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
Scale
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
