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gingerbread rolls in pan

Gingerbread Cinnamon Rolls

These Gingerbread Cinnamon Rolls are the perfect bread for a morning breakfast. Nice for Christmas morning or a holiday brunch too.
Course bread
Cuisine American
Keyword breakfast., brunck, cinnamon, gingerbread, rolls
Prep Time 2 hours
Cook Time 1 hour
Servings 12
Calories 462kcal


  • Electric Mixer with Dough Hook attachment
  • Glass measuring cups
  • measuring spoons
  • Spoon
  • spatula
  • Rolling Pin


Cinnamon Roll Dough

  • 4.5-5 cups all-purpose flour scooped and leveled
  • cup sugar
  • 2 4-½ tsp. packets RapidRise Yeast
  • 1 teaspoon salt
  • 1 ½ cups water
  • 6 tablespoons unsalted butter
  • 1 egg

Gingerbread Filling

  • 5 tablespoon butter
  • ¾ cup brown sugar
  • 2 tablespoon molasses
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg

Cream Cheese Frosting

  • 3 ounces cream cheese room temperature
  • ½ cup 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • ¼ teaspoon cinnamon


  • Dough
  • Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended.
  • Place water and butter in a microwave-safe bowl.
  • Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn't splatter.
  • The cup should be warm to the touch but not hot.
  • Add the egg and the warm water/butter
  • Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally.
  • Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl.
  • Repeat now adding in the 4th cup of flour.
  • Stir in ½ cup flour and move to a lightly floured surface.
  • Knead dough on a lightly floured surface for 7-8 minutes. (see notes)
  • The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back.
  • Let rest for 10 mins covered with a towel.

Prepare Filing

  • Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl
  • Add butter and molasses to a microwave-safe bowl and melt for 30 secs
  • Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough

Making the Rolls

  • Roll dough into a 15 x 10-inch rectangle using a rolling pin.
  • Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges.
  • Starting at the long end of the rectangle, roll it up tightly.
  • Pinch the seams to seal.
  • Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
  • Place cut side down, in greased a 13 x 9-inch baking pan.
  • Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
  • At the 30 min mark preheat the oven to 350
  • Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden.
  • Cool on a wire rack for at least 20 minutes.

Prepare Frosting

  • Combine all frosting ingredients in a large bowl and mix together until light and fluffy and powdered sugar is combined.
  • Frost the gingerbread cinnamon rolls while they’re still warm.


When kneading the dough you may use up to ½-1 whole cup more of flour. Several things impact this. If you are in an environment that has more moisture in the air you will need more flour
vs if in a dry climate.
Knead the dough using a taco and turn method. Fold like a taco, press down with the heel of
your hand, and then rotate the dough 15 degrees. Continue this method, adding flour as needed.
The dough should no longer stick to your hands, but it also will not be dry.


Calories: 462kcal | Carbohydrates: 89g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 261mg | Potassium: 150mg | Fiber: 2g | Sugar: 52g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg