These delicious gingerbread cinnamon rolls with cream cheese frosting make the perfect Christmas morning breakfast. They combine classic cinnamon rolls with the traditional holiday season treat of gingerbread! Be sure to eat these delicious treats while they are warm.
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I love a good gingerbread house since Gingerbread is one of my favorite holiday flavors. But I got to thinking, what i combined one of my favorite cinnamon roll recipes with gingerbread?
And joy was found.
Why Gingerbread Cinnamon Rolls?
I’ve always wanted to spend the season making perfect gingerbread houses , but it never works out. So instead, every year I make homemade cinnamon rolls and everyone is happy.
But I got to thinking, what if I added classic gingerbread ingredients to the filling, and the icing? It was perfection and i’m here to share it with you.
How to Make The Dough
First gather all of the equipment that you need:
An Electric Mixer with a Dough Hook Attachment
Measuring Spoons
Directions:
Combine 2 cups flour, sugar, active dry yeast, and salt in a large mixing bowl and stir until blended.
Place water and butter in a microwave-safe bowl and microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn’t splatter.
The cup should be warm to the touch but not hot.
Add the egg and the melted butter.
Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping the sides of the bowl occasionally.
Add 1 cup flour and beat 2 minutes at high speed, making sure to scrape the bowl.
Repeat , while adding in the 4th cup of flour.
Stir in 1/2 cup flour and move to a lightly floured surface.
Knead dough on a lightly floured work surface for 7-8 minutes.
The dough is ready when you lightly press into the dough with 2 fingers and the dough springs back.
Let the dough rest for 10 minutes, covered with a clean kitchen towel.
How to make the rolls.
Roll dough into a 15 x 10-inch large rectangle using a rolling pin.
Spoon on the Gingerbread filling ( see recipe below) and spread out each spoonful over the dough, making sure to go all the way to edges.
Starting at the long end of the rectangle, roll it up into a tight log .
Pinch the seams to seal.
Cut into 12 equal pieces using a very sharp serrated knife, bakers twine or dental floss (see notes below)
Place cut side down, in greased a 13 x 9-inch baking pan.
Cover with towel; let the dough rise in a warm place until doubled in size, about 45 min to an 1 hour.
At the 30 min mark preheat the oven to 350
Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden brown.
Cool on a wire rack for at least 20 minutes.
What about the Gingerbread Icing?
To make these Gingerbread Cinnamon Rolls absolutely perfect, you need the Gingerbread icing!
Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain.
And now for the best part: frost the gingerbread cinnamon rolls while they’re still warm and serve .
Enjoy these delicious fluffy bits of joy!
Hopefully these Gingerbread Cinnamon Rolls start your Christmas Day off perfectly!
Let me know what you think!
Tips to make the perfect Cinnamon Rolls.
- About the Dough: When kneading the dough, make sure you using a floured surface. You may use up to 1/2-1 whole cup of flour( maybe more) Several things impact this. If you are in an environment that has more moisture in the air you will need more flour vs if in a dry climate.
- Knead the dough using a taco and turn method. Fold like a taco, press down with the heel of your hand, and then rotate the dough 15 degrees. Continue this method, adding flour as needed. The dough should no longer stick to your hands, but it also will not be dry.
- What if you don’t have a super sharp knife or baker’s twine? Use unflavored dental floss. Works especially well if making with children. Slide a long piece of floss under the roll; bring the end’s up and cross over to cut each slice.
Gingerbread Cinnamon Rolls With Cream Cheese Icing
Ingredients
- Ingredients
- 4.5-5 cups all-purpose flour scooped and leveled
- 1/3 cup sugar
- 2 4-1/2 tsp. packets Fleischmann’s® RapidRise Yeast
- 1 teaspoon salt
- 1 –1/2 cups water
- 6 tablespoons unsalted butter 1 egg
- For The Gingerbread Filling
- 5 Tbsp butter
- 3/4 cup brown sugar
- 2 Tbsp molasses
- 2 tsp ground ginger
- 2 tsp ground cinnamon 1/4 teaspoon nutmeg
- For The Spiced Cream Cheese Frosting
- 3 ounces cream cheese room temperature
- 1/2 cup 1 stick unsalted butter, room temperature 3 cups powdered sugar
- 1 tbsp heavy cream
- 1 teaspoon vanilla extract
- 1/8 tsp salt
- 1/4 teaspoon cinnamon
Instructions
Dough
Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.
Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn’t splatter.
The cup should be warm to the touch but not hot.
Add the egg and the warm water/butter
Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl.
Repeat now adding in the 4th cup of flour.
Stir in 1/2 cup flour and move to a lightly floured surface.
Knead dough on a lightly floured surface for 7-8 minutes. (see notes)
The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back.
Let rest for 10 mins covered with a towel.
Filling
Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl
Add butter and molasses to a microwave-safe bowl and melt for 30 secs
Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough.
Making the rolls
Roll dough into a 15 x 10-inch rectangle using a rolling pin.
Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges.
Starting at the long end of the rectangle, roll it up tightly.
Pinch the seams to seal.
Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
Place cut side down, in greased a 13 x 9-inch baking pan.
Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
At the 30 min mark preheat the oven to 350
Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden.
Cool on a wire rack for at least 20 minutes.
Make the frosting
Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain.
Frost the gingerbread cinnamon rolls while they’re still warm.
Notes
- When kneading the dough you may use up to 1/2-1 whole cup more of flour. Several things im- pact this. If you are in an environment that has more moisture in the air you will need more flour vs if in a dry climate.
- Knead the dough using a taco and turn method. Fold like a taco, press down with the heel of your hand, and then rotate the dough 15 degrees. Continue this method, adding flour as needed. The dough should no longer stick to your hands, but it also will not be dry.
- What if you don’t have a super sharp knife or baker’s twine?
Use unflavored dental floss. Works especially well if making with children. Slide a long piece of floss under the roll; bring the ends up and cross over to cut each slice. - Optional added ingredients:
Golden Raisins (regular or soaked in rum). Chopped nuts