Name: Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 2 h 22 min
Cuisine: American
Ingredients: ¼ cup warm water (60mL); 2 and ½ Tablespoons granulated sugar (32g); 1 and ⅛ teaspoons dry active yeast (3.5g); ¼ cup milk (60mL); 2 Tablespoons unsulphured molasses; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 large egg; 2 and ¼ to 2 and ½ cups all purpose flour (270-300g); 3 Tablespoons unsalted butter, softened (57g); ¼ cup granulated sugar (50g); ¼ cup firmly packed light brown sugar (50g); 1 and ½ Tablespoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 Tablespoons unsalted butter, melted (28g); 1 Tablespoon unsulphured molasses; 2 ounces full fat block cream cheese, softened (57g); 2 Tablespoons unsalted butter, softened (28g); ½ Tablespoon unsulphured molasses; ¼ teaspoon ground cinnamon; ¾ cups powdered sugar (90g); Pinch of salt

Imagine the spicy warmth of gingerbread filling your kitchen, paired with the sweet swirl of cinnamon and topped with luscious cream cheese frosting. This Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe isn’t just any breakfast treat—it’s a cozy, delightful escape perfect for chilly mornings or holiday gatherings.

The image shows a close-up of four cinnamon rolls arranged tightly together on a piece of light brown parchment paper, placed on a white marbled surface. Each cinnamon roll has a dark golden-brown dough base with visible cinnamon swirls inside. On top, there is a thick, smooth layer of light brown frosting with a creamy texture that softly covers the rolls, showing slight swirling patterns from spreading. A woman's hand is gently holding the bottom left cinnamon roll, adding a human touch to the cozy scene. A thin red ribbon lies partially under the parchment paper. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe
Top Tip
How to Serve Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

When I first made these gingerbread cinnamon rolls, I was hooked by their perfect balance of spices and that dreamy cream cheese frosting. They strike the right note between festive and everyday comfort, making them a staple I go back to again and again.

Flavor depth: Combines warming gingerbread spices with the familiar cinnamon swirl for a uniquely cozy taste.
Soft, tender dough: Enriched with molasses for moisture and subtle sweetness that keeps these rolls irresistibly soft.
Molasses cream cheese frosting: Adds just the right amount of tang and sweetness, perfectly complementing the spicy rolls.
Make-ahead friendly: Prep the dough or even freeze rolls for a delicious homemade treat on your schedule.

Ingredients & Why They Work

This recipe blends classic baking basics with the magic of molasses and warming spices—ingredients that bring the gingerbread and cinnamon flavors alive while keeping the dough tender and flavorful. Grab the right molasses (unsulphered, not blackstrap) and pay attention to measuring flour well to get the perfect texture.

Flat lay of a large whole egg with a clean shell, a small mound of all purpose flour, a few pieces of softened unsalted butter cut into chunks, a small white ceramic bowl with warm water, a small white bowl with milk, a small white bowl holding unsulphered molasses, a small white bowl of granulated sugar, a small white bowl of light brown sugar packed, a small white bowl with ground cinnamon, a small white bowl with ground ginger, a small white bowl with ground nutmeg, a small white bowl containing active dry yeast granules, a block of full fat cream cheese, all ingredients arranged symmetrically and naturally, fresh and unprocessed, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: Activates the yeast gently—make sure it’s not too hot to avoid killing the yeast.
Granulated sugar: Feeds the yeast and adds sweetness to the dough and filling.
Dry active yeast: The magic behind fluffy, risen rolls—freshness matters here!
Milk: Adds richness and tenderness to the dough; whole or any milk works fine.
Unsulphered molasses: The secret to gingerbread’s deep flavor; don’t use blackstrap as it’s too strong and bitter.
Salt: Balances sweetness and enhances spice flavors.
Ground cinnamon, ginger, nutmeg: The warm spice trio that defines this roll’s cozy taste.
Large egg: Binds the dough and enriches it for softness.
All-purpose flour: Proper measurement is key for successful dough texture.
Unsalted butter: Softened for easy mixing and adds richness throughout.
Light brown sugar: Deepens the filling’s sweetness and moisture with its molasses content.
Powdered sugar: For the smooth, sweet cream cheese frosting.
Full-fat cream cheese: Provides tang and creaminess in the frosting that's worth every calorie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe by swapping out spices or adding nuts to the filling—feel free to make these gingerbread cinnamon rolls uniquely yours. You could add a hint of orange zest or sprinkle chopped pecans for texture. It’s all about finding your favorite twist!

Variation: Adding a splash of vanilla to the frosting really elevates the flavor without losing that classic cream cheese tang.
Dietary tweak: You can substitute plant-based milk and vegan butter to make these rolls dairy-free, just make sure your cream cheese frosting matches your needs.
Seasonal change: In winter, a pinch of cloves or allspice in the filling adds a deeper festive vibe.

Step-by-Step: How I Make Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

A cinnamon roll with light brown icing thickly spread on top, showing soft, fluffy inner layers of dough swirled with darker brown cinnamon filling. The roll is partly eaten, exposing the moist and textured inside with a spoon scooping a piece from the side. It sits on a white plate with small dark speckles, placed on a white marbled surface with a hint of red fabric nearby and some blurred green leaves in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the Yeast and Mix the Dough

First, I pour warm water into a big mixing bowl and sprinkle the yeast and sugar on top. It’s important to let this sit for about 5 to 10 minutes until it’s bubbly and alive—that’s the sign the yeast is working. Then, I whisk in milk, molasses, spices, salt, and an egg, blending everything smoothly. Start stirring in the flour gradually; I like to add a cup first, then fold in softened butter, and finish with the remaining flour. The dough might look a bit shaggy at this stage, but don’t worry—it’ll come together once kneaded.

