There's something truly magical about waking up to the warm, spicy aroma of freshly baked gingerbread cinnamon rolls. This Gingerbread Cinnamon Rolls Recipe brings together the cozy spices of gingerbread with the comforting swirl of cinnamon rolls, creating a treat that's as delightful to make as it is to enjoy.
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Why You'll Love This Recipe
I absolutely adore this recipe because it marries the nostalgic flavors of gingerbread with the indulgent, gooey texture of cinnamon rolls. Whether you're making it for family breakfast or a cozy weekend brunch, it's one of those recipes that feels like a warm hug from the inside.
- Unique flavor combo: The addition of molasses and warm spices gives these rolls a distinctive gingerbread twist that's perfect for chilly days.
- Soft, tender dough: The dough is rich and elastic, thanks to a careful balance of butter, egg, and molasses – making every bite irresistibly soft.
- Molasses cream cheese frosting: The tangy cream cheese with a hint of molasses frosting complements the spice perfectly, elevating the whole experience.
- Great for making ahead: You can prepare the dough or even shape the rolls the night before, making morning baking a breeze.
Ingredients & Why They Work
Each component in this Gingerbread Cinnamon Rolls Recipe plays a vital role in building flavor and texture. From the warm spices to the molasses and the cream cheese frosting, everything works in harmony.

- Warm water: Activates the yeast gently without killing it–make sure it’s not too hot!
- Granulated sugar: Feeds the yeast and gives a touch of sweetness to the dough.
- Dry active yeast: The magic that makes your dough rise and become fluffy.
- Milk: Adds tenderness and richness to the dough.
- Unsulphered molasses: Provides that classic gingerbread depth and sweetness; avoid blackstrap molasses here as it’s too bitter.
- Spices (cinnamon, ginger, nutmeg): Give the rolls their signature warm, comforting flavor.
- Egg: Binds everything together and adds moisture.
- All-purpose flour: The base of your dough, measured carefully to get just the right texture.
- Unsalted butter: Adds richness and softness to the dough and filling.
- Brown sugar: For a deep molasses sweetness in the filling.
- Cream cheese: Creates the perfect tangy frosting that balances the spice.
- Powdered sugar: For smooth sweetness in the frosting.
- Salt: Enhances all the flavors and keeps the dough balanced.
Make It Your Way
One of my favorite things about this Gingerbread Cinnamon Rolls Recipe is how adaptable it is! You can tweak the spice blend or the frosting to suit your taste or dietary needs without losing any of that cozy magic.
- Spice it up or down: If you like a more pronounced gingerbread flavor, increase the ginger and molasses slightly. Or for a milder roll, reduce the spices just a touch.
- Dairy-free version: Swapping regular milk and butter for plant-based alternatives works well here, but I recommend coconut milk for extra richness.
- Extra gooey filling: Add a handful of chopped pecans or walnuts for crunch and texture.
- Seasonal touches: In winter, a dash of clove or allspice adds a festive flair.
Step-by-Step: How I Make Gingerbread Cinnamon Rolls Recipe

Step 1: Activate the Yeast and Mix the Dough
Start by sprinkling your yeast and sugar over warm water to wake up those little guys — you’ll want it bubbly and active, which usually takes about 5 to 10 minutes. Then, whisk in the milk, molasses, warm spices, salt, and egg for that cozy base flavor. Gradually mix in your flour, adding softened butter partway through — it’s crucial to soften the butter and cut it into pieces beforehand to help it blend smoothly. The dough might look a bit shaggy at first, but keep going, it’ll pull together nicely.
Step 2: Knead Until Just Right
Turn your dough out onto a floured surface and knead for 8 to 10 minutes. I always tell friends to look for that PlayDoh-like texture — smooth, elastic, but not sticky. Add flour one tablespoon at a time if the dough feels too tacky. Don’t rush this step; kneading well is what gives you those soft, fluffy rolls you’ll love biting into.
Step 3: Prepare the Filling and Roll Out the Dough
While the dough rests for 10 minutes, mix together your sugars and spices for the filling. When ready, roll your dough into a 9x12 inch rectangle—this dough is very elastic, so take your time and don’t stress if it springs back a bit. Brush melted butter combined with molasses over the dough, then sprinkle on your spiced sugar mixture evenly. This rich, caramel-like filling is what really makes this recipe shine.
Step 4: Roll, Slice, and Let Rise
Carefully roll the dough up from a long side into a tight log. Use your hands to gently tweak the ends so everything stays neat. Then, slice into six equal rolls with a serrated knife, placing them cut-side down in your greased baking dish. Don’t worry if some filling escapes — it’ll bake into lovely caramelized bits. Cover the pan loosely and let the rolls rise for about an hour and a half. Patience here yields the fluffiest rolls!
