These Gingerbread Cinnamon Rolls are not your typical, traditional rolls. The gingerbread spices add great flavor to every sweet bite and the maple cream cheese frosting is beyond amazing! You’re sure to say, “Ho Ho Hoooo”! This recipe comes together in a little over an hour and its complex flavor and simple steps, makes it one of the best sweet treats to enjoy this holiday season!
With Christmas fast approaching, I’ve been extremely busy with work, christmas shopping, curating recipes, blog goals, my little guy, and so much more! It’s definitely one of the busiest times of the year! I’m sure that you can relate, too! Right?
More recently, I’ve decided that I wanted to make cinnamon rolls again because it’s such a great comfort dessert! I mean, who doesn’t enjoy a nice, warm cinnamon roll fresh out the oven!? Haha. Anyway, I didn’t want to do the classic cinnamon rolls because it wouldn’t really give off a holiday season feel, so I thought about doing something a bit more creative! Granted, there are a few Gingerbread Cinnamon Roll recipes already out there, BUT this recipe showcases some really bold flavors that are TOO amazing not to try! Maple Cream Cheese frosting? Need I say more?
The best thing about it—-it’s not as hard as you may think it is to make! The “rising” time takes the longest, but if you’re anything like me, you’ll probably end up using that time to get other things done OR maybe watch your favorite show, etc. Multi-tasking much? Yup.
Once the dough doubles in size, the remaining steps are pretty easy! Just roll it out, sprinkle, roll it up, and cut! Wallah!
To make the Maple Cream Cheese Frosting:
- 1/2 pack of (8oz.) cream cheese, softened
- 2 Tbsps butter, softened
- 3 Tbsps organic maple syrup
- 1 tsp cinnamon
- 2 cups powdered sugar
- 1 tsp vanilla extract
Simply beat the cream cheese, butter, and maple syrup together on medium speed in an electric mixer until well incorporated. Next add the powdered sugar, cinnamon, and vanilla extract and mix until nice and creamy! Enjoy!
Gingerbread Cinnamon Rolls
For the Dough:
- 1 cup Whole Wheat Organic Flour (I used Bob's Red Mill brand)
- 2 1/4 cups All Purpose Flour
- 1 packet active dry yeast
- 1/3 cup brown sugar, 1 Tbsp as well
- 1/4 cup warm water
- 6 Tbsps butter (dairy-free if preferred) (I used Earth's Best)
- 1/2 tsp sea salt
- 1 1/4 cup coconut milk (You can also use Almond or regular milk)
- 1 egg
- 1/3 cup molasses
For the Filling:
- 2 Tbsps butter (dairy-free if preferred), melted (I used Earth's Best)
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp allspice
- 1/2 cup brown sugar
Start by combining the yeast and brown sugar in a small bowl and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It'll become foamy when done right!).
Meanwhile, melt the butter and milk together over the stovetop on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don't want the mixture to get too hot or boil! Set aside and let it cool.
Next, combine whole wheat flour, 1 1/4 cups of all-purpose flour, brown sugar, sea salt and spices in a large mixer bowl and stir until well combined. Then add egg and molasses and stir again.
Add dry ingredients and yeast mixture to the bowl of an electric mixer and beat on medium speed for 2 minutes. Add remaining cup of all-purpose flour and mix until well incorporated.
Change "mixer head" to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a tim until texture is achieved!
Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
In the meantime, you can work on the filling!
For the Filling:
Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen, preheat the oven to 350 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling pin, roll it out to a rectangle (approximately 9"x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter overtop of dough and spoon the cinnamon sugar mixture over the butter. NOTE: I also use a brush to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a sharp knife (you don't want the dough to stick to the knife!), cut dough into 1.5" rolls, placing each roll into a large baking dish (lined with parchment paper!).
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size for a second time (or have gotten significantly larger), brush rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
While all the baking magic is happening, make the Maple Cream Cheese frosting (ingredients + instructions in the above paragraphs of post!) and set aside.
Remove the rolls from oven and wait 5 minutes or so, and then drizzle frosting atop everything!
Lover of Cinnamon Rolls? Be sure to check out the latest dairy-free Cinnamon Roll recipe on Orchids + Sweet Tea: Vegan Pumpkin Cinnamon Rolls
And If you REALLY like this recipe, Don’t be shy + RATE it down below!