Gingerbread Cinnamon Rolls

Nothing says holiday baking more than cinnamon rolls…except maybe GINGERBREAD cinnamon rolls. These gingerbread cinnamon rolls are filled with a zingy ginger molasses filling and finished off with a crazy good cream cheese icing. Read on at your own risk.

Gingerbread Cinnamon Rolls

I will choose a cinnamon roll over pancakes, waffles, muffins…pretty much any sweet breakfast treat ANY DAY. Like don’t even get me started on the smell of a homemade cinnamon roll wafting through your kitchen. Truly, is there *anything* better? Nay. If there’s one thing I know to be true it’s that there is nothing better than snuggling up with a fresh from the oven, homemade cinnamon roll as a cozy stay-at-home treat.

Except that is a hot, homemade GINGERBREAD cinnamon roll smothered in cream cheese icing. You heard me. GINGERBREAD. CINNAMON. ROLLS. And before you even ask, yes they are as good as they sound. And, yes I am eating one as a type. Thank you very much.

What are gingerbread cinnamon rolls?

Oh let me tell you. Picture the pillowiest, buttery cinnamon roll with a perfectly spiced, treacly gingerbread filling. It’s a delightful holiday spin on classic cinnamon rolls and only requires a few extra ingredients. Serve these up hot for the Holiday brunch spread of your dreams, or just make them on a Tuesday for yourself because why not?

And the best part? They’re actually not all that hard to make.

How to make holiday cinnamon rolls

Now I know that cinnamon rolls can feel a little intimidating.Homemade dough, multiple rises, proofing…I get it. But believe me when I tell you that it is so so so worth it for a gooey homemade cinnamon roll hot from the oven. And thanks to Fleischmann’s® RapidRise® Yeast these gingerbread cinnamon rolls will take about 2 hour from start to finish.

So, yes. YOU. CAN. DO. THIS.

Yeast can be a scary ingredient if you’re not familiar with it, but luckily Fleischmann’s® has all the information you’d ever need when it comes to yeasted dough. From which kind of yeast works for which recipes, how to activate your yeast, and everything in between Fleischmann’s® is your one stop shop for all there is to know about homemade bread! It will all be worth it when you get that first pillowy, perfectly spiced bite. Trust me.

What do you need to make gingerbread cinnamon rolls?

Cinnamon rolls are one of those magical confections that taste like they have a million ingredients in them but actually call for basic pantry staples you probably already have on hand. These gingerbread cinnamon rolls call for a few extra ingredients but you shouldn’t have any trouble finding molasses this holiday season!

• Flour
• Sugar
• Fleischmann’s® RapidRise Yeast
• Butter
• Eggs
• Molasses
• Ginger
• Cinnamon
• Brown Sugar

How are these gingerbread cinnamon rolls ready so quickly?

As much as I would love to take all the praise for these easy gingerbread cinnamon rolls, I cannot. The hero ingredient here is Fleischmann’s® RapidRise® Yeast. It’s a fast acting yeast that makes homemade yeasted doughs so easy. Simply mix the yeast in with your dry ingredients–no need to activate in water! Because this cinnamon roll dough uses two packets of Fleischmann’s® RapidRise® Yeast the dough has double the rising power AKA less rise time and even fluffier dough. This dough comes together super quickly and bakes up into a dreamy, soft, perfectly cakey, slightly bready dough that is the perfect match for a treacly, ginger molasses filling.

If your gingerbread isn’t your favorite flavor, no worries! There are so many fun flavors you can fill your sweet rolls with this holiday season! From sweet potato pecan to chocolate to orange cranberry you can find tons of recipes from Fleischmann’s® to fill your homemade sweet dough with!

We hope you enjoy these scrumptious gingerbread cinnamon rolls all Holiday season long! Happy gingerbread cinnamon roll season!

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 cinnamon rolls
• Category: breakfast
• Method: oven
• Cuisine: american

Gingerbread Cinnamon Rolls

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Nothing says holiday baking more than cinnamon rolls…except maybe GINGERBREAD cinnamon rolls. These gingerbread cinnamon rolls are filled with a zingy ginger molasses filling and finished off with a crazy good cream cheese icing. Read on at your own risk.

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 cinnamon rolls
• Category: breakfast
• Method: oven
• Cuisine: american

Units: USM

Ingredients

for the cinnamon roll dough

• 4–1/2 to 5 cups all-purpose flour
• 1/3 cup sugar
• 2 (4-1/2 tsp.) packets Fleischmann’s® RapidRise Yeast
• 1 teaspoon salt
• 1–1/2 cups water
• 6 tablespoons butter or margarine
• 1 egg

for the gingerbread filling

• 4 Tablespoons butter
• 1/2 cup brown sugar
• 3 Tablespoons molasses
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg

for the cream cheese frosting

• 3 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 teaspoon cinnamon, optional

Instructions

1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
2. Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
3. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
4. For the filling, combine the brown sugar, molasses, spices, and butter in a microwave safe bowl. Microwave in 30 second increments until the sugar is melted and the mixture is smooth.
5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling over the dough, right to the edges. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces using a very sharp knife or unflavored dental floss instead of a knife to cut rolls. If you do use floss, slide a long piece of floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 1 hour .
6. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
7. Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain. Frost the gingerbread cinnamon rolls while they’re still warm. Serve hot!