Gingerbread Cinnamon Rolls

5 from 7 reviews

These gingerbread cinnamon rolls has a super soft gingerbread dough, gingerbread cinnamon filling, and topped with brown butter cream cheese icing.

Prep Time1

Cook Time25

Resting Time1 20

Total Time1 46

Servings: cinnamon rolls

Calories: 484kcal

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.

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.

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.

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.