Soft Gingerbread Cinnamon Rolls
Ultra-soft gingerbread cinnamon rolls with molasses-spiced filling and cinnamon cream cheese frosting, perfect for a cozy holiday breakfast.
Equipment
- Stand Mixer
- 9x13-inch baking pan
- rolling pin
- Cooling Rack
Ingredients
Dough
- 1 cup whole milk warmed to about 100°F (38°C)
- 6 Tablespoons brown sugar packed, divided
- 1 Tablespoon active dry or instant yeast
- 5 Tablespoons unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 cups bread flour [spooned & leveled], plus more as needed
Gingerbread-Flavored Filling
- 5 Tablespoons unsalted butter softened to room temperature
- 2 Tablespoons molasses unsulphured or dark
- ½ cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Cinnamon Cream Cheese Frosting
- 4 ounces full-fat block cream cheese softened to room temperature
- 2 Tablespoons unsalted butter softened to room temperature
- ⅔ cup confectioners’ sugar
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- optional garnishes sugared cranberries & gingerbread cookies
Instructions
Dough Preparation
- Whisk the warm milk, 2 Tablespoons of the brown sugar, and yeast together in a bowl. Cover and allow to sit for about 5 minutes, or until foamy on top.
- Add the remaining brown sugar, melted butter, eggs, salt, ginger, nutmeg, and 1 cup of flour and mix on medium speed for 1 minute. Scrape down the sides and add 3 cups of flour, mixing until a soft dough forms.
- Knead the dough in the mixer for 6–8 minutes, or until it feels soft and passes the windowpane test.
- Lightly grease a large bowl and place the dough in it, covering to rise for 2 hours or until double in size.
Filling and Shaping
- Beat together softened butter and molasses for the filling. Mix brown sugar, cinnamon, ginger, nutmeg, and cloves in a separate bowl.
- Grease a baking pan and punch down the dough. Roll out into a 10x16-inch rectangle.
- Spread the butter-molasses mixture on the dough and sprinkle the sugar-spice mixture. Roll into a log and cut into 12 rolls.
- Cover and allow to rise until doubled in size, about 1 hour.
Baking
- Preheat the oven to 350°F (177°C) and bake rolls for 25–28 minutes or until lightly browned.
- Remove from oven and cool for about 10 minutes before icing.
- Beat cream cheese on high speed until smooth, then add butter, sugar, vanilla, and cinnamon. Spread over warm rolls.
Notes
Make ahead by preparing the rolls through step 8, covering and refrigerating overnight. Allow to rise at room temperature before baking.
Nutrition
Serving: 1rollCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 33mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 50mgIron: 1mg
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