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Gingerbread Cinnamon Rolls

A recipe for Gingerbread Cinnamon Rolls! These overnight cinnamon rolls are filled with warming spices and covered in a thick cream cheese glaze. 

Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 hrs
Total Time
10 hrs 55 mins
Servings: 12 Cinnamon Rolls
Course: Breakfast
Cuisine: International

Ingredients

Dough:
  • 1 cup (240 milliliters) lukewarm whole milk 105-115˚F, 40-46˚C
  • 1 1/2 tablespoons (10 grams) active dry yeast
  • 4 1/2 cups (565 grams) all-purpose flour
  • 1/3 cup (70 grams) granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons (55 grams) unsalted butter softened at room temperature, plus more for greasing the pan
  • 2 large eggs
  • 1/4 cup (60 milliliters) molasses
Filling:
  • 1/4 cup (50 grams) packed brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 4 tablespoons (60 grams) unsalted butter softened at room temperature
Glaze:
  • 4 ounces (113 grams) cream cheese softened at room temperature
  • 4 tablespoons (60 grams) unsalted butter
  • 1 1/2 cups (180 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

To make the dough:
    Cup of Yum
  1. In a small bowl, sprinkle yeast over lukewarm milk. Stir to combine and allow to sit until frothy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, 1/3 cup (70 grams) sugar, and salt.
  3. Mix the yeast with milk, butter, eggs, and molasses into the flour mixture until the dough comes together. It should be a little loose and slightly sticky.
  4. Knead on a lightly floured surface until smooth.
  5. Transfer to a large bowl, cover with a cloth or plastic wrap, and allow to rest until doubled, about 1 hour.
To assemble:
  1. Grease a 9x13 inch (23x33 centimeter) baking dish with butter.
  2. Lightly flour a large work surface. Roll the dough into a large rectangle, about 11 x 17 inches (28 x 43 centimeters).
  3. In a small bowl, combine the brown sugar, 1/4 cup (50 grams) granulated sugar, cinnamon, ginger, cloves, and allspice.
  4. Spread the softened butter over the rectangle and evenly cover with the spiced sugar.
  5. Roll up the rectangle tightly from long side to long side and pinch the seam to seal. Using a sharp knife, cut the log into 12 equal rolls.
  6. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and refrigerate overnight.
To bake:
  1. Remove the pan of cinnamon rolls from the refrigerator and allow to sit at room temperature for 1 hour. Preheat oven to 350˚F (180˚C).
  2. Bake the cinnamon rolls in the preheated oven until golden brown and toothpick inserted in center comes out clean, 25-30 minutes.
  3. While the cinnamon rolls are in the oven, make the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter. Beat in the powdered sugar and vanilla extract. Add just enough milk to create a smooth, thick glaze.
  4. Spread the glaze over the cinnamon rolls while they are still warm and serve immediately.