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 warm water (60mL); 2 and ½ Tablespoons granulated sugar (32g); 1 and ⅛ teaspoons dry active yeast (3.5g); ¼ cup milk any (60mL); 2 Tablespoons unsulphered molasses (30mL); ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 large egg; 2 and ½ cups all purpose flour (300g); 3 Tablespoons unsalted butter softened (57g); ¼ cup granulated sugar (50g); ¼ cup firmly packed light brown sugar (50g); 1 and ½ Tablespoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 Tablespoons unsalted butter melted (28g); 1 Tablespoon unsulphered molasses (15mL); 2 ounces full fat block cream cheese softened (57g); 2 Tablespoons unsalted butter softened (28g); ½ Tablespoon unsulphered molasses (15mL); ¼ teaspoon ground cinnamon; ¾ cups powdered sugar (90g); pinch of salt

There’s something utterly magical about warm, spiced dough melting with sweet molasses and topped with creamy, tangy frosting. That’s exactly why I’m excited to share this Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe—it’s a cozy, festive treat that brightens chilly mornings or any time you need a little comfort in your day.

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

Honestly, I've made cinnamon rolls plenty of times, but adding that gingerbread twist feels like embracing the holidays in bite-sized form all year round. This recipe strikes the perfect balance between traditional spiced warmth and melt-in-your-mouth softness topped with a dreamy cream cheese frosting that’s just next-level.

Perfect Seasonal Flavor: The blend of cinnamon, ginger, nutmeg, and molasses brings that authentic gingerbread taste without overpowering the delicate yeast dough.
Soft Yet Structured Dough: The dough is easy to knead and rolls out beautifully, giving you those classic swirl layers that hold the filling without falling apart.
Rich Cream Cheese Frosting: Adding molasses to the frosting is a game changer—it’s sweet but with that subtle earthiness that pairs perfectly with the spices.
Great Make-Ahead Friendly: Whether you prep the rolls the night before or freeze leftovers, this recipe adapts well to your schedule.

Ingredients & Why They Work

The secret to those irresistible Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe lies in the careful selection of ingredients that harmonize perfectly. From the yeast’s gentle rise to the molasses’ deep flavor, each element has a role that’s worth understanding for your rolling success.

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 it can kill the yeast.
Dry Active Yeast: Gives you those wonderful airy rolls; proof it properly for best results.
Milk: Adds softness and richness to the dough; any kind works, but whole milk gives best texture.
Unsulphered Molasses: The star of the show for gingerbread flavor—avoid blackstrap for better sweetness and milder bitterness.
Spices – Cinnamon, Ginger, Nutmeg: Classic warm spices that bring out the gingerbread profile; fresh ground if possible for maximum aroma.
Egg: Adds structure and moisture to the dough.
All-Purpose Flour: Use precisely measured flour to get the dough’s texture just right — too much makes it tough.
Unsalted Butter: Softened butter folds into the dough for that tender crumb and layers up the richness.
Sugars (Granulated & Brown): Brown sugar adds depth and moisture, granulated sugar keeps the filling sweet but balanced.
Cream Cheese: The frosting's creaminess pairs brilliantly with molasses and spices for a smooth finish.
Powdered Sugar: Creates that silky, spreadable frosting texture.
Salt: Just a pinch to enhance all the flavors without overpowering them.

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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 adaptable it is. I’ve experimented by tweaking the filling spice ratio or swapping out molasses for honey (though molasses is my fave), and honestly, they all turn out delicious in their own way.

Spice up or down: I sometimes add a little ground cloves or cardamom for extra warmth depending on the season—you’ll find your favorite combination as you go.
Swap molasses with maple syrup: When I’m out of molasses, maple syrup works fine, giving a different but still lovely depth.
Dairy-free version: Use plant-based milk and vegan butter to make these rolls friendlier for all, and the yeast dough texture remains lovely.
Gluten-free option: I've tried gluten-free flours; just keep in mind you might need more patience with dough elasticity and rise.

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 your dough

Start by sprinkling your active dry yeast and sugar over warm water (think bath temperature—not hot!). Give it a gentle whisk to combine and then let it rest for about 5-10 minutes. When it’s bubbly and frothy on top, that means the yeast is happy and active — a really important sign for your dough to rise beautifully.
Next, you add the molasses, milk, spices, salt, and the egg, whisking it all together before gradually mixing in the flour. I find it easiest to start with a cup of flour, then fold in the softened butter, and finally, add the remaining flour. This layering helps the butter to incorporate nicely, creating that tender crumb.

Step 2: Knead until smooth – Patience is key!

Once the dough is shaggy but mostly together, turn it out onto a floured surface for kneading. I usually knead for 8-10 minutes, adding flour a tablespoon at a time if it’s too sticky. You want to end up with a dough that feels smooth and elastic—almost like PlayDoh. This texture tells you the gluten has developed enough to trap the air as it rises.
Once kneaded, let it rest for 10 minutes while you prepare the filling; it helps with elasticity when ready to roll out.

