Q1: Can I make gingerbread cinnamon rolls the night before?

Absolutely. After shaping, place rolls in a greased baking dish, cover tightly, and refrigerate overnight. In the morning, allow them to come to room temperature for 45–60 minutes before baking.

Q2: What creates the “gingerbread” flavor in cinnamon rolls?

The distinct flavor comes from molasses combined with warm spices like ginger, cinnamon, nutmeg, and clove. This combination turns regular cinnamon rolls into festive, aromatic treats.

Q3: How do I keep my cinnamon rolls soft for days?

Brush baked rolls with melted butter before frosting, store them airtight, and reheat gently before serving. This helps retain their pillowy texture.

The Best Gingerbread Cinnamon Rolls With Cream Cheese Icing Recipe

Description

These Soft Gingerbread Cinnamon Rolls with Tangy Cream Cheese Icing are the perfect Christmas morning treat. Made with rich molasses, brown sugar, and a warm spice blend of ginger, cinnamon, nutmeg, and clove, each roll bakes up soft, fluffy, and irresistibly fragrant. The tangy cream cheese icing melts into the warm swirls, creating a holiday breakfast you’ll never forget. Includes an easy overnight option for stress-free mornings.

Ingredients

Scale

3/4 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsulphured molasses
1/3 cup packed brown sugar
1/3 cup unsalted butter, melted
1 teaspoon salt
1 large egg
3 3/4 to 4 cups all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 tablespoons melted butter (for brushing)
Filling: 1/2 cup butter (softened), 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon ground cinnamon, 1 teaspoon ginger, pinch of nutmeg
Cream Cheese Icing: 4 oz cream cheese, 2 tablespoons butter (softened), 1 cup powdered sugar, 1 teaspoon vanilla extract, 1–2 tablespoons milk

Instructions

Activate the Yeast: In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
Mix the Dough: In a large bowl, whisk together molasses, brown sugar, melted butter, egg, salt, and spices. Stir in the activated yeast and gradually add flour until a soft, tacky dough forms.
Knead and Rise: Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Prepare the Filling: Mix softened butter, brown sugar, molasses, and spices until smooth.
Roll Out and Fill: Roll dough into a 12×18-inch rectangle. Spread the filling evenly, then roll tightly from the long side. Use unflavored dental floss to slice into 12 even rolls.
Arrange and Rest: Place rolls in a greased 9×13-inch baking dish. Cover and refrigerate overnight or let rise for 30–45 minutes at room temperature.
Bake: Preheat oven to 350°F (175°C). Bake 22–25 minutes or until golden brown and set.
Make the Icing: Beat together cream cheese, butter, powdered sugar, vanilla, and milk until creamy.
Frost and Serve: Spread icing over warm rolls and enjoy the soft, spiced sweetness of the holidays.

Notes

To make ahead, refrigerate the shaped rolls overnight, then let rest 45–60 minutes at room temperature before baking. For extra softness, brush baked rolls with melted butter before frosting. You can also freeze unbaked rolls for up to 2 months, then thaw and bake fresh. Try topping with sugared cranberries for a festive touch!

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast & Brunch
Method: Baked
Cuisine: Holiday-Inspired

Nutrition

Serving Size: 1 roll
Calories: 340
Sugar: 24g
Sodium: 260mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg

Keywords: gingerbread cinnamon rolls, christmas breakfast, holiday baking, overnight cinnamon rolls recipe