Name: Gingerbread Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 2 h 22 min
Cuisine: American
Ingredients: 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 type; 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); 3 Tablespoons unsalted butter, softened (57g); 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, melted (28g); 1 Tablespoon unsulphered molasses (15mL) do not use black strap; 2 ounces full fat block cream cheese, softened (57g); 2 Tablespoons unsalted butter, softened (28g); ½ Tablespoon unsulphered molasses (15mL) do not use black strap; ¼ teaspoon ground cinnamon; ¾ cups powdered sugar (90g); Pinch of salt

Nothing says cozy like the warm, spicy aroma of freshly baked cinnamon rolls, and this Gingerbread Cinnamon Rolls Recipe takes that comfort to a whole new level. Imagine tender dough swirled with gingerbread spices and crowned with a luscious molasses cream cheese frosting—pure magic straight from your oven.

The image shows a close-up of three soft cinnamon rolls placed together, each covered with a thick layer of light brown frosting that has a creamy and smooth texture with some swirls visible. The cinnamon rolls have a rich golden-brown color, with darker cinnamon spirals peeking through the frosting. A woman's hand gently holds the lowest cinnamon roll on the left side of the image. The rolls are sitting on crumpled parchment paper, and the background has a white marbled texture. A piece of red ribbon is partially visible near the bottom of the woman's hand photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cinnamon Rolls Recipe
Top Tip
How to Serve Gingerbread Cinnamon Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cinnamon Rolls Recipe

Why You'll Love This Recipe

I’ve made a lot of cinnamon roll recipes over the years, but this Gingerbread Cinnamon Rolls Recipe truly stands out for its perfect balance of spices and that irresistible molasses touch. It’s that cozy, festive flavor that makes these rolls feel like a hug on a plate—great for holidays or any chilly morning.

Perfectly balanced spices: The blend of cinnamon, ginger, and nutmeg adds depth without overwhelming the sweet dough.
Molasses magic: Using unsulphured molasses gives a rich, subtle complexity you won’t find in regular cinnamon rolls.
Soft, pillowy dough: Kneading it just right gives you tender, fluffy rolls that practically melt in your mouth.
Molasses cream cheese frosting: A luscious finishing glaze that’s tangy and sweet, perfectly complementing the spice in every bite.

Ingredients & Why They Work

Every ingredient in this Gingerbread Cinnamon Rolls Recipe plays a role in creating those warm, spicy layers you crave. The molasses isn’t just flavor—it keeps the dough wonderfully moist. And the specific spices create that nostalgic gingerbread feeling without being overpowering.

Flat lay of a small white ceramic bowl with warm water, a few sprigs of fresh yeast granules beside it, a small white ceramic bowl holding golden unsulphered molasses, a neat pile of pale all purpose flour next to a stick of softened unsalted butter cut into chunks, a whole large brown egg with a clean shell, a small white ceramic bowl with granulated sugar, another small white ceramic bowl containing light brown packed sugar, a small white ceramic bowl filled with ground cinnamon, a small white ceramic bowl with ground ginger, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl holding melted unsalted butter, a block of creamy full fat cream cheese, and a pinch of salt on the white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: Activates the yeast gently—make sure it’s just warm, not hot, to keep yeast happy.
Granulated sugar: Feeds the yeast and adds light sweetness to the dough.
Dry active yeast: The key to fluffy, risen rolls—fresh yeast makes a big difference.
Milk: Adds richness and tender crumb; I usually use whole, but any kind works.
Unsulphured molasses: The star flavor—don’t substitute with blackstrap to avoid bitterness.
Salt: Balances the sweetness and enhances the overall flavor.
Ground cinnamon, ginger, nutmeg: The gingerbread spice trio that gives these rolls their signature warmth.
Large egg: Adds structure and moisture to the dough.
All-purpose flour: The foundation of the dough—measure carefully for the best texture.
Unsalted butter: Softened butter enriches the dough and the filling with buttery goodness.
Brown sugar (for filling): Adds molasses notes that complement the spices perfectly.
Powdered sugar (for frosting): Gives the frosting that silky, creamy finish.
Cream cheese: Brings tang and creaminess to balance the sweet molasses frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding a little extra ground cloves or even allspice to the filling around the holidays to amp up the gingerbread vibes. You can make these rolls vegan by swapping in plant-based milk and vegan butter—and using a flax egg instead of the chicken egg. It’s surprisingly forgiving!

Spicy twist: Try adding a pinch of ground cloves or cardamom to the filling for an extra cozy flavor boost. I did this once for a holiday brunch, and everyone asked for the recipe.
Vegan adaptation: Use almond or oat milk and vegan butter, plus a flaxseed egg, to keep the rolls moist and tender without sacrificing flavor.
Mini rolls: You can cut the dough into 8 or 9 smaller rolls if you want bite-sized treats perfect for parties.
Less sweet: If you prefer less sweetness, reduce the sugar in the filling slightly and use cream cheese frosting sparingly.

Step-by-Step: How I Make Gingerbread Cinnamon Rolls Recipe

The image shows a close-up of a cinnamon roll with a thick layer of light brown creamy frosting on top, which has a smooth texture with slight swirls. The roll itself has a golden-brown color with visible dark cinnamon swirls inside, creating a marbled effect. The cinnamon roll is partially torn into pieces, exposing its soft and fluffy inside with light and dark brown shades where cinnamon is concentrated. A silver fork holds a piece of the cinnamon roll, with some frosting on it. The roll is placed on a white plate with a slightly rough texture, sitting on a white marbled surface with blurred green foliage in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Proof the yeast and mix your dough

Start by warming your water to a nice bath temperature—not too hot, about 100-110°F. Sprinkle the yeast and sugar on top and whisk gently to combine. Leave it to bubble and foam for 5 to 10 minutes—that’s your yeast waking up and ready to work! Once it’s bubbly, add milk, molasses, salt, cinnamon, ginger, nutmeg, and the egg. Mix well so all those flavors start mingling.

