Gingerbread Cinnamon Rolls

Serve these gingerbread cinnamon rolls at your next holiday gathering. They come out buttery, sugary, and taste like gingerbread.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 530 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 tablespoon molasses
• 6 tablespoons unsalted butter, softened
• 3 tablespoons molasses
• 2 teaspoons ground ginger
• 2 teaspoons kosher salt
• 1 large egg, lightly beaten
• cooking spray
• 1 (.25 ounce) envelope active dry yeast
• 1 cup firmly packed light brown sugar
• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 tablespoon whole milk, or more as needed
• 0.5 cup sour cream
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon ground cloves
• 1.5 cups powdered sugar
• 0.5 cup unsalted butter, at room temperature
• 0.25 cup granulated sugar
• 0.5 cup warm whole milk (110 degrees F (43 degrees C))
• 4.75 cups all-purpose flour, divided, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.

Step 3

Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel. Let rise in a warm draft-free place until dough has doubled in size, 1 hour 30 minutes to 2 hours.

Step 4

Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle.

Step 5

Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.

Step 6

Add sugar, salt, and 4 1/2 cups of the flour to the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds.

Step 7

With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.

Step 8

Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary.

Step 9

Spread 1/2 cup butter over dough for the filling. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves until well combined. Sprinkle evenly over butter.

Step 10

Starting with one long side, roll dough into a log, pinching seam to seal.

Step 11

Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes.

Step 12

Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.

Step 13

Spread glaze over warm rolls.