Name: Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 2 h 22 min
Cuisine: American
Ingredients: ¼ cup (60mL) warm water; 2 and ½ Tablespoons (32g) granulated sugar; 1 and ⅛ teaspoons (3.5g) dry active yeast; ¼ cup (60mL) milk; 2 Tablespoons (30mL) unsulphered molasses; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 large egg; 2 and ¼ to 2 and ½ cups (270-300g) all purpose flour; 3 Tablespoons (57g) unsalted butter, softened; ¼ cup (50g) granulated sugar; ¼ cup (50g) firmly packed light brown sugar; 1 and ½ Tablespoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 Tablespoons (28g) unsalted butter, melted; 1 Tablespoon (15mL) unsulphered molasses; 2 ounces (57g) full fat cream cheese, softened; 2 Tablespoons (28g) unsalted butter, softened; ½ Tablespoon (15mL) unsulphered molasses; ¼ teaspoon ground cinnamon; ¾ cups (90g) powdered sugar; pinch of salt

There’s something downright magical about waking up to warm, spiced dough swirled with cinnamon and molasses, all topped with a dreamy, tangy cream cheese glaze. This Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe perfectly captures that cozy holiday feeling any time of year, and trust me, once you make them, you’ll get why they’re soon to be a favorite.

The image shows a close-up of four cinnamon rolls arranged tightly together on a piece of light brown parchment paper, placed on a white marbled surface. Each cinnamon roll has a dark golden-brown dough base with visible cinnamon swirls inside. On top, there is a thick, smooth layer of light brown frosting with a creamy texture that softly covers the rolls, showing slight swirling patterns from spreading. A woman's hand is gently holding the bottom left cinnamon roll, adding a human touch to the cozy scene. A thin red ribbon lies partially under the parchment paper. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe
Top Tip
How to Serve Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe because it blends the nostalgic spices of gingerbread with the comfort of gooey cinnamon rolls, finished with a luscious cream cheese frosting that’s just the right level of sweet and tangy. Baking these feels like wrapping your kitchen in a warm hug—plus, they’re easier to make than you might think!

Unique Flavor Combo: The blend of ginger, cinnamon, molasses, and nutmeg elevates classic cinnamon rolls to a festive, aromatic treat.
Soft, Tender Dough: The dough is enriched with molasses and spices, resulting in rolls that are moist with just the right chew.
Rich Cream Cheese Frosting: The molasses-infused frosting adds a delicious twist that perfectly complements the spice mix.
Make-Ahead Friendly: You can prep the rolls ahead of time or freeze them, making this recipe perfect for busy mornings or holiday hosting.

Ingredients & Why They Work

Every ingredient in this Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe plays a crucial role to build those warm flavors and the perfect texture. Here’s why I love each one and how you can pick the best for your batch.

Flat lay of a large whole egg with a clean shell, a small mound of all purpose flour, a few pieces of softened unsalted butter cut into chunks, a small white ceramic bowl with warm water, a small white bowl with milk, a small white bowl holding unsulphered molasses, a small white bowl of granulated sugar, a small white bowl of light brown sugar packed, a small white bowl with ground cinnamon, a small white bowl with ground ginger, a small white bowl with ground nutmeg, a small white bowl containing active dry yeast granules, a block of full fat cream cheese, all ingredients arranged symmetrically and naturally, fresh and unprocessed, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm Water: Activates the yeast gently; make sure it’s not too hot or you’ll kill the yeast.
Granulated Sugar: Feeds the yeast and adds a touch of sweetness for tender dough.
Dry Active Yeast: The magical ingredient that makes your rolls light and fluffy — proof it properly for the best rise.
Milk: Any type works here, and it adds richness to the dough while contributing to softness.
Unsulphered Molasses: Gives that signature gingerbread depth — watch out to avoid blackstrap, which can be too bitter.
Salt: Balances the sweetness and enhances all the spices.
Ground Cinnamon, Ginger, Nutmeg: The spiced core that makes this recipe sing with warmth and complexity.
Large Egg: Provides structure and richness.
All Purpose Flour: Measure carefully! Flour is the backbone of your dough and its texture depends on it.
Unsalted Butter: Adds silkiness to the dough and richness to the flavor; softened but not melted is key.
Light Brown Sugar: Works with granulated sugar in the filling for that perfect caramelized touch.
Powdered Sugar: Essential for that smooth, sweet cream cheese frosting.
Full Fat Cream Cheese: Creamy, tangy, and key to a frosting that contrasts beautifully with the spicy rolls.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe is how easy it is to tweak to your own tastes or needs. I often swap around a few spices or double up on that molasses in the frosting if I’m feeling a deeper gingerbread vibe.

