Soft Gingerbread Cinnamon Rolls for the Holidays

If classic cinnamon rolls and gingerbread cookies had a December baby, these Gingerbread Cinnamon Rolls would be it- soft, spiraled, and perfumed with gingerbread spices. We’re talking plush, fluffy rolls with molasses warmth, a gooey cinnamon filling, and swoops of cream cheese frosting that meet into the swirls.

I love these spiced cinnamon rolls for mornings when tree lights are still twinkling and the kitchen smells like butter. The dough bakes tall and tender, the spirals glossy with molasses vibes that taste deeper than usual. If you’re craving a from-scratch project, these homemade gingerbread rolls deliver that bakery puff without the bakery price. I go generous on cinnamon because it makes the kitchen smell like a dream, and then I crown everything with cream cheese frosting. The swirls stay plush even after they cool, especially if you brush the tops with syrup. A little spice, a little sweetness, and a lot of pillowy crumb- that balance is the secret. The scent alone gets everyone to the table without a text. And when you frost while warm, the edges go glossy and irresistible. Leftovers reheat beautifully, which is dangerous knowledge. These are the rolls that make mornings feel like a celebration.

Step One: Add 1 cup warm water & 1/2 cup warm heavy whipping cream in a small bowl. Ensure the mixture is warm but not hot; if it is too hot, the yeast will die. Add one tablespoon of sugar & 2 tablespoons instant yeast. Whisk and let it sit for 5-10 minutes until it bubbles. If the mixture doesn’t bubble, your yeast is dead, and you must start with new yeast.

Step Two: In a standing mixer with the dough hook attachment, add 1 cup granulated sugar, 1 cup room temperature unsalted butter, 1/4 cup warm molasses (heated in the microwave), three eggs & 1 tablespoon fine sea salt. Mix until combined.

Step Three: Add the bubbly yeast mixture to the standing mixer, and stir until combined

Step Four: Add 7 cups all-purpose flour & knead in mixer on medium speed until it is one ball of dough

Step Five: Cover the bowl with plastic wrap or a kitchen towel and let sit for 2-3 hours or until doubled in size

Step Six: Once the dough has doubled in size, roll out your dough on a lightly floured surface into a large rectangle. I like my dough about ¼ inch thick

Step Seven: In a small bowl, mix 3/4 cup brown sugar, 3/4 cup granulated sugar, 1/4 cup ground cinnamon, 1 tbsp ginger, and 1/4 cup cornstarch.

Step Eight: Spread 1/2 cup melted butter mixed with 2 tbsp warm molasses (warmed in the microwave) all over your dough.

Step Nine: Sprinkle sugar filling mixture and spread it out until it’s evenly distributed on top of the dough

Step Ten: Start from the dough’s long side, tightly roll it up into a spiral.

Step Eleven: Cut the dough into even, large rolls. This recipe only makes 16 rolls.

Step Twelve: Place the rolls on 2 light-colored, greased 9×13 pans. I put 8 in each pan. Make sure they are deep pans to circulate heat around the entire rolls.

Step Thirteen: Cover the pans lightly with plastic wrap and let sit for another 2 hours

Step Thirteen: Preheat your oven to 350 degrees, bake for 27-30 minutes until set and lightly golden.

Step Fourteen: After you remove the cinnamon rolls from the oven, drizzle the simple syrup over the top and allow it to soak into the rolls.

Step Fifteen: While baking, mix all the frosting ingredients in a standing mixer with the paddle attachment. 8 ounces softened cream cheese, 1 cup room-temperature unsalted butter, 5 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon heavy whipping cream. Once the ingredients are combined, turn the mixer on high and beat for 2 minutes until fluffy

Step Sixteen: Scoop the frosting onto the rolls while they are still warm. Spread until each roll has an even layer.

Serving Suggestions

Serve rolls warm with extra frosting on the side for the whole family to dip into. For a bakery finish, brush the top of the loaf (well, the rolls) with a touch of brown butter before frosting.

Want a twist? Swap part of the cinnamon for cardamom or use vegan butter/vegan cream cheese for a dairy-free option. I also love pairing this with eggnog, drinking chocolate, or frozen hot chocolate for a cozier twist.

Another fun idea is to create a brunch board with citrus wedges, berries, and a pot of chai. And it’s really not a brunch without fruit salad, egg casserole, breakfast potatoes, and scrambled eggs for a full spread. And lastly, if you’re hosting big holiday celebrations? Bake in a Dutch oven for a round presentation or in muffin tins for cute minis that are great for a single bite or little kids’ hands.

Seasonal Serving Suggestions

These rolls were basically made for Christmas-morning cinnamon roll moments —the kind where you pull a pan from the oven and everyone suddenly appears. I love assembling the pan the night before, letting the dough proof slowly, and baking while coffee brews.

They’re festive without being fussy, and the molasses warmth makes a winter morning feel softer. The frosting melts just enough to gloss the spirals, and the kitchen smells like cinnamon, ginger, and cozy blankets.

Set them out with mugs, napkins, and a little extra syrup for brushing. Nothing says “happy holidays” quite like handing someone a pan of still-warm rolls. Make them once, and they’re on your December playlist forever. And yes, they taste even better by the twinkle of the tree.

Similar & Related Recipes

If you love these cinnamon rolls, you will love my maple cinnamon rolls, pumpkin cinnamon rolls, and apple cinnamon rolls for more festive flair. Want the ginger flavor, but not the rolls? Then try my homemade gingerbread sandwiches that are soft, chewy, and packed with flavor.

Baking Tips

This recipe leans into holiday magic: room-temperature dairy for the dreamiest crumb, a cozy, warm place for the dough to rise, and a drizzle of simple syrup for a bakery-style sheen. I use the bowl of a stand mixer (hello, dough hook attachment) for easy kneading, but you absolutely do this by hand on a lightly floured surface. Whether you bake them for Christmas brunch, a chilly weekend, or the next morning after an overnight proof, these homemade gingerbread cinnamon rolls deliver that “best bakery in town” vibe- without leaving your slippers.

Storage Tips

Cool completely, then store in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days. To refresh, warm individual rolls for 10-15 seconds in the microwave or 5-8 minutes at 300°F in the oven (cover to prevent drying). Keep extra frosting chilled; bring to room temperature before spreading next time.

Freezer- Before baking: place cut rolls in a lined baking dish, freeze until firm, then wrap well. Thaw in the fridge overnight, proof in a warm place, and bake. After baking, cool the unfrosted rolls, wrap them tightly, and freeze; then warm them and frost. Frosting also freezes well- thaw and beat briefly to revive.

Make Ahead- For the perfect Christmas morning breakfast, assemble the pan the night before, cover tightly, and refrigerate. Next morning, let rolls come to room temperature and rise until puffy (45-90 minutes, depending on the environment), then bake. You can also make the frosting 3-4 days ahead and refrigerate it.

Molasses Gingerbread Cinnamon Rolls from Scratch

These sweet rolls are holiday joy in carb form- pillowy crumb, cozy spice, and a swoop of frosting that makes everyone grin. They’re surprisingly doable with a mixer on low speed/medium speed, a good rise in a warm place, and a little patience. Bake them once and you’ll understand why they turn Christmas brunch into a tradition. Keep notes on your recipe card — flour tweaks, pan choices, how you cut them — so your “best results” get even better every year. And if you share a pan with a neighbor, expect a text that says, “I need this recipe, please.” Consider this your gentle nudge to save, print, and bake again next weekend.