Delish Gingerbread Cinnamon Rolls

There’s a kind of morning that asks you to slow down, to soften your voice and move through the kitchen in socks, to let the kettle sing and the oven wake up the house. That’s the morning these Delish Gingerbread Cinnamon Rolls belong to—plush spirals scented with warm ginger and cinnamon, a ribbon of molasses darkness that feels like a wool blanket around your shoulders. They’re familiar and festive all at once. The kind of treat that makes the windows fog a little and draws everyone, quietly but surely, to the table.

What makes them special to me is the way they bridge seasons and moods. When I make them in deep winter, the smell is cozy and calm—like you’ve tucked a gingerbread cookie into a bakery window. But they also carry well into any chilly day that needs a bit of tenderness. The edges go shiny and caramel-tinged, the centers stay soft and pillowy, and the glaze—just a light, creamy sweep—melts into the curves like first snow on a fencepost. Honestly, even half-way through, when they’re barely risen and the kitchen is starting to smell like a spice drawer, I’m already happier.

I’ll admit, these rolls are a small ritual for us. On quieter weekends, my husband puts on something gentle—think old guitar songs—and the kid tumbles in making airplane noises with a wooden spoon. The dog is the most patient of the bunch, settling right by the oven as if she’s been assigned lifeguard duty for baked goods. I set down my half-drunk coffee on the corner of the counter, nudge aside a stray crayon, and there we are: a little, ordinary life moment, about to turn unforgettable with the first warm bite.

There was a Sunday not too long ago, the first powdery snow of the year, when I promised these rolls. The whole kitchen had that winter-bright light, cool and blue, and I was a bit clumsy—knocked a dusting of flour onto my slippers and dribbled a ribbon of molasses in a place it absolutely didn’t belong. We were laughing, and the kid asked if “rolls can wear scarves,” because the spirals looked like they were bundled up. By the time they came out, puffy and golden at the edges, we were all hovering—no one even pretended patience while I swirled on the glaze. We ate them warm, standing for a moment, then settled into chairs with plates balanced on our knees. The dog got her tiny ceremonial corner (no raisins, ever), and the house felt quieter in that good, glowing way after a small celebration.

Why You’ll Love This Delish Gingerbread Cinnamon Rolls

– The aroma is a hug. That cozy blend of ginger, cinnamon, and a whisper of molasses turns your kitchen into the warmest corner of home.
– Plush centers with caramel-kissed edges. Every swirl lands somewhere between tender and toothsome.
– They’re make-ahead friendly, so you can ease into morning with the heavy lifting already done.
– The glaze melts into the rolls like fresh snow, adding creaminess without stealing the spice show.
– A kid-at-heart treat that still feels grown-up—comforting but not cloying, nostalgic yet special.
– Perfect for slow weekends or a sweet surprise on a gray weekday morning.

Slow Moments

There’s something about waiting on dough that makes the rest of life exhale. I watch it, like a small winter moon in a bowl, slowly rising as the windows fog and the radio murmurs. The kid does laps through the kitchen, fingertips grazing the counter like he’s checking anchor points, and every so often he leans in to ask if the rolls are “done being sleepy.” The dog, to no one’s surprise, shifts closer to the warm oven, chin on paws.

When I spread the filling, the spices float up so warmly you can almost taste them on the air. The spiral forms with a quiet satisfaction, a neat little scroll of sweetness. And then there’s the sound—very soft—of the rolls finding their place in the pan. We tidy the counter and recover a forgotten coffee. Someone hums. The whole house seems to lean toward the oven door, like a page turning itself.

When the timer finally sighs and I open the door, there’s a whisper of steam, a curl of spice. The glaze goes on slowly, like frosting a cloud. I always save the center roll for the person who needs it most that day. Sometimes that person is me.

Time-Saving Hacks

– Give yourself an easy morning by assembling the night before and letting the rolls chill, snug and ready for a gentle rise when you wake.
– Keep a little jar of your favorite warm spices blended together so that part is always effortless.
– If you’re feeding a crowd, bake in two smaller pans rather than one big—faster to the table and easier to tuck extras away.
– Freeze an extra pan before baking, for future you on a week when you need a cozy win with zero fuss.
– Remember: a slow, unhurried rise is your friend. It adds flavor and that dreamy texture. Not every shortcut needs taking.

Serving Ideas

– A pot of coffee or a gentle chai makes the spices hum; for little ones, a cold glass of milk or warm vanilla milk is perfect.
– Fresh citrus on the side is lovely. Orange segments or grapefruit help balance the sweetness.
– For a heartier spread, add soft scrambled eggs or a simple pan of salty bacon—the sweet-spice glaze plays so well with savory.
– On weekdays, I serve them warm and plain, no extra fuss. On weekends, I’ll shower a little extra glaze or a whisper of grated orange zest over the top.
– If you’re feeling celebratory, drizzle with a touch of maple just before serving for a forest-y note that feels like a cabin morning.

Tips & Mistakes

I’ve rushed these before—trust me, the rolls will forgive a lot, but they do like patience. Give them room in the pan so the spirals can puff into each other gently instead of squishing into a single mass. Don’t be shy with the spices, but don’t go wild with wetness either; too much can make the centers slide around.

