Gingerbread Cinnamon Rolls
Gingerbread Cinnamon Rolls are soft sweet rolls with a spiced filling for a gingerbread flavor, topped with a decadent cream cheese frosting. They are a perfect treat for the holiday season or whenever you crave a warm, sweet, and spiced treat! They are delicious with a cup of coffee or tea and will make your morning extra special!
Servings: 12 rolls
Calories: 449kcal
Ingredients
Dough
- ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds, or until milk is 110°-115°F
- 5 tablespoons granulated sugar, divided
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons molasses
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Cream Cheese Frosting
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ½ cups (187.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Dough
- In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over the milk, whisking to blend. Let sit until yeast is foamy, about 5 minutes.
- Add eggs to the yeast mixture. Whisk until smooth.
- To the bowl of a stand mixer with a dough hook attachment, add remaining 4 tablespoons sugar, flour, and salt. Mix on low speed to combine.
- Add the milk mixture. Continue mixing to combine. While the mixer is still on low, add butter, 1 piece at a time, blending well between additions. Continue kneading on medium speed until the dough is soft, about 5 minutes.
- Spray a medium bowl with nonstick cooking spray. Place the dough into the bowl, rotating it to grease all sides. Cover with a towel or plastic wrap. Let it rise in a warm, draft-free area until doubled in size, about an hour.
- Once the dough has doubled in size, punch down the dough. Place it onto a floured counter or work surface. Roll the dough into a 10x15-inch rectangle. It should be about ¼-inch thick.
Filling
- In a small bowl, combine the butter, brown sugar, molasses, ginger, cinnamon, and salt.
- Evenly spread the butter mixture over the dough, making sure it covers the entire surface.
Assembly
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Starting on the long edge of the dough, tightly roll it up (like a log or cylinder).
- Using a very sharp knife, evenly cut the log into 12 rolls. Place them into the prepared 9×13-inch baking pan filling side up. Cover with plastic wrap. Let rise in a warm place until doubled (about 1 hour).
Bake
- Preheat oven to 350°F.
- Bake for 25-30 minutes, or until lightly golden on the edges and done in the middle.
- Let rolls cool slightly.
Frosting
- To a medium bowl, add cream cheese and butter. Mix until well combined and the mixture reaches a smooth and creamy texture.
- Add confectioners' sugar, vanilla, and salt. Mix until ingredients are combined.
- Once the rolls have cooled slightly, frost generously. Enjoy!
Video
Nutrition
Serving: 1roll | Calories: 449kcal