Name: Festive Gingerbread Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 4 1/2 -5 cups all-purpose flour; 1/3 cup sugar; 2 packets Rapid Rise Yeast; 1 tsp salt; 1 1/2 cups warm water; 6 TBSP unsalted butter; 1 egg; 5 TBSP unsalted butter; 3/4 cup brown sugar; 2 TBSP molasses; 2 tsp ground ginger; 2 tsp ground cinnamon; 1/4 tsp nutmeg; 3 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 TBSP heavy whipping cream; 1 tsp vanilla extract; 1/4 teaspoon cinnamon; 1/8 tsp salt

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Spicy and festive these Gingerbread Cinnamon Rolls are going to be a new family favorite! It’s everything you love in gingerbread and a cinnamon roll all swirled up in one fantastic roll.

And then topped with cream cheese frosting!

Fresh gingerbread rolls are a perfect Christmas breakfast

HELLO DELICIOUS Gingerbread Cinnamon RollS!

YES, your favorite flavors from gingersnaps or gingerbread, the earthy spicy taste of the holidays. And the best part of any holiday breakfast is that warm gooey cinnamon roll slathered in perfect cream cheese. Melded into a dreamy gingerbread roll.

Try my other AMAZING Gingery spiced baked goods like REAL gingerbread! OR if you LOVE the air fryer try these Air Fryer Gingerbread Cookies, aren’t they BEAUTIFUL!??!

A white pan full of fresh gingerbread rolls.

Do I need an electric mixer to make bread or cinnamon rolls?

NO! I will admit the job is EASIER with a mixer you CAN make these by hand. Just use a wooden spoon to stir up the ingredients. Add the remaining cups of flour one at a time, stirring in as much as you can. After that dump out the mixture on the counter and knead.

If your dough feels sticky add a little more flour but remember you don’t want to add too much!

How to knead bread dough:

fold the dough in half
press with the heel of your hand away from you
turn a little
repeat

Hand-knead the dough for 7-8 minutes. Don’t know if your dough is ready? First poke it, if it bounces back it’s ready. Still not sure? Give it the windowpane test.

What’s the windowpane test??

The windowpane test is a way to tell if your dough has developed enough gluten. Pinch off a small piece of dough. Stretch it out, if the dough has been worked enough it will stretch and thin out enough to see through it. If it hasn’t hit that stage keep kneading and try again!

Can I make Overnight cinnamon rolls?

YES! You can make overnight cinnamon rolls or in this case Gingerbread rolls. They’re so easy to do too. Simply make them through until you set them to rise. Cover tightly with buttered or lightly sprayed plastic wrap or foil. Then place in the refrigerator overnight.

The rolls will slowly rise overnight and be almost ready to bake in the morning. Before baking simply allow them to warm up and continue rising on the counter. Carefully remove the covering after an hour or 2 and slide it into the preheated oven. Bake as directed.

A WORD OF CAUTION!

NEVER EVER put a cold pyrex pan in a hot oven. ALWAYS allow it to warm up on the counter or you might shatter it. And ruin your rolls. THE HORROR!

Love Cinnamon Rolls?

If you’re like us and YOU LOVE CINNAMON ROLLS try these Red Velvet Cinnamon Rolls. They are light, fluffy, deeply Red Velvet, and of course, smothered in cream cheese frosting. You will not be disappointed in them. Or try these Sticky Buns from Pass the Sushi or Quick Cinnamon Hawaiian Rolls from Call Me PMC!

OR try our Waffled Cinnamon Rolls. Frozen Cinnamon Rolls thawed and then WAFFELED. Drizzle with the included icing OR make cream cheese frosting and slather them up. Either way, you’ll fall in LOVE with your waffle maker all over again.

Yield: 12

Festive Gingerbread Rolls

Bake up some festive Gingerbread Rolls! These tender flaky rolls are filled with the flavor of the holidays.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Ingredients

Rolls

4 1/2 -5 cups all-purpose flour
1/3 cup sugar
2 packets Rapid Rise Yeast
1 tsp salt
1 1/2 cups warm water
6 TBSP unsalted butter
1 egg

Gingerbread Filling

5 TBSP unsalted butter
3/4 cup brown sugar
2 TBSP molasses
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp nutmeg

Cream Cheese Frosting

3 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 TBSP heavy whipping cream
1 tsp vanilla extract
1/4 teaspoon cinnamon
1/8 tsp salt

Instructions

mix 2 cups of flour with the dry ingredients for the rolls together in the bowl of a stand mixer and set aside
warm the water and melt the butter together in a saucepan just until the butter melts
let the water butter mix cool to JUST warm
set up your stand mixer with a dough hook
then stir the water and butter together with the eggs
stir it into the flour mix with the dough hook on low speed
add one cup of flour and blend on low again
add the fourth cup of flour and stir until incorporated
knead the dough in the machine on low adding as much of the remaining flour as needed to form a soft pliable but not sticky dough
knead for 3-4 minutes until the dough is finished, check it by stretching a small piece of dough thin enough to see through, if you can't stretch it that thin knead it again for 1-2 minutes and try it again
cover the dough and let it rest 10 minutes
make the filling while the dough rests
melt the butter together with the molasses in a small saucepan
then add the brown sugar, cinnamon, ginger, and nutmeg and stir together
remove from the heat and let it cool
roll the dough out into a 10x15 inch rectangle
if it's too stretchy and won't roll ut let it rest a little longer
when it's rolled flat spread the filling over the dough leaving a one-inch strip of dough on one of the long sides without filling
roll the dough beginning on the long end of the dough with filling, pinch the area without filling to seal the seam on the long roll of dough
use a sharp knife to slice 12 rolls, you can also use cotton string, thread, or unflavored dental floss to slice rolls
lightly butter a 9x13 inch pan and place the rolls in the pan
cover tightly and let them rise for 45-60 minutes until the rolls are doubled in size
preheat the oven to 350˚ about 30 minutes into the rising period
bake the rolls for 25-30 minutes, turn the pan halfway through baking to evenly bake if needed
cool on a baking rack for 20 minutes before frosting
make the frosting
mix all the frosting ingredients together and beat with a hand mixer or stand mixer until well combined
frost the gingerbread rolls with the frosting while they're still warm but not piping hot