Variation: When I wanted a lighter touch, I reduced the nutmeg slightly and added a bit more cinnamon—for a friendlier cinnamon roll vibe but still with a gingerbread kick.
Dairy-Free Option: I’ve also made it using plant-based milk and vegan butter with a dairy-free cream cheese; the flavor is still outstanding.
Extra Filling: Love gooey rolls? Add a handful of chopped pecans or crystallized ginger to the filling before rolling.

Step-by-Step: How I Make Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

A cinnamon roll with light brown icing thickly spread on top, showing soft, fluffy inner layers of dough swirled with darker brown cinnamon filling. The roll is partly eaten, exposing the moist and textured inside with a spoon scooping a piece from the side. It sits on a white plate with small dark speckles, placed on a white marbled surface with a hint of red fabric nearby and some blurred green leaves in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the Yeast and Mix the Dough

Start by sprinkling your yeast and a bit of sugar over warm water—make sure the water is comfortably warm, not hot. I like to whisk it gently and let it rest for about 5 to 10 minutes until it’s bubbly and smells like fresh bread dough. That’s your green light to move forward! Next, add milk, molasses, salt, and your lovely spices along with the egg. Whisk everything together until smooth. Gradually add flour, stirring slowly to bring the dough together, then mix in softened butter. It will start shaggy but don’t fret—that’s perfectly normal!

Step 2: Knead Your Dough to Perfection

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes. You want it smooth and elastic—kinda like PlayDoh. If it’s sticky, dust with a tablespoon of flour at a time to keep it manageable. Tender but not too wet is key here. After kneading, let it rest for 10 minutes—perfect time to get your filling ready.

Step 3: Prepare the Spicy Filling

Mix together granulated and brown sugar, cinnamon, ginger, and nutmeg until it’s a fragrant, cozy blend. When your dough has rested, roll it out carefully into a 9x12 inch rectangle. Keep your patience here—gingerbread dough tends to be elastic, so take your time. Next, brush melted butter mixed with a tablespoon of molasses evenly over the dough (it might look a bit streaky, which is fine!). Then sprinkle your spiced sugar mixture evenly on top.

Step 4: Roll, Slice, and Rise

Starting with the long side, roll your dough tightly into a log. Use your hands to gently pinch the ends so they don’t unravel—this trick really helps keep everything inside. Use a serrated knife to slice your log into six even rolls and place them cut-side down in your prepared baking dish. Save any leftover sugar and sprinkle it right on top. Cover loosely with foil or a damp towel and let the rolls rise for about 1½ hours. This rise is where the magic happens—they’ll puff up beautifully and become so soft.

Step 5: Bake and Cool

Preheat your oven to 350°F (177°C). Bake the rolls for around 28 to 32 minutes, brushing with foil if they begin to brown too quickly. Once golden and heavenly smelling, pull them from the oven and let cool for 15 minutes—this little rest will help the frosting set just right.

Step 6: Whip Up That Dreamy Molasses Cream Cheese Frosting

Combine softened cream cheese, butter, cinnamon, and molasses using a mixer, whipping until everything’s silky. Then add powdered sugar and a pinch of salt on low speed until fluffy and smooth. Spread this onto the warm rolls—they’ll soak up some of that frosting and get even more irresistible. Serve right away and watch them disappear!

