Gingerbread cinnamon rolls combine classic cinnamon–roll comfort with warm holiday spices — ginger, cloves, and molasses — for a seasonal crowd-pleaser. These gingerbread-spiced rolls bake up soft and buttery and finish with a sweet cream-cheese glaze ideal for festive mornings.
Prep Time: 45 mins • Cook Time: 25 mins • Additional Time: 2 hrs 40 mins • Total Time: 3 hrs 50 mins • Servings: 12
Ingredients
Dough
- ½ cup warm whole milk (110°F / 43°C)
- 1 (0.25 oz) packet active dry yeast
- ¼ cup granulated sugar, divided
- 2 teaspoons kosher salt
- 4 3/4 cups all-purpose flour, divided
- ½ cup sour cream
- 6 tablespoons unsalted butter, softened
- 3 tablespoons unsulfured molasses
- 1 large egg, lightly beaten
Filling
- ½ cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 tablespoon unsulfured molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
Glaze
- 4 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon whole milk (more if needed)
Directions
Step 1
Proof the yeast: combine warm milk, yeast, and 2 tbsp sugar in a small bowl; stir and let sit until foamy (~5 minutes).
Step 2
In a stand mixer bowl, add salt, 4 cups flour, and remaining 2 tbsp sugar. With mixer on low, add the milk/yeast, sour cream, softened butter, molasses, and egg; beat to incorporate ~1–2 minutes.
Step 3
Switch to dough hook and beat medium-low until smooth and elastic, 6–9 minutes. Add the remaining 1/4 cup flour a teaspoon at a time if dough is too sticky.
Step 4
Place dough in a greased bowl, cover, and let rise in a warm, draft-free area until doubled, about 1½–2 hours.
Step 5
Prepare filling: stir brown sugar, molasses, cinnamon, ginger, and cloves together. Roll out dough on a floured surface into an 18×10-inch rectangle. Spread ½ cup butter over dough; sprinkle filling evenly and press gently to adhere.
Step 6
Roll up tightly from long side into a log; pinch seam to seal. Slice into 12 equal rolls (~1½ inches each). Place rolls in a greased 13×9-inch pan with ~½-inch spacing. Cover and let rise until doubled, 45–60 minutes. Preheat oven to 350°F (175°C).
Step 7
Bake at 350°F (175°C) until golden brown, 25–30 minutes. Cool in pan 15 minutes.
Step 8
Make glaze: beat cream cheese and 4 tbsp butter until smooth; add powdered sugar, vanilla, and milk and beat until silky (add milk 1 tsp at a time to adjust consistency). Spread glaze over warm rolls and serve.
Cook’s Note
Use unsulfured molasses for cleaner flavor. To test proofing, gently press dough — if it springs back slowly, it’s ready. For extra holiday flair, add chopped crystallized ginger to the filling.
Nutrition Facts (per serving)
Calories 533 • Total Fat 24g • Saturated Fat 14g • Cholesterol 78mg • Sodium 264mg • Total Carbohydrate 74g • Dietary Fiber 2g • Total Sugars 35g • Protein 7g