Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy about holiday baking: rich molasses, warm spices, soft dough, and a luscious cream cheese glaze. I appreciate that the dough is easy to work with, the filling is fragrant and flavorful, and the final rolls always come out tender and gooey. These are the kind of treats I look forward to sharing with family and friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough:
½ cup warm whole milk (110 degrees F (43 degrees C))
1 (.25 ounce) envelope active dry yeast
¼ cup granulated sugar, divided
2 teaspoons kosher salt
4 3/4 cups all-purpose flour, divided, plus more for work surface
½ cup sour cream
6 tablespoons unsalted butter, softened
3 tablespoons unsulfured molasses
1 large egg, lightly beaten
cooking spray

Filling:
½ cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 tablespoon unsulfured molasses
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves

Glaze:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 ½ cups powdered sugar
½ teaspoon vanilla extract
1 tablespoon whole milk, or more as needed

Directions

I begin by making the dough. I mix the warm milk, yeast, and 2 tablespoons of sugar in a small bowl and let it sit until it becomes foamy, about 5 minutes. In the bowl of my stand mixer fitted with the paddle attachment, I combine the salt, 4 cups of the flour, and the remaining 2 tablespoons of sugar. With the mixer on low, I add the yeast mixture along with the sour cream, softened butter, molasses, and egg. I continue mixing until the dough starts to come together.

I switch to the dough hook and knead on medium-low until the dough becomes smooth and elastic, about 6 to 9 minutes. If the dough feels sticky, I add the remaining 1/4 cup flour a little at a time. Once smooth, I place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free spot until doubled in size, usually between 1 hour 30 minutes and 2 hours.

I prepare a 13×9-inch baking pan by spraying it generously with cooking spray. I punch down the dough gently and roll it out on a floured surface into an 18×10-inch rectangle.

For the filling, I spread the softened butter evenly over the dough, leaving a small border on one long side. In a bowl, I stir together the brown sugar, molasses, cinnamon, ginger, and cloves. I sprinkle this mixture over the butter and lightly press it down with a rolling pin so it adheres.

Starting from the long side, I roll the dough into a tight log and pinch the seam closed. I slice the log into 12 rolls, each about 1 1/2 inches thick, and place them in the prepared pan with a little space between each roll. I cover the pan and let the rolls rise again for 45 to 60 minutes, until they look puffy. While they rise, I preheat my oven to 350 degrees F (175 degrees C).

I bake the rolls uncovered for 25 to 30 minutes, until they are golden brown. After baking, I let them cool in the pan on a wire rack for about 15 minutes.

To make the glaze, I beat the cream cheese and butter together in the mixer until smooth. I add the powdered sugar, vanilla, and milk, mixing until I reach a silky consistency. If I want it thinner, I add a little more milk. I spread the glaze over the warm rolls right before serving.

Servings and Timing

This recipe makes 12 cinnamon rolls. The prep time is about 45 minutes, with a cook time of 25 minutes and an additional rise time of 2 hours 40 minutes, bringing the total time to approximately 3 hours 50 minutes.

Variations

I like adding chopped pecans or walnuts to the filling for extra texture. Sometimes I sprinkle a bit of orange zest into the glaze for a bright, holiday twist. If I want a stronger gingerbread flavor, I increase the molasses in the filling slightly. For a lighter version, I reduce the glaze or leave the rolls lightly drizzled.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. To reheat, I warm them in the microwave for about 15–20 seconds or in a low oven until soft again. These also freeze well; I wrap them tightly and freeze for up to two months, thawing and reheating before serving.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough through the first rise, refrigerate it overnight, and continue with rolling and filling the next day.

Can I freeze the unbaked rolls?

I freeze the sliced rolls in the pan before the second rise, then thaw and let them rise before baking.

Can I use instant yeast instead of active dry yeast?

Yes, I substitute it directly and skip the proofing step, mixing it in with the dry ingredients.

How do I keep the rolls soft?

I avoid overbaking and store them in an airtight container to retain moisture.

Can I make these without a stand mixer?

Yes, I mix and knead the dough by hand, though it may take a bit longer.

How do I prevent the filling from leaking out?

I leave a small border, roll tightly, and press the seam firmly to seal.

Can I add other spices?

I sometimes add nutmeg or allspice for an even deeper gingerbread flavor.

Can I make a thicker glaze?

I add more powdered sugar until I reach the desired consistency.

What if my dough doesn’t rise?

I check that my yeast is fresh and ensure the environment is warm enough. A slightly warmed oven can help.

Can I use a different type of pan?

Yes, I use any similarly sized baking dish as long as the rolls fit with space to expand.

Conclusion

I love making these Gingerbread Cinnamon Rolls during the holidays because they bring together the best cozy flavors of the season. With their tender dough, spiced filling, and creamy glaze, they always feel like a special treat. Whenever I serve them, they disappear quickly and leave my kitchen smelling wonderfully festive.

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