Step 2: Knead for a Silky Soft Dough

I turn the dough out onto a floured surface and knead for about 8 to 10 minutes, adding a bit of flour if it’s sticky. The dough should end up smooth, elastic, and with a texture like Play-Doh—not dry or crumbly. This kneading step is key for those light, fluffy rolls you want to bite into.

Step 3: Prepare the Filling and Roll It Out

While the dough rests for 10 minutes, I mix sugars and spices for the filling. Rolling the dough into a 9x12 inch rectangle takes patience—the dough is stretchy, so take your time to get that shape. I brush the melted butter mixed with molasses over the dough (it won’t fully combine but that’s okay), then sprinkle the cinnamon-sugar mixture evenly. This is where the magic starts to come together.

Step 4: Roll, Slice, and Let Rise

Starting from a long side, I roll the dough tightly into a log. I gently tuck the edges so filling doesn’t escape too much. With a serrated knife, I cut it into 6 equal slices and place them cut side down in my prepared pan. Don’t worry if some filling spills—that just means more cinnamon goodness baked around the rolls. I cover them loosely and let them rise for 1 and a half hours until they puff up prettily.

Step 5: Bake and Frost to Perfection

Once the rolls have risen, I preheat the oven to 350ºF (177ºC) and bake them for 28 to 32 minutes, keeping an eye so they don’t over-brown (foil can help if needed). While they cool for about 15 minutes, I whip up the molasses cream cheese frosting—soft cream cheese, butter, cinnamon, molasses, powdered sugar, and a pinch of salt all whipped to velvety smoothness. I spread it on warm rolls and honestly, it’s the best part. Serve immediately and watch them disappear fast!

Top Tip

I’ve learned that patience and gentle handling are key for these rolls. Taking your time with each step makes a huge difference in texture and flavor. Here are some tips that make the whole process smoother and more enjoyable:

Yeast activation accuracy: Use warm, not hot water to activate yeast, or it won’t bubble and you’ll end up with dense rolls.
Rolling with care: Because the dough is elastic, don’t rush rolling it out—a slow, steady hand prevents tearing and keeps your swirl neat.
Butter temperature: Softened butter in the dough and filling incorporates better than melted butter, keeping the texture amazing.
Rise conditions: Humidity and warmth affect rising time—pro tip: find a draft-free, slightly warm spot for the dough to rest so it puffs up nicely.

How to Serve Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

gingerbread cinnamon rolls - Serving Suggestion

Garnishes

While these rolls shine on their own, I like to add a sprinkle of finely chopped toasted pecans or a light dusting of cinnamon on top of the cream cheese frosting for a little crunch and extra visual appeal. Sometimes a drizzle of extra molasses on top adds another layer of flavor. Those simple touches make it feel special without much fuss.

Side Dishes

Pair these gingerbread cinnamon rolls with a hot cup of chai tea or a creamy latte to complement the spice notes. For a brunch spread, fresh fruit and yogurt or scrambled eggs balance the sweetness and make the meal feel complete.

Creative Ways to Present

One holiday season, I arranged these rolls on a festive platter with fresh rosemary sprigs and cranberries scattered around to echo the flavors inside. Serving them warm in a rustic cast iron skillet with a bowl of frosting on the side lets guests customize their bites. Making them in individual ramekins can be a charming surprise for brunch guests, too.

Make Ahead and Storage

Storing Leftovers

My go-to is storing leftovers in an airtight container at room temperature for up to 3 days. If I want to keep them longer, the fridge works for about 5 days but I make sure to reheat them gently so they don’t dry out. Keeping them wrapped well is essential to preserve softness.

Freezing

I’ve had great success freezing baked rolls for up to 3 months—just thaw overnight in the fridge and warm them up the next day. For unbaked rolls, I parbake them 10 minutes before freezing or freeze the sliced logs unbaked, then thaw and let rise before baking. This flexibility means you can enjoy fresh rolls whenever you want without starting from scratch.

Reheating

To bring leftover rolls back to life, I microwave them for 8 to 10 seconds or warm them in a low oven wrapped in foil. I avoid overheating which dries them out. Sometimes, I add a small splash of milk before reheating to keep moisture in the dough.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Since instant yeast doesn’t require proofing, you can mix it directly with the flour. However, for this recipe, proofing active dry yeast in warm water with sugar ensures it’s alive and helps with the perfect rise.

What’s the best molasses to use for this recipe?

Use unsulphered molasses—not blackstrap molasses, because blackstrap is much more bitter and intense. Unsulphered molasses offers a balanced sweetness and richness perfect for the gingerbread flavor without overpowering the rolls.

Can I make this recipe vegan?

You can adapt the recipe to be vegan by using plant-based milk (almond, soy, oat), vegan butter, and a vegan cream cheese substitute for the frosting. Since the dough relies on an egg, you might try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a binder. Results vary, so testing first is recommended.

How do I know when the rolls have properly risen?

The dough should puff up noticeably and look light and airy rather than dense. When you gently press the rolls with your finger, the indentation should stay or slowly spring back. If the rolls don’t change much in size, give them more time in a warm, draft-free spot.

Final Thoughts

These Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe hold a special place in my heart because they combine comfort and festive cheer in every bite. They’re a bit of a project, but so worth it—which is why I always keep molasses stocked and yeast ready. I hope you find your own little moment of joy with this recipe, whether it's a cozy breakfast or a holiday centerpiece. Give them a try and enjoy the warm smiles they bring!