Indulge in these soft, spiced gingerbread cinnamon rolls that combine the best of both worlds: the buttery, flaky texture of classic cinnamon rolls with the warm, cozy flavors of gingerbread. Each bite features a rich homemade dough swirled with brown sugar, molasses, and a blend of festive spices that will fill your kitchen with the most wonderful aroma as they bake.

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A Perfect Holiday Brunch Treat

Looking for the ultimate holiday brunch recipe? Your search ends here! For years, readers have been requesting a gingerbread-infused cinnamon roll recipe, and this season, I'm delivering exactly that. Whether you're planning a Christmas morning feast or a cozy weekend brunch, these rolls are sure to become a new tradition in your household.

What Makes These Rolls Special

• Warm, comforting gingerbread spices and molasses create a festive filling that's both sweet and aromatic
• Ultra-soft dough that remains tender and delicious for days
• Gooey brown sugar filling with the perfect blend of holiday spices
• Creamy cinnamon cream cheese frosting that complements the spiced rolls perfectly
• Ideal for Christmas morning, holiday brunch, or any special occasion

The Perfect Dough Recipe

We're using a tried-and-true dough recipe that's been a favorite among readers for years. This rich, buttery dough is incredibly easy to work with and produces rolls that are light, fluffy, and full of flavor. It's the same base we use for our popular chocolate sweet rolls, which have received countless 5-star reviews!

This is considered a "rich dough" because it contains generous amounts of milk, butter, and eggs. Rich doughs are perfect for tender, flavorful baked goods like dinner rolls, sweet breads, and these delicious cinnamon rolls. In contrast, lean doughs (with little to no fat) are better suited for crusty breads like bagels and artisan loaves.

While I recommend using bread flour for the best texture—resulting in slightly chewier, flakier rolls—all-purpose flour works perfectly well if that's what you have on hand. Either way, you'll end up with soft, delicious gingerbread cinnamon rolls.

When it comes to yeast, you can use either instant or active-dry yeast. I typically use instant yeast but still take a few minutes to proof it first. Proofing involves mixing the yeast with warm liquid and a bit of sugar to ensure it's active and ready to use. This step only takes about 5 minutes and gives you peace of mind that your dough will rise properly.

Step-by-Step Instructions

If you've ever made homemade cinnamon rolls, you'll find this process familiar. We'll start by proofing the yeast, then mix and knead the dough, let it rise, roll it out, add the filling, shape the rolls, let them rise again, and finally bake them to golden perfection.

One important tip: this dough is meant to be very soft and slightly sticky. Resist the temptation to add too much flour, as this can result in dense rolls. A little mess is worth it for the tender, fluffy texture you'll achieve!

After kneading, the dough will be smooth, elastic, and slightly sticky to the touch. Place it in a greased bowl, cover it, and let it rise in a warm place for about 2 hours, or until it has doubled in size. Once risen, punch it down to release the air and get ready to shape your rolls:

Creating the Perfect Gingerbread Filling

For the best results, we'll prepare the molasses-infused filling in two separate steps:

1. First, mix together softened butter and molasses to create a smooth, spreadable base
2. Then, combine brown sugar with our blend of gingerbread spices

*Through extensive testing, we found that mixing all the filling ingredients together resulted in a gloopy mess. By keeping the wet and dry components separate until the last minute, we achieve the perfect gooey consistency that makes cinnamon roll filling so delicious.*

Important note about molasses: Be sure to use unsulphured or dark molasses, not blackstrap molasses. Blackstrap molasses has a strong, bitter flavor that can overpower the other ingredients. My personal favorite is Grandma's Original molasses, which comes in the yellow-labeled jar.

Once you've spread the filling evenly over the rolled-out dough, carefully roll it up into a tight log. Aim for a log that's about 16 inches long, then use a sharp knife or dental floss to cut it into 12 equal pieces. Arrange these pieces in a greased or parchment-lined 9×13-inch baking pan:

Cover the pan and let the rolls rise for about an hour, or until they've doubled in size and are touching each other. Then, bake them in a preheated oven until they're golden brown and fragrant:

Delicious Frosting and Topping Ideas

What's a cinnamon roll without frosting? These gingerbread rolls are perfectly complemented by a creamy cinnamon cream cheese frosting that melts into every nook and cranny. For an extra festive touch, top them with mini gingerbread cookies or sugared cranberries.

If cream cheese frosting isn't your thing, here are some alternative topping options:

• Simple vanilla glaze
• Classic cream cheese icing
• Zesty orange icing
• Rich maple frosting
• Decadent caramel drizzle
• Espresso-infused cream cheese frosting

Make-Ahead and Freezing Tips

These gingerbread cinnamon rolls are perfect for make-ahead preparation, which is especially helpful during the busy holiday season. After shaping the rolls, simply arrange them in your baking pan, cover tightly with plastic wrap, and refrigerate for up to 16 hours.

When you're ready to bake, remove the pan from the refrigerator and let the rolls rise at room temperature for 1-2 hours, or until they're puffy. Then, bake as directed. This method allows you to wake up to the wonderful aroma of fresh-baked cinnamon rolls on Christmas morning without the early-morning prep work.

You can also freeze these rolls for later enjoyment. Fully baked rolls (with or without frosting) can be frozen for up to 3 months. Simply thaw them overnight in the refrigerator and warm them gently in the oven before serving. For even more flexibility, you can freeze the rolls before baking or partially bake them for later finishing.

Can I skip the molasses?

Molasses is essential for that authentic gingerbread flavor. Without it, these rolls would taste like regular cinnamon rolls with a hint of spice—not quite the gingerbread experience we're going for. I definitely recommend including it for the full flavor profile.

Soft Gingerbread Cinnamon Rolls

Ingredients

For the Dough:

• 1 cup whole milk, warmed to 110°F (43°C)
• 2 ¼ teaspoons instant or active-dry yeast
• ¼ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 4 cups bread flour (or all-purpose flour), plus more as needed
• 1 teaspoon salt
• ½ cup unsalted butter, softened to room temperature

For the Filling:

• ½ cup unsalted butter, softened to room temperature
• ¼ cup molasses (not blackstrap)
• 1 ½ cups packed light or dark brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

For the Cinnamon Cream Cheese Frosting:

• 8 ounces cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Proof the yeast: In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5-10 minutes, or until foamy.
2. Make the dough: Add the remaining granulated sugar, eggs, vanilla, flour, and salt to the yeast mixture. Mix on low speed until just combined. Add the softened butter and mix on low speed until incorporated. Switch to the dough hook attachment and knead on medium speed for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it pulls away from the sides of the bowl.
3. First rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Prepare the filling: In a small bowl, mix together the softened butter and molasses until smooth. In another bowl, combine the brown sugar, cinnamon, ginger, cloves, and nutmeg.
5. Roll out the dough: Punch down the dough and transfer it to a lightly floured surface. Roll it out into a 16×20-inch rectangle.
6. Add the filling: Spread the butter-molasses mixture evenly over the dough. Sprinkle the brown sugar-spice mixture over the top, pressing it gently into the dough.
7. Roll up the dough: Starting from the long edge, roll the dough into a tight log. Cut into 12 equal pieces using a serrated knife or dental floss.
8. Second rise: Place the rolls in a greased 9×13-inch baking pan. Cover with plastic wrap and let rise for 1 hour, or until puffy.
9. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
10. Make the frosting: While the rolls are baking, beat together the cream cheese, butter, powdered sugar, cinnamon, vanilla, and salt until smooth and creamy.
11. Frost and serve: Let the rolls cool for 10 minutes before spreading the frosting over the top. Serve warm.