Description
These Gingerbread Cinnamon Rolls combine the warm, festive flavors of gingerbread spices with a soft, fluffy cinnamon roll dough. Perfect for holiday breakfasts or cozy brunches, these rolls are filled with a molasses and buttery brown sugar mixture, baked until golden, and topped with a creamy cream cheese glaze and charming gingerbread person icing decorations.
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 the Dough: In a large bowl, combine 2 cups of flour, granulated sugar, yeast, and salt. Microwave the milk and butter until the butter is melted and the mixture is very warm, between 128-130°F. Add the warm milk mixture to the flour mixture and stir until blended. Stir in the lightly beaten eggs. Gradually add enough of the remaining flour until a soft dough forms.
- Knead and Roll Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth, adding more flour as needed. Roll the dough into a 20 x 16-inch rectangle.
- Prepare Filling and Spread: Mix melted butter and molasses and brush this mixture evenly over the rolled dough. In a separate bowl, combine brown sugar, cinnamon, ginger, cloves, and nutmeg, then sprinkle evenly over the buttered dough.
- Roll and Cut: Starting at the long end, roll up the dough tightly and pinch the seam to seal. Cut the roll into 12 equal pieces.
- Arrange and Rise: Grease a 9 x 13-inch baking dish and place the rolls cut side up in the dish. Cover and let them rise in a warm place for about 1 hour, or until doubled in size.
- Preheat Oven and Bake: While the dough rises, preheat the oven to 350°F. After the dough has doubled, bake the rolls for 25 minutes or until the tops are golden brown.
- Prepare Glaze: While the rolls are baking, beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until the glaze is smooth and creamy.
- Glaze and Decorate: Spread the glaze over the warm rolls and top each with an icing gingerbread person for a festive touch.
Notes
- Make Ahead Directions: Arrange unbaked rolls in the baking dish, cover with plastic wrap, and refrigerate overnight. Remove rolls from refrigerator, let come to room temperature and rise in a warm spot about 1 hour until doubled, then bake as directed.
- Swirls of Flavor Recipe Tips: Add dried cranberries to the brown sugar filling for bursts of tartness.
- Add mini chocolate chips to the dough before rolling for a sweet surprise.
- Incorporate finely chopped crystallized ginger into the brown sugar filling for extra spice and texture.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
