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Gingerbread Cinnamon Rolls
5 from 20 votes

Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls feature a whole wheat pastry dough enriched with molasses and spices, rolled with a cinnamon, ginger, and coconut sugar filling, then topped with a cream cheese and Greek yogurt frosting. The dough is leavened with yeast and can be prepared ahead for an overnight rise.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 9 cinnamon rolls
Calories: 361 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Dough
  • 1 cup milk I used cashew milk, of choice
  • 2 1/4 teaspoons Rapid Rise Yeast 1 packet
  • 2 tablespoons granulated sugar brown, white, etc.
  • 2 tablespoons butter or ghee or coconut oil, melted
  • 1 large egg room temperature
  • 1/4 cup molasses
  • 3 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon salt fine sea salt
For the Filling
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 cup butter softened, or coconut oil
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves if you don't love cloves, omit, ground
For the Frosting
  • 4 ounces cream cheese softened (regular or lite)
  • 1/4 cup Greek yogurt plain 2% or vanilla recommended
  • 1 teaspoon vanilla extract or almond or maple extract
  • 1 cup powdered sugar

Instructions

    Cup of Yum
  1. Read through the entire recipe before starting and get all ingredients ready. Then read through step-by-step. See notes below about preparing for overnight
  2. In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it's too hot it will kill the yeast.
  3. Add yeast and sugar into large mixing bowl of stand mixer and gently add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy.
  4. Add melted butter, egg and molasses stirring gently or using paddle attachment on low speed until combined.
  5. Start to add flour and salt, about ½ cup at a time. You will likely need about 3.25 cups. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough for about 3-4 minutes. Dough should remain soft but not overly sticky – you may need to add another ¼ cup flour here.
  6. Oil large bowl and shape dough into ball, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: set oven to warm or preheated to 200F then turn off. Place bowl in the warmed oven and allow to rise.
  7. Grease a 9" pie dish or square baking pan with butter or coconut oil, set aside.
  8. Once the dough has doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15x9 inch rectangle. Be patient, and roll gently. If you're new to this it could take some practice! Don't use too much flour or your dough will be stiff.
  9. Using spatula, spread softened butter on dough, sprinkle on sugar, cinnamon, ginger, nutmeg and cloves. Roll up dough into a log shape then place the dough seam side down. Use a large sharp knife and gently cut into 9 rolls, or use floss to lift up from under the dough. Transfer rolls to prepared dish and allow to rise in a warm, draft-free environment. Again, you can use the warm oven tip above.
  10. Once the rolls have risen again slightly, take rolls out and preheat oven to 350F. Bake cinnamon rolls for 20 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top.
  11. Make the cream cheese frosting: In medium bowl using electric hand mixer (or stand mixer with paddle attachment) beat softened cream cheese until light and fluffy then add yogurt. Add in extract and powdered sugar; mix on low speed until combined. Spread on slightly cooled gingerbread cinnamon rolls. Best served immediately while warm. Enjoy!

Notes

  • Butter can be substituted with softened coconut oil for a dairy-free version, ensuring it remains spreadable.
  • Whole wheat pastry flour is ideal, but a blend of all-purpose and whole wheat or whole wheat white flour can be used as alternatives.
  • A dairy-free frosting option is a simple powdered sugar glaze with non-dairy milk or a frosting made from dairy-free yogurt and cream cheese.
  • For an overnight bake, prepare the dough through rolling and slicing, refrigerate covered, and allow the rolls to rise at room temperature before baking.
  • Store leftovers in an airtight container in the fridge for up to three days; reheat in a low oven or toaster oven to warm.

Nutrition Information

Serving 1/9th Calories 361kcal (18%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g (29%) Cholesterol 57mg (19%) Sodium 196mg (8%) Fiber 4g (16%) Sugar 28g (56%)

Nutrition Facts

Serving: 9 cinnamon rolls

Amount Per Serving

Calories 361

% Daily Value*

Serving 1/9th
Calories 361kcal 18%
Carbohydrates 54g 18%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 57mg 19%
Sodium 196mg 8%
Fiber 4g 16%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.