Description
Soft gingerbread cinnamon rolls with molasses & warm spices, topped with cream cheese frosting. Perfect for Christmas morning!
Ingredients
- 1 cup whole milk (or almond milk), warmed to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1/4 cup molasses
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Gingerbread Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1/4 cup molasses
- Pinch of salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed)
- Pinch of salt
Instructions
Make the Dough:
1. In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
2. Add remaining sugar, melted butter, molasses, and eggs. Whisk until combined.
3. In a separate bowl, whisk together flour, salt, ginger, cinnamon, nutmeg, and cloves. Gradually add to wet ingredients, mixing until a soft dough forms.
4. Knead for 6-8 minutes by hand or 4-5 minutes with stand mixer until smooth and elastic. Add flour 1 tablespoon at a time if needed.
5. Place dough in greased bowl, cover, and let rise in warm place for 1-1½ hours until doubled.
Prepare Filling & Assemble:
6. Mix softened butter, brown sugar, cinnamon, ginger, molasses, and salt until spreadable.
7. Punch down dough and roll into 16×12-inch rectangle on floured surface.
8. Spread filling evenly, leaving ½-inch border on one long side.
9. Roll tightly from opposite long side, pinch seam to seal.
10. Cut into 12 equal pieces and place in greased 9×13-inch pan.
11. Traditional Method: Cover and let rise 30-45 minutes until puffy, then bake.
*Overnight Method (Recommended): Cover tightly with plastic wrap and refrigerate up to 16 hours. In morning, let sit at room temperature 30-45 minutes before baking.
Bake:
- Preheat oven to 350°F.
- Bake 25-30 minutes until golden brown (190°F internal temperature).
- Cool in pan 10 minutes.
Make Frosting:
- Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time to desired consistency.
- Spread frosting over warm rolls and serve!
Notes
Overnight Method Benefits: Chilling overnight develops deeper flavor, creates fluffier texture, and makes Christmas morning easier. Highly recommended but not required!
Dairy-Free: Use almond milk in dough. For dairy-free frosting, use vegan cream cheese and butter.
Storage: Room temperature 2 days, refrigerator 5 days, freezer 3 months (unfrosted).
Pro Tips
- Warm milk to 105-115°F for best yeast activation
- Use dental floss for cleanest cuts
- Don’t overbake—slightly underdone is better than dry
- Frost while warm for melty, bakery-style finish
- Prep Time: 2 hours 30 minutes (includes rising time)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
