If you’re craving a warm, cozy treat that feels like a hug in pastry form, you’re absolutely going to adore this Gingerbread Cinnamon Rolls Recipe. As soon as I baked these, the spicy-sweet aroma filled my kitchen and instantly brought me back to chilly winter mornings and festive gatherings. These rolls are soft, tender, and packed with gingerbread flavors layered with a cinnamon-spiced filling, all generously topped with a luscious brown butter cream cheese icing. Trust me—you’ll want to make these your go-to breakfast or dessert this season!

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Why You’ll Love This Recipe

Perfect balance of spice and sweetness: The ginger, cinnamon, and molasses work together to create that signature gingerbread flavor without overpowering sweetness.
Soft, fluffy texture: Thanks to the enriched dough and proper kneading, these rolls stay tender and pull apart effortlessly.
Decadent brown butter cream cheese icing: This isn’t your average glaze—it adds a nutty richness that brings everything together.
Great for holidays or cozy mornings: It’s a crowd-pleaser that pairs beautifully with coffee or hot cocoa, perfect for any special occasion or just because.

Gingerbread Cinnamon Rolls Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this gingerbread cinnamon rolls recipe works hand-in-hand to give you that classic holiday flavor with a twist. Using fresh, room-temperature dairy and quality molasses elevates the dough’s richness and the filling’s depth.

Gingerbread Cinnamon Rolls Recipe - Ingredients

Milk: Warmed just right to activate the yeast without killing it—110°F is the sweet spot.
Active dry yeast: Make sure to use fresh yeast. I’ve found that a good proofing with sugar gives consistent rises.
White granulated sugar: A sprinkle to help feed the yeast and a bit mixed into the dough for sweetness.
Eggs: Room temperature eggs bring tenderness and structure to the dough.
All-purpose flour: Spoon and level your flour for the best texture, or use a kitchen scale for accuracy—compact flour can dry out this dough.
Salt: Balances the sweetness perfectly and strengthens the dough.
Unsalted butter: Cubed and softened for easier mixing and added richness.
Molasses: Grandma’s molasses is my go-to; it’s robust without being bitter like blackstrap molasses.
Ground cinnamon and ginger: The stars of the show that give the dough and filling warm spice notes.
Brown sugar: Adds moisture and caramel-like sweetness in the filling.
Heavy cream: Poured around the rolls before baking for extra indulgence.
Cream cheese: For that silky, tangy icing that beautifully complements the spices.
Powdered sugar: To sweeten and smooth out the icing perfectly.
Pure vanilla extract: Enhances the flavor depth in the icing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Gingerbread Cinnamon Rolls Recipe is how easy it is to personalize. I’ve played around with a few tweaks that you might enjoy trying out too.

Spiced Up: I sometimes add a pinch of nutmeg or cloves for an extra warm holiday vibe—it’s subtle but magic.
Fruit Lover’s Twist: Adding finely chopped dried cranberries or chopped pecans into the filling brings a delightful textural contrast and bursts of tartness.
Dairy-Free Version: Swap the milk and butter with plant-based alternatives like almond milk and vegan butter—you’ll still get soft rolls that everyone enjoys.
Less Sweet: If you prefer a more subtle sweetness, reduce the sugar in the filling by a quarter and the icing sugar accordingly.

How to Make Gingerbread Cinnamon Rolls Recipe

Step 1: Activating the Yeast and Mixing Dough

Start by warming your milk to about 110°F—warm enough to feel cozy but not hot. Sprinkle in the yeast and a heavy sprinkle of sugar, then let it bubble away for 10 minutes until foamy. This step is crucial because it shows your yeast is alive and ready to get working. Meanwhile, crack your eggs into a small bowl and beat them lightly. When you combine the yeast mix with your dry ingredients—flour, salt, sugar, cinnamon, and ginger—followed by the eggs, cubed butter, and molasses, you’ll notice the dough coming together beautifully. Using a stand mixer with a dough hook speeds things up, but you can mix by hand too (I’ll cover that in notes). Knead the dough until it’s soft, slightly tacky, but not overly sticky. This dough wants to be tender, so don’t overdo it.

Step 2: First Rise in the Warm Oven

Preheat your oven to 200°F and then turn it off. Spray a large bowl with nonstick spray, tuck your dough in, cover it with a kitchen towel, and place it inside with the door cracked open. This gentle warmth encourages a steady, even rise over an hour. I’ve found this method gives consistent results without drying out your dough.

Step 3: Preparing the Gingerbread Filling

Beat softened butter, brown sugar, cinnamon, and ginger for a couple of minutes until it’s lighter and super spreadable. Then, fold in molasses—this brings that classic gingerbread richness. Making sure it’s at room temp means spreading it evenly is a breeze and you’ll get perfect flavor in every bite.

Step 4: Rolling and Filling

On a lightly floured surface, roll the dough out into a large rectangle about 1/4 inch thick. Be patient here; rolling evenly ensures the rolls bake uniformly. Use an offset spatula to spread the gingerbread filling right up to the edges. This is key—don’t leave any gaps, or you’ll miss that flavorful bite close to the dough’s edge.

Step 5: Rolling Into Log and Cutting Rolls

Starting with the short side of your rectangle, roll it up tightly into a log (think of a jelly roll cake). Tight rolling is your friend here to get those beautiful spirals. I prefer unflavored dental floss for cutting because it slices gently without squashing the dough—especially important for light, airy rolls, but if you use a serrated knife, go slow with very gentle sawing motions.

