Name: Soft Gingerbread Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2.25 tsp active dry yeast; 0.25 cup granulated sugar; 0.75 cup brown sugar; 2 tsp ground ginger; 2 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp ground cloves; 1 tsp salt; 1 cup whole milk; 0.5 cup unsalted butter, divided; 1 large egg; 0.25 cup molasses; 6 oz cream cheese, softened; 1.5 cups powdered sugar; 1 tsp vanilla extract

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I love making these soft gingerbread cinnamon rolls when I want something cozy, spiced, and truly comforting. The dough is pillowy and tender, filled with warm gingerbread flavors that make the kitchen smell incredible. I like how these rolls feel festive but still work perfectly as a weekend treat or special breakfast.

Why You’ll Love This Recipe

I like this recipe because it combines the familiar comfort of cinnamon rolls with the deep, warming spices of gingerbread. The rolls bake up incredibly soft, and the spiced filling melts into every swirl. I also enjoy how these can be made ahead, which makes mornings easier and more relaxed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
active dry yeast
granulated sugar
brown sugar
ground ginger
ground cinnamon
ground nutmeg
ground cloves
salt
whole milk
unsalted butter
egg
molasses
cream cheese
powdered sugar
vanilla extract

Directions

I start by warming the milk and dissolving the yeast with a little sugar until it becomes foamy. I mix in melted butter, egg, molasses, and spices, then gradually add the flour and salt to form a soft dough.

I knead the dough until smooth and elastic, then let it rise in a warm place until doubled in size. Once risen, I roll it out into a rectangle.

I spread softened butter over the dough and sprinkle it with a mixture of brown sugar, ginger, cinnamon, and other spices. I roll it tightly, slice it into rolls, and place them into a greased baking dish.

I let the rolls rise again until puffy, then bake them until golden and soft. While they cool slightly, I mix the cream cheese frosting and spread it generously over the warm rolls.

Servings and timing

I usually make this recipe to yield about 10 to 12 cinnamon rolls.
Preparation time: about 25 minutes
Rising time: about 1 hour and 30 minutes
Baking time: about 25 minutes
Total time: roughly 2 hours and 20 minutes

Variations

I sometimes add finely chopped pecans to the filling for extra texture. When I want a stronger ginger flavor, I increase the ground ginger slightly or add a bit of fresh grated ginger to the dough. I also like swapping the cream cheese frosting for a simple vanilla glaze when I want something lighter.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When reheating, I warm them gently in the microwave or oven so they stay soft and moist.

FAQs

Can I make these cinnamon rolls ahead of time?

I often prepare the rolls the night before, refrigerate them after shaping, and bake them fresh in the morning.

Why are my cinnamon rolls dry?

I’ve found this usually happens if too much flour is added or if the rolls are overbaked. I stop baking as soon as they’re lightly golden.

Can I freeze gingerbread cinnamon rolls?

I freeze the baked rolls without frosting and add the frosting after reheating for the best texture.

What makes these rolls taste like gingerbread?

I use molasses along with ginger, cinnamon, nutmeg, and cloves to create that classic gingerbread flavor.

How do I keep the rolls soft?

I keep them tightly covered after baking and reheat gently, which helps maintain their soft texture.

Conclusion

I keep these soft gingerbread cinnamon rolls as one of my favorite spiced baking recipes because they’re comforting, festive, and incredibly satisfying. The combination of warm spices, soft dough, and creamy frosting makes them a treat I always enjoy sharing.