Gingerbread Cinnamon Rolls
A special way to treat your family: gingerbread cinnamon rolls! Make them a day or two before, and enjoy them hot from the oven on Christmas morning!
I can’t believe there’s less than a week until Christmas!
Usually by now I’m feeling really stressed out, but this year I’m actually managing to stay sane. I’ve got all the decorations up and the gifts are bought. All that’s left is a little bit of wrapping and some cooking and baking. Woo-hoo!
One thing that’s always top of mind for me at this time of year is our Christmas morning breakfast.
It’s gotta be something a little more special than the everyday. Over the last few years, we’ve settled into a nice overnight cinnamon rolls routine, but this year, I’m mixing it up with a gingerbread twist!
These gingerbread cinnamon rolls are soft and gooey, with plenty of cinnamon sugar and a tangy cream cheese drizzle.
But, there’s an added bonus of robust gingerbread flavor! A little molasses in the dough and plenty of warm ginger makes these gingerbread cinnamon rolls even better than the original.
And the best part is, you can make them ahead! The dough can be made, filled and rolled, and the whole baking dish can go into the fridge up to 2 days ahead. On Christmas morning, just take it out and let it come up to room temp and proof ’til doubled in volume.
By the time you’re done opening your presents, they’re ready to go into the oven, and you’ll have piping hot gingerbread cinnamon rolls on the table in less than a half an hour!
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Gingerbread Cinnamon Rolls
For the dough
- 3/4 cup (187.5 g) warm water
- 1/4 cup (55 g) dark brown sugar
- 1/4 cup (84.25 g) molasses
- .25 ounce (7.09 g) dry active yeast, (1 packet
- 1/3 cup (74.67 g) oil
- 1/4 cup (60 g) buttermilk
- 1 large egg
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 4 1/2 cups (562.5 g) all-purpose flour, (approximately, you may need as much as 5 1/2 cups)
For the filling
For the icing
- 4 ounces (113.4 g) cream cheese
- 1 cup (120 g) powdered sugar
- 3 tablespoons milk
- 1 tablespoon lemon juice, (from half a lemon)
- 1 1/2 teaspoon (1.5 teaspoon) lemon zest, (from half a lemon)
To make the dough:
- Stir the warm water, dark brown sugar, and molasses together in a large bowl.
- Sprinkle the yeast on top, and allow it to dissolve for 5 minutes.
- Whisk the oil, buttermilk, egg, and salt together in a small bowl or liquid measuring cup.
- Add to the larger bowl, along with 4 1/2 cups of the flour.
- Stir together until incorporated.
- If the dough seems sticky, continue to work in more flour (1/4 cup at a time), until it gathers itself into a ball and pulls away cleanly from the sides of the bowl (you may not need all of the flour).
- Knead the dough for 8 to 10 minutes, then place it in an oiled bowl (lightly covered).
- Place the covered bowl in a warm place and allow it to proof for 1 hour.
- Punch the dough down, and on a lightly floured surface, roll it out to a rectangle about 1/4-inch thick.
To make the filling:
- Spread the soft butter on the surface of the dough, leaving about ½ inch margin on one long edge of the rectangle.
- Stir the brown sugar, cinnamon, ginger, and cloves together in a small bowl.
- Sprinkle the spiced sugar all over the buttered dough, in an even layer.
- Starting at one long side of the rectangle, roll the dough into a long log.
- Seal the log along the unbuttered edge.
- Cut the log into 12 equal portions, and lay them cut side up in an 8-inch round skillet or baking dish.
- Cover, and refrigerate for up to 2 days.
- Allow the rolls to come to room temperature, then let them rise a second time, for 1 hour.
- Preheat it to 350 degrees F.
- Bake for 20 to 25 minutes, or until puffed and golden.
To make the icing:
- Beat the cream cheese and powdered sugar together until smooth.
- Stir in the milk.
- Add the lemon zest and juice and stir until smooth.
- Drizzle the warm rolls with icing and serve.