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Gingerbread Cinnamon Rolls Recipe

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★★★★★

4.5 from 114 reviews

These Gingerbread Cinnamon Rolls combine the rich flavors of molasses, gingerbread spices, and buttery dough for a festive, delicious treat. Perfectly soft and fluffy with a spiced filling and creamy frosting, these rolls bring cozy holiday warmth to your breakfast or dessert table.

Ingredients

Scale

Dough

  • 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)

Filling

  • 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

Frosting

  • 6 tablespoons unsalted butter (room temperature)
  • 3 ounces cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon gingerbread spice

Garnish

  • Mini gingerbread cookies (for garnishing)

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it becomes a paste-like slurry. Scrape into a bowl and set aside.
  2. Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, instant yeast, and fine sea salt. Add heavy cream, whole milk, molasses, egg, and the prepared tangzhong. Knead on low speed with the dough hook until a rough dough ball forms.
  3. Incorporate Butter: With the mixer running on low, add the softened European butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 10-12 minutes until the dough is smooth and elastic.
  4. Proof the Dough: Cover the dough bowl with plastic wrap and set aside while you prepare the filling.
  5. Prepare Baking Pan: Line a metal 9×13 baking pan with parchment paper.
  6. Make the Filling: In a medium bowl, combine butter, brown sugar, crushed gingersnap cookies, molasses, and gingerbread spice by hand or mixer until smooth.
  7. Roll out Dough and Add Filling: On a lightly floured surface, roll dough into a 15×21-inch rectangle. Spread the gingerbread filling evenly over the dough using an offset spatula.
  8. Shape the Rolls: Using a pizza cutter, cut twelve 1 3/4-inch wide strips. Roll each strip away from you and place seam-side down into the prepared baking pan.
  9. Second Rise: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours or until doubled in size. Preheat the oven to 325°F (162°C) during this time.
  10. Bake: Bake the rolls for 30-40 minutes until the internal temperature reaches 185°F.
  11. Cool: Remove rolls from oven and let cool while you prepare the frosting.
  12. Make Frosting: Combine butter and cream cheese until smooth. Add powdered sugar and gingerbread spice, then mix in the heavy cream until creamy.
  13. Frost and Garnish: Spread frosting over the cooled rolls. Garnish with mini gingerbread cookies and additional crushed gingersnap cookies if desired. Serve and enjoy!

Notes

  • For accurate bread flour measurement, spoon the flour into the cup and level it off rather than scooping directly from the bag.
  • Tangzhong is a cooked flour-water mixture that helps give the rolls a soft, fluffy texture.
  • Ensure all dairy ingredients and eggs are at room temperature for better dough development.
  • Use a kitchen thermometer to check the internal temperature for perfectly baked rolls.

Keywords: gingerbread cinnamon rolls, holiday rolls, spiced sweet rolls, molasses cinnamon rolls, festive breakfast, holiday brunch

Find it online: https://servedbynora.com/gingerbread-cinnamon-rolls-recipe/