Gingerbread Cinnamon Rolls Festive Spice Rolls

Gingerbread Cinnamon Rolls are more than just a breakfast treat; they’re a hug in dough form, a warm embrace on a chilly morning. Who doesn’t adore that non-intoxicating aroma of spices wafting through the house as they bake? We’re talking about the quintessential comfort food, a delightful dance of sweet dough, warm cinnamon, and that unmistakable zing of ginger. What makes these Gingerbread Cinnamon Rolls truly special is their ability to capture the very essence of holiday cheer, even when it’s not the festive season. They’re a perfect blend of familiar comfort and exciting flavor, promising a taste that’s both nostalgic and delightfully new. Get ready to experience a little bit of magic in every swirl.

Gingerbread Cinnamon Rolls

Get ready to fill your kitchen with the most delightful aroma imaginable! These Gingerbread Cinnamon Rolls are a festive twist on a classic, perfect for holiday mornings, cozy weekends, or anytime you need a little extra warmth and spice. The combination of soft, pillowy dough, a fragrant gingerbread-spiced filling, and a sweet, tangy glaze is simply irresistible. We’re using real ingredients to create a truly special treat that will become a family favorite.

Ingredients:

• 5 cups bread flour or all purpose flour, plus more for dusting
• 2 packets Fleischmann’s RapidRise instant yeast
• 1/4 cup brown sugar, packed
• 1 teaspoon salt
• 1 1/4 teaspoons ground ginger
• 1 cup warm milk (about 105-115°F / 40-46°C)
• 2 large eggs, room temperature
• 6 tablespoons butter, softened
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, packed (for the filling)
• 2 teaspoons ground cinnamon (for the filling)
• 1 teaspoon ground ginger (for the filling)
• 1 stick butter, softened (for the filling)
• 2 tablespoons molasses (for the filling)
• For the Glaze:
• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Making the Dough: The Foundation of Flavor

The journey to perfect gingerbread cinnamon rolls begins with a wonderful, soft dough. We’re using instant yeast, which makes the process a bit quicker and easier.

1. In a large mixing bowl, combine the 5 cups of flour, the 2 packets of Fleischmann’s RapidRise instant yeast, the 1/4 cup of packed brown sugar, the 1 teaspoon of salt, and the 1 1/4 teaspoons of ground ginger. Give these dry ingredients a good whisk to distribute everything evenly.
2. In a separate, microwave-safe bowl or a small saucepan, gently warm the 1 cup of milk until it’s lukewarm. You can test this by dipping your finger in – it should feel pleasantly warm but not hot. If it’s too hot, it can kill the yeast. Now, add the 2 large, room-temperature eggs and the 6 tablespoons of softened butter to the warm milk. Whisk these together until the butter is mostly melted and the mixture is well combined.
3. Pour the wet ingredients into the bowl with the dry ingredients. Add the 1/4 cup of molasses and the 1 teaspoon of vanilla extract. Now, it’s time to mix! You can use a stand mixer with a dough hook attachment or mix by hand. Start by stirring with a spoon or spatula until a shaggy dough forms. Once it’s too difficult to stir, turn the dough out onto a lightly floured surface.
4. Knead the dough for about 8-10 minutes by hand, or 6-8 minutes with a stand mixer on medium speed. You’re looking for a dough that is smooth, elastic, and springs back slowly when gently poked. If the dough feels too sticky, add just a tablespoon of flour at a time. Conversely, if it feels too dry, add a teaspoon of milk. The goal is a wonderfully soft, pliable dough.

First Rise: Letting the Magic Happen

Now that we have our beautiful dough, it’s time to let it rise and develop that wonderful texture.

1. Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
2. Find a warm, draft-free spot for the dough to rise. This could be a slightly warm oven (turned off, of course!), or simply on your countertop on a less chilly day. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size. This is where the yeast does its work, creating those lovely air pockets that make cinnamon rolls so light and fluffy.

Assembling the Rolls: The Heart of the Gingerbread

While the dough is rising, we can prepare the irresistible gingerbread filling. This is where the real flavor explosion happens!

1. In a medium bowl, combine the 1/2 cup of packed brown sugar, the 2 teaspoons of ground cinnamon, and the 1 teaspoon of ground ginger. Stir this mixture well to ensure the spices are evenly distributed throughout the sugar. This is your fragrant gingerbread spice blend.
2. In a separate bowl, cream together the 1 stick of softened butter and the 2 tablespoons of molasses. You want this mixture to be smooth and well combined. The molasses adds that deep, rich, gingerbread flavor and a lovely chewy texture to the filling.

Shaping and Second Rise: Creating Those Swirls

Once the dough has doubled in size, it’s time to bring these rolls to life.

1. Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about 1/4 inch thick. Aim for an even thickness so your rolls bake uniformly.
2. Evenly spread the molasses-butter mixture over the entire surface of the dough, all the way to the edges. Be generous!
3. Sprinkle the prepared gingerbread spice mixture evenly over the buttered surface, pressing it down lightly with your hands or the rolling pin to help it adhere.
4. Starting from one of the long sides, tightly roll up the dough. Try to keep the roll as consistent as possible. Once rolled, pinch the seam gently to seal it.
5. Using a sharp knife or dental floss (which I find makes cleaner cuts), cut the log into 12 equal-sized rolls. You can measure to ensure they are all about the same width.
6. Arrange the cut rolls cut-side up in a greased 9×13 inch baking dish. Leave a little space between them as they will expand during their second rise. Cover the dish loosely with plastic wrap or a clean kitchen towel.
7. Let the rolls rise in a warm place for another 30-45 minutes, or until they are visibly puffed up and have almost doubled in size. This second rise is crucial for achieving that signature soft and airy texture.

Baking and Glazing: The Sweet Finale

The final steps are where the magic truly happens, transforming these beautiful swirls into warm, gooey gingerbread cinnamon rolls.

1. Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, place the baking dish into the preheated oven.
2. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You can check for doneness by gently touching the top of a roll; it should spring back slightly.
3. While the rolls are baking, prepare the glaze. In a small bowl, whisk together the 1 1/2 cups of powdered sugar, 2-3 tablespoons of milk or cream, 1/2 teaspoon of vanilla extract, and a pinch of salt until smooth and pourable. Add more milk a teaspoon at a time if the glaze is too thick.
4. Once the gingerbread cinnamon rolls are out of the oven, let them cool in the baking dish for about 5-10 minutes. This allows them to set slightly. Then, generously drizzle the prepared glaze over the warm rolls. The warmth will help the glaze melt and seep into those lovely swirls.

Serve these Gingerbread Cinnamon Rolls warm and enjoy the delightful explosion of spice and sweetness. They are truly a treat for all the senses!

Conclusion:

So there you have it – a delightful journey into creating the most wonderfully spiced Gingerbread Cinnamon Rolls! This recipe is an absolute winner because it perfectly balances the cozy warmth of gingerbread spices with the irresistible comfort of a classic cinnamon roll. The aroma that fills your kitchen while these bake is simply non-intoxicating, promising a treat that’s both festive and incredibly satisfying. They’re ideal for a special weekend breakfast, a holiday gathering, or simply when you crave a little homemade magic.

Serve these warm, drizzled with that luscious cream cheese frosting. They’re fantastic on their own, but a steaming mug of coffee or a glass of cold milk makes them even better. For variations, consider adding a pinch of cardamom to the filling for an extra layer of complexity, or perhaps a touch of orange zest to the frosting for a brighter note. You could even stir some chopped pecans or walnuts into the filling for added texture. Don’t be afraid to get creative and make these Gingerbread Cinnamon Rolls your own!

I truly encourage you to give this recipe a try. It’s a wonderfully rewarding baking experience that delivers a truly delicious result. Happy baking, and enjoy every single bite!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the dough and let it do its first rise in the refrigerator overnight. Punch it down in the morning, let it come to room temperature for about 30-60 minutes, and then proceed with rolling, filling, and baking. This makes for an even easier weekend morning treat!

How should I store leftover Gingerbread Cinnamon Rolls?

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. To reheat, simply place them on a baking sheet and warm them in a preheated oven at around 300°F (150°C) for 5-10 minutes, or until heated through. They’ll taste almost as fresh as when they were first baked!

My frosting is too thin. What can I do?

If your cream cheese frosting is too thin, the easiest fix is to gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. You can also try adding a touch more softened cream cheese if it’s too thick. Ensuring your cream cheese and butter are properly softened (but not melted) is key to a good frosting consistency.

Gingerbread Cinnamon Rolls

Soft and spiced gingerbread cinnamon rolls with a sweet molasses glaze, perfect for a festive breakfast or treat.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
5 Minutes

Servings
12 servings

Ingredients

• 5 c. bread flour or all purpose flour
• 2 packets Fleischmann’s RapidRise instant yeast
• 1/4 c. brown sugar, (packed)
• 1 tsp. salt
• 1 1/4 tsp. ground ginger
• 1 c. warm milk
• 2 large eggs, (room temp.)
• 6 TBSP. butter, (softened )
• 1/4 c. molasses
• 1 tsp. vanilla extract
• 1/2 c. brown sugar, (packed)
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 stick butter, (softened )
• 2 TBSP. molasses

Instructions

1. Step 1
   In a large bowl, whisk together the flour, yeast, 1/4 cup brown sugar, salt, and 1 1/4 tsp ground ginger.
2. Step 2
   In a separate bowl, whisk together warm milk, eggs, 6 TBSP softened butter, 1/4 cup molasses, and vanilla extract.
3. Step 3
   Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Step 4
   Punch down the dough and roll it out into a large rectangle, about 12×18 inches. Spread the remaining 1 stick softened butter evenly over the dough.
5. Step 5
   In a small bowl, combine the 1/2 cup brown sugar, 2 tsp ground cinnamon, and 1 tsp ground ginger. Sprinkle this mixture evenly over the buttered dough.
6. Step 6
   Starting from the long edge, tightly roll up the dough. Slice the roll into 12 equal pieces.
7. Step 7
   Place the cinnamon roll slices in a greased baking dish. Cover and let rise for another 30 minutes.
8. Step 8
   Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through. While the rolls are baking, whisk together 2 TBSP molasses and a splash of milk or water to create a glaze. Drizzle over warm rolls.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.