Description
Delight in the festive flavors of these Gingerbread Cinnamon Rolls, featuring a soft, fluffy dough infused with warm spices like ginger, cinnamon, and cloves. Topped generously with a rich molasses cream cheese frosting, these rolls offer a perfect holiday breakfast treat that’s both comforting and indulgent.
Ingredients
Scale
Dough
- 2 (0.25 ounce) packages (14g) active dry yeast
- 1/2 cup (113ml) warm water (about 115°F)
- 5 cups (600g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (53g) light brown sugar (packed)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (227ml) whole milk
- 10 Tablespoons (141g) unsalted butter (melted)
- 2 teaspoons vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
Filling
- 1 cup (213g) dark brown sugar (packed)
- 1 Tablespoon orange zest (finely grated)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter (room temperature)
Molasses Cream Cheese Frosting
- 1/2 cup (113g) full-fat cream cheese (room temperature)
- 2 Tablespoons (28g) unsalted butter (room temperature)
- 1 1/2 Tablespoons (28ml) molasses
- 2 Tablespoons (28ml) whole milk (room temperature)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (170g) confectioners’ sugar (sifted)
Instructions
- Prepare the Yeast: In a small bowl, dissolve the active dry yeast in warm water (about 115°F). Let it sit for 5-10 minutes until frothy and activated, signaling the yeast is alive and ready for use.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, salt, and ground cinnamon. Warm the whole milk and melted butter slightly, then add them along with the activated yeast mixture, vanilla extract, egg, and egg yolk to the dry ingredients. Mix thoroughly until a sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 6-7 minutes. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Filling: In a medium bowl, combine the dark brown sugar, orange zest, ground cinnamon, ground ginger, allspice, nutmeg, cloves, cardamom, salt, and softened butter. Mix until it forms a smooth, spreadable paste.
- Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it into a large rectangle approximately 16×12 inches.
- Spread Filling: Evenly spread the prepared spice and sugar filling mixture over the rolled-out dough, ensuring the edges are clear to allow easy rolling.
- Roll and Cut: Starting from the longer side, tightly roll the dough into a log shape. Using a sharp knife, cut the roll into 12 equal slices.
- Second Rise: Place the rolls cut-side up into a greased 9×13 inch baking dish, leaving some space between them to expand. Cover loosely with plastic wrap or a kitchen towel and let them rise for another 45-60 minutes, or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown and are cooked through.
- Make the Molasses Cream Cheese Frosting: While the rolls bake, beat together the cream cheese, butter, molasses, whole milk, vanilla extract, salt, and sifted confectioners’ sugar until smooth and creamy.
- Frost and Serve: Remove the cinnamon rolls from the oven and let them cool for about 10 minutes. Spread the molasses cream cheese frosting generously over the warm rolls. Serve immediately and enjoy the comforting blend of gingerbread spices and sweet frosting.
Notes
- It’s not Christmas morning without GINGERBREAD CINNAMON ROLLS for breakfast! Soft, fluffy, and covered in molasses cream cheese frosting, these are perfect with a big cup of holiday cheer.
- Room temperature ingredients like eggs, butter, and cream cheese help create a smooth dough and luscious frosting.
- Ensure the water used to activate yeast is not too hot to avoid killing the yeast; 115°F is ideal.
- Make sure to fully cool the rolls slightly before frosting to prevent the frosting from melting off completely.
- These rolls can be made the night before; prepare through the second rise, cover tightly, refrigerate overnight, and bake fresh in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 23g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
