This recipe elevates the classic cinnamon roll by infusing it with the warm, comforting spices of gingerbread. The result is a deliciously festive treat perfect for breakfast, brunch, or a special holiday dessert. Imagine biting into a soft, fluffy roll swirled with cinnamon-spiced gingerbread filling and topped with a tangy cream cheese frosting. It’s pure bliss in every bite!
Why you will love this recipe
- Unique Flavor Profile: The combination of gingerbread spices and cinnamon creates a warm and inviting flavor that is both familiar and exciting.
- Soft and Fluffy Texture: The dough is enriched with butter and milk, resulting in a wonderfully soft and pillowy texture.
- Perfect for the Holidays: These rolls are a festive treat that will impress your family and friends during the holiday season.
- Make-Ahead Friendly: You can prepare the dough or even assemble the rolls ahead of time and bake them later.
- Cream Cheese Frosting: What is a roll without frosting? The tangy richness takes you over the top.
Ingredients:
Gingerbread Cinnamon Rolls
- ⅓ cup molasses
- 3 tablespoons hot water
- ¾ cup warm milk (110-115°F)
- ½ cup unsalted butter, very soft or melted
- 1 large egg, at room temperature
- ½ cup brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 4 ½ cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons instant yeast
Filling
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
Cream Cheese Frosting
- 8 ounces cream cheese, softened (dairy-free option available)
- ½ cup unsalted butter, softened (1 stick)
- 1 teaspoon pure vanilla extract
- 2 cups sifted powdered sugar
Preparation:
Step 1: Proof the Yeast
In a small bowl, combine the hot water and warm milk. The mixture should be between 110-115°F (43-46°C). Sprinkle the instant yeast over the liquid and stir gently to combine. Let it sit for 10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
Step 2: Prepare the Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the melted butter, molasses, egg, brown sugar, salt, ground ginger, and the proofed yeast mixture. Mix on low speed until well combined. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Increase the speed to medium and knead the dough for 4-5 minutes, or until it becomes smooth and elastic. The dough should be slightly tacky but not sticky.
Step 3: First Rise
Lightly grease a large bowl with butter or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 ½ hours, or until doubled in size. The rising time may vary depending on the temperature of your environment.
Step 4: Prepare the Filling
While the dough is rising, prepare the gingerbread cinnamon filling. In a small bowl, combine the softened butter, granulated sugar, ground cinnamon, ground cloves, and freshly grated nutmeg. Mix well until everything is evenly distributed.
Step 5: Assemble the Rolls
Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured work surface. Let the dough rest for 10 minutes before rolling out. This will allow the gluten to relax, making it easier to roll.
Roll the dough into a rectangle approximately 15×18 inches. Spread the softened butter evenly over the dough, leaving a small border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal slices, about ½ inch thick.
Step 6: Second Rise
Grease a 9×13 inch baking pan with butter or cooking spray. Place the cinnamon roll slices cut-side down into the prepared pan, spacing them evenly apart. Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for about 1 hour, or until doubled in size.
Step 7: Bake the Rolls
Preheat the oven to 350°F (175°C). Once the rolls have doubled in size, bake for 25-30 minutes, or until golden brown and cooked through in the center. To prevent the tops from browning too quickly, you can cover the pan loosely with foil during the last 10 minutes of baking.
Step 8: Prepare the Cream Cheese Frosting
While the rolls are baking, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and sifted powdered sugar, and beat until the frosting is light and fluffy.
Step 9: Frost and Serve
Remove the baked cinnamon rolls from the oven and let them cool slightly in the pan for a few minutes. Spread the cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy!
COOKING Rating:
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
Serving Suggestions:
- Serve warm with a cup of coffee or tea.
- Enjoy as a breakfast treat, brunch item, or dessert.
- Garnish with chopped pecans or a drizzle of caramel sauce for extra decadence.
- Pair with a scoop of vanilla ice cream for a warm and cold dessert experience.
Tips:
- Make sure your milk is warm enough to activate the yeast but not too hot, as it can kill the yeast.
- Use softened butter for both the dough and the filling to ensure it incorporates evenly.
- Don’t over-knead the dough, as this can make it tough.
- Allow the dough to rise in a warm place for the best results.
- If you don’t have time to make the cream cheese frosting, you can use store-bought frosting or a simple glaze made with powdered sugar and milk.
- For a more intense gingerbread flavor, add 1/2 teaspoon of ground cloves and 1/4 teaspoon of ground allspice to the dough.
- You can add chopped crystallized ginger to the filling for a chewy texture and extra ginger flavor.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
3 hours
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: 450 per roll
- Protein: 7 grams
- Sodium: 300 milligrams
Conclusion
These Gingerbread Cinnamon Rolls are a delightful twist on a classic favorite. The warm gingerbread spices combined with the soft, fluffy dough and tangy cream cheese frosting create a truly irresistible treat. Whether you’re baking for a holiday gathering or simply craving a comforting dessert, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy the delicious aroma of freshly baked gingerbread cinnamon rolls! This is going to become your next favorite thing to bake.
Questions and Answers:
Q1: Can I make these rolls ahead of time?
A: Yes, you can! You have a couple of options. You can prepare the dough, let it rise, and then store it in the refrigerator overnight. In the morning, roll out the dough, fill it, shape the rolls, and let them rise before baking. Alternatively, you can assemble the rolls completely, place them in the baking pan, cover them tightly, and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.
Q2: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. Bread flour will give the rolls a slightly chewier texture. If you use whole wheat flour, you may need to add a little more liquid to the dough.
Q3: Can I freeze these rolls?
A: Yes, these rolls freeze well. Bake the rolls as directed, let them cool completely, and then frost them. Wrap each roll individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw the rolls overnight in the refrigerator or at room temperature for a few hours before serving.
Q4: What can I use if I don’t have cream cheese?
A: If you don’t have cream cheese, you can use mascarpone cheese or a combination of Greek yogurt and butter. You can also make a simple glaze with powdered sugar, milk, and a touch of vanilla extract.
Q5: Can I add nuts to the filling?
A: Absolutely! Chopped pecans, walnuts, or almonds would be a delicious addition to the filling. Simply sprinkle them over the buttered dough before adding the cinnamon-sugar mixture.
