Description
These Gingerbread Cinnamon Rolls combine the warm spices of gingerbread with the soft, sweet delight of classic cinnamon rolls, topped with a creamy cream cheese glaze and festive gingerbread icing decorations. Perfect for holiday breakfasts or cozy gatherings, they feature a rich molasses-spiced filling and a tender yeast dough, baked to golden perfection.
Ingredients
Scale
Dough:
- 4 1/2-5 cups all-purpose flour, divided
- 1/2 cup granulated sugar
- 2 envelopes (1/4 ounce each) quick-rising dry yeast
- 1 teaspoon salt
- 1 cup milk
- 6 Tablespoons butter
- 2 eggs, lightly beaten
Filling:
- 4 Tablespoons butter, melted
- 2 Tablespoons molasses
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Glaze:
- 4 ounces cream cheese, at room temperature
- 4 Tablespoons butter, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 12 icing gingerbread people
Instructions
- Prepare Dough: In a large bowl, combine 2 cups of the flour, granulated sugar, yeast, and salt. Warm the milk and butter in the microwave until the butter is melted and the mixture reaches 128-130°F. Add the warm milk mixture to the flour mixture and stir until blended. Stir in the beaten eggs, then gradually add the remaining flour until a soft dough forms.
- Knead Dough: On a lightly floured surface, knead the dough for about 5 minutes until smooth, adding more flour as needed to prevent sticking. Roll the dough out into a 20 x 16-inch rectangle.
- Prepare Filling: Mix the melted butter and molasses together, then brush evenly over the rolled-out dough. In a separate bowl, combine the brown sugar, cinnamon, ginger, cloves, and nutmeg; sprinkle this mixture evenly over the buttery molasses layer.
- Roll and Cut: Starting from the long edge, tightly roll up the dough into a log and pinch the seam to seal. Cut the roll into 12 equal pieces.
- First Rise: Grease a 9 x 13-inch baking dish and arrange the cut rolls cut side up inside. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.
- Bake: While the rolls are rising, preheat the oven to 350°F. Bake the rolls for 25 minutes or until the tops are golden brown.
- Make Glaze: While the rolls bake, beat together the cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until the glaze is creamy and well blended.
- Glaze and Decorate: Spread the cream cheese glaze over the warm rolls. Top each roll with an icing gingerbread person for a festive finishing touch.
Notes
- Make Ahead Directions: Prepare the rolls up to the rising step and cover the unbaked rolls tightly with plastic wrap. Refrigerate overnight. The next day, let the rolls come to room temperature and rise until doubled (about 1 hour) before baking as directed.
- Add dried cranberries to the brown sugar filling for a tart contrast to the spices.
- Add mini chocolate chips to the dough before rolling for a chocolaty twist.
- Incorporate finely chopped crystallized ginger into the filling for an extra gingery kick.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
