Name: Gingerbread Cinnamon Rolls
Prep time: 35 min
Cook time: 31 min
Total time: 96 min
Ingredients: 1 cup whole milk; 1/4 cup granulated sugar; 2 ¼ teaspoons instant rise yeast (one packet); 1/4 cup molasses (not blackstrap); 2 large eggs (at room temperature); 1/2 cup unsalted butter (melted); 1 teaspoon vanilla extract; 4 ½ cups sifted all purpose flour; 1/2 teaspoon kosher salt; 6 tablespoons unsalted butter (at room temperature); 1/2 cup light brown sugar; 2 tablespoons ground cinnamon; 1 ½ teaspoons ground ginger; 1/4 teaspoon allspice; 8 ounce package cream cheese (at room temperature); 1/4 cup unsalted butter (at room temperature); 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; Holiday sprinkles (for decorating, optional)

Gingerbread cinnamon rolls are soft and fluffy molasses sweet rolls filled with spiced filling and topped with cream cheese frosting. These sweet rolls are perfect for Christmas breakfast!

A pan of partially frosted cinnamon rolls next to cups of coffee and a dish of frosting.

Cinnamon rolls are a holiday breakfast staple. These gingerbread cinnamon rolls are a festive twist on the usual cinnamon rolls.

They have soft and fluffy molasses sweet rolls dough and are filled with gingerbread-spiced filling. They’re topped with a lightly spiced cream cheese frosting and decorated with holiday sprinkles.

I’ve included tips and tricks to help you make delicious gingerbread cinnamon rolls, including tips for making the cinnamon rolls ahead and freezing them.

Ingredients for gingerbread cinnamon rolls in dishes.

Ingredient notes and substitutions

Whole milk: Whole milk makes for richer, softer dough. You can use milk with a different fat percentage, but it may result in a leaner dough.
Instant yeast: Instant yeast doesn’t need to be proofed; however, briefly proofing the yeast ensures that you can see that your yeast has been properly activated.
Molasses: I don’t recommend using blackstrap molasses in this recipe. The flavor can be bitter and overpowering. However, if you like the flavor of blackstrap molasses, feel free to use it.
Butter: You can substitute salted butter if you prefer.
Cream cheese: I recommend using either full-fat cream cheese or 1/3-less fat cream cheese for best flavor.

How to make gingerbread cinnamon rolls

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.

Dough

Step 1: Pour milk into a microwave-safe measuring cup.

Step 2: Microwave in 30-second intervals until it reaches about 105 to 110 degrees F. If it gets too hot, let it sit on the counter for a few minutes to come down in temperature.

Step 3: Add warm milk, granulated sugar, and yeast to the bowl of your stand mixer. Use a fork to lightly stir it all together. Let sit for 5 minutes for yeast to bloom.

Molasses egg and butter mixed into yeast mixture in a silver mixing bowl.

Step 4: Add molasses, eggs, ½ cup butter, and vanilla extract. Use the fork again to lightly beat the eggs.

Step 5: Pour in flour and ½ teaspoon salt. With the dough hook attachment on your stand mixer, knead the flour into the liquid ingredients until combined.

Step 6: Continue to knead with the dough hook for another 8 to 10 minutes, or until the dough forms a ball and pulls away from the sides of the bowl. If your dough is too sticky, you can add up to another ½ cup of flour in 2 tablespoon increments. The dough should feel a little sticky but shouldn’t come off on your fingers when pinched.

Gingerbread cinnamon roll dough in a silver mixing bowl.

Step 7: Grease a clean bowl lightly with oil. Remove dough from the mixing bowl and place it in the greased bowl, turning to coat in oil on all sides. Cover with a clean kitchen towel and set in a warm place to rise for about 10 minutes.

Step 8: Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish with nonstick spray.

Filling

Step 9: In a medium bowl, add brown sugar, 2 tablespoons cinnamon, ginger, and allspice. Stir to combine.

Step 10: Lightly flour a clean surface, and roll the dough out into a rectangle until it’s about ½ an inch thick.

Softened butter and spice mixture spread over gingerbread cinnamon roll dough.

Step 11: Spread the softened butter all over the dough and sprinkle the brown sugar mixture on top.

Cut strips of gingerbread cinnamon roll dough with some strips rolled up.

Step 12: Working from the longer side of the rectangle, cut 12 2-inch strips out of the dough. Roll each strip tightly into itself to create a cinnamon roll.

Unbaked gingerbread cinnamon rolls in a baking pan.

Step 13: Place the rolls, swirl-side up, in the greased baking dish. Cover with the same clean dish towel and allow to sit in a warm place for another 20 minutes.

Frosting

Step 14: While waiting for the rolls to rest, clean the bowl of your stand mixer.

Step 15: Beat together cream cheese and ¼ cup butter with the paddle attachment.

Cream cheese frosting for gingerbread cinnamon rolls in a silver mixing bowl.

Step 16: Add in powdered sugar, ½ teaspoon vanilla, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Beat again until smooth and creamy. Set aside.

Step 17: Bake cinnamon rolls for 30-35 minutes, or until baked in the center and golden brown on top.

Step 18: Remove from the oven and let cool for about 10 minutes.

Step 19: Spread frosting on top of warm rolls and decorate with holiday sprinkles, if using.

A pan of partially frosted gingerbread cinnamon rolls next to garland and ornaments.

Recipe Tips!

Glass baking pan: Glass conducts heat well, so you will need to decrease your oven temperature by 25F and begin checking the cinnamon rolls 5 minutes before the stated time.
Mixing by hand: You can mix the dough by hand if you don’t have a stand mixer. Simply make the recipe as-directed except add an additional 2 minutes to the kneading time.
Freezing cinnamon rolls: You can freeze the cinnamon rolls. I recommend baking and cooling the cinnamon rolls but waiting to frost them until you’re ready to serve them. The frosting tends to melt into the rolls when frozen and thawed.

Two frosted gingerbread cinnamon rolls on a plate next to cups of coffee.

Overnight directions

After the cinnamon rolls have been assembled in a baking dish, wrap tightly with plastic wrap and cover with a tea towel or aluminum foil and place them in the refrigerator.
In the morning, remove the baking dish from the refrigerator and let them come to room temperature and finish rising (this takes about 30-40 minutes).
Then bake according to recipe instructions.

A gold fork holding a bite of gingerbread cinnamon roll next to two cinnamon rolls.

Storage

Store any leftover cinnamon rolls in an airtight container in the refrigerator. The cinnamon rolls will keep for up to 3 days when properly stored.

To rewarm, simply heat up the cinnamon roll in the microwave to 10-15 seconds or until warmed through.

More sweet roll recipes!

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Ingredient notes and substitutions