Top Tip

I’ve baked these rolls many times now, and the biggest game-changer for me has been treating the dough gently but confidently when rolling and slicing. Here’s what I learned to make your Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe come out perfect every time:

Yeast Activation: Be patient waiting for the yeast to bubble—it ensures a light, fluffy dough. If it doesn’t bubble, start over with fresh yeast.
Dough Texture: Aim for dough that’s soft but not sticky—add flour slowly, you can always add more but can’t take it out.
Rolling Technique: Keep your rolling pin moving evenly and don’t rush; if the dough shrinks back, let it rest a bit and try again.
Baking Time: Watch for light golden tops, and cover loosely if browning too fast to keep rolls moist.

How to Serve Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

gingerbread cinnamon rolls - Serving Suggestion

Garnishes

I usually keep garnishes simple to let the rolls shine—sometimes just a light dusting of cinnamon or a sprinkle of finely chopped candied ginger for a little extra zing. A few toasted pecans on top add a nice crunch and complement the warming spices beautifully.

Side Dishes

These cinnamon rolls are perfect on their own with coffee or chai, but I love pairing them with fresh fruit like sliced pears or a small bowl of vanilla yogurt to balance the rich sweetness. For a cozy brunch, add scrambled eggs or savory sausage on the side for a complete meal.

Creative Ways to Present

For the holidays or special occasions, I’ve served these rolls on a wooden board surrounded by fresh cranberries and sprigs of rosemary—it’s simple but festive. You can also drizzle extra molasses-based glaze over the top for a shiny finish or serve each roll with a small bowl of extra frosting for dipping. It’s a fun little twist for guests!

Make Ahead and Storage

Storing Leftovers

Leftover rolls keep well in an airtight container at room temperature for up to 3 days or refrigerated for 5. I always make sure to cover them tightly to keep them from drying out—this way, they stay soft and delicious without getting stale.

Freezing

I love that this Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe freezes beautifully. You can freeze fully baked rolls wrapped tightly in plastic wrap and foil for up to 3 months—then thaw overnight in the fridge and warm them gently. Another favorite method is freezing the unbaked sliced rolls: parbake them for 10 minutes, cool completely, then freeze. When you’re ready to bake, thaw overnight in the fridge and finish baking for a fresh-out-of-the-oven experience anytime.

Reheating

The easiest way to reheat leftover rolls is a quick zap in the microwave for about 8-10 seconds, which revives their softness. For a crispier top, pop them in the oven at 300°F for about 5-7 minutes. Add a smear of fresh frosting after warming for maximum enjoyment.

Frequently Asked Questions:

Can I use instant yeast instead of dry active yeast?

Yes! If you have instant yeast, simply mix it in with the flour instead of activating it in water first. The rest of the process stays the same. Instant yeast tends to act a bit faster, so watch your dough's rise closely.

What if I can't find unsulphered molasses?

Unsulphered molasses has the cleanest flavor for this recipe, but if it’s not available, you can use mild blackstrap molasses sparingly; just be aware it has a stronger, slightly bitter taste that will alter the sweetness balance.

Can I make this recipe dairy-free or vegan?

Definitely! Swap regular milk for your favorite plant-based milk, use vegan butter, and try dairy-free cream cheese alternatives for the frosting. The flavors will still shine through, and the texture remains soft and delicious.

How do I prevent my cinnamon rolls from drying out?

Covering the rolls tightly with foil or plastic wrap after baking and storing them in an airtight container is key to keeping them moist. Reheating gently and adding a bit of frosting freshens them up beautifully before serving.

Final Thoughts

This Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe holds a special place in my kitchen routine. It’s like comfort wrapped in spice and molasses, a reminder of cozy mornings and shared smiles. Whether you enjoy these fresh out of the oven or save some for later, I’m confident they’ll brighten your day just like they have mine. Grab your rolling pin, and let’s make some magic happen!