Description
These Gingerbread Cinnamon Rolls combine the warm, spicy flavors of gingerbread with the classic soft and fluffy cinnamon roll texture. Perfect for holiday mornings or cozy weekends, they're filled with a spiced cinnamon-sugar mixture and topped with a rich molasses cream cheese frosting for an irresistible treat.
Ingredients
Scale
Dough
- ¼ cup warm water (60mL)
- 2 and ½ Tablespoons granulated sugar (32g)
- 1 and ⅛ teaspoons dry active yeast (3.5g)
- ¼ cup milk (60mL)
- 2 Tablespoons unsulphered molasses
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 2 and ½ cups all purpose flour (300g)
- 3 Tablespoons unsalted butter, softened (57g)
Filling
- ¼ cup granulated sugar (50g)
- ¼ cup firmly packed light brown sugar (50g)
- 1 and ½ Tablespoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons unsalted butter, melted (28g)
- 1 Tablespoon unsulphered molasses
Molasses Cream Cheese Frosting
- 2 ounces full fat block cream cheese, softened (57g)
- 2 Tablespoons unsalted butter, softened (28g)
- ½ Tablespoon unsulphered molasses
- ¼ teaspoon ground cinnamon
- ¾ cups powdered sugar (90g)
- Pinch of salt
Instructions
- Prepare the Dough: Spray a baking dish with non-stick spray and set aside. In a large bowl, combine warm water, yeast, and sugar. Whisk and let rest for 10 minutes until bubbly and activated. Add milk, molasses, salt, cinnamon, ginger, nutmeg, and egg, then whisk to combine. Gradually mix in 1 cup of flour, then add softened butter and blend. Incorporate the remaining flour until the dough starts pulling away from the bowl.
- Knead the Dough: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed if sticky. The dough should have the texture of PlayDoh. Let the dough rest for 10 minutes while preparing the filling.
- Make the Filling: In a medium bowl, mix granulated sugar, brown sugar, cinnamon, ginger, and nutmeg until well blended.
- Roll out the Dough: Use a rolling pin to roll the dough into a 9-inch by 12-inch rectangle. Be patient and work carefully as the dough is elastic. In a small bowl, whisk melted butter and molasses together and brush over the dough, leaving a ½-inch border. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough.
- Assemble the Rolls: Roll dough tightly from one long edge into a 12-inch log. Pinch the ends to keep the roll tight. Using a serrated knife, cut into 6 equal slices. Place the slices cut-side down in the prepared baking dish, sprinkle extra cinnamon-sugar if any spilled out, and gently press the rolls to flatten slightly. Cover loosely with foil or a towel and let rise for 1 and ½ hours.
- Bake the Rolls: Preheat oven to 350ºF (177ºC). Bake rolls for 32 minutes until they start to brown. Cover with foil if they brown too quickly. Once baked, cool for 15 minutes before frosting.
- Prepare the Frosting: Using a mixer, beat cream cheese, butter, cinnamon, and molasses on medium-high until smooth. Reduce speed and add powdered sugar and a pinch of salt. Mix until smooth.
- Frost and Serve: Spread frosting evenly on the warm rolls. Serve immediately. Store leftover rolls in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Reheat briefly before serving.
Notes
- Use an 8-inch square or round baking dish for best results. Arrange rolls in 2 rows of 3 for square pans or place one in the center and others evenly around for round pans.
- The dough can be prepared up to the point of assembly and refrigerated overnight. Allow to rise at room temperature for 1 hour before baking.
- Baked rolls freeze well for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Unbaked rolls can be frozen either parbaked for 10 minutes then frozen or frozen after slicing. Thaw and finish baking when ready.
- For detailed tips on working with yeast, see specialized baking guides to improve your dough handling.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
