These gingerbread cinnamon rolls are all dressed up for the holidays! Each swirl is filled with cozy gingerbread flavor, gooey ginger molasses filling, and layers of brown sugar and butter that make every bite melt in your mouth.
To take them over the top, I fold in crushed gingersnap cookies, then finish each roll with mini gingerbread cookies and a thick layer of cream cheese icing.
It’s everything you love about a classic cinnamon roll, just with a festive, spiced-up twist.
And because texture is everything, my tangzhong method keeps the dough impossibly soft and moist for days (if they even last that long). So you can skip the bakery pre-orders this year; these bake up warm and fresh right from your own oven.
They’re ready to eat in 3 hours, but I’ve included an overnight option, so you can prep ahead and enjoy them on Christmas morning with zero stress.
They have quickly become one of my favorite cinnamon roll recipes of the season!
Step-by-Step Photo Instructions
1
Make the tangzhong. This technique ensures a soft, fluffy texture. The result will be pasty, mashed potato-like.
2
Knead until a smooth dough ball forms. The dough is soft and elastic, enriched with butter and molasses for that classic gingerbread flavor.
Or, swap the molasses for pumpkin purée. It’s the same dough I use for my pumpkin pie cinnamon rolls.
3
Spread the gingerbread filling across the rolled-out dough. You’re looking for an even layer that covers the entire surface of the dough.
4
Cut the dough into 12 strips, then roll each one up and place them in a 9×13 baking pan.
5
Cover the pan, then let the rolls rise at room temperature until they are puffy and have doubled in size. You’ll know they’re ready when you gently touch the sides and they feel airy.
6
Bake then smother in cream cheese icing. I like to wait 10-15 minutes, then spread it over the tops and let it melt into the swirls.
These rolls are the reason my kitchen smells like Christmas from November straight through New Year’s.
When the craving hits again (and it will), bake my moist gingerbread cake or extra cute snickerdoodle gingerbread cookies. Both are perfect for gifting or sharing!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Gingerbread Cinnamon Rolls
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 3 tablespoons + 1 teaspoon Grandma’s unsulphured molasses
- 1 large egg, room temperature
- Tangzhong from above
- 6 tablespoons European butter, room temperature
Gingerbread Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 2/3 cup crushed gingersnap cookies
- 4 teaspoons gingerbread spice
- 2 teaspoons unsulphured molasses
Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 3 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon gingerbread spice
- Mini gingerbread cookies, for garnishing
Instructions
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In a stand mixer bowl, mix the flour, yeast, and salt. Add the cream, milk, molasses, egg, and tangzhong to the bowl. Knead on low speed with the dough hook until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 2 teaspoons (5 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 3 tablespoons + 1 teaspoon (60 g) Grandma’s unsulphured molasses, Tangzhong from above, 1 (50 g) large egg
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 10-12 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) European butter
- Cover the dough bowl with plastic wrap and set aside while you make the filling.
- Line a metal 9×13 baking pan with parchment paper.
- In a medium bowl by hand or with a stand mixer or hand mixer, combine the butter, brown sugar, crushed gingersnap cookies, molasses, and gingerbread spice until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 2/3 cup (70 g) crushed gingersnap cookies, 4 teaspoons (6 g) gingerbread spice, 2 teaspoons (11 g) unsulphured molasses
- Place the dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the gingerbread filling across the surface of the dough, then use an offset spatula to gently spread it across the entire surface.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F(162°C).
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- Once baked, let the rolls cool while you make the frosting.
- In a stand mixer bowl or with a hand mixer, combine the butter and cream cheese. Once smooth, mix in the powdered sugar and gingerbread spice. Then mix in the heavy cream.6 tablespoons (84 g) unsalted butter, 3 ounces (3 oz) cream cheese, 1 cup (120 g) powdered sugar, 2 tablespoons (24 g) heavy cream, 1/2 teaspoon gingerbread spice
- Spread the frosting over the tops of the rolls. Garnish with mini gingerbread cookies, crushed gingersnap cookies, etc. and enjoy!Mini gingerbread cookies
Notes
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