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Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 2 hours 22 minutes
  • Yield: 6 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Gingerbread Cinnamon Rolls combine the warm, spicy flavors of gingerbread with the classic softness of cinnamon rolls. Featuring a molasses-infused dough and a spiced cinnamon-sugar filling, they are topped with a rich molasses cream cheese frosting that perfectly complements the sweet and spicy notes. Perfect for breakfast or dessert, these rolls offer a comforting twist on a beloved classic.

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), any kind
  • 2 Tablespoons unsulphered molasses (30mL), do not use black strap
  • 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), measured properly
  • 3 Tablespoons unsalted butter (57g), softened to room temperature and cut into pieces

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 (28g), melted
  • 1 Tablespoon unsulphered molasses (15mL), do not use black strap

Molasses Cream Cheese Frosting

  • 2 ounces full fat block cream cheese (57g), softened to room temperature
  • 2 Tablespoons unsalted butter (28g), softened to room temperature
  • ½ Tablespoon unsulphered molasses (15mL), do not use black strap
  • ¼ teaspoon ground cinnamon
  • ¾ cups powdered sugar (90g)
  • Pinch of salt

Instructions

  1. Prepare the dough base: Spray a baking dish with non-stick spray and set aside. In a large bowl, place warm water and sprinkle dry active yeast and granulated sugar over it. Whisk together and allow the yeast to activate until bubbly, about 5 to 10 minutes.
  2. Mix wet ingredients: Once the yeast is bubbly, add milk, molasses, salt, cinnamon, ginger, nutmeg, and the egg. Whisk to combine thoroughly.
  3. Add flour and butter: Gradually stir in 1 cup of flour into the wet mixture, then add softened butter pieces and blend until mostly incorporated. Add the remaining 1 and ¼ cups flour and mix until the dough begins to come together but may still be slightly shaggy.
  4. Knead the dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes, adding small amounts of flour if sticky, until smooth and elastic with a texture similar to PlayDoh. Let the dough rest for 10 minutes while preparing the filling.
  5. Prepare the filling: In a medium bowl, mix granulated sugar, brown sugar, cinnamon, ginger, and nutmeg until well blended. Set aside.
  6. Roll out the dough: Using a rolling pin, roll the rested dough into a 9-by-12-inch rectangle. Be patient as the dough is elastic.
  7. Brush butter and molasses: Whisk melted butter and molasses together and brush evenly over the dough, leaving a ½-inch border. Sprinkle the spiced cinnamon-sugar mixture evenly over the surface.
  8. Form rolls: Starting from a long edge, roll the dough tightly into a 12-inch log. Pinch the ends to secure. Using a serrated knife, slice the log into 6 even rolls and place them cut side down in the prepared baking dish.
  9. Let rolls rise: Cover loosely with foil or a kitchen towel and allow to rise for 1 hour and 30 minutes until puffy.
  10. Bake the rolls: Preheat oven to 350ºF (177ºC). Bake rolls for 32 minutes or until they begin to brown on top. Optionally cover with foil during baking to prevent excessive browning. Remove from oven and cool for 15 minutes.
  11. Make molasses cream cheese frosting: Beat softened cream cheese, butter, cinnamon, and molasses on medium-high until smooth. Reduce speed and add powdered sugar and salt, mixing until smooth.
  12. Frost and serve: Spread the molasses cream cheese frosting over the slightly cooled rolls. Serve immediately. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. Reheat for 8-10 seconds in microwave before serving.

Notes

  • Baking dish options include an 8-inch square pan or an 8 to 9-inch round cake pan or pie plate. Arrange rolls in two rows of three for square pans or one center roll surrounded by five rolls for round pans.
  • The dough can be made ahead through rolling and slicing, then refrigerated overnight up to 18 hours before allowing the rolls to rise and baking.
  • Baked rolls freeze well for up to 3 months; thaw overnight in the fridge and warm before serving.
  • Unbaked rolls can be frozen either by parbaking for 10 minutes and freezing, then finishing the bake later, or by freezing immediately after slicing and thawing/rising before baking.
  • For detailed yeast baking tips, refer to comprehensive guides on working with yeast.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Find it online: https://bakingwithmaya.com/gingerbread-cinnamon-rolls-with-cream-cheese-frosting-recipe/