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Gingerbread Cinnamon Rolls

Gingerbread cinnamon rolls are filled with brown sugar, molasses, ginger, cinnamon, and cloves, then baked until golden and topped with smooth cream cheese icing. The soft, slightly tacky dough rises twice for fluffy rolls with a warm spiced center.
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Prep Time 35 minutes
Cook Time 28 minutes
Proofing, rising, and cooling 2 hours 11 minutes
Total Time 3 hours 14 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 tsp nonstick cooking spray for the pan
  • 0.75 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 0.5 cup unsalted butter softened, divided (1/4 cup for the dough and 1/4 cup for the filling)
  • 3 cups all-purpose flour
  • 1 tsp kosher salt
For the filling
  • 0.5 cup light brown sugar packed
  • 2 tbsp unsulphured molasses
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
For the icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 tbsp milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Coat a 9x13-inch baking dish with the nonstick cooking spray.
  2. Stir the warm milk, yeast, and granulated sugar together in a large bowl.
  3. Let the mixture stand for 5–10 minutes, until foamy.
  4. Whisk in the egg and egg yolk, then stir in 1/4 cup of the softened butter.
  5. Stir in the flour and salt until a shaggy dough forms.
  6. Knead the dough on a clean counter for 8–10 minutes, until smooth, elastic, and slightly tacky.
  7. Return the dough to the bowl, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Make the filling and shape the rolls
  1. Mix the brown sugar, molasses, ginger, cinnamon, cloves, and remaining 1/4 cup softened butter in a small bowl until spreadable.
  2. Roll the dough into a 12x16-inch rectangle.
  3. Spread the filling evenly over the dough, then roll it up from a 16-inch side into a log and pinch the seam closed.
  4. Cut the log into 12 equal rolls and arrange them cut side up in the prepared baking dish.
  5. Cover the rolls and let rise for 30–45 minutes, until puffy, while the oven heats to 350°F.
Bake the rolls
  1. Bake at 350°F for 25–30 minutes, until golden and the center rolls are cooked through, about 190°F in the center.
Make the icing
  1. Beat the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until smooth.
  2. Let the rolls cool in the pan for 10 minutes.
  3. Spread the icing over the rolls.

Notes

For the fluffiest rolls, let the dough rise until doubled and the shaped rolls look puffy. Store covered in the refrigerator for up to 4 days; freeze without icing for up to 2 months, then thaw and ice before serving. For a dairy-free version, use dairy-free milk, butter, and cream cheese.