Step 6: Second Rise and Adding Cream

Place your rolls in a 9×13-inch pan sprayed with baking spray, cover with a towel, and let them rise for 20 minutes. When you’re ready, slowly pour heavy cream around the sides—not over the tops—so it pools beneath and around the dough. This adds moisture and richness as they bake. I love this trick because it makes the rolls so tender and indulgent.

Step 7: Baking Until Golden & Ready

Bake at 350°F for 23-27 minutes until the tops turn a beautiful light golden brown. Don’t be tempted to overbake; soft, tender rolls are the goal here. When the cream bubbles up around the rolls and they smell irresistible, you know they’re just about perfect.

Step 8: Brown Butter Cream Cheese Icing Magic

While the rolls bake (or ahead of time), melt butter in a pan and let it brown—keep stirring until you see golden milk solids and you get that nutty aroma. Cool the brown butter completely—placing it briefly in the freezer helps. Beat together cream cheese and browned butter until creamy and smooth, then whisk in powdered sugar and vanilla. When your rolls have cooled slightly and the bubbles stop, slather this luscious icing on top. It’s the final flourish that takes these rolls from amazing to unforgettable.

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Pro Tips for Making Gingerbread Cinnamon Rolls Recipe

Proof Your Yeast: I can’t stress this enough—if your yeast doesn’t foam within 10 minutes, it’s time to grab a new packet to avoid flat rolls.
Don’t Rush the Rise: Placing the dough in the warm oven with the door cracked just enough creates a perfect environment without drying out the dough surface.
Roll Tightly for Beautiful Layers: If your rolls are loose, the spirals won’t hold shape during baking, so take your time and press gently as you roll.
Brown Butter Patience: Make sure the browned butter is fully cooled, or it can melt the cream cheese and ruin the icing’s texture—pop it in the freezer for a few minutes if you’re in a hurry.

How to Serve Gingerbread Cinnamon Rolls Recipe

Gingerbread Cinnamon Rolls Recipe - Serving

Garnishes

I like to sprinkle a light dusting of ground cinnamon on top of the icing for that extra aromatic pop. Sometimes I add a few crushed candied ginger pieces or chopped pecans for crunch and a little festive flair. These small touches really elevate the experience, especially if you’re sharing with guests.

Side Dishes

Pair these rolls with a rich cup of coffee or a steaming mug of hot chocolate for the ultimate cozy breakfast. For brunch gatherings, a fresh fruit salad or spiced apple cider complements the gingerbread spices beautifully and balances the richness.

Creative Ways to Present

For holiday parties, I arrange the rolls on a festive serving platter lined with a cinnamon stick garnish and twigs of fresh rosemary or pine for a rustic look. Another fun idea is to serve the rolls warm in individual ramekins topped with a scoop of vanilla ice cream—a delightful dessert twist that always wows my family.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover rolls tightly covered in an airtight container or wrapped with plastic wrap at room temperature for up to 2 days. If you want to keep them fresh longer, refrigerate—but let them come back to room temp before reheating for best texture.

Freezing

I’ve had great success freezing these rolls either baked (iced or with icing on the side) or unbaked after the first rise. Wrap them individually or in a single layer in a freezer-safe container. Thaw overnight in the fridge, then warm in the oven or microwave before serving.

Reheating

To reheat, pop leftover rolls in a 300°F oven, covered loosely with foil, for 10-12 minutes until warmed through but still soft. Alternatively, microwave individual rolls for 20-30 seconds. If icing has hardened, a quick thaw will bring it back to its silky goodness without melting.

FAQs

Can I make this gingerbread cinnamon rolls recipe without a stand mixer?

Absolutely! You can mix the wet ingredients into the dry ones using a sturdy rubber spatula, then switch to your hands to knead the dough for about 5-8 minutes on a lightly floured surface. The dough should become elastic and smooth enough that you can stretch it thin and see light through it without tears—that means it’s ready.
Why is my dough sticky or too dry?

Dough texture can vary based on how the flour is measured and ambient humidity. Make sure you’re spooning and leveling flour or ideally using a kitchen scale. If your dough feels too sticky, add a tablespoon of flour at a time while kneading. If it’s dry or crumbly, splash in a tiny bit of warm milk and knead until it smooths out.
Can I prepare these rolls the night before?

Yes! After rolling and cutting your cinnamon rolls, place the pan covered in the fridge overnight for a slow rise, then bake fresh the next morning. Just be sure to let them sit at room temperature for about 20 minutes before baking to take the chill off for even cooking.
Is there a way to make these gluten-free?

While this recipe is designed for all-purpose flour, you can experiment with a gluten-free flour blend that includes xanthan gum. However, gluten-free dough behaves differently and may require additional adjustments for moisture and rising times.
What’s the best molasses to use?

I recommend Grandma’s Molasses because it’s robust and sweet without the bitterness found in blackstrap molasses. This helps keep the rolls rich and flavorful without overpowering the other spices.

Final Thoughts

This Gingerbread Cinnamon Rolls Recipe has become a treasured classic in my kitchen—every time I make it, friends and family sneak into the kitchen just to steal a roll before breakfast. It’s like wrapping yourself in a warm blanket of scent and flavor. If you love festive spices and the comforting softness of cinnamon rolls, you’re going to want to make this your new favorite. Honestly, it’s easier than it looks, and the payoff is pure joy on a plate. I’m so excited for you to try it—bake it fresh, share some smiles, and let the cozy vibes take over!