Gingerbread Cinnamon Rolls

5 from 2 votes

The ooey gooey cinnamon rolls that you love packed with gingerbread flavor! Gingerbread Cinnamon Rolls are the perfect holiday breakfast!

Prep Time40

Cook Time20

Proofing time2

Total Time3

Course: Breakfast, dessert

Cuisine: american

Servings: people

Calories: 458kcal

Author: Krista Stechman

Equipment

oven
Rolling Pin
thermometer
ceramic baking dish

Ingredients

Yeast Mixture

¾ cup warm water 110°F-115°F
⅓ cup brown sugar
1 pkg active yeast 1 pkg = 2¼ tsp

Remaining Dough Ingredients

¼ cup whole milk
1 tablespoon white vinegar
¼ cup olive oil
1 egg
¾ teaspoon kosher salt
3½ cups all purpose flour plus a little for sprinkling

Gingerbread Filling

½ cup unsalted butter room temp
¾ cup brown sugar
2 teaspoon ground cinnamon
1½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon kosher salt
⅛ teaspoon nutmeg
⅛ teaspoon allspice
3 tablespoon molasses

Eggnog Frosting

8 oz cream cheese room temp
½ cup butter room temp
1 cup powdered sugar sifted
2 teaspoon vanilla extract
3-4 tablespoon eggnog
1 pinch nutmeg optional

Instructions

Activating the Yeast

Warm your water to 110°F-115°F, whisk in the brown sugar until dissolved then sprinkle the yeast mixture over the top
Cover the yeast mixture, place it in a warm spot and let it sit for 10 minutes until frothy

Mixing the Remaining Dough Ingredients

Stir together the milk and vinegar until it thickens slightly
Add the oil, egg and salt. Mix well
Whisk the milk mixture into the yeast mixture
Add 75% of the flour into the yeast mixture and start to combine. Add the remaining flour and mix just until the dough starts to form a ball ( I use my hand to mix the dough together)
Place the dough ball into a lightly greased bowl, cover and let rise for 60 minutes in a warm spot

Rolling the Gingerbread Cinnamon Rolls

Turn the dough out onto a lightly floured surface and knead 3-4 times
Roll the dough into a rectangle about ⅛-1/4 inch thick
Smear the butter over the dough
Mix together the brown sugar, cinnamon, ginger, cloves, salt, nutmeg and allspice then sprinkle it evenly over the dough then drizzle with molasses
Roll the dough tightly starting at a long end into a log
Cut the dough in half, then cut each section in half. You should have 4 pieces of dough. Cut each one of those into thirds for a total of 12 rolls
Place the rolls in a baking dish, cover with a kitchen towel and let rise in a warm spot for 45-60 minutes
Making the Eggnog Frosting
While the dough is rising make the frosting. Beat the cream cheese and butter together in a bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment on medium speed for 2 minutes
Add the sifted powdered sugar and vanilla. Mix slowly until combined then turn back to medium speed and beat 2 more minutes until light and fluffy
Slowly mix in the eggnog until completely combined. Add nutmeg if using

Baking the Gingerbread Cinnamon Rolls

Preheat the oven to 350°F
Bake the rolls for 20-25 minutes (see notes)
Smear the eggnog frosting over the top and enjoy while still warm!

Notes

Baking time could vary depending on the pan you use and how tightly the rolls are packed in together in the pan. For the 20-25 minute baking time I used a 13x9 pan.

Nutrition