Gingerbread Cinnamon Rolls | The Tickled Tastebud (2024)

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When baking this Christmas season, make sure to add these super yummy Gingerbread Cinnamon Rolls to your baking list. Gingerbread is one of the most beloved flavors of the holiday season, so naturally, I had to incorporate this warm, spicy flavor into cinnamon rolls.

It’s a sweet dough warmed up with notes of ginger and molasses. Inside the dough is a brown sugar cinnamon filling with more added ginger and molasses. And finally, topping these pillows of deliciousness is a thick luscious cream cheese frosting that’s made even better with added cinnamon and you guessed it–even more ground ginger and molasses.

I did mention that these were gingerbread flavored, right? lol. Well, these awesome cinnamon rolls are definitely not lacking in gingerbread flavor!

I love cinnamon rolls on Christmas morning. Years ago I would just buy the store bought kind that are in the refrigerated section. However, since learning how to make cinnamon rolls, I won’t be looking back.

I know working with dough and yeast can be intimidating but I’m here to tell you, it’s easier to work with than you think.

Once you make these, I think you’ll fall in love with the flavor and soft fluffy texture that you’ll skip the store bought kind this year.

Making Gingerbread Cinnamon Rolls

When it comes to using flour, I chose to use bread flour which is an ideal choice for things like bread, cakes and these cinnamon rolls. However, you can choose all purpose flour if that’s what you have on hand.

Also important to mention, make sure the butter, eggs, and milk are at room temperature when using in this recipe. No cold ingredients! The milk should actually be warmed up to a temperature between 120-130°. A candy thermometer comes in handy when making sure the temperature is just right. Hot milk can kill off the yeast, which then keeps the rolls from not rising properly.

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!

Can These Rolls be Made in Advance?

Yes! These cinnamon rolls can be made a day in advance and then baked the next day so you can enjoy Christmas morning with the family instead of spending your time in the kitchen.

Follow the directions for making the rolls. Once you cut the dough into 12 equal rolls, place them in a lightly greased 9×13″ baking dish, cover with plastic wrap and immediately put into the fridge to chill.

On the morning you want to bake, take rolls out of fridge, let them rest for 30 minutes on the counter. Then, bake and frost as normal.

In the mood for more festive holiday treats? Be sure to check these out: Gingerbread Scones (gluten-free, Holiday Cranberry French Toast Bake, Pumpkin Roll (Gluten-Free), Pumpkin Cheesecake (Gluten-Free, Gluten-Free Pumpkin Pie Crisp, and Eggnog Pie (Gluten-free).

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Thanks for stopping by. We hope you all have a very Merry Christmas & happy holidays!

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