Gingerbread Cinnamon Rolls

3.0
(2)
2 Reviews
1 Photo

These gingerbread cinnamon rolls are like a cinnabon on steroids — everyone is going to love them! The rolls are buttery, sugary, and taste like gingerbread.

Submitted by Anna Theoktisto
Updated on March 7, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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high angle looking at a single gingerbread cinnamon roll on a plate with the remaining in the casserole dish behind
Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
2 hrs 40 mins
Total Time:
3 hrs 50 mins
Servings:
12
Jump to Nutrition Facts

Ingredients

Dough:

  • ½ cup warm whole milk (110 degrees F (43 degrees C))

  • 1 (.25 ounce) envelope active dry yeast

  • ¼ cup granulated sugar, divided

  • 2 teaspoons kosher salt

  • 4 ¼ cups all-purpose flour, divided, plus more for work surface

  • ½ cup sour cream

  • 6 tablespoons unsalted butter, softened

  • 3 tablespoons unsulphured molasses

  • 1 large egg, lightly beaten

  • cooking spray

Filling:

  • ½ cup unsalted butter, at room temperature

  • 1 cup firmly packed light brown sugar

  • 1 tablespoon unsulphured molasses

  • 2 teaspoons ground cinnamon

  • 2 teaspoons ground ginger

  • ½ teaspoon ground cloves

Glaze:

  • 4 ounces cream cheese, at room temperature

  • 4 tablespoons unsalted butter, at room temperature

  • 1 ½ cups powdered sugar

  • ½ teaspoon vanilla extract

  • 1 tablespoon whole milk, or more as needed

Directions

  1. To make the dough: Combine warm milk, yeast, and 2 tablespoons of sugar in a small bowl; stir together until combined. Let sit until foamy, about 5 minutes.

  2. Add salt, 4 cups of the flour, and remaining 2 tablespoons of sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add milk mixture, sour cream, butter, molasses, and egg. Continue beating until dough forms, 1 to 2 minutes.

  3. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary. If the dough is sticking to your hands and not pulling away from the sides of the bowl, add the extra flour.

    Overhead of mixed dough in a mixing bowl.

    Dotdash Meredith Food Studios

  4. Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm draft-free place until dough has doubled in size, about 1 hour 30 minutes to 2 hours.

  5. Generously spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle.

    Overhead of dough rolled out into a flat rectangle with roller to the side and a ruler above it.

    Dotdash Meredith Food Studios

  6. To make the filling: Spread 1/2 cup butter evenly over dough using a small offset spatula, leaving a 1/2-inch border on one long side. Stir together brown sugar, molasses, cinnamon, ginger, and cloves in a small bowl until well combined. Sprinkle evenly over butter, gently pressing down with a rolling pin to adhere mixture to butter.

    Overhead of butter and brown sugar mixture spread over a flattened dough rectangle.

    Dotdash Meredith Food Studios

  7. Starting with one long side, roll dough into a log, pinching seam to seal.

    Overhead of a dough rectangle with a brown sugar mixture inside being rolled into a log.

    Dotdash Meredith Food Studios

  8. Slice into 12 even rolls (about 1 ½-inches each). Place rolls in the prepared pan, leaving about a ½-inch space between each roll. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C).



    Overhead of a cinnamon dough log being cut vertically into equal parts with a knife off to the side.

    Dotdash Meredith Food Studios
    Overhead of uncooked cinnamon rolls in a baking dish.

    Dotdash Meredith Food Studios

  9. Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.

    Overhead of cooked cinnamon rolls in a baking dish.

    Dotdash Meredith Food Studios

  10. To make the glaze: Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.

  11. Spread glaze evenly over warm rolls; serve immediately.

    Overhead of a cream glaze being spread over baked cinnamon rolls with glaze in a bowl off to the side.

    Dotdash Meredith Food Studios

Cook’s Note

I used unsulfured molasses, which does not contain sulfur dioxide, which could hinder the yeast's fermentation.

Make sure your bread is fully proofed. To test, gently press the dough with your finger - if it slowly springs back, it's ready.


Nutrition Facts (per serving)

530 Calories
24g Fat
73g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 530
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 74%
Cholesterol 77mg 26%
Sodium 370mg 16%
Total Carbohydrate 73g 27%
Dietary Fiber 2g 6%
Protein 7g 14%
Potassium 219mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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