Name: Soft Gingerbread Cinnamon Rolls
Prep time: 30 min
Cook time: PT-492633H42M53S
Cuisine: American
Ingredients: Whole Milk; Brown Sugar; Active Dry or Instant Yeast; Unsalted Butter; Large Eggs; Salt; Ground Spices (Ginger, Nutmeg, Cloves, Cinnamon); Bread Flour; Unsulphured or Dark Molasses; Confectioners’ Sugar; Cream Cheese

Jump to Recipe · Leave a Review

The air is thick with the warm, inviting aroma of cinnamon and ginger as these Soft Gingerbread Cinnamon Rolls rise, their fluffy, spiced dough wrapping around a decadent filling like a cozy winter blanket. Imagine pulling them fresh from the oven, their golden-brown tops glistening with sweet cream cheese frosting, each roll perfectly swirled and oh-so-soft. These delightful rolls are not just a treat for the palate; they spark joy and nostalgia, reminding me of my grandmother baking gingerbread treats during holiday gatherings, her laughter echoing through the kitchen as the family gathered around the table, eagerly awaiting that first bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft Gingerbread Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft Gingerbread Cinnamon Rolls

As the holiday season approaches, these Soft Gingerbread Cinnamon Rolls are the perfect touch to any breakfast or brunch spread, creating a sense of warmth and happiness that only homemade goodies can bring. Whether it’s a festive Christmas morning or a cozy Sunday brunch, I can’t wait for you to experience the joy of making and enjoying these rolls. Let’s get our hands doughy and dive into this scrumptious recipe!

Why You’ll Love This Recipe

Simple & Quick: They take only about 3.5 hours total, with just a little bit of hands-on time.
Irresistible Flavor: The cozy blend of ginger, cinnamon, and molasses creates a warm hug in every bite.
Eye-Catching Appeal: These rolls look impressive while being surprisingly easy to make!
Flexible Serving: Perfect for breakfast, brunch, or even dessert – anytime you need a pick-me-up.
Make-Ahead Friendly: You can prepare these rolls the night before or even freeze them for later enjoyment.

Ingredients You’ll Need

Whole Milk: Warmed to about 100°F to activate the yeast, giving the rolls their soft texture. If you don’t have whole milk, 2% works too.
Brown Sugar: Use packed light or dark brown sugar for a deep sweetness, adding richness to the dough and filling.
Active Dry or Instant Yeast: This is crucial for that airy, fluffy rise in your dough. Instant yeast can save you a little time with no need for proofing.
Unsalted Butter: You’ll need both melted and softened butter. Melted butter contributes to a tender roll, while softened butter is essential for spreading on the dough.
Large Eggs: Room temperature eggs help to blend the ingredients smoothly, creating a uniform dough.
Salt: Always a vital ingredient that enhances the flavors and controls yeast activity.
Ground Spices (Ginger, Nutmeg, Cloves, Cinnamon): These spices bring warmth and depth, creating that beloved gingerbread flavor.
Bread Flour: Recommended for its higher protein content, which creates the structure necessary for soft rolls. All-purpose flour can be used, but the texture may be slightly less fluffy.
Unsulphured or Dark Molasses: This is key for that rich gingerbread flavor. Avoid blackstrap molasses, as it’s too bitter.
Confectioners’ Sugar: Essential for making that luscious cream cheese frosting that rounds out the sweetness.
Cream Cheese: Full-fat block cream cheese provides a rich and tangy contrast to the sweetness.

How to Make Soft Gingerbread Cinnamon Rolls

Whisk Warm Ingredients: Start by whisking together the warm milk, 2 tablespoons of brown sugar, and yeast in the bowl of your stand mixer or a large mixing bowl. Cover this mixture with a cloth and allow it to sit for about 5 minutes until it becomes foamy. This is your sign of active yeast and a great start for your dough!

Combine Ingredients: Next, add the remaining brown sugar, melted butter, room temperature eggs, salt, ground ginger, nutmeg, and about 1 cup of bread flour to the yeast mixture. Beat this on medium speed for about a minute till well combined. If you’re mixing by hand, a sturdy spatula or wooden spoon will do just fine!

