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Gingerbread Cinnamon Rolls

Gingerbread cinnamon rolls are soft, yeasted rolls filled with brown sugar, cinnamon, ginger, and cloves, then baked until golden and finished with cream cheese icing. The dough rises twice for a tender texture and a warm molasses-spice flavor in every roll.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising and resting 2 hours 10 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 tbsp neutral oil for greasing
  • 0.75 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.25 cup unsulphured molasses
  • 1 egg large, at room temperature
  • 12 tbsp unsalted butter divided: 4 tablespoons melted and cooled for the dough, 6 tablespoons softened for the filling, and 2 tablespoons softened for the icing
  • 4 cup all-purpose flour
  • 1 tsp fine salt
For the filling
  • 0.75 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 0.25 tsp ground cloves
For the icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Use the neutral oil to grease a large mixing bowl and a 9x13-inch baking dish.
  2. Warm the milk to 105–110°F.
  3. Stir the yeast and granulated sugar into the warm milk, then let stand for 5–10 minutes until foamy.
  4. Stir the molasses, egg, and 4 tablespoons melted and cooled butter into the yeast mixture.
  5. Mix in the flour and salt until a shaggy dough forms.
  6. Knead the dough on a clean work surface for 8–10 minutes until smooth and elastic.
  7. Put the dough in the greased bowl, cover, and let rise for 1–1 1/2 hours until doubled in size.
Fill and shape the rolls
  1. Turn the dough onto a clean work surface and roll it into a 12x18-inch rectangle.
  2. Spread 6 tablespoons softened butter over the dough, leaving a 1/2-inch border.
  3. Mix the brown sugar, cinnamon, ginger, and cloves, then sprinkle the mixture evenly over the butter.
  4. Roll the dough tightly from a long edge and cut into 12 equal rolls.
  5. Arrange the rolls cut-side up in the prepared baking dish.
  6. Cover and let rise for 30–45 minutes until puffy.
  7. Heat the oven to 350°F during the rise.
Bake the rolls
  1. Bake for 25–30 minutes until golden brown and the centers are set.
  2. Let the rolls rest in the baking dish for 10 minutes.
Make the icing
  1. Beat the cream cheese and remaining 2 tablespoons softened butter until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until creamy.
  3. Spread the icing over the warm rolls.

Notes

For a reliable rise, check that the milk is 105–110°F before adding the yeast. Refrigerate leftovers for up to 3 days; freeze the rolls, iced or uniced, for up to 2 months. For a dairy-free variation, use plant-based milk, butter, and cream cheese.