Gingerbread Cinnamon Rolls (With Overnight Options)

These Gingerbread Cinnamon Rolls are the ultimate irresistible holiday treat! Soft, pillowy dough swirled with molasses, filled with a warm spice blend, and generously frosted with rich cinnamon cream cheese frosting is perfect with a cup of hot coffee or cocoa. With two overnight prep options, they’re as easy as they are delicious!

It never fails, the holiday season is always such a whirlwind–a mix of joyful moments and a never-ending to-do list. But amidst all the hustle and bustle, there’s one tradition my family never skips–homemade cinnamon rolls. When the holidays roll around, gingerbread cinnamon rolls are one of our favorite breakfast recipes. And if you’re as obsessed with gingerbread as we are, you will have to try gingerbread cake for dessert!

To keep things simple and stress-free, I always prep my cinnamon rolls the night before. That way, I can focus on the holiday magic instead of waking up at the crack of dawn to start baking. I’m sharing all my tips and easy prep options so you can do the same!

Ingredient Notes

• Yeast. I always use instant yeast (also known as rapid or quick-rise yeast) for all my sweet rolls. It’s the easiest to use. Add it straight to the dough–no need to activate it with a liquid.
• Butter. You’ll need butter for the dough, filling, and frosting. I always use unsalted butter, but if you have salted butter, that’s fine too.
• Sour cream. You can substitute Greek yogurt for the sour cream. Make sure to bring it to room temperature.
• Milk. You’ll need some milk to help create a soft and fluffy dough. Whole milk is ideal for the best flavor and texture, but feel free to use any milk you have.
• Cream cheese. When it comes to cream cheese frosting, I can’t stress enough to use block cream cheese. The spreadable kind has air whipped into it and isn’t ideal.

Step-By-Step Instructions

How to Make the Dough

Step 1 - Whisk dry ingredients. In a medium bowl, give your flour, yeast, and salt a good mix.

Step 2 - Mix wet ingredients. Add the melted butter, sugar, sour cream, egg, and molasses to a large bowl. If you have a stand mixer, put it straight into that bowl and whisk everything together until it's smooth.

Step 3 - Add the dry ingredients and milk. Pour half of your flour mixture into the wet ingredients and add all the milk. Use the dough hook to mix everything until it is combined. Then add the remaining flour and mix for about 5-7 minutes. You’ll want to check to see that the dough is smooth (slightly sticky is okay). If it’s really sticking to your fingers, mix in up to an extra 65 g (½ cup) of flour, a little at a time.

Step 4 - First rise. Lightly coat the dough with oil or cooking spray to prevent it from sticking to the bowl. Cover the dough with a dish towel and allow the dough to rest for about 1 hour to double in size.

How to Assemble the Rolls

Step 1 - Roll out. Place the dough onto a lightly floured work surface. You’ll want to roll the dough into a 12x18-inch rectangle. Rolling from the middle to the corners helps to keep a rectangular shape.

Step 2 - Fill the rolls. Make sure your butter is super soft. Spread it over the dough, leaving a ½ inch border along one of the long edges. Mix the brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl and sprinkle it evenly over the butter.

Step 3 - Roll the dough. Begin with the long edge with the filling and tightly roll the dough into a log. Pinch the seam shut and place it face down. Slice the ends off and cut the log into 12 even-sized rolls.

Step 4 - Second rise. Lightly butter a 9x13-inch pan and arrange the rolls cut side up. Cover with your dish towel and let the dough rise for 30 minutes (preheat the oven to 350°F/277°C).

Step 5 - Bake. Place the pan in the oven and bake your rolls uncovered for 30 minutes. They should be lightly golden brown (too dark, and they’ve overbaked).

Step 6 - Make the frosting. Beat the cream cheese and butter together with a hand or stand mixer. Then mix in the powdered sugar, cinnamon, and vanilla. Spread the frosting over the gingerbread rolls while they’re still warm.

How To Make Overnight Gingerbread Cinnamon Rolls

Prepping sweet rolls overnight is a game-changer, especially during the busy holiday season. You can wake up, pop them in the oven, and enjoy warm, homemade gingerbread rolls without the early-morning rush. Here are two options that let you plan ahead:

• Option #1: After mixing the dough, cover it and let it rest in the fridge overnight for a slow, chilled first rise. It’s an easy prep and gives the dough time to develop even more flavor. In the morning, just let the dough sit at room temperature for about 20 minutes to warm up, then continue with the next step of the recipe.
• Option #2: Once you’ve sliced the dough into rolls, place them in your prepared pan and cover them tightly with plastic wrap. Pop the pan in the fridge overnight, and when you’re ready to bake, let the rolls rise in a warm spot until they’re puffed (about 1 hour). Then it’s time to bake and enjoy!

Recipe Tips & Tricks

• Use very soft butter for the filling. You want your butter even softer than room temperature butter. I usually pop it into the microwave for 10-second intervals until it is spreadable. You should be able to easily press a knife into the butter with very little resistance.
• Be patient with the rise times. Your cinnamon roll dough needs the full rising time (both rounds) for its perfect soft texture. Trust me, the sweet, fluffy results are well worth the wait!
• Roll the dough evenly. Always start in the middle of the dough and roll out towards the edges. This will help create an even thickness. If your dough is uneven, your rolls will vary in size.
• Use a serrated knife or dental floss. Yes, you read that right, dental floss! It’s perfect for slicing through dough without tearing or squishing it. If you opt for a knife, make sure it’s sharp and serrated. Let the blade do the work with gentle back-and-forth motions–no need to press down or force it through the dough.
• Avoid overbaking. The magic of these rolls lies in their soft, fluffy texture. Keep a close watch during the final 10 minutes of baking. They’re ready when the tops turn a light golden brown.

Storage

There’s nothing like warm rolls right from the oven. But if you have leftovers, store them in an airtight container in the fridge for up to 5 days. When you’re ready to enjoy one, just pop it in the microwave for about 15 seconds, and it’ll taste as fresh and gooey as the day you baked it.

Two Freezing Options

I love freezing cinnamon rolls for a future sweet treat! Whether prepping ahead or saving leftovers, it’s so easy to have fresh rolls whenever you want. Here’s how to do it:

• Freeze before baking: Once your dough is rolled and sliced, arrange the rolls in a freezer-safe pan as outlined in the recipe. Wrap the pan tightly with plastic wrap, cover it with aluminum foil, and pop it in the freezer. When you’re ready to bake, thaw the rolls overnight in the fridge, let them rise in a warm spot, and bake as usual.
• Freeze after baking: Let your baked rolls cool completely, then store them in a freezer-safe container (frosted or unfrosted) for up to 3 months. You can also wrap each roll individually in plastic wrap and foil for easy single servings. To enjoy, thaw overnight in the fridge, reheat in the oven, and frost. Fresh cinnamon roll bliss, any time you want!

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