Add Flour: Gradually add the remaining flour, about 3 cups, reducing the mixer speed to low. Beat until a soft dough forms that begins to pull away from the bowl’s sides. If your dough is too sticky, add more flour, a tablespoon at a time, until you achieve a moist and slightly tacky consistency.

Knead the Dough: Keep that dough in the mixer, switching to the dough hook if necessary. Knead for 6-8 minutes until it becomes smooth and elastic. If kneading by hand, work on a floured surface for the same amount of time. A well-kneaded dough should bounce back when poked, indicating it’s ready for its first rise.

Let It Rise: Lightly grease a large bowl with oil and place your dough inside, turning it to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm area for about 2 hours, or until it doubles in size. Can you smell that warm, spicy aroma? That’s the yeast working its magic!

Prepare the Filling: While the dough is rising, beat together the softened butter and molasses in a medium bowl until combined and smooth. In another small bowl, mix the brown sugar with the spices: cinnamon, ginger, nutmeg, and cloves. This filling is going to be deliciously sticky and aromatic!

Shape the Rolls: Grease a 9×13-inch baking pan. Punch down the risen dough to let out some air and transfer it to a floured surface. Roll it into a rectangle about 10×16 inches in size. Spread the butter-molasses mixture over the dough, then sprinkle that heavenly spice-sugar mix over the top. Now, roll the dough tightly into a log, and slice it into 12 even pieces.

Second Rise: Arrange your beautiful rolls in the prepared baking pan, cover them firmly, and let them rise until doubled again, about 1 hour. If you’re feeling particularly festive, you can refrigerate them overnight after cutting them— just make sure to let them sit at room temperature for about 30 minutes before baking!

Bake Until Golden: Preheat your oven to 350°F (175°C). Bake the rolls for about 25-28 minutes or until the tops are lightly golden. Glass pans might need an extra couple of minutes. A quick check with an instant-read thermometer should read around 195°F when they’re perfectly done!

Cool and Frost: Once they’re out of the oven, let them cool for about 10 minutes. Meanwhile, for the frosting, beat the cream cheese and butter in a bowl until creamy, then beat in the confectioners’ sugar, vanilla, and a pinch of cinnamon until nice and smooth. Spread that heavenly frosting over the warm rolls for ultimate indulgence!

Storing & Reheating

To store your Soft Gingerbread Cinnamon Rolls, keep them tightly covered at room temperature for up to 2 days or transfer to the fridge for up to 5 days in an airtight container. For longer storage, place them in the freezer, where they can last up to 3 months. When you’re ready to enjoy, simply reheat them in an oven preheated to 350°F for about 10-15 minutes, or individually warm in the microwave for about 15-20 seconds. Keep in mind, the rolls might lose a bit of their fluffy texture over time, but a quick warm-up will help refresh their deliciousness!

Chef’s Helpful Tips

Make sure your wet ingredients are at room temperature; this helps in blending and will give you a softer roll.
Avoid over-kneading to prevent a dense texture—smooth and slightly tacky is the goal!
If your dough is rising too slowly, find a warm, draft-free spot or consider a quick pre-warm of your oven (just to 100°F), then turn it off before placing the dough inside.
For a flavor boost, add chopped nuts or dried fruit to the filling for added texture and taste.
If you’re short on time, you can make the dough the night before and let it rise in the fridge overnight.

Recipe FAQs

Can I make these rolls vegan?

Absolutely! By substituting the butter with a plant-based margarine and using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), you can easily adapt these rolls to be vegan-friendly while still maintaining that delightful flavor.

How do I know when my rolls are done baking?

The best way to check is with an instant-read thermometer; your rolls should register at about 195°F to 200°F when they’re perfectly baked. Alternatively, they should be golden brown on top and spring back lightly when touched.

Can I freeze the rolls after baking?

Yes, you can absolutely freeze baked rolls! Just let them cool completely, then wrap them tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag. They’ll be good for up to three months.

Do I have to use bread flour?

While bread flour creates a wonderful texture due to its higher protein content, all-purpose flour can work too. Your rolls may not rise as high; however, they will still be soft and delicious! If you have it, stick with bread flour for the best results.