Description
These Gingerbread Cinnamon Rolls combine the warm, spicy flavors of gingerbread with the soft, fluffy texture of classic cinnamon rolls, topped with a rich molasses cream cheese frosting. Perfect for a cozy breakfast or festive dessert, these rolls deliver a delightful balance of spices and sweetness in every bite.
Ingredients
Scale
DOUGH
- ¼ cup (60mL) warm water
- 2 and ½ Tablespoons (32g) granulated sugar
- 1 and ⅛ teaspoons (3.5g) dry active yeast
- ¼ cup (60mL) milk any
- 2 Tablespoons (30mL) unsulphered molasses
- 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 (270-300g) all purpose flour
- 3 Tablespoons (57g) unsalted butter softened
FILLING
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 and ½ Tablespoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 Tablespoons (28g) unsalted butter melted
- 1 Tablespoon (15mL) unsulphered molasses
MOLASSES CREAM CHEESE FROSTING
- 2 ounces (57g) full fat block cream cheese softened
- 2 Tablespoons (28g) unsalted butter softened
- ½ Tablespoon (15mL) unsulphered molasses
- ¼ teaspoon ground cinnamon
- ¾ cups (90g) powdered sugar
- pinch of salt
Instructions
- Prepare the Dough: Spray a baking dish with non-stick spray and set aside. In a large bowl, combine warm water, yeast, and sugar. Whisk and allow to rest for 10 minutes until bubbly and activated. Add milk, molasses, salt, cinnamon, ginger, nutmeg, and egg, then whisk to combine.
- Mix the Dough: Gradually stir in 1 cup of flour, then add softened butter, blending until mostly incorporated. Add the remaining flour and mix until dough comes together. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic, adding flour a tablespoon at a time as needed. Let dough rest for 10 minutes.
- Prepare the Filling: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, ginger, and nutmeg, mixing well. Roll the dough into a 9x12 inch rectangle on a floured surface with a rolling pin.
- Assemble the Rolls: Mix melted butter and molasses and brush it evenly over the dough, leaving a ½ inch border. Sprinkle the cinnamon sugar filling evenly over the butter mixture. Roll the dough tightly from the long side into a 12-inch log, pinch ends to seal. Cut into 6 even slices and place cut side down in prepared pan. Sprinkle any spilled filling over rolls and press slightly. Cover loosely and let rise for 1 hour 30 minutes.
- Bake the Rolls: Preheat oven to 350ºF (177ºC). Bake rolls for 32 minutes until lightly browned, covering with foil if they brown too quickly. Remove from oven and let cool for 15 minutes.
- Prepare the Frosting: Using a mixer, beat softened cream cheese, butter, cinnamon, and molasses until smooth. Lower speed and gradually add powdered sugar and a pinch of salt until frosting is smooth and creamy.
- Finish and Serve: Spread frosting over slightly cooled rolls. Serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days. Reheat in microwave for 8-10 seconds before serving.
Notes
- Use an 8-inch square or round baking dish. Arrange rolls in two rows of three for square pans or one in center surrounded by five for round pans.
- Dough can be prepared ahead up to assembly; refrigerate covered overnight and allow to rise 1 hour before baking.
- Baked rolls freeze well for up to 3 months; thaw overnight in refrigerator and warm before serving.
- Unbaked rolls can be frozen after parbaking 10 minutes or after slicing; thaw and either finish baking or bake fresh after thawing and rising.
- Ensure proper yeast activation by using warm water and allowing the mixture to bubble before proceeding.
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
