Gingerbread Cinnamon Rolls Recipe

Everyone will enjoy these gingerbread cinnamon rolls—like a cinnabon on steroids. Buttery, sweet, gingerbread-flavored buns.

Dough: – ½ cup warm whole milk (110 degrees F (43 degrees C)) – 3 tablespoons molasse – 1 (.25 ounce) envelope active dry yeast – ¼ cup granulated sugar – 2 teaspoons kosher salt – 4 ¾ cups all-purpose flour, divided, or more as needed – ½ cup sour cream – 6 tablespoons unsalted butter, softened – 1 large egg, lightly beaten – cooking spray Filling: – ½ cup unsalted butter, at room temperature – 1 cup firmly packed light brown sugar – 1 tablespoon molasse – 2 teaspoons ground cinnamon – 2 teaspoons ground ginger – ½ teaspoon ground clove 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



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Stir warm milk, molasses, and yeast in a small basin. Wait 5 minutes until foamy.


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In a stand mixer with the paddle attachment, add sugar, salt, and 4 1/2 cups of flour. Beat slowly for 15 seconds to mix.


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Add milk mixture, sour cream, butter, and egg to low-speed mixer. Continue beating until dough forms, 1–2 minutes.


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Change to a dough hook. Beat on medium-low speed until dough is smooth and elastic, 6–9 minutes; add 1/4 cup flour 1/2–1 teaspoon at a time if needed.


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Turn dough in a big basin greased with cooking spray. Cover with a fresh kitchen towel. Let rise 1–2 hours in a warm, draft-free room until dough doubles in size.


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Spray 13x9-inch pan with cooking spray. Gently punch dough. Roll dough into an 18x10-inch rectangle on lightly floured surface.


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Spread 1/2 cup butter on dough for filling. Mix brown sugar, molasses, cinnamon, ginger, and cloves in a small bowl. Over butter, sprinkle evenly.


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From one long side, roll dough into a log and pinch seam. Divide into 12 rolls. Place rolls in pan. Cover and let grow for 45–60 minutes in a warm, draft-free place.


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Use a 350°F oven. Uncover and bake 25–30 minutes in preheated oven until golden brown. Let it cool 15 minutes on a pan wire rack.


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Beat cream cheese and 4 tablespoons butter in a stand mixer basin for 1–2 minutes on medium speed with the paddle attachment. 


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Milk, powdered sugar, vanilla. Blend 1 minute on medium. Until desired consistency, add 1 teaspoon milk.Also glaze hot rolls.


Also See

Homemade Mini Cinnamon Rolls Recipe