Gingerbread Cinnamon Rolls

Unleash the warm allure of festive mornings with these soft and fluffy Gingerbread Cinnamon Rolls crafted with cozy warm spices, rich molasses, gluten-free flour, topped with a creamy dairy-free frosting. A delectable twist on a classic favorite perfect for your holiday breakfast spread!

Updated December 2023

Gingerbread Cinnamon Rolls Recipe: A Festive Twist on a Classic Favorite

Are you ready to elevate your holiday breakfast game? These delightful Gingerbread Cinnamon Rolls are soft, fluffy and bursting with warm spices and sweet molasses.

What could be better than waking up to this festive treat on Christmas morning that will leave your kitchen smelling like a winter wonderland. They are perfect for family gatherings or a cozy morning in and bound to become a seasonal favorite.

Whether you’re celebrating a special occasion or just craving an indulgent holiday brunch, these homemade gingerbread rolls are sure to become a beloved tradition with gluten-free, dairy-free and lower sugar options.

Ingredients You’ll Need:

For the Gingerbread Cinnamon Roll Dough:

• Unsweetened Almond Milk: Creates a tender dough base. You can also use any other milk of your choice, dairy or non-dairy. Choose your preferred milk to suit your taste or dietary requirements.
• Dairy-Free Butter: Adds richness and moisture. Ghee or unsalted butter will work too if you’re not dairy-free.
• Instant Yeast: Essential for that perfect rise.
• Eggs: Provides structure and fluffiness.
• Granulated Pure Maple Sugar: A natural sweetener with a hint of maple. You can also use another granulated sugar or granulated sugar-free sweetener of your choice for a lower sugar option.
• Blackstrap Molasses: Infuses a deep, rich flavor.
• Ground Cinnamon & Ginger: The dynamic duo for that gingerbread spice.
• Fine Sea Salt: Balances the sweetness.
• Gluten-Free 1-to-1 Baking Flour: Ensures a gluten-free option for these cinnamon rolls. You can also use all purpose flour if you’re not gluten-free.

For the Cinnamon Roll Filling:

• Dairy-Free Butter: Creates a luscious, gooey filling.
• Coconut Sugar: A healthier alternative to traditional brown sugar. You can also use another granulated brown sugar or brown sugar substitute of your choice for a lower sugar option.
• Ground Cinnamon & Ginger: Adds warmth and spice.
• Blackstrap Molasses: Reinforces the gingerbread flavor.

For Pouring Over the Rolls:

• Dairy-Free Creamer: Enhances fluffiness before baking. Heavy cream will work too if you’re not dairy-free.

For the Creamy Frosting:

• Dairy-Free Cream Cheese & Butter: A luscious, dairy-free frosting base.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract & Fine Sea Salt: Adds depth of flavor.
• Milk or Heavy Cream: Adjusts the frosting consistency.

Instructions: How to make Gingerbread Cinnamon Rolls

1. Warming the Milk and Butter:
   • Ensure the mixture is no hotter than 110°F to avoid killing the yeast.
2. Mixing the Dough:
   • Utilize a stand mixer for optimal results.
   • Gradually add flour for a smooth, elastic dough.
3. Allow Dough to Rise:
   • Let it double in size in a warm spot (approximately 1.5 hours).
4. Rolling out the Dough:
   • Roll into a large rectangle.
5. Add the Filling: Spread the delicious filling evenly.
6. Cut into Rolls:
   • Slice into 12 even-sized strips for uniform baking.
7. Prepare for Baking:
   • Place rolls in a greased pan and let them rise again.
8. Bake: Pour warmed cream over rolls before baking. Bake until golden brown, adjusting time as needed.
9. Make the Frosting:
   • Cream together butter and cream cheese.
   • Gradually add sugar, salt, vanilla, and milk for a fluffy frosting.
10. Serve Warm and Enjoy:
    • Allow rolls to cool slightly before generously spreading with frosting.

Tips for Success:.

1. Temperature Matters: Ensure the milk and butter mixture is within the temperature range of 100-110°F to activate the yeast without killing it.
2. Dough Consistency: Aim for a smooth, elastic dough by gradually adding the flour. Adjust as needed to prevent a sticky texture.
3. Stand Mixer: Use a stand mixer for easier dough preparation.
4. Rising Conditions: Place the dough in a warm spot for optimal rising—consider preheating your oven slightly and turning it off before placing the covered bowl inside.
5. Even Rolling: Roll the dough evenly to create uniform cinnamon rolls, ensuring they bake consistently.
6. Creamy Frosting: For a velvety frosting, ensure the cream cheese and butter are softened before mixing. Gradually add milk until reaching the desired fluffy consistency.

Variations:

Embrace the art of customization while making these festive holiday cinnamon rolls. With a variety of toppings and add-ins, these gingerbread cinnamon buns are a versatile addition to any occasion. From nutty textures to fruity surprises, make this recipe your own and savor the joy of festive baking.