Step 2: Stir in the flour and butter

Gradually add the flour, starting with about one cup, and mix until the dough begins to come together. Drop in your softened butter and keep mixing; it will add that silky richness to the dough. Add the remaining flour until your dough starts pulling away from the bowl edges but still looks a bit shaggy. It’s okay if it’s not perfectly smooth yet.

Step 3: Knead until smooth and elastic

Turn your dough out onto a floured surface and knead it for about 8 to 10 minutes. You want it smooth like PlayDoh—elastic and soft but not sticky. If it’s too sticky, sprinkle flour little by little. Don’t rush this part; the kneading develops the gluten that helps the rolls puff up perfectly.

Step 4: Prepare the spiced filling

While the dough rests for 10 minutes, mix together your sugars, cinnamon, ginger, and nutmeg. This blend is the heart of everything—spiced just right for warm, spicy swirls that will fill your kitchen with irresistible scents.

Step 5: Roll out and assemble

Roll your dough gently into a 9x12 inch rectangle—it'll resist a bit because of the spices, but patience pays off. Brush the melted butter and molasses mixture over the dough, then sprinkle your cinnamon sugar evenly, leaving a small border. Carefully roll it up from a long edge into a tight log, then slice it into six even rolls with a serrated knife.

Step 6: Let rise and bake

Arrange your rolls cut side down in a greased baking dish, sprinkle any lost cinnamon sugar on top, and press down gently. Cover loosely and let rise for 1½ hours. When they’re fluffy and puffy, bake at 350°F (177°C) for 28-32 minutes until golden but still soft. I sometimes tent with foil halfway to avoid too much browning.

Step 7: Whip up the molasses cream cheese frosting

While the rolls cool for 15 minutes, beat together softened cream cheese, butter, cinnamon, and molasses until smooth. Add powdered sugar and a pinch of salt, then mix gently until creamy. Spread this delicious frosting over the warm (not hot) rolls—this step is what makes these cinnamon rolls unforgettable.

Top Tip

Over the years, I’ve learned that patience is the secret to the best Gingerbread Cinnamon Rolls Recipe. Here’s what helps me every time:

Perfect yeast proofing: Always check your yeast is bubbly before adding other ingredients; it saves a lot of time and trouble.
Don’t rush the rise: Give the dough the full 1½ hours to puff up — it makes the rolls lighter and softer.
Butter + molasses combo: Brushing this on the dough before sprinkling the sugar filling locks in moisture and creates gooey edges.
Roll gently but firmly: A tight roll keeps the filling layers neat but not squished; use your hands to even the ends after rolling.

How to Serve Gingerbread Cinnamon Rolls Recipe

gingerbread cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it classic with just the molasses cream cheese frosting, but a light dusting of powdered sugar or a drizzle of caramel can bring an extra touch of indulgence. For a festive feel, sprinkle some chopped toasted pecans on top—they add a lovely crunchy contrast.

Side Dishes

These rolls are a meal by themselves, but I love pairing them with a hot cup of chai or coffee. If you’re hosting brunch, fresh fruit salad or scrambled eggs with herbs balance the sweetness beautifully.

Creative Ways to Present

For holiday gatherings, I’ve arranged these rolls in a circular bundt pan to make a stunning pull-apart centerpiece. You could also bake them individually in muffin tins for perfectly portioned treats that look adorable on a platter.

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls fresh in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate them for up to 5 days. Before serving, I warm them slightly in the microwave, wrapped in a damp paper towel, for about 10 seconds to restore softness.

Freezing

I’ve had great success freezing these cinnamon rolls baked or unbaked. For baked rolls, cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge and warm before enjoying. For unbaked, I freeze after slicing—just thaw and let rise before baking for fresh-from-the-oven goodness anytime.

Reheating

To reheat, I cover rolls with foil and warm them in a 300°F oven for about 10-15 minutes to gently refresh the softness without drying them out. If in a hurry, the microwave works fine—just go easy, 8-10 seconds at a time, so they don’t get tough.

Frequently Asked Questions:

Can I make the dough the night before?

Yes! You can prepare the dough through the assembly step of the rolls, cover with plastic wrap, and refrigerate overnight. The next morning, let them rise for about an hour before baking. This method actually enhances the flavor development.

What’s the best way to measure flour for this recipe?

Use the spoon-and-level method for accuracy: spoon flour into your measuring cup, then level off with a knife. Avoid scooping directly with the cup, which packs down the flour and leads to dense rolls.

Can I substitute blackstrap molasses?

I don’t recommend blackstrap molasses as it has a very strong, bitter flavor that would overpower the cinnamon rolls. Stick with unsulphured molasses for the best, balanced sweetness and aroma.

How do I know when the rolls are done baking?

They should be golden brown on top and spring back slightly when touched. The smell will fill your kitchen with that warm, spiced aroma, and you’ll see the edges pulling slightly from the pan. Don’t overbake; softness is key!

Final Thoughts

This Gingerbread Cinnamon Rolls Recipe is one of those rare treats that feel festive but not fussy, special but totally doable in a home kitchen. Every time I make them, the warm spice and molasses sweetness bring a comforting joy to the whole house. I hope you enjoy baking and sharing these rolls as much as I do—they’re truly worth every cozy bite.