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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!
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, that warm gooey cinnamon roll slathered in perfect cream cheese. Melded into a dreamy gingerbread roll.
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
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 care 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 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.
- 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
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
- 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