Step 3: Roll out, add filling, and roll up

This step can take some patience because the dough is elastic—trust me, just keep gently rolling until you get a 9" x 12" rectangle. I like to dust my rolling pin lightly with flour and take breaks if the dough resists.
For the filling, mix the cinnamon, ginger, nutmeg, and sugars. Brush melted butter mixed with molasses over the dough, then evenly sprinkle the cinnamon sugar mixture on top. Roll the dough tightly from a long side, then pinch gently at the ends to keep it neat.

Step 4: Slice, rise, and bake your rolls

Using a sharp serrated knife, cut the log into 6 even slices, placing them cut side down in your greased pan. It’s normal for some filling to spill out—don’t stress.
Cover loosely and let them rise for about 1.5 hours until they’ve puffed nicely. Then bake at 350°F (177°C) for 28-32 minutes until golden — watch carefully so they don’t brown too much, and cover with foil if needed.

Step 5: Make that dreamy molasses cream cheese frosting

While the rolls cool for about 15 minutes, whip up your frosting by beating together cream cheese, butter, cinnamon, and molasses until smooth with a mixer. Then slowly add powdered sugar and a pinch of salt until silky and spreadable.
Generously spread over slightly cooled rolls for that perfect balance of warm dough and luscious frosting that melts onto every bite.

Top Tip

From personal experience, the magic in this Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe comes from mastering the dough texture and rise. Here are my go-to tips to set you up for sweet success every time.

Yeast Activation: Always test your yeast first; if it doesn’t get bubbly in warm water + sugar, don’t proceed or the dough won’t rise well.
Measure Flour Carefully: Too much flour makes tough rolls. I spoon and level my flour with a knife for accuracy rather than scooping directly.
Slow and Patient Rolling: The dough will snap back but just keep rolling gently; rest the dough for a few minutes if it’s too elastic to handle.
Use Room Temperature Ingredients: Butter and cream cheese should be soft but cool; warm or melted can make dough/frosting wonky.

How to Serve Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe

Gingerbread Cinnamon Rolls - Serving Suggestion

Garnishes

I usually keep it classic with just the cream cheese frosting, but sometimes I like to sprinkle a little chopped pecans or crystallized ginger on top for texture and that extra holiday vibe. A tiny dusting of cinnamon sugar adds a subtle sparkle that makes these rolls feel special.

Side Dishes

These rolls are sturdy enough to be star of breakfast or brunch, but I love pairing them with simple sides like fresh fruit salad, a cup of hot chai tea, or even scrambled eggs if we want savory balance.

Creative Ways to Present

For festive gatherings, I’ve arranged these rolls on a large wooden board lined with parchment paper, garnished with fresh rosemary sprigs and dried orange slices for a cozy, rustic look. You can also serve them individually in mini ramekins or bake in cupcake tins for perfectly portioned treats.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to three days, or in the fridge up to five. Make sure to let rolls cool completely before storing to avoid sogginess. Leftover slices taste just as great warmed gently.

Freezing

These rolls freeze beautifully—I like to parbake them for 10 minutes, cool, then wrap tightly before freezing. When ready, thaw overnight in the fridge and finish baking. You can also freeze fully baked rolls for up to 3 months and reheat gently for fresh-baked feel.

Reheating

Pop leftover cinnamon rolls in the microwave for 8-10 seconds or warm in a low oven wrapped loosely in foil to revive that fresh-from-the-oven softness. I sometimes add a dab more frosting when reheating for extra indulgence.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be used and it generally doesn’t require proofing in water. Just mix it with the flour and reduce the initial water by about 25%. However, I recommend following the adjustments suggested on your yeast package.

What if I don’t have molasses?

While molasses gives the rolls their signature gingerbread flavor, you can substitute with dark corn syrup or maple syrup in a pinch. The flavor won’t be quite the same but still delicious. Avoid blackstrap molasses as it’s too bitter.

How do I know when my dough has risen enough?

The dough is ready when it has almost doubled in size and looks noticeably puffed and airy. When gently poked with a finger, the indentation should slowly spring back. If it deflates quickly, give it more rising time.

Can I make these rolls vegan?

Yes! Substitute the milk with any plant-based milk, use a flax or chia egg instead of a chicken egg, and replace butter and cream cheese with vegan versions. The texture might vary slightly but they’ll still be tasty and festive.

Final Thoughts

Over the years, this Gingerbread Cinnamon Rolls with Cream Cheese Frosting Recipe has become one of my absolute favorites—not just for the warm, cozy flavors but because it brings people together over baking and sharing. Whether it’s a holiday morning or a weekend treat, I genuinely believe you’ll find joy in making and savoring every gooey, spiced bite. So, grab your mixing bowl, and let’s get rolling!