• Flour: Swap out gluten-free flour for all-purpose if not following a gluten-free diet.
• Sweetener: Experiment with different sweeteners for a personalized touch.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling for a delightful crunch.
• Fruit Infusion: Add a layer of thinly sliced apples or raisins to the filling for a fruity twist.
• Chocolate Lovers: Incorporate chocolate chips into the filling or drizzle melted chocolate over the frosted rolls.
• Citrus Zest: Infuse a burst of citrus by adding orange or lemon zest to the filling or frosting.

Serving Suggestions:

• Ice Cream Pairing: Serve warm rolls with a scoop of vegan vanilla ice cream for an indulgent dessert-like experience.
• Brunch Buffet: Arrange gingerbread cinnamon rolls alongside fresh fruit, yogurt, and our gingerbread granola for an impressive brunch spread.
• Holiday Platter: Create a festive platter with a variety of flavored cream cheeses for spreading over warm rolls.
• DIY Cinnamon Roll Bar: Set up a build-your-own cinnamon roll station with assorted toppings like chopped nuts, dried fruits, and different flavored creams.

Storage and Freezer Tips:

• Refrigeration: Store leftover cinnamon rolls in an airtight container at room temperature for up to three days.
• Reheating Perfection: To reheat, place a single roll in the microwave for 15-20 seconds or briefly warm in the oven for that fresh-baked taste.
• Freezing Frosted Rolls: Arrange the unbaked rolls in a pan, freeze until solid, then transfer them to a freezer bag. When ready to enjoy, allow them to thaw and rise before baking.
• Overnight Prep: To make overnight gingerbread cinnamon rolls, prepare the rolls and after the first rise, refrigerate the dough in a tightly sealed container overnight. Bring it to room temperature, and let them rise in the morning before rolling it out and continue with the recipe.

Frequently Asked Questions (FAQs):

Q1: Can I use regular all-purpose flour instead of gluten-free flour? A: If you’re not following a gluten-free diet, feel free to substitute all-purpose flour for the gluten-free 1-to-1 baking flour in the same quantity.

Q2: What if I don’t have a stand mixer? A: No worries! You can easily make this recipe without a stand mixer. Follow the instructions for mixing the dough by hand in a large bowl using a wooden spoon. Knead the dough on a floured surface until smooth.

Q3: Can I make smaller or larger rolls? A: Yes, feel free to adjust the size of the rolls based on your preference. Smaller rolls may require less baking time, so keep an eye on them to avoid overcooking.

Q4: Can I make these cinnamon rolls without molasses? A: While molasses adds a rich flavor, you can omit it if you don’t have any or prefer not to use it. The rolls will still be delicious with the other warm spices.

Q5: Can I make these cinnamon rolls in an air fryer? A: This specific recipe is designed for conventional oven baking. However, you can explore adapting it for the air fryer by adjusting temperatures and cooking times. Experiment and monitor closely for the best results.

More delicious cinnamon roll recipes you will love:

Pumpkin Cinnamon Rolls

Homemade Cinnamon Rolls

Carrot Cake Cinnamon Rolls

5 from 9 votes

Print

Gingerbread Cinnamon Rolls

Prep Time

40 mins

Cook Time

30 mins

Resting Time

1 hr

Total Time

2 hrs 10 mins

 

Unleash the warm allure of festive mornings with these soft and fluffy Gingerbread Cinnamon Rolls crafted with cozy warm spices, rich molasses, gluten-free flour, topped with a creamy dairy-free frosting. A delectable twist on a classic favorite perfect for your holiday breakfast spread! 

Course: Breakfast, Dessert

Cuisine: American, Holiday

Keyword: christmas breakfast recipe, christmas morning recipe, gingerbread cinnamon rolls, holiday cinnamon rolls

Servings: 12 cinnamon rolls

Calories: 437 kcal

Author: Kelly

Ingredients

For the dough:

• 1 cup unsweetened almond milk , warmed to no hotter than 110 F either in the microwave or on the stove - you can also use any milk of choice
• 5 tbsp dairy-free butter , warmed to no hotter than 110 F either in the microwave or on the stove - you can also use ghee or unsalted butter if you're not dairy-free
• 2 1/4 tsp or one 0.25-oz. packet instant yeast
• 2 large eggs , room temperature
• 1/2 cup granulated pure maple sugar , you can also use organic cane sugar or granulated sugar or sweetener of choice, such as Lakanto monk fruit sweetener or Swerve for a lower sugar option.
• 2 tbsp blackstrap molasses
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp fine sea salt
• 4 1/2 cups gluten-free 1-to-1 baking flour , divided. All-purpose flour works too if you're not gluten-free.
• Cooking spray or oil for greasing the bowl and baking pan

For the filling:

• 1/2 cup dairy-free butter softened , you can also use ghee or unsalted butter if you're not dairy-free
• 2/3 cup coconut sugar , you can also use preferred granulated brown sugar / brown sweetener of choice such as Lakanto golden monk fruit sweetener or Brown Swerve for a lower sugar option.
• 2 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tbsp blackstrap molasses

For pouring over the rolls just before baking:

• 12 tbsp about ¾ cup unsweetened dairy-free creamer of choice , (such as Nut Pods, slightly warmed - regular heavy cream works too you're not dairy-free - helps make the rolls extra fluffy)

For the frosting:

• 6 oz dairy-free cream cheese , softened (such as Kite-Hill - regular works too if you're not dairy-free)
• 1/3 cup dairy-free butter softened , you can also use ghee or unsalted butter if you're not dairy-free
• 1 1/4 cup powdered sugar / powdered sweetener of choice , such as Lakanto powdered sweetener for a lower sugar option
• 2 tsp vanilla extract
• pinch fine sea salt
• 1-3 tsp dairy-free milk or unsweetened dairy-free creamer of choice , more or less as needed. Regular works too if you're not dairy-free.