Step 5: Bake and Cool Slightly
Preheat your oven to 350ºF (177ºC). Bake the rolls for around 28 to 32 minutes, watching for a gentle golden top. If they look like they’re browning too fast, tent some foil over them — you want them baked through without burning. Once out, let them cool for about 15 minutes before frosting, so the cream cheese doesn’t melt right off.
Step 6: Whip Up the Molasses Cream Cheese Frosting
Beat softened cream cheese and butter together, adding cinnamon and molasses for that signature rich warmth. Slowly mix in powdered sugar and a pinch of salt until your frosting is smooth and fluffy. Spread generously over the slightly cooled rolls and prepare for pure comfort on a plate.
Top Tip
After making this recipe numerous times for friends and family, I’ve learned a few tricks that really help you get it just right and stress-free.
- Perfect dough texture: Don’t be too hasty adding flour; your dough should be soft but not sticky. I always rely on the PlayDoh texture test—it’s a game changer!
- Rolling patience: The dough is elastic and can bounce back. Instead of pushing hard all at once, roll a bit, rest for 10 seconds, then roll some more.
- Rising environment: Find a warm spot (like inside an off oven with the light on) for your rolls to rise properly without drafts.
- Frosting timing: Let the rolls cool for about 15 minutes before frosting; this keeps that frosting thick and luscious rather than melting away.
How to Serve Gingerbread Cinnamon Rolls Recipe

Garnishes
I like to keep garnishes simple because the rolls are already packed with flavor. A light dusting of powdered sugar can add a pretty touch for serving, or some chopped pecans sprinkled on top of the frosting add a nice crunch and nutty contrast. You can also scatter a few crystallized ginger bits for an extra zing if you’re feeling festive.
Side Dishes
Pair these rolls with a warm cup of coffee, chai tea, or spiced latte for a perfect morning treat. If serving brunch, fresh fruit like sliced oranges or a berry compote balances the richness beautifully. Sometimes I even serve it alongside scrambled eggs for a sweet-and-savory mix.
Creative Ways to Present
For holidays or special gatherings, I’ve arranged the rolls in a wreath shape on a round pan, topped with candied cranberries and sprigs of fresh rosemary — it’s stunning and smells amazing. You can also bake them in individual mini pans for cute single servings that feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, I keep leftover rolls in an airtight container at room temperature for up to three days. They stay soft and moist, and simply reheating them in the microwave for 8-10 seconds revives that fresh-baked warmth beautifully.
Freezing
I’ve had great luck freezing both baked and unbaked rolls. For baked, freeze them wrapped tightly in plastic wrap and foil for up to three months—defrost overnight in the fridge before warming. For unbaked, I like to parbake for 10 minutes, cool, and freeze; then I finish baking fresh when ready for a fast fresh-baked treat.
Reheating
The best way to reheat is wrapping the rolls loosely in foil and warming in a 300ºF oven for 10-12 minutes. For a quick option, microwave for a few seconds to get that soft center back. This helps keep them moist without drying out the edges.
Frequently Asked Questions:
Absolutely! Replace the milk with your favorite plant-based alternative, use a flax or chia egg instead of a chicken egg, and swap the butter and cream cheese for vegan versions. The flavor will still be deliciously warm and comforting.
I recommend spooning the flour into your measuring cup and leveling it off with a knife rather than scooping directly from the bag; this keeps the measurement accurate and prevents the dough from becoming too dry or dense.
Molasses adds that classic deep, rich flavor that ties together the gingerbread spices with a hint of sweetness and moisture to the dough. It’s key for achieving the authentic gingerbread taste you’re after.
Definitely! Chopped pecans, walnuts, or even dried cranberries add fantastic texture and complexity. Just sprinkle them evenly over the filling before rolling up the dough.
Final Thoughts
This Gingerbread Cinnamon Rolls Recipe is one of those recipes I return to year after year, especially when the weather turns cold and my family craves something comforting and festive. The combination of warm spices, sweet molasses, and creamy frosting is just pure joy. I hope you enjoy baking and sharing these as much as I do—it’s the kind of recipe that fills your home with love and that wonderful “come have a treat” feeling every time.
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Gingerbread Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 22 minutes
- Yield: 6 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Gingerbread Cinnamon Rolls, a perfect blend of warm spices and molasses, rolled into a soft, fluffy dough and topped with a rich molasses cream cheese frosting. Ideal for holiday breakfasts or cozy gatherings, these rolls offer a comforting twist on a classic treat with hints of cinnamon, ginger, and nutmeg.
