Gingerbread Spice Cinnamon Rolls Recipe

cinnamon roll on a grey plate with icing in top.

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5 from 5 votes

Gingerbread Spice Cinnamon Rolls Recipe

A fluffy homemade cinnamon roll filled with gingerbread spices.

Prep Time30

Cook Time20

Rising Time3

Total Time3 50

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 426kcal

Author: Dorothy Kern

Cost: $8

Ingredients

For the Dough:

1 package (7g) active dry yeast (2 ¼ teaspoons)
¾ cup (177ml) warm non-fat milk
⅓ cup (67g) granulated sugar
3 tablespoons (42g) unsalted butter , softened
½ teaspoon salt
1 large egg
3 cups all-purpose flour (plus more for dusting)

For the Filling:

6 tablespoons (84g) unsalted butter , softened
1 tablespoon molasses
¾ cup (150g) packed brown sugar
2 tablespoons cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground ginger
2 tablespoons (15g) all-purpose flour

For the Frosting:

4 ounces (113g) cream cheese softened
2 tablespoons (28g) unsalted butter softened
2 tablespoons pure maple syrup
2 cups (226g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon maple extract
½ teaspoon cinnamon , optional

Instructions

Make the Dough: Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s between 100-110°F. Add yeast 1 teaspoon sugar (from the ⅓ cup) and stir. Let it sit for a few minutes.
Place remaining sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl.
Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size.
Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise, so plan accordingly!
Prepare your Rolls: Stir together butter, brown sugar, flour, and spices until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10x15-inches. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13-inch baking pan sprayed with nonstick cooking spray.
At this point, you can let them rise for about 30 minutes-1 hour until they are swelling up in the pan and bake as directed. Or you can do what I do: cover with plastic wrap and stick in the refrigerator overnight until ready to bake.
When ready to bake, preheat oven to 350 degrees. If the rolls have been in the refrigerator, remove them and let them warm up while the oven is preheating. Remove the plastic wrap and bake for 20-25 minutes, or until they are golden brown.
Make the frosting: Mix cream cheese, butter, and maple syrup with a hand mixer until well blended. Mix in powdered sugar and cinnamon until smooth, stir in vanilla and maple extract. Frost rolls and serve warm.

Video

Notes

You can make and assemble the cinnamon rolls up to 24 hours in advance; chill tightly wrapped and let come to room temperature to finish rising before baking.
Store leftovers loosely covered for up to 3 days.
Freeze cinnamon roll dough or baked cinnamon rolls for up to 3 months.

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