Name: Gingerbread Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 2 h 22 min
Cuisine: American
Ingredients: ¼ cup warm water (60mL); 2 and ½ Tablespoons granulated sugar (32g); 1 and ⅛ teaspoons dry active yeast (3.5g); ¼ cup milk (60mL, any kind); 2 Tablespoons unsulphered molasses (30mL, do not use black strap); ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 large egg; 2 and ¼ to 2 and ½ cups all purpose flour (270-300g); 3 Tablespoons unsalted butter, softened (57g); ¼ cup granulated sugar (50g); ¼ cup firmly packed light brown sugar (50g); 1 and ½ Tablespoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 Tablespoons unsalted butter, melted (28g); 1 Tablespoon unsulphered molasses (15mL, do not use black strap); 2 ounces full fat block cream cheese, softened (57g); 2 Tablespoons unsalted butter, softened (28g); ½ Tablespoon unsulphered molasses (15mL, do not use black strap); ¼ teaspoon ground cinnamon; ¾ cups powdered sugar (90g); Pinch of salt

The warm scent of spices and molasses baking fills the kitchen with cozy comfort—I’ve lost count of how many times I’ve made this one. This Gingerbread Cinnamon Rolls Recipe brings the best of festive gingerbread flavors swirled inside soft, pillowy rolls, and topped with a dreamy molasses cream cheese frosting. Trust me, these are worth every minute you spend in the kitchen!

The image shows a close-up of three soft cinnamon rolls placed together, each covered with a thick layer of light brown frosting that has a creamy and smooth texture with some swirls visible. The cinnamon rolls have a rich golden-brown color, with darker cinnamon spirals peeking through the frosting. A woman's hand gently holds the lowest cinnamon roll on the left side of the image. The rolls are sitting on crumpled parchment paper, and the background has a white marbled texture. A piece of red ribbon is partially visible near the bottom of the woman's hand photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cinnamon Rolls Recipe
Top Tip
How to Serve Gingerbread Cinnamon Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cinnamon Rolls Recipe

Why You'll Love This Recipe

I remember the first time I made these rolls on a chilly afternoon—it filled the house with that magical gingerbread aroma I associate with holiday memories. It's one of those recipes that feels special but isn’t complicated if you take your time. Plus, it’s perfect for breakfast, brunch, or that sweet afternoon pick-me-up.

Comforting Flavor Combo: The blend of ginger, cinnamon, nutmeg, and molasses creates a cozy, nostalgic taste that's more complex than your usual cinnamon roll.
Soft and Buttery Dough: The dough stays fluffy and tender thanks to just the right balance of butter and molasses.
Molasses Cream Cheese Frosting: The tangy-sweet frosting with a molasses twist elevates every bite with a luscious finish.
Flexible Make-Ahead Options: You can prepare the dough or even freeze the rolls ahead, making your mornings stress-free and delicious.

Ingredients & Why They Work

Each ingredient in this Gingerbread Cinnamon Rolls Recipe plays a role, blending flavors and textures so you get soft, flavorful rolls with a perfect balance of sweet and spice. Picking quality molasses (unsulphered, not blackstrap) really makes a difference in the depth of flavor.

