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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Gingerbread Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 22 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully spiced Gingerbread Cinnamon Rolls featuring a soft molasses-infused dough, a warm cinnamon-ginger filling, and a luscious molasses cream cheese frosting. Perfect for cozy mornings or holiday treats.
Ingredients
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 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)
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, melted (28g)
- 1 Tablespoon unsulphered molasses (15mL) do not use black strap
Molasses Cream Cheese Frosting
- 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
Instructions
- Prepare the dough: Spray a baking dish with non-stick spray and set aside. In a large bowl, place warm water and sprinkle yeast and sugar on top. Whisk gently and allow to activate for 10 minutes until bubbly.
- Mix wet ingredients: Add milk, molasses, salt, cinnamon, ginger, nutmeg, and egg to the yeast mixture. Whisk until combined.
- Add flour and butter: Gradually stir in 1 cup of flour, let dough come together, then add softened butter and blend. Add remaining 1 and ¼ cups flour and mix until dough mostly comes together, slightly shaggy and pulling away from bowl sides.
- Knead the dough: Turn dough onto floured surface and knead for 10 minutes adding flour 1 tablespoon at a time if sticky, until smooth and elastic with a texture like PlayDoh. Allow to rest for 10 minutes.
- Prepare filling: In a bowl, combine granulated sugar, brown sugar, cinnamon, ginger, and nutmeg. Whisk until blended.
- Roll out dough: Using a rolling pin, roll dough into a 9" x 12" rectangle, taking your time as dough is elastic.
- Add filling to dough: Whisk melted butter and molasses together and brush evenly over dough leaving a ½" border. Sprinkle spiced sugar mixture evenly over buttered dough.
- Form cinnamon rolls: Starting at one long edge, roll dough tightly into a 12" log. Pinch ends to secure. Using serrated knife, cut log into 6 even slices with seam side down.
- Arrange and rise: Place slices cut side down in prepared pan. Sprinkle any spilled cinnamon sugar over rolls and press gently to flatten slightly. Cover loosely and allow to rise for 1 hour 30 minutes.
- Bake the rolls: Preheat oven to 350ºF (177ºC). Bake rolls for 32 minutes or until lightly browned on top. Optionally cover with foil to prevent overbrowning.
- Prepare frosting: In a bowl, beat cream cheese, butter, cinnamon, and molasses on medium-high until smooth. Lower speed and add powdered sugar and salt. Mix until smooth.
- Frost and serve: Allow rolls to cool 15 minutes before spreading frosting generously. Serve immediately. Store leftovers airtight at room temperature up to 3 days or refrigerated up to 5 days. Reheat briefly before serving.
Notes
- Use an 8" square or 8 to 9" round baking pan. Arrange rolls in two rows of three for square, or one center and five around for round pans.
- Make ahead: Prepare dough through assembly, refrigerate covered overnight, then allow to rise 1 hour before baking.
- Freeze baked rolls up to 3 months; thaw overnight in refrigerator and warm before serving.
- Freeze unbaked rolls by parbaking 10 minutes, cooling, then freezing or freeze after slicing, thawing and rising before baking.
- For thorough guidance on yeast doughs, refer to specialized yeast baking resources.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg




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