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Gingerbread Cinnamon Rolls

Gingerbread cinnamon rolls with a spiced, molasses-kissed dough and a cinnamon-ginger filling, baked until golden. Finished with a thick cream cheese vanilla glaze for soft, tender layers.
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Prep Time 45 minutes
Cook Time 25 minutes
rise 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For gingerbread dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup molasses
  • 0.25 cup brown sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 4 cup flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 1 tsp salt
For filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp ginger
  • 0.25 tsp cloves
For vanilla glaze
  • 4 oz cream cheese
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Activate and build the dough
  1. In a mixing bowl, whisk warm milk with molasses, then sprinkle in the yeast and let stand until foamy, about 5-10 minutes. Visual cue: the mixture looks bubbly at the surface.
  2. Whisk in brown sugar, melted butter, and eggs until smooth and glossy.
  3. Add flour, cinnamon, ginger, cloves, and salt. Mix until a shaggy dough forms.
  4. Knead the dough for 8-10 minutes until smooth and elastic. Visual cue: it springs back when pressed.
  5. Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled in size. Visual cue: it looks puffy and airy.
Shape, fill, and bake
  1. Roll the dough into a rectangle on a lightly floured surface.
  2. Spread softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, ginger, and cloves.
  3. Roll the dough tightly from one long edge into a log, then cut into 12 even rolls.
  4. Arrange rolls in a greased 9x13 baking dish. Cover and let rise for 45 minutes until they look swollen and nearly fill the pan.
  5. Bake at 375°F for 22-25 minutes until deeply golden. Visual cue: the tops look set and browned.
Glaze
  1. Beat cream cheese, powdered sugar, milk, and vanilla until smooth and thick. Visual cue: it ribbons off the spoon.
  2. Drizzle glaze over the warm rolls right after baking so it melts slightly into the layers. Visual cue: glossy streaks across the tops.

Notes

Pro tip: warm milk should feel hot-tap warm (not scorching) so the yeast foams reliably. Store baked rolls covered in the refrigerator up to 4 days; rewarm in the oven or microwave before serving. Freezing is yes—freeze unglazed rolls up to 2 months and glaze after thawing. For a dairy-light option, use lactose-free butter/cream cheese and plant-based milk (use the same amounts).