These Gingerbread Cinnamon Rolls are everything you want in a cinnamon roll but with a little extra holiday flair in the way of molasses, dark brown sugar, and warm gingerbread spices! These are meant for holiday celebrations and would make for the perfect Christmas morning breakfast.

Is there anything better than a gooey, warm cinnamon rolls on Christmas morning?

Normally, I’d say no. But THESE Gingerbread Cinnamon Rolls are a step above your standard cinnamon roll, and they are as delicious as they are festive!

Warm, fluffy, and gooey – these have all the required attributes but with some added gingerbread flair in the way of molasses, dark brown sugar, and lots of spices!

These cinnamon rolls are one of things I love serving during the holidays. They feel special, and everyone adores them. My boys gobbled these up in record time.

I love making cinnamon rolls for Christmas morning – it’s become a tradition in our house. I love playing around with the flavors – this gingerbread version is perfect because you still get the experience of a classic cinnamon roll – warm, sweet, spiced perfection – but with some added seasonal flavor.

These can be prepped ahead, too, which is perfect for the holiday season. I like to prep the rolls, fully assemble, and store in the fridge until I’m ready to bake them.

Ingredients You’ll Need to Make These Gingerbread Cinnamon Rolls:

Buttermilk – I recommend buttermilk for the best flavor and texture, but 2% or whole milk will also work
Molasses
Granulated sugar
Dry active yeast
Unsalted butter
Eggs
All-purpose flour
Salt
Spices – cinnamon, ginger, nutmeg, and cloves
Vanilla extract
Dark brown sugar
Cream cheese
Powdered sugar

How to Make These Gingerbread Cinnamon Rolls:

Start with the Dough:

Whisk together the buttermilk, sugar, and molasses in a heat-safe glass measuring cup (you can also do this in a small pan on the stove). Microwave in 15-20 second increments until the temperature reads between 100-110°F on an instant-read thermometer – you do not want it any hotter than 115°F or it will kill the yeast.
Sprinkle the yeast over the surface of the milk and allow it to sit until foamy, about 5 minutes.
Pour the mixture into the bowl of a stand mixer and then add in the egg, egg yolk, and melted butter. Whisk to combine.
Stir in the flour, spices, and salt and mix with the dough hook until a thick, shaggy, and somewhat sticky dough forms (alternatively, this can be done by hand).
Lightly flour your countertop and turn the dough out from the bowl. Knead the dough for a few minutes with your hands until it is elastic and smooth.
Place the kneaded dough ball into a greased bowl.
Cover the bowl and set in a warm place to rise for 1 hour or until it has doubled in size.

Make the Filling:

Whisk together the softened butter, molasses, and vanilla until smooth.
Stir in the sugar, spices, and salt and mix until well combined.

Assemble & Bake:

Place the dough on a lightly floured surface and roll it out thinly to a rectangular shape, roughly 12 x 16 inches.
Spread the filling all over the surface of the dough, leaving a ½-inch border around the edges.
Working from the longer end of the dough, tightly roll to form a log shape.
Butter a 9 x 13-inch baking dish. Slice the log into 12 equal pieces and place them, cut side up, in the buttered baking dish.
Cover the rolls with a towel and allow them to rest for another 30 minutes (at this point, you can also refrigerate the rolls overnight to use the next day. See recipe notes). During the second rise time, preheat your oven to 375°F.
Once the rolls have risen enough so that they are all touching in the pan, transfer the pan to the oven and bake for 20-25 minutes or until the rolls are puffed and golden brown.

Make the Frosting & Serve:

While the rolls are baking, make the frosting by creaming together the cream cheese and butter until smooth and creamy. Add in the vanilla.
Stir in the powdered sugar and beat again to incorporate. Add more powdered sugar, as needed, to reach desired thickness. If the frosting gets too thick, add a splash of milk.
Spread the frosting all over the rolls while they are warm. Serve!

FAQs:

Can I make these Gingerbread Cinnamon Rolls ahead?

Yes! You can make the dough and filling, form the rolls completely, place in a baking dish and store in the fridge until you are ready to bake. I’ve done this up to 24 hours ahead of time.

I do recommend making the frosting just before serving.

Can I use instant yeast instead of active dry yeast?

Yes, you can. If using instant yeast, there is no need to bloom the yeast in the warm liquids before proceeding with the dough. Simply mix it in with the dry ingredients when making the dough. The rise time will decrease by roughly half, as well.

Other Recipes You Might Enjoy:

These are so, so delicious with a perfect fluffy texture and sweet, gooey middle. The cream cheese frosting sends them over the top!

The gingerbread flavor is so special and festive – it seriously makes me so happy.

I know what my family will be having this Christmas morning. And we’ll all be VERY happy campers because of it!

@yestoyolks ✨Gingerbread Cinnamon Rolls ✨ These are everything you want in a cinnamon roll but with a little extra holiday flair in the way of molasses, dark brown sugar, and warm gingerbread spices! These are fluffy and sweet with a gooey gingerbread swirl throughout and topped with a simple cream cheese frosting. These are meant for holiday celebrations and would make for the PERFECT Christmas morning breakfast. FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #holidayrecipes #christmasmorning #christmasbreakfast #holidaybaking #gingerbread ♬ It’s the Most Wonderful Time of the Year – Andy Williams

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