Introduction

These Gingerbread Cinnamon Rolls bring the warm, spicy flavors of the holidays to a soft, fluffy pastry. Perfectly sweetened with molasses and gingerbread spices, they offer a festive twist on a classic treat. This recipe combines a tender tangzhong dough with a rich gingerbread filling and cream cheese frosting.

The image shows several cinnamon rolls covered with a thick white icing layer that glistens softly on the swirled golden-brown dough. The cinnamon rolls have visible layers of dark cinnamon and brown sugar spiraled inside, giving a rich texture. Scattered among the cinnamon rolls are small gingerbread cookies in the shapes of stars and a person, with smooth light brown surfaces and small dark dots resembling eyes and buttons. The background is a white marbled texture, and the focus is close-up, showing the detailed textures of the icing, cinnamon, and cookie surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup water
1/4 cup bread flour
3 2/3 cups bread flour (*see notes below for measuring*)
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup heavy cream (room temperature)
1/3 cup whole milk (room temperature)
3 tablespoons + 1 teaspoon Grandma’s unsulphured molasses
1 large egg (room temperature)
Tangzhong from above
6 tablespoons European butter (room temperature)
1/2 cup unsalted butter (room temperature)
2/3 cup light brown sugar (packed)
2/3 cup crushed gingersnap cookies
4 teaspoons gingerbread spice
2 teaspoons unsulphured molasses
6 tablespoons unsalted butter (room temperature)
3 ounces cream cheese
1 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon gingerbread spice
Mini gingerbread cookies (for garnishing)

Instructions

Step 1: In a small saucepan, whisk together the water and 1/4 cup flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture turns into a paste-like slurry. Scrape it into a bowl and set it aside to cool (this is your tangzhong).
Step 2: In the bowl of a stand mixer, combine the 3 2/3 cups bread flour, instant yeast, and sea salt. Add the heavy cream, whole milk, molasses, egg, and the cooled tangzhong. Using the dough hook, knead on low speed until a rough dough forms.
Step 3: With the mixer still running on low, add the softened European butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for an additional 10-12 minutes until the dough is smooth and elastic.
Step 4: Cover the dough bowl with plastic wrap and set it aside while preparing the filling.
Step 5: Line a 9×13-inch metal baking pan with parchment paper.
Step 6: In a medium bowl, combine the unsalted butter, brown sugar, crushed gingersnap cookies, molasses, and gingerbread spice. Mix by hand or with a mixer until smooth.
Step 7: Turn the dough out onto a lightly floured surface. Roll it into a 15×21-inch rectangle, with the longest side facing you. Spread the gingerbread filling evenly over the dough using an offset spatula.
Step 8: Using a pizza cutter, slice the dough into twelve strips, each about 1 3/4 inches wide. Roll each strip away from you into a spiral and place them in the prepared baking pan.
Step 9: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours, or until they have doubled in size. Meanwhile, preheat your oven to 325°F (162°C).
Step 10: Bake the rolls for 30-40 minutes, or until the center rolls register 185°F internally.
Step 11: Allow the rolls to cool slightly while you prepare the frosting.
Step 12: In a mixer bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar and gingerbread spice, then mix in the heavy cream until the frosting is creamy and spreadable.
Step 13: Spread the frosting over the warm rolls. Garnish with mini gingerbread cookies and extra crushed gingersnap cookies if desired, then serve and enjoy!

Tips & Variations

Use European butter for a richer dough and filling flavor.
If you don’t have crushed gingersnap cookies, finely chop store-bought gingersnaps or substitute with ground ginger and cinnamon powder.
For a non-dairy version, substitute milk and cream with almond or oat milk and use a vegan butter alternative.
Make the tangzhong a day ahead and store it covered in the fridge for better fermentation and dough softness.

Storage

Store the gingerbread cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unbaked rolls for up to 3 months; thaw and allow to rise before baking. Reheat baked rolls gently in a warm oven for best texture.

How to Serve

A close-up view of nine unbaked cinnamon rolls inside a square metal baking pan lined with parchment paper, each roll showing multiple layers of light golden dough spiraled with a cinnamon brown filling. The rolls are evenly spaced, their soft dough twisting neatly in a circular pattern with a smooth texture on the outside and a slightly grainy filling visible between the layers, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour-water paste that helps retain moisture in the dough, leading to a softer, fluffier bread with longer shelf life. It also improves dough elasticity and rise.

Can I make these rolls without a stand mixer?

Yes, you can mix and knead the dough by hand, though it will require more effort and time. Knead the dough on a floured surface for about 15-20 minutes until smooth and elastic.