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Gingerbread Cinnamon Rolls

Gingerbread cinnamon rolls with a spiced dough, gooey cinnamon-ginger filling, and a quick cream cheese vanilla glaze. Soft, golden spirals rise in a greased 9x13 and bake until just set, then get drizzled while warm.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup molasses
  • 0.25 cup brown sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 4 cup flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 1 tsp salt
Filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp ginger
  • 0.25 tsp cloves
Vanilla glaze
  • 4 oz cream cheese
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. In a bowl, stir warm milk, yeast, and molasses until combined, then add brown sugar, melted butter, and eggs. Wait for the mixture to look active and slightly foamy, about 5 minutes.
  2. Add flour, cinnamon, ginger, cloves, and salt, then knead until smooth and elastic, 8-10 minutes. Stop when the dough feels springy and no dry streaks remain.
  3. Cover the dough and let it rise until doubled in size, about 1 hour. It should look noticeably puffy when pressed lightly.
Fill and shape
  1. Roll the dough into a rectangle on a lightly floured surface. Aim for even thickness so the rolls bake uniformly.
  2. Spread softened butter over the dough, then sprinkle on brown sugar, cinnamon, ginger, and cloves. Spread to the edges so every spiral has filling.
  3. Roll the rectangle tightly into a log, then cut into 12 rolls. Keep the log seam-side down to help the spirals hold together.
Second rise and bake
  1. Place the rolls in a greased 9x13 baking dish, spacing them evenly. Cover and let them rise for 45 minutes until puffy.
  2. Bake at 375F for 22-25 minutes, until the tops are golden brown. Look for set centers and lightly browned edges.
Glaze
  1. Beat cream cheese, powdered sugar, milk, and vanilla until smooth and drizzleable. Stop when the glaze falls from a spoon in thick ribbons.
  2. Drizzle the glaze over the warm rolls right after baking. Use a steady motion for thin streaks that sink slightly into the spirals.

Notes

For the fluffiest rolls, knead until the dough is truly elastic—if it tears, knead 1-2 minutes more. Cover loosely during both rises to prevent a dry surface; refrigerate baked rolls in an airtight container up to 3 days and rewarm in the oven or microwave. Freezing is yes: freeze unfrosted baked rolls, then thaw and glaze after reheating. For a dairy-light option, use lactose-free cream cheese and lactose-free milk in the glaze.