Gingerbread Cinnamon Rolls

Course: Breakfast

Cuisine: American

Keyword: christmas brunch recipes, gingerbread recipes, lightened up cinnamon rolls

Prep Time: 1 30

Cook Time: 30

Total Time: 2

Servings: cinnamon rolls

Calories: 361kcal

Author: Ashley

Homemade Gingerbread Cinnamon Rolls are a must for the holiday season. These sweet rolls are made from yeasted dough and a seasonally spiced gingerbread filling. Dairy free friendly and overnight instructions included.

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Ingredients

For the Dough

1 cup milk of choice I used cashew milk
2 1/4 teaspoons (1 packet) rapid rise yeast
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 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 ground cloves if you don't love cloves, omit

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

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
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.
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.
Add melted butter, egg and molasses stirring gently or using paddle attachment on low speed until combined.
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.
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.
Grease a 9" pie dish or square baking pan with butter or coconut oil, set aside.
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.
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.
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.
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!

Video

Notes

BUTTER VS COCONUT OIL - I used butter in Gingerbread Cinnamon Rolls, but coconut oil was used in this recipe. Which means if you happen to be dairy-free, you should be okay using coconut oil here too. Just make sure whatever you use, it is softened so it is spreadable.

FLOUR - I used a whole wheat pastry flour but if you don't have that on hand you can use about 1.5 cups all-purpose + 1.5 cups whole wheat. OR 3ish cups of whole wheat white flour. Or about 3.5 cups unbleached all-purpose flour. I didn't test this with any gluten-free flours.

FROSTING - If dairy-free you can use a simple powered sugar glaze: about 1 cup powdered sugar to 2-3 tablespoons non-dairy milk. Or use dairy-free yogurt and dairy-free cream cheese.

MAKE OVERNIGHT - Follow recipe directions preparing dough through "Step 8" – so you'll roll out the dough into the rectangle, slice and place in prepared baking pan. At this point cover tightly with plastic wrap and place in fridge overnight. Remove the pan from the fridge in the morning about an hour before baking, to allow the rolls to rise at room temperature. Or if your house is extra cold, preheat the oven to 200ºF, turn the oven off, and let them rise in the warm oven. Once the rolls have puffed up and risen again, remove rolls from oven while preheating to 350ºF. Place rolls in preheated 350ºF oven to bake for 20-25 minutes.

STORAGE - leftover gingerbread rolls can be stored in an airtight container in the fridge for 3 days. Best enjoyed fresh but will store well tightly wrapped.

REHEAT - reheat in a low oven (300 degrees F) or toaster oven for 5-10 minutes, until warm.

Recipe originally published December 2017. Post updated with more tips November 2024.

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