Gingerbread Spice Cinnamon Rolls bring soft, fluffy bread and deep spice together in one cozy bake. Molasses flavors the dough, while a brown sugar filling makes rich cinnamon-and-ginger swirls. Thick cream cheese icing softens over the tops without hiding every spiral. A few plain gingerbread cookies make the pan feel ready for Christmas.
Why I Love This Recipe
These rolls give you the comfort of a classic cinnamon roll with the deeper flavor of gingerbread. The spice goes into both the dough and filling, so it tastes balanced all the way through. A little cream around the rolls helps keep their edges tender.
- Soft centers: Milk, eggs and butter make a rich, tender dough.
- Real gingerbread flavor: Molasses, ginger and cinnamon add warmth without a bitter edge.
- Easy finish: The icing spreads with a spoon; no piping is needed.
- Make-ahead option: Shape the rolls the night before for a calmer baking day.
What You’ll Need
- Servings: 12 rolls
- Prep Time: 45 minutes active, including yeast activation
- Rise Time: About 1 hour 45 minutes, divided
- Cook Time: 30 minutes
- Cooling Time: 20 minutes
- Total Time: About 3 hours 20 minutes; cool rooms can add rising time
- Oven Temperature: 350°F (175°C), conventional oven
- Pan: White rectangular 9×13-inch ceramic baking dish with two built-in loop handles
For the dough
- 1 cup (240 ml) whole milk
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/4 cup (50 g) granulated sugar, divided
- 4 1/2 cups (540 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour, reserved for dusting
- 1 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 2 large eggs, at room temperature
- 1/4 cup (80 g) unsulphured molasses, not blackstrap
- 6 tablespoons (85 g) unsalted butter, softened
- 2 teaspoons (10 g) unsalted butter, for greasing the bowl and dish
For the filling and baking
- 6 tablespoons (85 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1 tablespoon (20 g) unsulphured molasses
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 cup (120 ml) heavy cream, at room temperature
For the icing and decoration
- 4 ounces (113 g) full-fat block cream cheese, softened
- 3 tablespoons (42 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 5 small plain gingerbread-person cookies, about 40 g total; use 4 or 5 on the pan, or serve them with individual rolls
Tools You Need
- Stand mixer with dough hook, or a large bowl for hand kneading
- Digital kitchen scale and measuring spoons
- Large glass mixing bowl and smaller glass bowls
- White rectangular 9×13-inch ceramic baking dish with two built-in loop handles
- Rolling pin and flexible spatula
- Unflavored dental floss for cutting
- Hand mixer, clean towel and instant-read thermometer
How to Make Gingerbread Spice Cinnamon Rolls
Work with soft butter and give the dough time to puff up before baking.
Step 1: Wake Up the Yeast
Warm 1 cup whole milk in a microwave-safe glass bowl to 105–110°F (41–43°C).
Stir in 2 1/4 teaspoons active dry yeast and 1 tablespoon of the granulated sugar.
Leave for 5–10 minutes, until the surface looks creamy and foamy. If nothing happens, replace the yeast before moving on.
Step 2: Mix and Knead the Dough
Combine 4 1/2 cups (540 g) all-purpose flour, the remaining 3 tablespoons granulated sugar, 1 teaspoon fine salt, 1 1/2 teaspoons cinnamon and 1 1/2 teaspoons ginger in the mixer bowl.
Add the entire milk-and-yeast mixture, 2 large eggs, 1/4 cup molasses and 6 tablespoons softened butter.
Mix on low until a rough dough forms, then knead for 8–10 minutes, until smooth, elastic and slightly tacky. By hand, allow about 10–12 minutes.
Pause to scrape the bowl as needed. The dough should lift away from most of the bowl while still feeling soft; avoid adding extra flour just to make it dry.
Step 3: Let the Dough Rise
Grease a large glass bowl with 1 teaspoon butter, reserving the other 1 teaspoon butter for the baking dish.
Put the dough in the bowl, turn it once to lightly coat it, and cover with a clean towel.
Let rise in a draft-free spot for about 60–75 minutes, until roughly doubled in volume. Use the dough’s size rather than the clock as your guide.
Step 4: Make the Spiced Filling
Beat 6 tablespoons softened butter, 3/4 cup dark brown sugar, 1 tablespoon molasses, 1 tablespoon cinnamon and 2 teaspoons ginger in a small bowl for 1–2 minutes.
Stop when the mixture forms a soft, spreadable paste. If it feels stiff, let it stand briefly at room temperature rather than melting it.
Step 5: Roll Out and Fill
Grease the white rectangular 9×13-inch ceramic baking dish with two built-in loop handles with the reserved 1 teaspoon butter. Leave the dish unlined.
Use up to 2 tablespoons (15 g) reserved flour to lightly dust your work surface and rolling pin.
Gently press down the risen dough and roll it into an 18×12-inch rectangle, with a long edge facing you.
Spread the entire filling from Step 4 into a thin even layer, leaving a 1/2-inch bare strip along the far long edge.
Step 6: Shape the Rolls
Roll the filled rectangle away from you, starting at the long edge, to make an 18-inch log. Keep it snug without stretching the dough tight.
Pinch the bare edge closed and set the seam underneath.
Use unflavored dental floss to divide the log into 12 equal pieces, about 1 1/2 inches thick.