Flat lay of a small white ceramic bowl with warm water, a few sprigs of fresh yeast granules beside it, a small white ceramic bowl holding golden unsulphered molasses, a neat pile of pale all purpose flour next to a stick of softened unsalted butter cut into chunks, a whole large brown egg with a clean shell, a small white ceramic bowl with granulated sugar, another small white ceramic bowl containing light brown packed sugar, a small white ceramic bowl filled with ground cinnamon, a small white ceramic bowl with ground ginger, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl holding melted unsalted butter, a block of creamy full fat cream cheese, and a pinch of salt on the white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: Activates the yeast gently to ensure a good rise.
Granulated sugar: Feeds the yeast and adds subtle sweetness.
Dry active yeast: Essential for that fluffy rise and perfect texture.
Milk: Adds richness and softness to the dough.
Unsulphered molasses: Adds signature gingerbread warmth and moisture without bitterness.
Salt: Balances sweetness and enhances flavor.
Ground cinnamon, ginger, nutmeg: Classic warming spices that define the gingerbread flavor.
Egg: Provides structure and tenderness.
All-purpose flour: The backbone of the dough, providing just enough gluten for softness without chewiness.
Unsalted butter: Adds richness and contributes to that soft crumb.
Light brown sugar: For the filling, it adds moisture and a caramel note.
Powdered sugar: Key for smooth frosting texture.
Cream cheese: Adds tangy creaminess to the luscious frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak these rolls depending on the occasion—you can easily swap out spices or try different fillings, which keeps this recipe fresh and exciting. Feel free to experiment!

Variation: For a nutty crunch, I sometimes sprinkle chopped pecans or walnuts over the filling before rolling. It adds an earthy contrast that I really enjoy.
Dairy-free option: Swap the butter and cream cheese for coconut oil and a dairy-free cream cheese alternative to suit vegan needs.
Extra spice: If you want a bolder gingerbread punch, add a touch more ground ginger or throw in some cloves and allspice to the filling.

Step-by-Step: How I Make Gingerbread Cinnamon Rolls Recipe

The image shows a close-up of a cinnamon roll with a thick layer of light brown creamy frosting on top, which has a smooth texture with slight swirls. The roll itself has a golden-brown color with visible dark cinnamon swirls inside, creating a marbled effect. The cinnamon roll is partially torn into pieces, exposing its soft and fluffy inside with light and dark brown shades where cinnamon is concentrated. A silver fork holds a piece of the cinnamon roll, with some frosting on it. The roll is placed on a white plate with a slightly rough texture, sitting on a white marbled surface with blurred green foliage in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the yeast and blend the wet ingredients

Start by warming your water—warm, not hot—to avoid killing the yeast. Sprinkle the yeast and a little sugar over it and let it bubble up for about 5-10 minutes until foamy. This tells me the yeast is alive and ready to go. Then I whisk in the milk, molasses, spices, salt, and egg to build that rich gingerbread base flavor.

Step 2: Add flour and butter, then knead

Next comes the flour—add it gradually. It’s tempting to dump it all at once but adding it slowly helps you see how sticky the dough feels. After about a cup of flour, I add softened butter, blending it in well before adding the rest of the flour. It makes the dough silky and pliable. Once it comes together, turn it onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic—like PlayDoh but softer. Be patient here; this step is key for soft rolls.

Step 3: Prepare the cinnamon-gingerbread filling

While the dough rests, whisk together the sugars and spices for the filling until evenly combined. This mixture is your flavor star—make sure to measure your cinnamon and ginger properly to keep that warm balance without overwhelming the rolls.

Step 4: Shape and fill the dough

Roll your dough out gently into about a 9" x 12" rectangle. I remind myself to be patient here because the dough is elastic and can bounce back. Then mix melted butter with molasses and brush it evenly over the surface, leaving a small border. Sprinkle your spiced sugar mixture all over, then roll it up tight starting from a long edge. Don’t worry about a little spillover on the edges—it’s all part of the charm!

Step 5: Slice, arrange, and rise

Cut the roll into six even slices with a serrated knife, seam side down, and place them snugly in your prepared baking pan. I like to gather any stray sugar and sprinkle it on top for extra sweetness. After covering loosely, let your rolls rise in a warm spot for about 90 minutes—this step develops fluffiness, so be patient and watch them double in size.

Step 6: Bake and cool slightly

Bake at 350ºF for about 28-32 minutes until golden brown but still soft. If you notice the tops getting too dark, tent with foil to prevent over-browning. Let them cool for about 15 minutes before frosting so that the cream cheese spread doesn’t melt away but stays soft and luscious.

