Breads & Bakingcambreabakes5.0
Gingerbread Cinnamon Rolls
These ultra-soft gingerbread cinnamon rolls are filled with a gooey mix of ginger molasses, brown sugar, and butter, then finished with spiced gingersnap crumbs and cream cheese icing. Made with the tangzhong method for lasting softness and an easy overnight option, they’re a festive, bakery-worthy breakfast ready in about 3 hours.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 2h 30m🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- pan
- spatula
- oven
📝 Preparation Steps
1
In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
2
In a stand mixer bowl, mix the flour, yeast, and salt. Add the cream, milk, molasses, egg, and tangzhong to the bowl. Knead on low speed with the dough hook until it forms a rough dough ball.
large egg (room temperature)1
3
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 10-12 minutes or until the dough looks smooth and elastic.
4
Cover the dough bowl with plastic wrap and set aside while you make the filling.
5
Line a metal 9×13 baking pan with parchment paper.
6
In a medium bowl by hand or with a stand mixer or hand mixer, combine the butter, brown sugar, crushed gingersnap cookies, molasses, and gingerbread spice until smooth.
gingerbread spice4 teaspoonsteaspoon gingerbread spice1/2
7
Place the dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the gingerbread filling across the surface of the dough, then use an offset spatula to gently spread it across the entire surface.
8
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
9
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F(162°C).
10
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
11
Once baked, let the rolls cool while you make the frosting.
12
In a stand mixer bowl or with a hand mixer, combine the butter and cream cheese. Once smooth, mix in the powdered sugar and gingerbread spice. Then mix in the heavy cream.
cream cheese3 ouncespowdered sugar1 cupgingerbread spice4 teaspoonsteaspoon gingerbread spice1/2cup heavy cream (room temperature)1/3heavy cream2 tablespoons
13
Spread the frosting over the tops of the rolls. Garnish with mini gingerbread cookies, crushed gingersnap cookies, etc. and enjoy!
Mini gingerbread cookies (for garnishing)
Nutrition Facts
calories
509 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
25 g
sodium Content
316 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
82 mg
carbohydrate Content
61 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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