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Soft Gingerbread Cinnamon Rolls

Soft Gingerbread Cinnamon Rolls

Deliciously soft gingerbread cinnamon rolls filled with a spiced brown sugar filling and topped with creamy frosting. Perfect for cozy gatherings.
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Prep Time 3 hours 30 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 4 hours
Course Breakfast, Brunch
Cuisine American
Servings 12 rolls
Calories 250 kcal

Equipment

  • Stand Mixer
  • baking pan
  • Rolling pin
  • Mixing Bowls

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](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)

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

Instructions
 

Dough Preparation

  • Proof the yeast: Whisk the warm milk, 2 Tablespoons of the brown sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow the mixture to sit for about 5 minutes, or until foamy on top.
  • Make the dough: Add the remaining brown sugar, melted butter, eggs, salt, ginger, nutmeg, and 1 cup of the flour and beat on medium speed for 1 minute. Scrape down the sides of the bowl and add the remaining flour and mix until a soft dough forms.
  • Knead the dough: Knead in the mixer for an additional 6–8 minutes or by hand until it passes the windowpane test.
  • 1st Rise: Place the dough in a lightly greased bowl, cover, and allow it to rise for about 2 hours or until doubled in size.

Filling and Baking

  • Make the filling: Beat together softened butter and molasses, then mix together the spices and brown sugar.
  • Grease a baking pan, punch down the dough, and roll it into a rectangle.
  • Fill the rolls: Spread the filling over the dough, roll it tight, and cut into 12 rolls.
  • 2nd Rise: Cover the rolls and allow to rise until doubled, about 1 hour.
  • Bake the rolls: Preheat the oven to 350°F (177°C) and bake for 25–28 minutes until lightly browned.
  • Make the icing: Beat the cream cheese and butter until smooth, then mix in the sugar, vanilla, and cinnamon. Spread over warm rolls.

Notes

Cover leftover frosted or unfrosted rolls tightly and store in the refrigerator for up to 5 days.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 30mgIron: 1mg
Keyword Brunch Recipe, Cinnamon Rolls, gingerbread, Holiday Breakfast, soft rolls
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