Gingerbread Cinnamon Rolls

These gingerbread cinnamon rolls are a great addition to any brunch, especially a Christmas brunch! They are best when they are fresh from the oven!


For the dough:


Gingerbread cream cheese frosting:

  • 4 TBSP. Dan and Debbie’s salted butter, softened
  • 6 oz. cream cheese, softened
  • 1 1/2 TBSP. molasses, or use sorghum syrup!
  • 2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 c. powdered sugar


Making the Dough:

  • Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment).
  • Next, add in softened butter and warm milk and mix on medium speed until just combined.
  • Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined.
  • Now, switch to the dough hook. Add in the remainder 2 cups of flour and mix on low/ medium speed to make sure flour gets incorporated completely. Make sure to scrape down bowl, as needed.
  • Turn mixer up to high speed and knead dough for 4-5 minutes. If dough seems a little sticky to the touch, add in 1 TBSP. of flour and continue kneading until flour is incorporated. Dough should not stick to fingers when lightly pressed into it.
  • Leave dough in bowl and cover with plastic wrap and allow to rest for 20 minutes in room temperature. Meanwhile, make the filling.

Making the Filling:

  • In a small bowl, combine brown sugar, cinnamon, ginger, butter, and molasses and blend well.
  • Lightly grease a 9×13″ baking dish with butter or cooking spray and set aside.
  • Uncover the dough, punch it down and place on a lightly floured work surface. Roll dough out into a 12×16″ rectangle. You can use a rolling pin and hands to help achieve the shape and size.
  • Spread an even layer of the filling all around, leaving edges untouched.
  • Starting with the longest side, roll dough into a long log, making sure to keep it tight as you roll it up. Pinch the two edges to seal. Using a very sharp knife, cut into 12 large rolls.
  • Place rolls in the prepared 9×13″ baking dish. Cover with plastic wrap and allow to rise for 1 hour in room temperature.
  • Preheat oven to 350° and bake rolls for about 40 minutes or until the edges are a nice toasty light brown color and the middle sections start to puff up. meanwhile, make the frosting.

Making the Frosting:

  • In a medium sized bowl, mix together the butter and cream cheese until combined.
  • Next, add in the molasses, ginger, cinnamon, and vanilla extract and blend. Last, gradually add in the powdered sugar and then blend on high speed until smooth and creamy.
  • Spread frosting over warmed rolls. Best served warm. Enjoy!
  • Posted by Elizabeth Uthoff
  • On December 14, 2023
Tags: breakfast, brunch, butter, Christmas, cinnamon, cinnamon rolls, family friendly, gingerbread, holiday, make ahead, milk, molasses, salted butter, sorghum, yeast