Place the pieces cut-side up in the greased dish in 3 columns and 4 rows, leaving small spaces for rising.
Step 7: Proof and Add the Cream
Cover the dish and let the 12 rolls rise for about 30–45 minutes, until puffy and nearly touching.
During the last 20 minutes of rising, preheat the oven to 350°F (175°C).
Uncover and pour 1/2 cup room-temperature heavy cream into the gaps and around the rolls. Avoid pouring it over their spiral tops.
Step 8: Bake Until Set
Bake the dish on the middle rack for 28–32 minutes, until the edges are golden brown and the center rolls are set.
Check a center roll through the bread rather than a filling seam; about 190°F (88°C) is a useful doneness guide. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.
Set the dish on a heat-safe surface and cool for 20 minutes before icing.
Step 9: Beat the Icing
While the rolls cool, beat 4 ounces softened cream cheese and 3 tablespoons softened butter until smooth.
Add 1 cup sifted powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon cinnamon.
Beat for 1–2 minutes, until thick, smooth and spreadable. Scrape down the bowl so no lumps remain.
Step 10: Ice and Serve
Spread all the icing from Step 9 over the 12 rolls after their 20-minute cooling time. Leave a few spiral centers visible.
Set 4 or 5 small plain gingerbread-person cookies, up to 40 g total, on selected rolls just before serving. If using only 4 cookies on the pan, reserve the remaining cookie for a plated serving.
Separate and serve the rolls on their own. For a peek at the soft middle, tear a small portion from an individual roll; keep the filling inside the bread layers.
Why This Recipe Works (Quick Science)
Yeast gives the dough its lift, and kneading builds the stretchy structure that holds the air. Butter and eggs make that structure softer, so the rolls pull apart in tender layers.
Molasses adds moisture and a deep flavor that suits ginger and cinnamon. The filling stays thin enough for the dough to rise around it. Cream around the rolls enriches the lower edges as they bake.
Cream cheese gives the sweet icing a mild tang. Cooling the rolls first helps the icing stay creamy on top instead of melting straight into the pan.
Common Mistakes to Avoid
- Packing the flour: Weigh it, or spoon it into the cup and level it gently.
- Overheating the milk: Very warm milk can damage yeast. Check it before adding yeast.
- Using cold butter in the filling: It can tear the dough instead of spreading.
- Rushing the second rise: Tight, dense rolls often need more proofing time.
- Baking by color alone: Molasses dough already looks darker than plain dough; check the center too.
- Icing too soon: A short cooling time keeps the icing on the rolls.
Make-Ahead Tips
For an overnight batch, shape the rolls and cover the dish before the second rise. Refrigerate for 8–12 hours without the cream. The next day, let them stand until puffy, usually 60–90 minutes, and make sure the ceramic dish is no longer cold before baking. Add the cream just before they go into the preheated oven. Follow your dish maker’s guidance about temperature changes.
Leftovers and Storage
Cover iced rolls and refrigerate for up to 4 days. Let a roll lose its chill before eating, or microwave it in short 10-second bursts. The icing will soften as it warms.
Freeze unfrosted rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator, gently warm, then add fresh icing. Add the cookies at serving time so they keep their snap.
Macros Information
Estimated per roll, including icing and an equal share of the cookie decorations. Brands and portion sizes will change these numbers.
- Calories: 550 kcal
- Protein: 8 g
- Carbohydrates: 79 g
- Fat: 24 g
- Saturated Fat: 15 g
- Fiber: 2 g
- Sugar: 40 g
- Sodium: 265 mg
Frequently Asked Questions (FAQ)
Q: Can I use instant yeast?
A: Yes. Use the same weight and mix it with the flour. Still warm the milk gently, and judge both rises by the dough’s size.
Q: Is blackstrap molasses a good swap?
A: Regular unsulphured molasses is better here. Blackstrap has a stronger, more bitter flavor and can overwhelm the icing.
Q: Can I knead the dough without a mixer?
A: Yes. Knead by hand until it feels smooth and stretchy, usually 10–12 minutes. A dough scraper helps with the soft dough.
Q: Why is my dough sticky?
A: Enriched dough should feel slightly tacky. Let it rest briefly, then knead again before adding more flour. Too much flour makes firm rolls.
Q: Can I leave out the cream?
A: You can, but the lower edges will be less rich and soft. Keep a close eye on baking time so the rolls do not dry out.
Q: Do I have to add the gingerbread cookies?
A: No. They are an edible decoration. The gingerbread flavor comes from the dough and filling, so the rolls still taste complete without them.
Q: Why did the centers rise higher than the outside?
A: The log may have been rolled too tightly. Keep the spiral snug but relaxed, and give the shaped rolls enough time to puff up.
Q: Can I make these the night before?
A: Yes. Refrigerate the shaped rolls before their second rise, then follow the make-ahead directions above. They must look puffy before baking.
Q: Can I use low-fat cream cheese?
A: Full-fat block cream cheese gives a thicker icing. A spread from a tub can make the icing loose, so it is a less reliable choice.
Final Thoughts
Gingerbread Spice Cinnamon Rolls turn a simple pan of sweet rolls into a cozy holiday bake. Take your time with the rises, keep the filling soft, and let the rolls cool a little before icing. Leave a comment with your favorite way to enjoy them. Happy cooking!