Golden Brown sugar, fresh molasses, and the warm spiced flavors of cinnamon and nutmeg blend together in these homemade gingerbread cinnamon rolls.
Homemade Gingerbread Cinnamon Rolls are in the menu this season, and they are truly a treat that seamlessly blends the warmth of gingerbread with the comforting allure of cinnamon and nutmeg. With a little patience, and a little time, you can bring homemade cinnamon rolls to your holiday table. Let’s make them.
Ingredients:
For the Dough:
- 1 ¼ ounce pack of instant or dry active yeast
- ⅓ cup granulated sugar
- 1 ⅓ cups whole milk, warmed to about 110°
- ⅔ cup salted butter, softened to room temperature
- 1 tablespoon molasses
- 2 large eggs, room temperature
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 5 cups all-purpose flour, plus more for dusting and rolling the dough out
- ⅓ cup heavy cream, for pouring over the risen rolls prior to baking
For the Filling:
- ½ cup salted butter, softened to room temperature
- 1 tablespoon molasses
- ⅔ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
For the Cinnamon Brown Buttered Glaze:
- 2 tbsps salted butter, browned and cooled
- 1 cup sifted powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste or extract
- 2-4 tbsps milk
Instructions:
In a small bowl, combine ½ cup of warm milk, granulated sugar, and yeast. Cover and let it sit for 10-15 minutes, or until frothy.
In a large mixing bowl, combine the yeast mixture with the remaining milk, softened butter, molasses, eggs, ground ginger, ground cinnamon, nutmeg, and salt. Mix well.
Gradually add the flour to the wet ingredients, stirring continuously until a dough forms.
On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Alternatively, mix for five minutes in an electric mixer with the dough attachment.
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
While the dough is rising, prepare the filling by mixing softened butter, molasses, brown sugar, ground cinnamon, and nutmeg in a bowl. Set this aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, approximately 16x24 inches.
Spread the prepared filling evenly over the rolled-out dough.
Using a pizza cutter, cut 9 to 12 even size slices and roll each slice up tightly. Alternatively, start from the long edge, tightly roll the dough into a log, and then the log into 9-12 equal pieces.
Place the rolls in a greased baking dish. Let them rise for an additional 20-25 minutes.
Pour the heavy cream over the rolls.
Preheat the oven to 350°F (180°C). Bake the rolls for 25-30 minutes or until golden brown.
While the rolls are baking, prepare the brown buttered frosting. Brown the butter in a pan and let it cool. Mix it with powdered sugar, ground cinnamon, vanilla, and milk until smooth.
Remove the rolls from the oven. Cool slightly and then generously drizzle the brown buttered frosting over the rolls while they're still warm.
Enjoy immediately. Store any leftovers covered at room temperature for up to two days. Best served day of. You can also rewarm a single roll in the microwave for about 13 seconds on high. Be cautious as it might be hot.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Silk Dairy Free Heavy Cream is a great option in leu of dairy based cream for this recipe.
Use your favorite unsweetened plant based milk in place of the dairy milk.
As you savor these Homemade Gingerbread Cinnamon Rolls, let the spirit of the season infuse each soft and flavor-packed bite. The warmth of molasses, the comforting embrace of cinnamon, and the richness of brown buttered frosting come together in a festival of flavors.
Wishing you a merry Christmas and a truly sweet holiday season!
XO,
Heather
Be sure to try my other cinnamon roll varieties:
Classic Homemade Cinnamon Rolls
Chocolate Nutella Cinnamon Rolls
Homemade Gingerbread Cinnamon Rolls
Ingredients
For the Gingerbread Dough:
- ¼ Ounce Pack of Instant or Dry Active Yeast (.25 ounce if weighing)
- ⅓ Cup Granulated Sugar
- 1 ⅓ Cups Whole Milk, warmed to about 110°
- ⅔ Cup Salted Butter, softened to room temperature
- 1 Tablespoon Molasses
- 2 Large Eggs, room temperature
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Salt
- 5 Cups All Purpose Flour, plus more for dusting and rolling the dough out
- ⅓ Cup Heavy Cream, for pouring over the risen rolls prior to baking
For the Filling:
- ½ Cup Salted Butter, softened to room temperature
- 1 Tablespoon Molasses
- ⅔ Cup Brown Sugar of Choice, packed (I used light)
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
For the Cinnamon Browned Butter Glaze:
- 2 Tablespoons Salted Butter, browned and cooled to room temperature
- 1 Cup Powdered Sugar, sifted
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Vanilla Bean Paste or Extract
- 2-4 Tablespoons Half and Half (use less for a thicker glaze and more for a thinner glaze)
Instructions
- For the Dough: In a small bowl, combine ½ cup of warm milk, granulated sugar, and yeast. Cover and let it sit for 10-15 minutes, or until frothy.In a large mixing bowl, combine the yeast mixture with the remaining milk, softened butter, molasses, eggs, ground ginger, ground cinnamon, nutmeg, and salt. Mix well.Gradually add the flour to the wet ingredients, stirring continuously until a dough forms.On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Alternatively, mix for five minutes in an electric mixer with the dough attachment.Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- For the Filling: While the dough is rising, prepare the filling by mixing the softened butter, molasses, brown sugar, ground cinnamon, and nutmeg in a bowl. Set this aside.Assembling the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, approximately 16x24 inches.Spread the prepared filling evenly over the rolled-out dough.Using a pizza cutter, cut 9-12 even size slices and roll each slice up tightly. Alternatively, start from the long edge, tightly roll the dough into a log, and then the log into 9-12 equal pieces.Place the rolls in a greased baking dish. Let them rise for an additional 20-25 minutes.Pour the heavy cream over the rolls.
- Baking the rolls: Preheat the oven to 350°F (180°C). Bake the rolls for 25-30 minutes or until golden brown.
- For the Glaze: While the rolls are baking, prepare the brown buttered frosting. Brown the butter in a pan and let it cool. Mix it with powdered sugar, ground cinnamon, vanilla, and milk until smooth.
- Remove the rolls from the oven. Cool slightly and then generously drizzle the brown buttered frosting over the rolls while they're still warm.Enjoy immediately. Store any leftovers covered at room temperature for up to two days. Best served day of. You can also rewarm a single roll in the microwave for about 13 seconds on high. Be cautious as it might be hot.
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