Go Back
close up of four gingerbread eggnog cinnamon rolls with a mini gingerbread cookie

Christmas Cinnamon Rolls

These are the best Christmas cinnamon rolls! They're soft and fluffy gingerbread cinnamon rolls, with a gingerbread spice filling and eggnog cream cheese frosting.
4.96 from 21 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Cinnamon Rolls

Ingredients
 

For the Gingerbread Cinnamon Rolls

  • ¾ cup (180 ml) whole milk
  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon granulated white sugar
  • 3 ¾ cups (469 g) all-purpose flour, spooned and leveled
  • 1 teaspoon ground cinnamon Spice Islands
  • 1 teaspoon ground ginger Spice Islands
  • ¼ teaspoon ground nutmeg Spice Islands
  • ¼ teaspoon ground allspice Spice Islands
  • ⅛ teaspoon ground cloves Spice Islands
  • 1 ½ tablespoon granulated white sugar
  • ¾ teaspoon salt
  • 1 egg, whisked
  • 1 egg yolk, whisked
  • 6 tablespoon (84 g) unsalted butter, softened
  • 3 tablespoon (64 g) molasses Grandma's Molasses
  • 1 ½ teaspoon vanilla extract

For the Gingerbread Filling

  • ½ cup (112 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar, packed
  • ¼ cup (85 g)  molasses Grandma's Molasses
  • 1 ½ teaspoon ground cinnamon Spice Islands
  • 1 ½ teaspoon ground ginger Spice Islands
  • ½ teaspoon ground nutmeg Spice Islands
  • ½ teaspoon ground allspice Spice Islands
  • ¼ teaspoon ground cloves Spice Islands
  • pinch of salt
  • ⅓ cup (80 ml) eggnog, at room temperature (for pouring between rolls while they proof)

For the Eggnog Cream Cheese Frosting

  • 4 oz (113 g) cream cheese, softened
  • 1 cup (130 g) powdered sugar
  • ¼ cup (60 ml) eggnog
  • ½ teaspoon ground nutmeg Spice Islands

Instructions
 

For the Gingerbread Cinnamon Roll Dough

  • Heat the milk until it is lukewarm. Bloom your yeast by mixing the active dry yeast, granulated white sugar, and the lukewarm milk together. Let it sit for 10 minutes or until foamy on top.
    ¾ cup (180 ml) whole milk, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated white sugar
  • In a stand mixer with a whisk attachment, mix together the all purpose flour, spices, granulated white sugar and salt.
    3 ¾ cups (469 g) all-purpose flour, spooned and leveled, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ⅛ teaspoon ground cloves, 1 ½ tablespoon granulated white sugar, ¾ teaspoon salt
  • Add in the whisked whole egg and egg yolk, butter, molasses and vanilla and mix.
    1 egg, whisked, 1 egg yolk, whisked, 6 tablespoon (84 g) unsalted butter, softened, 3 tablespoon (64 g) molasses, 1 ½ teaspoon vanilla extract
  • Add in the milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for 5-7 minutes on medium speed 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 and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to proof for 1 to 1 ½ hours, or until the dough doubles in size.

For the Gingerbread Filling

  • While the dough rises make the filling by mixing the butter, brown sugar, molasses, spices and a pinch of salt together in a small bowl.
    ½ cup (112 g) unsalted butter, softened, 1 cup (220 g) light brown sugar, packed, ¼ cup (85 g)  molasses, 1 ½ teaspoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon ground cloves, pinch of salt

Assembling and Baking the Cinnamon Rolls

  • Grease a 9x13" casserole dish and set aside.
  • Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 18 x 12". It should be about ¼" thick.
  • Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
  • Roll the dough tightly into a long log shape starting with the end closest to you. Cut off the ends, then cut 12 rolls about 1 ½ inchs wide. (Unflavored floss works really well for this.)
  • Place the rolls in the prepared casserole dish. Pour eggnog in between each roll, (optional).
    ⅓ cup (80 ml) eggnog, at room temperature (for pouring between rolls while they proof)
  • Loosely cover them with greased plastic wrap and let them proof in a warm place for about an hour, or until they have doubled in size.
  • Preheat oven to 350 degrees about 15 minutes before the rolls are done proofing.
  • Once the rolls have proofed, bake for 20-25 minutes, or until golden brown.

For the Eggnog Cream Cheese Frosting

  • While the rolls bake make the frosting. Add the cream cheese and powdered sugar to a medium sized bowl. Mix with an electric mixer until smooth.
    4 oz (113 g) cream cheese, softened, 1 cup (130 g) powdered sugar
  • Add in the eggnog and nutmeg and mix until smooth.
    ¼ cup (60 ml) eggnog, ½ teaspoon ground nutmeg
  • When the rolls are done baking remove them from the oven and let them cool for 5 minutes.
  • Cover each roll with eggnog cream cheese frosting and serve!
  • Store leftovers in an airtight container for up to three days. Rewarm for best taste.
Keyword Christmas cinnamon rolls, cinnamon rolls, eggnog, eggnog cinnamon rolls, gingerbread, gingerbread cinnamon rolls, gingerbread eggnog, gingerbread eggnog cinnamon rolls
Tried this recipe?Let us know how it was!