Gingerbread Cinnamon Rolls Festive Sweet Glazed Treat

Gingerbread Cinnamon Rolls are more than just a breakfast treat; they are a warm hug in edible form, a delicious promise of cozy mornings and festive cheer. There’s something inherently magical about the combination of warm spices, soft dough, and sweet, sticky frosting that draws us in, year after year. We adore them because they capture the essence of holiday baking – that comforting aroma that fills the house and brings everyone to the kitchen. What truly elevates these Gingerbread Cinnamon Rolls beyond the ordinary is the perfect marriage of classic cinnamon roll texture with the unmistakable, soul-warming notes of ginger, molasses, and allspice. It’s a flavor profile that instantly evokes memories of holidays past and creates new traditions for the future. Get ready to transform your kitchen into a fragrant wonderland!

Gingerbread Cinnamon Rolls

Get ready to fill your kitchen with the most incredible aroma! These Gingerbread Cinnamon Rolls are a festive and utterly delicious twist on a classic. Imagine the warm, spicy notes of gingerbread perfectly complementing the gooey, cinnamon-sugar center of a soft, pillowy cinnamon roll, all finished with a sweet, tangy glaze. They’re perfect for holiday mornings, weekend brunches, or whenever you need a little extra comfort and joy. We’re using some fantastic ingredients that will ensure these rolls turn out perfectly every time. Let’s get baking!

Ingredients:

• 5 c. bread flour or all purpose flour, plus more for dusting
• 2 packets Fleischmann’s RapidRise instant yeast
• 1/4 c. brown sugar, packed
• 1 tsp. salt
• 1 1/4 tsp. ground ginger
• 1 c. warm milk
• 2 large eggs, room temperature
• 6 TBSP. butter, softened
• 1/4 c. molasses
• 1 tsp. vanilla extract
• 1/2 c. brown sugar, packed
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 stick butter, softened
• 2 TBSP. molasses

Dough Preparation

Let’s start by creating our wonderfully soft and flavorful dough. In the bowl of your stand mixer (or a large mixing bowl if you’re kneading by hand), combine the bread flour (or all-purpose flour), Fleischmann’s RapidRise instant yeast, 1/4 cup of brown sugar, salt, and 1 1/4 teaspoons of ground ginger. Give these dry ingredients a quick whisk to distribute everything evenly. This ensures the yeast is activated properly and all the flavors are well-incorporated from the start.

Now, let’s add the wet ingredients to our dry mixture. Pour in the 1 cup of warm milk. The milk should be warm to the touch, around 105-115°F (40-46°C). Too hot and it will kill the yeast, too cold and it won’t activate it properly. Add the 2 large eggs, which should be at room temperature to help them incorporate smoothly into the dough. Finally, add the 6 tablespoons of softened butter and 1/4 cup of molasses, along with the 1 teaspoon of vanilla extract. The molasses adds that characteristic gingerbread depth and color, and the vanilla rounds out the flavors beautifully.

Kneading the Dough

If you’re using a stand mixer, attach the dough hook and mix on low speed until the ingredients just come together. Then, increase the speed to medium and knead for about 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will still be slightly sticky, which is perfectly normal for this kind of enriched dough. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, until it reaches that same smooth and elastic consistency. Be patient during this step; proper kneading develops the gluten structure, which is crucial for soft, airy rolls.

First Rise

Once your dough is perfectly kneaded, form it into a smooth ball. Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides with the grease. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise. This usually takes about 1 to 1.5 hours, or until the dough has doubled in size. The RapidRise yeast will help speed this process along. A good trick for a warm spot is to turn your oven on for a minute or two, then turn it off and place the bowl inside.

Assembling the Rolls

Now for the fun part – creating those beautiful swirls! Once your dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches. Don’t worry too much about perfect edges; we’re going to fill and roll it up anyway!

In a small bowl, combine the remaining 1/2 cup of brown sugar, 2 teaspoons of ground cinnamon, and 1 teaspoon of ground ginger. This is your gingerbread spice blend for the filling. Spread the 1 stick of softened butter evenly over the surface of the rolled-out dough, leaving about a 1/2-inch border along one of the long edges. This butter acts as the glue for your sugar and spice mixture and ensures a gooey filling.

Now, generously sprinkle the brown sugar, cinnamon, and ginger mixture over the buttered dough. Make sure to distribute it evenly from edge to edge. For that extra gingerbread kick, drizzle the 2 tablespoons of molasses over the sugar and spice mixture. It will create little pockets of intense gingerbread flavor.

