28
minutes420
kcalSoft, pillowy gingerbread-spiced rolls filled with cinnamon and molasses, topped with a spiced cream cheese frosting.
Ingredients
4 cups bread flour
1 cup whole milk
6 tbsp brown sugar
1 tbsp yeast
5 tbsp butter (melted)
2 eggs
2 tbsp molasses
Spices: Ginger, Nutmeg, Cinnamon, Cloves
Frosting: Cream cheese, butter, powdered sugar
Directions
- Proof yeast in warm milk and sugar.
- Mix dough with flour, butter, eggs, and spices; knead until smooth.
- Rise for 2 hours until doubled.
- Roll out, spread with molasses-butter and spice-sugar.
- Shape into 12 rolls and rise again for 1 hour.
- Bake at 350°F for 25-28 minutes.
- Frost while warm and serve.
Notes
- Use a metal pan for crisper edges or glass for more even, soft browning.
- If the dough is too sticky, add flour 1 tablespoon at a time during the mixing stage.
- Garnish with sugared cranberries for a beautiful holiday presentation.
