Gingerbread Cinnamon Rolls
These gooey gingerbread cinnamon rolls are soft and fluffy, filled with delicious brown sugar gingerbread filling, frosted with eggnog cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar gingerbread caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake for Christmas!
Why These Gingerbread Cinnamon Rolls are the BEST
Bottoms drenched in a sticky, buttery brown sugar gingerbread caramel sauce– This is basically just like extra cinnamon roll filling all over the bottom of the rolls! We’ll mix softened butter, brown sugar, molasses, honey, spices, vanilla and a little bit of eggnog together. Then the mixture will be spread evenly on the bottom of the baking dish and the rolls will be placed over top. As the rolls bake, the mixture will turn into a perfect, sticky delicious caramely sauce that covers the bottoms of the rolls. SO GOOD!
Perfectly soft & fluffy rolls– Seriously like little pillows of doughy, buttery, sweet gingerbread goodness. We’ll be using active dry yeast bloomed in warm whole milk, and lots of butter to give the dough the most perfect, plush texture. The dough rises and rolls out so nicely and is actually really fun to work with!
Full of delicious Christmas flavor- Molasses and spices like cinnamon, ginger, allspice, nutmeg, and cloves are used in the dough, filling and caramel sauce. These rolls are bursting with gingerbread flavor in each bite!
Eggnog cream cheese frosting– To top it all off, we’ll be making an easy cream cheese frosting flavored with a bit of nutmeg and eggnog. When the rolls are hot out of the oven the frosting is spread on top, melting into the rolls to create a truly decadent treat!
Step by Step Instructions
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Gingerbread Cinnamon Rolls FAQs
Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature eggnog/heavy cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.
Check that your yeast is not expired. If it did not get very foamy on top and smell “yeasty” after it bloomed, the yeast is dead. I’ve found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.
Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!
Tips for Making Perfect Gingerbread Cinnamon Rolls
Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.
Measuring your flour properly. If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.
Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.
If you make these gingerbread cinnamon rolls please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Gingerbread Recipes to Try
Gingerbread Cinnamon Rolls
Ingredients
For the Dough
- 1 1/4 cup (300 ml) whole milk, warmed to about 110 degrees F (43 degrees C)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1 tbsp granulated white sugar
- 3/4 tsp salt
- 2 eggs, whisked
- 1/2 cup (112 g) unsalted butter, softened
- 1/4 cup (85 g) molasses
- 1 tbsp vanilla extract
For the Gingerbread Caramel Sauce
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 2 tsp cinnamon
- 2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 tbsp (30 ml) molasses
- 3 tbsp (45 ml) honey
- 1 1/2 tsp vanilla extract
- 3 tbsp (45 ml) eggnog or heavy cream
- 1/4 tsp salt
For the Gingerbread Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 1/4 cup (85 g) molasses
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- pinch of salt
- 1/4 cup (60 ml) eggnog or heavy cream, at room temperature (for pouring between rolls while they proof)
For the Eggnog Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1/4 cup (60 ml) eggnog
- 1/2 tsp ground nutmeg
Instructions
For the Dough
- To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.1 1/4 cup (300 ml) whole milk, warmed to about 110 degrees F (43 degrees C), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar
- Next, in a large bowl of a stand mixer with a whisk attachment, mix the flour, spices, salt and sugar together.4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp ground cinnamon, 1 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/8 tsp ground cloves, 1 tbsp granulated white sugar, 3/4 tsp salt
- To the dry ingredients add the whisked eggs, softened butter, molasses and vanilla and mix.2 eggs, whisked, 1/2 cup (112 g) unsalted butter, softened, 1/4 cup (85 g) molasses, 1 tbsp vanilla extract
- Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
- Form the dough into a ball. Place the dough in a large, greased bowl. (Works best with floured hands.) Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Gingerbread Caramel Sauce
- While the dough rises, make the sticky gingerbread caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, spices, molasses, honey, vanilla, eggnog/heavy cream and salt together in a medium bowl.1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tsp cinnamon, 2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/8 tsp cloves, 2 tbsp (30 ml) molasses, 3 tbsp (45 ml) honey, 1 1/2 tsp vanilla extract, 3 tbsp (45 ml) eggnog or heavy cream, 1/4 tsp salt
- Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
For the Gingerbread Filling
- While the dough rises, also make the filling by mixing the butter, brown sugar, molasses, spices, and salt together in a small bowl.1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 1/4 cup (85 g) molasses, 2 tsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, 1/4 tsp ground cloves, pinch of salt
Assembling and Baking the Cinnamon Rolls
- Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
- Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
- Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
- Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature eggnog/heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.1/4 cup (60 ml) eggnog or heavy cream, at room temperature (for pouring between rolls while they proof)
- Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.
- Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)
For the Eggnog Cream Cheese Frosting
- While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.6 tbsp (84 g) unsalted butter, very softened
- Add in the cream cheese and mix until combined on medium speed.6 oz (170 g) cream cheese, softened
- Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.3/4 cup (97 g) powdered sugar
- Then add in the eggnog and nutmeg and combine on medium speed until the frosting is smooth.1/4 cup (60 ml) eggnog, 1/2 tsp ground nutmeg
- Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
These were great! Only thing that was a bit odd was my frosting. It was more of a glaze consistency when I added the 1/4 c of eggnog, is that how it was supposed to come out? I ended up remaking it with much less since I personally like a true frosting on my rolls but the taste and everything else was great! ?
I am so impressed with this recipe! The dough and filling are perfectly balanced in flavour, and the icing is to die for…the nutmeg and eggnog with the cream cheese?! The perfect Christmas roll!
Hello! There are so many of your recipes I want to try especially the cinnamon rolls. Is it possible to halve the recipes as there is only my husband and I to eat them? Any suggestions or advice if I choose to half the recipes, or ones I should not try to half in your opinion? Thanks so much!
Hi Amy!
Firstly, thanks for being here and wanting to try the recipes! Yes, you can definitely halve many of the recipes. The easiest ones to do this with would be cookies, cupcakes and cinnamon rolls. You will have a harder time with cakes. It’s easiest to halve recipes when working in grams because you just divide in 2, it’s tricker if using cups. For these cinnamon rolls, follow the recipe the same, the only difference is you might notice they need less time in the oven. Check them around 20 minutes. Oh and you’ll want a smaller dish to bake them in!
I hope this helps, happy baking! Xx
I just made these. Pure heaven!!
Your recipes are flawless! I was even able to tweak it into a gluten-free, cane sugar free recipe and it still worked and tasted amazing!!!
*I made frosting using just cream cheese and wild orange infused honey. The note of citrus makes these babies sing!!!
Nice!!!
Was this recipe previously posted without the sticky caramel? I made a shopping list of the ingredients to try it, but when I came back to it, the pin/link had changed and I feel like that was the difference because I definitely didn’t have honey on my list. Can this recipe still be used without the caramel???? Will it work that way?
Hmmm… so I made these and had to take them out of the pan and transfer because the caramel turned to soup and there was too much… basically boiled rolls
Hi very excited to try these for Christmas!! Would it be possible to make the night before and bake the next morning ?
Can molasses be replaced with honey?
I have made these cinnamon buns in a different version from the same girl that were SOOOO good ….. but for some reason I tried this recipe twice and after adding the milk at the end it is so watery. I have to add another 1/2 cups of flour… both times no success and don’t rise even though I put it in a warmer place and the yeast was brand new. Disappointed and a waste of ingredients!
The flavors were delicious, but the baking time was off for me – I put them in for the max time, and the center dough was still raw. Also, the gingerbread caramel sauce you spread on the bottom of the pan was way too much. I think it contributed to the soggy-ness of the dough as it left a huge pool of liquid behind. I would definitely make these again, but I would use less sauce for the bottom of the pan, and I would bake 5 minutes longer.
These look delicious and would love to make! Do you want think you could make these with instant yeast?
Hi, can I use heavy cream instead of eggnog for the frosting?