Ingredients
Dough
- ¼ cup warm water (60mL)
- 2 and ½ Tablespoons granulated sugar (32g)
- 1 and ⅛ teaspoons dry active yeast (3.5g)
- ¼ cup milk (60mL, any type)
- 2 Tablespoons unsulphured molasses (30mL, do not use black strap)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 2 and ¼ to 2 and ½ cups all purpose flour (270-300g)
- 3 Tablespoons unsalted butter, softened and cut into pieces (57g)
Filling
- ¼ cup granulated sugar (50g)
- ¼ cup firmly packed light brown sugar (50g)
- 1 and ½ Tablespoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons unsalted butter, melted (28g)
- 1 Tablespoon unsulphured molasses (15mL, do not use black strap)
Molasses Cream Cheese Frosting
- 2 ounces full fat block cream cheese, softened (57g)
- 2 Tablespoons unsalted butter, softened (28g)
- ½ Tablespoon unsulphured molasses (15mL, do not use black strap)
- ¼ teaspoon ground cinnamon
- ¾ cups powdered sugar (90g)
- Pinch of salt
Instructions
- Prepare the Dough Activation: Spray an 8-inch square or 8-9 inch round baking pan with non-stick spray and set aside. In a large bowl, combine warm water with yeast and sugar. Whisk gently and allow the mixture to rest for 5 to 10 minutes until it becomes active and bubbly, indicating the yeast is alive.
- Mix Dough Ingredients: Once the yeast mixture is bubbly, add milk, molasses, salt, cinnamon, ginger, nutmeg, and the egg. Whisk well to combine all ingredients smoothly.
- Add Flour and Butter: Gradually incorporate 1 cup of flour into the wet mixture. Add the softened butter pieces and mix until mostly incorporated. Then add the remaining 1 and ¼ cups of flour and blend until the dough forms a shaggy ball that starts pulling away from the bowl sides.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes, adding flour tablespoon by tablespoon if sticky, until the dough is smooth, elastic, and resembles the texture of PlayDoh. Let the dough rest for 10 minutes.
- Prepare Filling: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, ginger, and nutmeg. Whisk or stir until thoroughly blended and set aside.
- Roll Out the Dough: Using a rolling pin, roll the dough into a 9 by 12-inch rectangle. This dough is very elastic, so roll patiently without rushing to achieve the desired shape.
- Apply Filling: Whisk melted butter and molasses in a small bowl until mixed but not perfectly combined. Brush this mixture evenly over the dough rectangle, leaving a half-inch border around the edges. Sprinkle the spiced sugar filling evenly over the buttered dough.
- Form the Rolls: Starting from a long side, roll the dough tightly into a 12-inch log. Press the ends to contain any uneven filling. Using a sharp serrated knife, slice the log into 6 even rolls, maintaining the seam side down.
- Arrange and Proof: Place the cut rolls in the prepared pan, cut side down. Gather any spilled cinnamon-sugar and sprinkle over the rolls. Gently press down to slightly flatten. Cover loosely with foil or a kitchen towel and allow to rise in a warm place for 1 and ½ hours until puffed.
- Bake the Rolls: Preheat the oven to 350ºF (177ºC). Bake the rolls for 32 minutes or until the tops begin to brown lightly. Cover with foil if excessive browning occurs. Remove and let cool for 15 minutes.
- Make the Molasses Cream Cheese Frosting: In a mixing bowl, beat cream cheese, butter, cinnamon, and molasses at medium-high speed until smooth. Reduce speed to low, add powdered sugar and a pinch of salt, mixing until the frosting is creamy and smooth.
- Frost and Serve: Spread the prepared frosting over the slightly cooled rolls. Serve immediately for best flavor and texture. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days and reheat briefly before serving.
Notes
- Baking Dish Options: Use an 8″ square baking pan or an 8-9″ round cake pan. Arrange rolls in two rows of three for square pans or one center roll surrounded by five evenly spaced rolls in round pans.
- Make Ahead: Prepare dough through rolling and slicing steps, cover with plastic wrap, and refrigerate overnight (up to 18 hours). Allow to come to room temperature and rise for about 1 hour before baking.
- Freezing Baked Rolls: Freeze baked rolls for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Freezing Unbaked Rolls: Parbake for 10 minutes at 350°F, cool, cover, and freeze. Thaw overnight in the refrigerator, finish baking for 18-22 minutes before frosting. Alternatively, freeze sliced rolls raw, thaw and rise at room temperature overnight before baking.
- Working with Yeast: For best results with yeast doughs, ensure active yeast and proper kneading. See detailed yeast baking guides for troubleshooting and tips.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg


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