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Gingerbread Cinnamon Rolls

Deliciously spiced gingerbread cinnamon rolls topped with cream cheese frosting, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Dough
  • 5 cups bread flour or all-purpose flour King Arthur recommended for quality
  • 2 packets Fleischmann's RapidRise instant yeast
  • 1/4 cup brown sugar packed
  • 1 tsp salt
  • 1 1/4 tsp ground ginger
  • 1 cup warm milk around 110°F
  • 2 large eggs room temperature
  • 6 tbsp butter softened
  • 1/4 cup molasses
  • 1 tsp vanilla extract
For the Filling
  • 1/2 cup brown sugar packed
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 stick butter softened
  • 2 tbsp molasses
For the Frosting
  • 4 tbsp butter softened
  • 6 oz cream cheese softened
  • 1 1/2 tbsp molasses
  • 2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

Method
 

Making the Dough
  1. In a large bowl, whisk together the flour, yeast, brown sugar, salt, and ground ginger.
  2. In a separate bowl, whisk the warm milk, eggs, melted butter, molasses, and vanilla. Gradually add the wet mixture to the dry ingredients, stirring until combined.
  3. Turn the dough out onto a floured surface and knead it for about 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
Making the Filling
  1. In a small bowl, mix together the brown sugar, cinnamon, and ground ginger. Set aside.
  2. Once the dough has risen, roll it out into a large rectangle, about 1/4 inch thick. Spread the softened butter evenly over the surface of the dough, then sprinkle the filling mixture generously on top.
Forming the Rolls
  1. Beginning from one edge, tightly roll the dough into a long log. Pinch the seams to seal.
  2. Cut the log into 12 equal pieces (about 1.5 inches each). Place them cut-side up in a greased baking dish.
  3. Cover the rolls with a kitchen towel and allow them to rise again for about 30-45 minutes until doubled.
Final Rise and Bake
  1. Preheat your oven to 350°F (175°C).
  2. Bake the rolls for 20-25 minutes, or until golden brown on top.
Making the Frosting
  1. In a bowl, beat together the softened cream cheese, butter, molasses, ground ginger, ground cinnamon, and vanilla extract. Gradually add powdered sugar until you reach your desired sweetness and consistency.
Frosting the Rolls
  1. Once the rolls have cooled slightly, generously spread the frosting over the top while they are still warm.

Notes

Store any leftover rolls in an airtight container for up to 3 days at room temperature or about a week in the fridge. You can also prepare the dough a day in advance and refrigerate.