There was one memorable morning when I glazed them the very second they left the oven and, well, the topping turned into a glossy puddle that ran under the parchment like a tiny sweet river. Delicious, yes, but not exactly photogenic. Let them settle for just a breath, then glaze. It’s worth the pause.

Storage Tips

I tuck leftovers (on the rare occasion there are any) into a lidded container. They’re dreamy rewarmed—soft again, steam whispering when you pull them apart. A few seconds of warmth is plenty. If I’m sneaking one in the afternoon, I’ll eat it cold with coffee; the spices feel even cozier that way, like the flavors have deepened overnight. They do well in the freezer, too, especially if you freeze them plain and add the glaze fresh when you reheat. Makes a sweet next-day breakfast or a comfort-lunch nibble with a sliced apple.

Variations and Substitutions

I love a bright twist, so I’ll sometimes fold in a little orange zest right into the glaze—suddenly the rolls taste like a holiday song. Chopped crystallized ginger adds gentle fire to the swirl if you like bolder spice. A handful of toasted pecans gives a buttery crunch; walnuts bring a cozier, woodsy feel.

For a different mood, try a maple glaze instead of the classic one—deep and toffee-like. If you’re avoiding dairy, a simple coconut milk glaze is silky and sweet. I’ve swapped in part whole-grain flour for a hearty note; just keep it light so the rolls stay tender. And if you’re baking for littles, make mini spirals—they bake a touch quicker and the tiny swirls are adorable in lunchboxes. Not everything is a winner, though; I’ve tried going too heavy on the molasses once, and it tipped the balance a little bitter. Gentle hands with the strong flavors is the secret.

Frequently Asked Questions

Delish Gingerbread Cinnamon Rolls

Soft, fluffy cinnamon rolls infused with warm gingerbread spices, swirled with a brown sugar filling, and topped with a creamy maple-vanilla cream cheese frosting. Perfect for cozy mornings and holiday brunches.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup whole milk, warm (110°F) for dough
• ▢ 2.25 tsp active dry yeast for dough; or 1 packet
• ▢ 0.25 cup granulated sugar for dough
• ▢ 0.25 cup unsalted butter, melted for dough
• ▢ 2 large eggs, room temperature for dough
• ▢ 0.25 cup unsulphured molasses for dough
• ▢ 4 cup all-purpose flour for dough; plus extra for dusting
• ▢ 1 tsp kosher salt for dough
• ▢ 2 tsp ground ginger for dough
• ▢ 2 tsp ground cinnamon for dough
• ▢ 0.5 tsp ground nutmeg for dough
• ▢ 0.25 tsp ground cloves for dough
• ▢ 0.5 cup unsalted butter, softened for filling
• ▢ 1 cup dark brown sugar, packed for filling
• ▢ 1.5 tsp ground cinnamon for filling
• ▢ 1 tsp ground ginger for filling
• ▢ 0.25 tsp ground allspice for filling
• ▢ 1 tbsp orange zest for filling; optional
• ▢ 4 oz cream cheese, softened for frosting
• ▢ 2 tbsp unsalted butter, softened for frosting
• ▢ 1.25 cup powdered sugar for frosting; sifted
• ▢ 1 tsp pure vanilla extract for frosting
• ▢ 1 tbsp pure maple syrup for frosting
• ▢ 2 tbsp milk for frosting; adjust for consistency
• ▢ 0.25 tsp kosher salt for frosting; a pinch balances sweetness
• ▢ 1 tbsp neutral oil or melted butter for greasing bowl and pan

Instructions

Preparation Steps

• Warm the milk to 110°F. In a large bowl, whisk warm milk, yeast, and 1 tbsp of the sugar. Let stand until foamy, 5 to 10 minutes.
• Whisk in remaining sugar, melted butter, eggs, and molasses until smooth.
• In a separate bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves. Add dry mixture to wet and mix until a shaggy dough forms.
• Knead on a lightly floured surface until smooth and elastic, 6 to 8 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60 to 90 minutes.
• Make filling: Stir softened butter, brown sugar, cinnamon, ginger, allspice, and orange zest until spreadable.
• Punch down dough and roll into a 12 x 18 inch rectangle. Spread filling evenly, leaving a 0.5 inch border on one long side.
• Roll up tightly from the long edge toward the clean border, pinching to seal. Trim ends and cut into 12 equal rolls.
• Grease a 9 x 13 inch baking pan. Arrange rolls cut-side up, cover, and let rise until puffy, 30 to 45 minutes. Meanwhile, preheat oven to 350°F.
• Bake until golden and centers read about 190°F, 22 to 25 minutes. Cool in pan 10 minutes.
• Make frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, maple syrup, milk, and salt until creamy and spreadable.
• Spread frosting over warm rolls and serve.

Notes

For the neatest slices, use unflavored dental floss to cut the log. Dough can be prepared the night before; shape rolls, cover, and refrigerate overnight. Let stand at room temperature for 45 to 60 minutes before baking.