Go Back
Gingerbread Cinnamon Rolls + Maple Cream Cheese Frosting
Print Pin
5 from 2 votes

Gingerbread Cinnamon Rolls

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! Overnight option.
Course Dessert
Keyword baked, breakfast, brioche, brunch, christmas, cinnamon rolls, classic, cream cheese, dessert, easy, fall recipe, fluffy, gingerbread, healthy, holiday, holidays, homemade, indulge, maple, recipe, soft, sweet, traditional, vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Rise Time: 1 hour
Total Time 2 hours 5 minutes
Author Shanika | Orchids + Sweet Tea

Ingredients

Gingerbread Dough:

  • 3 cups Organic All-purpose flour (I use Bob's Red Mill; See Notes!)
  • 2 cups Artisan Bread flour (I use Bob's Red Mill; See Notes!)
  • 1 packet Rapid Rise Yeast (That's 2 1/4 tsps!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I use Sugar in the Raw!)
  • 1 1/4 cup Almond milk (You can use your fave plant-based milk or Whole milk!)
  • 3 Tbsps molasses (See Notes!)
  • 1/4 cup WARM water
  • 1/4 cup unsalted butter (I use Land O'Lakes; That's 4 Tbsps!)
  • 2 large organic eggs, room temp.
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp allspice
  • 1/2 tsp sea salt

Filling:

  • 3 Tbsps unsalted butter, melted (I use Land O'Lakes)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw!)
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg

Maple Cream Cheese Frosting/Glaze:

  • 3-4 cups organic powdered sugar, sifted
  • 4 oz. organic cream cheese, at room temp. (That's 1/2 a pack!)
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup, warmed (See Notes!)
  • 2 Tbsps unsalted butter, softened at room temp. (I use Land O'Lakes)
  • pinch of ground cinnamon

Instructions

  • Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer 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 stove top 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 until WARM.
  • Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined. Add in molasses and mix until well combined.
  • Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and spices to the wet ingredients and mix on low-speed until well combined. 
  • 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 time 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, ginger, nutmeg and brown sugar and set aside as well.
  • Once the hour has gone by and your dough has risen (about double it's original size), preheat the oven to 375 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 sugar-spice mixture over the butter. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  • Tightly roll dough (long-ways) and using a pastry cutter, 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 (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 35-40 minutes in the preheated oven.
  • While all the baking magic is happening, make the Maple Cream Cheese Glaze and set aside.

For the Maple Cream Cheese Glaze:

  • Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy.
  • Add powdered sugar, vanilla extract, maple syrup, cinnamon, and continue to mix on medium speed until you reach the desired consistency. **Add heavy cream (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
  • Remove the rolls from oven and add HALF the glaze to the warm cinnamon rolls. This allows for the rolls to become moist. Then, wait 15-20 minutes or so (until it completely cools), and then spread the REMAINING glaze atop the rolls using a rubber spatula.
  • Bon Appetit!

Notes

  • TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
  • OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.
  • RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
    FLOUR: If you don’t have bread flour, you can always just use all-purpose flour entirely instead. 
    MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less Tbsp than the amount listed to ensure that the batter isn’t too bitter.