Rolling and Slicing

Starting from the long edge opposite the border you left, tightly roll up the dough into a log. Try to keep it as even as possible as you roll. Once you have a log, pinch the seam together to seal it. Now, it’s time to slice! Using a sharp knife or unscented dental floss (which creates cleaner cuts), divide the log into 12 equal pieces, each about 1.5 inches thick. If you’re using dental floss, slide it under the log, cross the ends over the top, and pull to slice.

Second Rise and Baking

Arrange the sliced rolls in a greased 9×13 inch baking pan. Make sure they are snug but not overly crowded. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffed up and touching each other. While the rolls are doing their second rise, preheat your oven to 375°F (190°C).

Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The center should spring back lightly when touched.

Glazing

While the rolls are still warm from the oven, it’s time for the glaze! In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk (or cream for a richer glaze), and 1 teaspoon of molasses. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. The molasses in the glaze will tie in perfectly with the gingerbread flavors of the rolls. Drizzle generously over the warm cinnamon rolls.

Enjoy these delightful Gingerbread Cinnamon Rolls warm, when the filling is extra gooey and the spices are at their most fragrant. They’re a truly special treat!

Conclusion:

I hope you’ve enjoyed this journey into creating the most delightful Gingerbread Cinnamon Rolls! These aren’t just any cinnamon rolls; they’re a fragrant symphony of warm spices, the comforting sweetness of molasses, and the cozy embrace of cinnamon, all nestled in a soft, pillowy dough. They are truly perfect for a festive breakfast, a special brunch, or an indulgent dessert that will fill your home with an irresistible aroma. The combination of classic cinnamon roll texture with the festive twist of gingerbread spices makes this recipe a guaranteed crowd-pleaser.

For serving, I love them warm from the oven, drizzled with the tangy cream cheese frosting. They are also wonderful with a simple glaze, or even enjoyed plain with a cup of hot coffee or tea. Don’t be afraid to get creative with variations! You could add chopped candied ginger to the filling for an extra spicy kick, or even a touch of nutmeg to the dough itself. Perhaps sprinkle some chopped pecans or walnuts on top before frosting for added texture.

So, I wholeheartedly encourage you to give these Gingerbread Cinnamon Rolls a try. They are easier to make than you might think and the reward of those warm, spiced swirls is absolutely worth it. Happy baking!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, you can! After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 30-60 minutes before shaping and rolling.

What can I substitute for molasses?

If you don’t have molasses, you can use dark corn syrup with a tablespoon of brown sugar mixed in, or even dark brown sugar itself, although the flavor profile will be slightly different. For a closer gingerbread flavor, consider using blackstrap molasses if you can find it.

Gingerbread Cinnamon Rolls

Deliciously spiced gingerbread cinnamon rolls with a sweet molasses glaze. A perfect festive treat!

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
35 Minutes

Servings
12 rolls

Ingredients

• 5 c. bread flour or all purpose flour
• 2 packets Fleischmann’s RapidRise instant yeast
• 1/4 c. brown sugar, (packed)
• 1 tsp. salt
• 1 1/4 tsp. ground ginger
• 1 c. warm milk
• 2 large eggs, (room temp.)
• 6 TBSP. butter, (softened )
• 1/4 c. molasses
• 1 tsp. vanilla extract
• 1/2 c. brown sugar, (packed)
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 stick butter, (softened )
• 2 TBSP. molasses

Instructions

1. Step 1
   In a large bowl, whisk together the flour, yeast, 1/4 cup brown sugar, salt, and 1 1/4 tsp ground ginger.
2. Step 2
   In a separate bowl, whisk together the warm milk, eggs, 6 TBSP softened butter, 1/4 cup molasses, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
3. Step 3
   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Step 4
   While the dough is rising, prepare the filling: In a small bowl, combine 1/2 cup brown sugar, 2 tsp ground cinnamon, and 1 tsp ground ginger. In another bowl, cream together 1 stick softened butter and 2 TBSP molasses.
5. Step 5
   Punch down the risen dough and roll it into a large rectangle, approximately 12×18 inches. Spread the butter and molasses mixture evenly over the dough, leaving a small border on one long edge.
6. Step 6
   Sprinkle the sugar and spice mixture evenly over the butter mixture. Starting from the long edge with the filling, tightly roll up the dough.
7. Step 7
   Cut the roll into 12 equal slices. Place the slices cut-side up in a greased 9×13 inch baking pan.
8. Step 8
   Cover the pan and let the rolls rise for another 30 minutes. Preheat oven to 375°F (190°C).
9. Step 9
   Bake for 20-25 minutes, or until golden brown. Let cool slightly in the pan before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.