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Soft Gingerbread Cinnamon Rolls Recipe

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4 from 8 reviews

Soft Gingerbread Cinnamon Rolls combine warm spices like ginger, cinnamon, and nutmeg with a tender, fluffy dough enriched with molasses and brown sugar. Perfect for holiday mornings or any cozy occasion, these cinnamon rolls feature a creamy, cinnamon-spiced cream cheese icing and optional garnishes like sugared cranberries and gingerbread cookies for an extra festive touch.

Ingredients

Dough

  • 1 cup (240ml/g) whole milk, warmed to about 100°F (38°C)
  • 6 Tablespoons (75g) packed light or dark brown sugar, divided
  • 1 Tablespoon (9g) active dry or instant yeast
  • 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 cups (520g) bread flour (spooned & leveled), plus more as needed

Filling

  • 5 Tablespoons (72g) unsalted butter, softened to room temperature
  • 2 Tablespoons (43g) unsulphured or dark molasses (preferably Grandma’s brand)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Optional Garnishes

  • Sugared cranberries
  • Gingerbread cookies

Instructions

  1. Proof the yeast: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together warm milk, 2 tablespoons of brown sugar, and yeast. Cover and let sit for about 5 minutes until the mixture is foamy on top, indicating the yeast is activated.
  2. Make the dough: Add the remaining brown sugar, melted butter, eggs, salt, ground ginger, ground nutmeg, and 1 cup of flour to the yeast mixture. Beat on medium speed for 1 minute, then scrape down the sides with a spatula. Add the remaining 3 cups of flour, reduce speed to low, and mix until a soft dough forms and pulls away from the sides of the bowl. Adjust flour or milk, one tablespoon or teaspoon at a time, if the dough is too sticky or dry.
  3. Knead the dough: Switch to the dough hook if not already equipped and knead on medium speed for 6–8 minutes, or knead by hand on a lightly floured surface for the same duration. The dough should be soft but slightly tacky, passing the windowpane test for proper gluten development.
  4. First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover with foil, plastic wrap, or a towel, and let rise in a warm place for about 2 hours or until doubled in size.
  5. Prepare the filling: In a medium bowl, beat the softened butter and molasses on medium-high speed until combined and fluffy. In a separate small bowl, whisk together sugar, cinnamon, ginger, nutmeg, and cloves.
  6. Roll out the dough: Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a 10×16-inch rectangle, ensuring an even thickness. If the dough resists stretching, cover and let it rest for 10 minutes before continuing.
  7. Fill the rolls: Spread the butter and molasses mixture evenly over the rolled dough. Sprinkle the sugar and spice mixture on top. Tightly roll the dough into a 16-inch log. Cut into 12 equal rolls, each about 1 to 1.5 inches wide, and place them evenly in a greased 9×13-inch baking pan.
  8. Second rise: Cover the rolls tightly and let them rise until doubled in size, approximately 1 hour. Alternatively, allow to rise overnight in the refrigerator for convenience.
  9. Bake the rolls: Preheat oven to 350°F (177°C). Bake rolls for 25–28 minutes until lightly browned on top. If using a glass pan, add 2–3 minutes to baking time. After 15 minutes, tent foil over the rolls to prevent excessive browning. Rolls are done when the internal temperature reaches 195–200°F (91–93°C).
  10. Cool and make icing: Remove rolls from oven and cool in the pan on a wire rack for about 10 minutes. In a medium bowl, beat cream cheese on high speed until smooth. Add butter and beat until combined, then incorporate confectioners’ sugar, vanilla extract, and cinnamon until smooth and creamy.
  11. Ice and serve: Spread the cream cheese icing generously over the warm rolls. Garnish with sugared cranberries and gingerbread cookies if desired. Serve immediately for best texture and flavor.
  12. Storage: Cover leftover rolls tightly and refrigerate for up to 5 days. Reheat gently before serving if desired.

Notes

  • Use bread flour for best dough elasticity, but all-purpose flour can work in a pinch.
  • Adjust flour and milk quantities as needed based on humidity and flour absorption.
  • If dough is too sticky during kneading, add flour 1 teaspoon at a time.
  • Molasses enriches flavor; avoid blackstrap molasses for a less bitter taste.
  • Allowing dough to rest during rolling helps relax gluten and prevents shrinking.
  • Overnight rising in the refrigerator is an option to develop more flavor and convenience.
  • Use an instant-read thermometer to test doneness for perfectly baked rolls.
  • Rolls are best enjoyed fresh but can be reheated gently to regain softness.

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