Gingerbread Cinnamon Rolls
Spice up your holiday breakfast spread with these sweet cinnamon rolls. A gingerbread-spiced filling is encased in tender dough infused with warming cinnamon and molasses. Top the rolls with fluffy swirls of cream cheese icing for a tangy finish and crushed gingersnap cookies for crunch.
Tasty Team
Total Time
6 hr
6 hr
Prep Time
5 hr
5 hr
Cook Time
30 minutes
30 min
Total Time
6 hr
6 hr
Prep Time
5 hr
5 hr
Cook Time
30 minutes
30 min
Ingredients
for 8 rolls
Dough
- 2 cups all purpose flour (250 g)
- 1 ½ cups whole wheat flour (185 g)
- ½ cup granulated sugar (100 g)
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 ½ teaspoons ground ginger
- 4 large eggs
- 2 sticks unsalted butter, melted
- ⅓ cup whole milk (80 g)
- 1 tablespoon molasses
Filling
- 1 stick unsalted butter, softened
- ½ cup light brown sugar (100 g)
- 1 tablespoon molasses
- 2 teaspoons McCormick® ground ginger
- 1 teaspoon McCormick® Ground Cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon McCormick® Ground Cloves
- ½ teaspoon McCormick® five-spice powder
- ¼ teaspoon kosher salt
Icing
- 4 oz cream cheese (110 g)
- ½ stick unsalted butter, softened
- ¼ teaspoon kosher salt
- 1 ½ cups powdered sugar (165 g)
- ½ cup gingersnaps (50 g), crushed
Nutrition Info
- Calories 455
- Fat 9g
- Carbs 82g
- Fiber 18g
- Sugar 40g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Make the dough: In a large bowl, whisk together the all-purpose and whole wheat flours, sugar, yeast, salt, and ground ginger.
- In the bowl of a stand mixer fitted with the dough hook, combine the eggs, butter, milk, and molasses. Mix on medium-low speed to combine. Add the flour mixture and mix on medium speed until a shaggy mass forms. Reduce the speed to medium-low and continue mixing until the dough begins to climb the hook, about 15 minutes. The dough will be very wet, but it will come together as it rests. Cover the bowl with plastic wrap or a kitchen towel and let rest in a warm place until doubled in size, about 2 hours.
- Lightly wet your hands and gently punch down the dough (wetting your hands will help prevent the dough from sticking when you punch it down). Cover the bowl again and transfer to the refrigerator so the dough can stiffen, at least 1 hour, or up to overnight.
- Make the filling: In a medium bowl, combine the butter, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, five-spice, and salt. Use a fork to mash together until smooth.
- Turn the dough out onto a lightly floured surface and roll out to ¼-inch-thick rectangle. Spread the filling across the dough, all the way to the edges. Starting from a long end, roll the dough into a log. Trim the ends, then slice the log crosswise into 8 pieces.
- Place the rolls in a 9-inch round springform pan. Cover with a kitchen towel and let proof in a warm place until doubled in size, about 2 hours.
- Preheat the oven to 350°F (180°C).
- Uncover the buns and bake until golden brown and cooked through, about 30 minutes. Remove from the oven and let cool slightly.
- Make the icing: In a large bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), cream together the cream cheese, butter, and salt on medium speed until smooth, about 1 minute. Add the powdered sugar and continue mixing until creamy, about 1 minute.
- Spread the icing over the cinnamon rolls and sprinkle the crushed gingersnap cookies on top.
- Enjoy!
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