Instructions

Warming the milk and butter

1. Warm the milk and butter either in a microwave safe bowl for 30-40 seconds or in a saucepan over medium heat until warm but not hot (make sure the mixture is not over 110F - the butter does not need to be melted all the way). If the mixture is too hot, let it cool down before adding it to the yeast to prevent killing the yeast.

Mixing the dough:

1. With a stand mixer (recommended for best results): In the bowl of a stand mixer with the beater blade attached, pour in the warmed milk / butter mixture and sprinkle the yeast on top. Add the eggs, sugar and molasses. Mix on low until combined. Add the ground cinnamon, ginger, salt and 4 cups of the flour. Mix on low speed until the ingredients are barely combined. Clean / scrape off the beater blade and attach the dough hook onto the stand mixer. Knead the dough on medium speed, for about 8 to 12 minutes, or more as needed until a smooth, soft elastic dough forms and starts to pull away from the sides of the bowl, (while slowly adding the reserved 1/2 cup flour, or more but only as much as needed). Shape / form the dough into a smooth ball.

2. Without a stand mixer: In a large bowl, pour in the warmed milk / butter mixture and sprinkle the yeast on top and use a large wooden spoon to stir until combined. Add the eggs, sugar and molasses and use the wooden spoon to mix until combined. Add the ground cinnamon, ginger, salt and flour (in 1 cup increments to make mixing easier) and mix until all the ingredients are barely combined.

3. Use your hands to start kneading the dough for 2-3 minutes, then turn the dough onto a smooth lightly floured surface and continue kneading until a smooth, soft elastic dough forms (while slowly adding the reserved 1/2 cup flour but only as much as needed), and continue kneading for about 10 - 13 minutes, or more as needed until soft and you can form the dough into a smooth ball.

Allow dough to rise

1. Grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl and cover the bowl with a thicker kitchen towel. Set the bowl in a warm spot and allow the dough to rise until just doubled in size, about 1 1/2 hours (depending on the humidity and temperature of the room).

Rolling out the dough and adding the filling

1. Once the dough has doubled in size, gently punch the dough down in the middle and transfer it onto a lightly floured pastry mat or flat surface. Sprinkle the dough with a little bit more flour, as needed.
2. Use a lightly floured rolling pin to roll the dough out into a large rectangle, about 20”x14 rectangle (or about ½” thick, doesn’t have to be perfect measurements), squaring off the edges often as you roll.
3. In a small / medium bowl, mix together the butter, molasses, cinnamon, ginger, and sugar until combined.
4. Use a spatula to lightly spread the filling into a thin and even layer over the dough, leaving a small border (about ⅛”) around the edges.

Cut into rolls

1. Use a pizza cutter or a sharp knife to cut the dough into 12 even-sized strips. [Cutting the cinnamon rolls this way (instead of the traditional one large-log rolling way) ensures that all the rolls bake up more evenly]. Tightly roll each strip into 12 separate rolls / logs.

Prepare for baking and bake

1. Grease a 9x13 baking pan with cooking spray or oil. Place the rolls cut side-up in the prepared baking pan. Cover the pan with a towel and let it rise again until almost doubled, about 30 to 40 minutes.
2. While the dough is rising, preheat the oven to 350 F.
3. Warm the heavy cream either in a microwave safe bowl for 20-30 seconds or in a small pot over medium heat until just warm to the touch.
4. Spoon about 1 tbsp of the warmed cream evenly over each roll.
5. Bake in the preheated oven for 23-28 minutes, until the tops are just a light golden brown and the center is cooked through but still soft (more or less as needed depending on your oven, pan used and size of the rolls - you can start checking them at 20 minutes and cover the pan loosely with an aluminum foil for the remainder of the cooking time if the rolls seem to be getting too brown).

While the rolls are baking, make the frosting:

1. In a large bowl with a hand mixer (or in a stand mixer), combine butter and cream cheese and beat until light and fluffy. Carefully add the powdered sugar then the salt, and vanilla and beat until smooth. Gradually add milk (or heavy cream), only as much as needed, until smooth and fluffy.
2. Remove the cinnamon rolls from the oven and allow them to cool for 5-10 minutes. Spread evenly with frosting.
3. Serve warm and enjoy.

Nutrition Facts

Gingerbread Cinnamon Rolls

Amount Per Serving (1 cinnamon roll)

Calories 437 Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 49g16%

Fiber 7g28%

Sugar 24g27%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.