Step 7: Whip up the molasses cream cheese frosting

I beat softened cream cheese, butter, cinnamon, and molasses together until silky, then mix in powdered sugar slowly on low speed to avoid a sugar cloud. Add a tiny pinch of salt to balance the sweetness. Spread this heavenly frosting generously over the warm rolls right before serving.

Top Tip

After making these rolls a few times, I’ve learned some tricks that really boost your chances of baking success:

Perfect Yeast Activation: Don’t rush activating your yeast—warm water and waiting for that foamy bubble are your green lights. If it doesn’t foam, start again with fresh yeast.
Gentle Dough Handling: When rolling out the dough, be patient and don’t force it. Let it rest a few times if it shrinks back, ensuring easier shaping.
Right Baking Pan Size: Use an 8” or 9” square or round pan; too big and your rolls spread thin, too small and they won’t bake evenly.
Don’t Skip Cooling: Let rolls cool about 15 minutes before frosting for that perfect spread that melts just right, keeping the frosting thick and luscious.

How to Serve Gingerbread Cinnamon Rolls Recipe

gingerbread cinnamon rolls - Serving Suggestion

Garnishes

I usually keep garnishes simple—a light dusting of cinnamon or a sprinkle of finely chopped crystallized ginger adds a little sparkle and extra zing to the frosting. Sometimes I scatter a few toasted pecans on top for crunch and look.

Side Dishes

These rolls are fantastic with a hot cup of chai tea or coffee, but I also love serving them alongside fresh fruit salad or a creamy pumpkin soup for a cozy brunch spread.

Creative Ways to Present

For a holiday brunch, try presenting your rolls in a festive round pan lined with fresh rosemary sprigs or even edible flowers for a rustic yet charming look. You can also individually wrap them in parchment paper tied with twine as sweet take-home treats for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to 3 days. If the kitchen’s warm, I pop them into the fridge—they’ll keep nicely for up to 5 days, though I always recommend reheating gently to refresh softness.

Freezing

I often freeze both baked and unbaked rolls. For baked, cool completely before wrapping tightly and freezing for up to 3 months. For unbaked, I parbake for 10 minutes, cool, then freeze. To bake from frozen, thaw overnight in the fridge and finish baking—just like fresh!

Reheating

The microwave is your friend here—heat a single roll for 8-10 seconds to revive that fresh-baked softness and warm frosting without melting it away. For multiple rolls, a low oven heat wrapped loosely in foil works beautifully.

Frequently Asked Questions:

Can I use blackstrap molasses instead of unsulphured molasses?

Blackstrap molasses has a much stronger, more bitter flavor that can overpower the sweetness and warm spice of these rolls. Using unsulphured molasses ensures the rich but balanced gingerbread flavor that this Gingerbread Cinnamon Rolls Recipe aims for.

How can I tell if my yeast is still good?

A simple test is to sprinkle yeast into warm water with a bit of sugar. If it foams and bubbles within 5-10 minutes, your yeast is alive and good. If not, it’s best to get new yeast to ensure your rolls rise properly.

Can I make this recipe vegan?

Yes, you can adapt this recipe for a vegan diet by substituting dairy butter and cream cheese with plant-based alternatives, and using a flax egg or another egg replacement. Keep in mind this can slightly affect the texture and flavor.

What’s the best way to reheat leftover rolls?

The best way is to microwave a single roll for about 8-10 seconds to revive softness. For several rolls, wrapping them loosely in foil and warming in a low oven (around 300ºF) for 10-15 minutes works well without drying them out.

Final Thoughts

Honestly, this Gingerbread Cinnamon Rolls Recipe feels like a warm hug on a plate. It’s the kind of treat I return to time and time again because it balances spice and sweetness with such care—and that molasses cream cheese frosting? I could spread it on toast! I’m confident you’ll find this recipe both approachable and a true crowd-pleaser. Give it a try, and soon your home will be filled with that magical holiday spirit all year round.