Description
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!
Ingredients
Dough
- 585-600 g (4 1/2 - 5 cups) all-purpose flour
- 4 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 75 g (1/3 cup) unsalted butter, melted
- 75 g (1/3 cup) light brown sugar
- 60 g (1/4 cup) sour cream, at room temperature
- 1 large egg, at room temperature
- 85 g (1/4 cup) molasses
- 240 g (1 cup) warm whole milk
Filling
- 113 g (1/2 cup) unsalted butter, softened
- 165 (3/4 cup) firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cream Cheese Frosting
- 113 g (4 ounces) cream cheese, at room temperature
- 56 g (4 tablespoons) unsalted butter, at room temperature
- 150 g (1 1/4 cups) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Cinnamon Rolls
- In a medium bowl, whisk together 585 g (4 1/2 cups) flour, yeast, and salt.
- In the bowl of a stand mixer, whisk the melted butter, brown sugar, sour cream, egg, and molasses. With the mixer on low speed, using the dough hook, add half of the flour mixture, followed by the milk, and mix until combined. Add the remaining flour mixture and beat on medium speed for 5-7 minutes or until the dough is smooth. It's okay if it's slightly sticky to the touch. If it's super sticky, add up to 65 g (1/2 cup) flour if needed.
- Scrape the dough from the sides of the bowl and drizzle with a mild oil. Turn the dough so that it is lightly greased on all sides. Loosely cover the bowl and allow the dough to rise in a warm place (75°F/24°C) until doubled in size, about 1 hour.
- Grease a 9x13-inch baking pan with butter or cooking spray.
- Turn the dough onto a lightly floured surface and lightly punch down to release some of the gases. Lightly flour the top of the dough and roll it into a 12x18-inch rectangle.
- For the filling. Spread the softened butter onto the dough. In a small bowl, mix the brown sugar, cinnamon, ginger, nutmeg, and cloves. Sprinkle the filling over the butter, leaving a ½-inch border along one of the long edges.
- Begin with the long edge that has the sugar mixture and tightly roll the dough into a log. Pinch the seam to seal, trim the ends, and slice into 12 rolls. Arrange the rolls in a prepared pan and allow them to rise in a warm place (75°F/24°C) until they are puffed, about 30 minutes.
- Preheat the oven to 350°F/177°C.
- Bake the cinnamon rolls for about 30 minutes or until the tops are lightly golden brown. Allow rolls to cool 15 minutes before frosting.
Cinnamon Cream Cheese Frosting
- With a mixer, beat the cream cheese and butter on medium-high speed for 2-3 minutes until light and fluffy.
- On low speed, mix in the powdered sugar until combined. Add the vanilla and cinnamon, increase the mixer to medium-high, and beat until the frosting is fluffy. Spread onto the warm rolls.
Notes
Storing: Store leftover frosted cinnamon rolls covered in the fridge for up to 5 days. Pop it in the microwave for about 15 seconds to warm up.
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking