These gingerbread cinnamon rolls has a super soft gingerbread dough, gingerbread cinnamon filling, and topped with brown butter cream cheese icing. They are perfect to make during the holidays.

Top view of gingerbread cinnamon rolls.

These gingerbread cinnamon rolls are a perfect holiday breakfast to start your day with some holiday spirit! My family likes to start Christmas morning with these rolls because the gingerbread flavor just sets the mood for our day!
I love that the dough is gingerbread flavored and so is the inside filling. I am not a big molasses fan, so it is lighter on molasses but still has a strong gingerbread flavor.

Close up of the top of the rolls.

Tips for making the cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: When you measure your flour, be sure not to compact it. I recommend scooping the flour into your measuring cup as pressing the measuring cup in and pressing it against the side of the container can pack in extra flour.
  • Tip 2: For the yeast, you want to make sure the milk is warmed to 110F to 115F. Any hotter and it will kill the yeast, any colder and the yeast won’t activate. Sprinkle the yeast and a heavy sprinkle of sugar over the top of the milk. I don’t stir it in, just let it rest on top. It will become foamy and bubbly after the 10 minutes.
  • Tip 3: For the best rise, I like to put my covered bowl of dough in the oven. Preheat the oven to 200°F and turn it off when you place the bowl in the oven. Also, make sure to crack open the oven door. This lets it rise in a warm place, which the yeast loves.
Risen dough in a bowl.
The dough will double in size after one hour rise time. I like to punch it down with my fist, then I will take it reform it with my hands into a small dough ball before rolling.
Gingerbread filling on top of dough.
The filling should be really easy to spread, if it is too stiff, that means you didn’t mix it for the full two minutes.
Rolling up the dough into a log.
When rolling into the log, I start on the short side. Then, I go slow to create the first roll. Then, I can more easily roll it into a tight log.
Cut cinnamon roll.
Use a serrated knife to cut into 12 rolls. I use a light sawing motions. Then, help reform it into a circle.
Baked rolls in a pan.
The rolls are done baking when the top is more golden brown and the middles are at least 160F.
Top view of cinnamon rolls.

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For more Christmas breakfast ideas, try my sweet cream pancakes and homemade cinnamon rolls.

One gingerbread cinnamon roll on a plate with a bite missing.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of gingerbread cinnamon rolls.
5 from 7 reviews

Gingerbread Cinnamon Rolls

Stephanie Rutherford
These gingerbread cinnamon rolls has a super soft gingerbread dough, gingerbread cinnamon filling, and topped with brown butter cream cheese icing.
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Prep Time: 1 minute
Cook Time: 25 minutes
Resting Time: 1 hour 20 minutes
Total Time: 1 hour 46 minutes
Servings: 12 cinnamon rolls

Ingredients
 
 

Gingerbread Dough

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast, 1 packet or 11 grams
  • Sprinkle of white granulated sugar, a more heavy sprinkle.
  • 2 Large eggs, room temperature
  • 4 3/4 cups All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature and cubed.
  • 1/4 cup Molasses, I recommend Grandma's molasses not blackstrap.
  • 1 1/2 tsp Ground cinnamon
  • 1 1/2 tsp Ground ginger

Gingerbread Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed light or dark
  • 1 TBSP Ground cinnamon
  • 2 tsp Ground ginger
  • 1 TBSP Molasses
  • 1/2 cup Heavy cream

Brown Butter Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Browned butter, Measure out 4 TBSP of butter and brown it.
  • 1 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

Gingerbread Dough

  • In a microwave safe bowl, heat the milk in the microwave until 110°F Pour in the yeast and heavy sprinkle of sugar and let it sit for 10 minutes. In a separate small bowl, lightly beat the eggs and set aside.
    1 cup Milk, 2 1/4 tsp Active dry yeast, 2 Large eggs, Sprinkle of white granulated sugar
  • Instructions are for a stand mixer with a dough hook. For making by hand instructions see the recipe notes. In a large mixing bowl, mix the flour, salt, sugar, cinnamon, and ginger.
    4 3/4 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 1 1/2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger
  • Then, add in the milk/ yeast, lightly beaten eggs, cubed butter, and molasses. Place on the mixer with the dough hook and mix on low speed until a dough starts to form. Turn to medium speed and knead for 5 minutes. The dough will be soft and tacky, but shouldn't overly stick to your fingers.
    1/4 cup Molasses, 10 TBSP Unsalted butter
  • Preheat the oven to 200°F. Spray a large mixing bowl with baking nonstick spray. Place the dough ball in the bowl and place a kitchen towel over the bowl. Place the bowl in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.

Gingerbread Filling

  • In a small bowl using a hand mixer, beat the butter, brown sugar, cinnamon, and ginger on high speed for 2 minutes. It will become more pale in color and much easier to spread. Add in the molasses and mix until combined.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon, 2 tsp Ground ginger, 1 TBSP Molasses
  • Roll the dough on a lightly floured surface using a rolling pin. Roll into a large rectangle until the dough is 1/4 inch thick.
  • Spread the filling over the rolls using an offset icing spatula. Make sure to spread it to the edges.
  • Roll the cinnamon rolls into a log. Start with the short side of the dough and roll. Make sure it is tightly rolled. Then, use unflavored dental floss or a serrated knife to cut the rolls. If using a serrated knife use super gentle sawing motions to not squish the rolls.
  • Spray a 9X13 inch casserole rectangle pan with baking nonstick spray. Place the rolls in the pan. Cover with a towel and let rise for 20 minutes. After the rise, pour the heavy cream around the rolls. The goal is to pour all around the sides of the rolls.
    1/2 cup Heavy cream
  • Preheat the oven to 350°F. Bake for 23-27 minutes until the top of the rolls are lightly golden.

Brown Butter Cream Cheese Icing

  • Make sure to start making the brown butter ahead of time or while the rolls rise the second time.
  • In a large frying pan, melt the butter. Stir while the butter foams and the milk solids separate and turn amber in color. Pour into a bowl (save all the brown specks!) and cool completely before using. Place in the freeze for fast chilling.
    4 TBSP Browned butter
  • In a small bowl using a hand mixer, beat the cream cheese and cooled browned butter on high speed until smooth. Add in the powdered sugar and mix until smooth. Add in the vanilla and mix until combined and smooth.
    4 oz Cream cheese, 1 cup Powdered sugar, 1 tsp Pure vanilla extract
  • When the rolls are done baking and they stop bubbling. Spread the icing on top of each roll using a spoon.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 4 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 484kcal, Carbohydrates: 76g, Protein: 8g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 244mg, Potassium: 282mg, Fiber: 3g, Sugar: 26g, Vitamin A: 693IU, Vitamin C: 0.05mg, Calcium: 88mg, Iron: 3mg
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