Gingerbread Cinnamon Rolls
These ultra-soft gingerbread cinnamon rolls are filled with a gooey mix of ginger molasses, brown sugar, and butter, then finished with spiced gingersnap crumbs and cream cheese icing. Made with the tangzhong method for lasting softness and an easy overnight option, they’re a festive, bakery-worthy breakfast ready in about 3 hours.
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.
- 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.
- 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.
- 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.
- 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.
- Spread the frosting over the tops of the rolls. Garnish with mini gingerbread cookies, crushed gingersnap cookies, etc. and enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Overnight option: After kneading, transfer the dough to a large greased bowl and cover tightly with plastic wrap. Refrigerate overnight. The next day, let it sit at room temperature for about 30 minutes, or until slightly softened, before rolling it out and continuing with the recipe.
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days. I highly recommend warming them in the microwave or 350°F oven until warm before serving!
