Soft Gingerbread Cinnamon Rolls
Imagine waking up on a cozy winter morning, the air filled with the spicy sweetness of freshly baked Soft Gingerbread Cinnamon Rolls. The soft, pillowy rolls rise beautifully, their warm, nutty aroma wrapping around you like a comforting hug. With a rich molasses-spiced filling peeking through delicate layers, these rolls don’t just taste good; they create a sensory moment that ushers in the joys of the holiday season.
Table of Contents
Growing up, cinnamon rolls were a special treat reserved for gatherings, filling our home with warmth and conversation. Now, as an adult, baking becomes a way to replicate those sweet memories for my family. This year, I can hardly contain my excitement to share these delightful Soft Gingerbread Cinnamon Rolls with everyone. Infused with seasonal spices and topped with a creamy frosting, they are bound to become a cherished part of your festivities, too. So, let’s dive into this recipe that will surely bring smiles to your loved ones!
Why You’ll Love This Recipe
- Simple & Quick: With a total time of less than four hours, including rising time, you’ll be savoring these rolls in no time!
- Irresistible Flavor: Each bite is a delightful blend of ginger, cinnamon, and molasses that transports you to a cozy bakery.
- Eye-Catching Appeal: They look like a holiday masterpiece, perfectly swirled, and topped with a luscious cream cheese frosting.
- Flexible Serving: Serve for breakfast, brunch, or even as a delightful dessert after a festive meal.
- Diet-Friendly Options: Easily adapt for dietary needs by using gluten-free flour or vegan butter substitutes.
Ingredients You’ll Need
- Whole Milk: Warmed to about 100°F, it activates the yeast and helps achieve that soft texture.
- Brown Sugar: This adds a rich sweetness and deep flavor; light or dark both work beautifully!
- Active Dry or Instant Yeast: Essential for that fluffy rise. Instant yeast doesn’t need proofing, making it a quicker choice.
- Unsalted Butter: Used in both the dough and filling, melted butter keeps everything rich and tender.
- Eggs: They provide moisture and richness, so make sure they’re at room temperature for the best results.
- Salt: Enhances all the flavors without being noticeable.
- Ground Ginger, Nutmeg, Ground Cinnamon, and Ground Cloves: These spices give you that aromatic gingerbread flavor profile we all love.
- Bread Flour: This type of flour has a higher protein content, giving us a chewy structure. All-purpose flour can work too, but the texture may differ.
- Molasses: Use unsulphured or dark molasses for a deep, complex flavor. Avoid blackstrap molasses as it’s too bitter.
- Cream Cheese and Confectioners’ Sugar: These are key for creating the deliciously creamy frosting!
How to Make Soft Gingerbread Cinnamon Rolls
Whisk and Activate Yeast: In the bowl of your stand mixer, combine 1 cup of warmed whole milk, 2 tablespoons of brown sugar, and the yeast. Whisk them together, cover the bowl, and let it sit for about 5 minutes until it’s frothy. This activates the yeast, ensuring your rolls rise perfectly and become wonderfully fluffy!
Mix Wet Ingredients: Add the remaining brown sugar, melted butter, room-temperature eggs, salt, ground ginger, nutmeg, and 1 cup of bread flour to the yeast mixture. Beat it at medium speed for about a minute until well combined. Scrape the bowl with a spatula; this helps incorporate all the ingredients evenly.
Add Flour Gradually: Now, reduce the mixer speed to low and add the other 3 cups of flour gradually. Mix until a soft dough forms that pulls away from the sides of the bowl. If it’s clingy, sprinkle more flour a tablespoon at a time. Your dough should feel slightly tacky but not sticky when ready.
Knead the Dough: Keep your dough in the mixer (switching to the dough hook if necessary) and knead for 6–8 minutes. Alternatively, you can knead it by hand on a lightly floured surface. It should feel soft and springy to the touch. An excellent way to test readiness is the windowpane test; if it stretches without breaking, you’re good to go!
Let It Rise: Lightly grease a large bowl and place the dough in it, turning to coat it in oil. Cover this bowl with plastic wrap or a dish towel and let it rise in a warm spot for about 2 hours or until doubled in size. This process develops those lovely flavors and creates the pillowy texture.
Prepare the Filling: In a medium bowl, using a hand or stand mixer, beat together softened butter and molasses. In a separate small bowl, combine brown sugar, cinnamon, ginger, nutmeg, and cloves. Mixing them separately allows each flavor to shine through!
Shape the Dough: After the dough has risen, punch it down gently and turn it onto a floured surface. Roll it into a 10×16 inch rectangle. If it resists, let it rest for 10 minutes. It will roll out easier after resting.
Spread and Roll: Spread the molasses-butter mixture over the dough, then sprinkle the sugar-spice mixture evenly. Roll the dough tightly to form a log, ensuring the filling stays intact. Cut the log into 12 equal rolls using a sharp knife or bench scraper.
Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover them tightly and allow them to rise again until doubled in size, about 1 hour. This step ensures they become fluffy and airy when baked.
Bake the Rolls: Preheat your oven to 350°F (180°C) and bake for 25–28 minutes or until golden brown on top. Around the halfway mark (15 minutes in), loosely cover with foil to prevent over-browning. To check for doneness, an instant-read thermometer should register between 195°F and 200°F.
Make the Frosting: Once baked, place the pan on a cooling rack, and in a separate bowl, beat together the cream cheese and softened butter until smooth. Gradually add confectioners’ sugar, vanilla, and cinnamon, mixing until fluffy. This is the crowning glory of your rolls!
Frost and Serve: Spread the frosting over the warm rolls straight out of the oven. Let the warmth of the rolls melt the icing slightly, creating a deliciously rich drizzle. For an extra festive touch, garnish with sugared cranberries or mini gingerbread cookies!
Storing & Reheating
Store your Soft Gingerbread Cinnamon Rolls at room temperature for up to two days if they’re unfrosted. If you’ve already added the frosting, keep them in an airtight container in the fridge for up to 5 days. For longer storage, freeze unfrosted rolls for up to three months. To reheat, place them in a 350°F oven for about 10 minutes, or until warmed through. The texture may change slightly after freezing, but a quick reheat will refresh their softness!
Chef’s Helpful Tips
- Always ensure your milk is warmed to about 100°F for yeast activation; too hot can kill the yeast.
- Let your eggs sit at room temperature for about 30 minutes before baking; this helps them blend more easily into the dough.
- If your dough feels dry, add a teaspoon of milk; if it’s too sticky, adjust with more flour gradually.
- Kneading might feel daunting, but the dough should be soft, elastic, and slightly tacky—not too gooey!
- Consider making the rolls the night before; simply refrigerate after shaping, and let rise in the morning before baking for a fresh-baked breakfast.
These Soft Gingerbread Cinnamon Rolls will surely be a hit, bringing smiles and a touch of warmth to your holiday season! Warm, spicy, and utterly comforting, they can brighten any brunch. I can’t wait to see how they turn out for you!
Recipe FAQs
Can I prepare the dough the night before?
Absolutely! You can shape the rolls and place them in the pan, cover them tightly, and refrigerate overnight. In the morning, allow them to rise at room temperature for about an hour before baking. This makes for an easy, ready-to-go breakfast.
Is there a way to make this recipe vegan?
Yes! You can substitute regular milk with almond or oat milk, use plant-based butter, and replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). The flavor may vary slightly but will still be delicious!
How can I make the rolls even more spiced?
For a spicier kick, increase the amount of ginger and cinnamon in both the dough and filling. You can also add a teaspoon of allspice or cardamom for a unique twist.
Why did my rolls not rise well?
There are a few possible reasons. Ensure your yeast is fresh and activated properly. Environment matters too; cooler kitchens can slow yeast activity, so try letting them rise in a warmer area. If they still struggle to rise, you can try placing them in the oven with just the light on for warmth.
PrintMore Desserts & Appetizers Recipes
- Cinnamon Raisin Hot Cross Buns (Make-Ahead Easter Rolls)
- Cranberry Pecan Cheese Ball
- Easy & Quick Hazelnut Cake
- Million Dollar Bacon Goat Cheese
- Traditional Gingerbread Cake
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Soft Gingerbread Cinnamon Rolls
- Prep Time: 40 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 8 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Treat yourself to these delightful Soft Gingerbread Cinnamon Rolls. With their rich flavors, simple preparation, and festive appeal, they’re perfect for any celebration!
Ingredients
- Whole Milk
- Brown Sugar
- Active Dry or Instant Yeast
- Unsalted Butter
- Eggs
- Salt
- Ground Ginger
- Nutmeg
- Ground Cinnamon
- Ground Cloves
- Bread Flour
- Molasses
- Cream Cheese
- Confectioners’ Sugar
Instructions
- Whisk warm milk, brown sugar, and yeast; let sit until frothy.
- Add remaining brown sugar, melted butter, eggs, salt, spices, and one cup of flour; mix until combined.
- Gradually add remaining flour until a soft dough forms; knead until elastic.
- Let dough rise in a greased bowl until doubled in size, about 2 hours.
- Prepare the filling by mixing butter and molasses, then combine sugar and spices separately.
- Roll the dough into a rectangle, spread filling, sprinkle sugar-spice mixture, and roll into a log.
- Cut dough into rolls and let rise again in a baking pan for about an hour.
- Bake at 350°F for 25-28 minutes until golden brown.
- Mix frosting ingredients and spread over warm rolls.
Notes
For a vegan option, use plant-based milk and butter, and substitute eggs with flax eggs.
Ensure milk is at 100°F for yeast activation; too hot can kill yeast.
Prepare dough the night before; refrigerate and let rise before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
