Soft Gingerbread Cinnamon Rolls shaped for make-ahead mornings, brunch, or easy daytime meals.
Molasses-Morning Rolls
Spiced, soft, and built for make-ahead mornings — gingerbread flavors folded into pillowy cinnamon rolls for an easy brunch or lunchbox treat.
From Sunrise & Crumb recipe developer Priya Lane, these rolls marry the cozy warmth of gingerbread spices with the pull-apart comfort of classic cinnamon rolls. Dark molasses and a blend of ginger, cinnamon, cloves and nutmeg give each bite a deep, caramel-like warmth while the buttery filling melts into sticky, aromatic ribbons. The scent alone—browned edges and spicy steam—makes them worth the early prep.
The dough is enriched with warm milk (100–110°F), a touch of molasses, an egg and just enough butter to stay tender. Sprinkle the instant yeast over the warmed milk so it foams, whisk the spiced flour together, then knead until the dough is smooth and slightly springy. The result is a soft, airy crumb that soaks up the sweet-spicy filling without getting dense.
The filling is simple but bold: softened butter mixed with packed brown sugar, a tablespoon of molasses, a teaspoon of cinnamon and chopped crystallized ginger for little bursts of chewy heat. Spread it over the rolled dough, slice into four generous rolls and you’ve got concentrated ribbons of sweet molasses and warming spice in every spiral; save a little extra cinnamon if you like to dust the tops before baking.
These are designed for make-ahead mornings: shape the rolls and chill them overnight, then pop them into the oven to bake until golden and fragrant (about 25 minutes) for hot-from-the-oven breakfasts or an easy brunch centerpiece. They travel well for lunchboxes, reheat beautifully, and feel like a small celebration whether you’re serving four or saving one for a cozy afternoon treat.
Ingredients
How to Make Soft Gingerbread Cinnamon Rolls
- Warm the milk to 100–110°F (warm to the touch but not hot). Stir in the molasses and granulated sugar, then sprinkle the instant yeast over the surface and let sit 5 minutes until foamy.
- Whisk the flour, ground ginger, cinnamon, cloves, nutmeg and kosher salt in a large bowl. Add the foamy milk mixture, 3 tablespoons melted butter (reserve remaining butter for filling), and the egg; stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy (or use a stand mixer with the dough hook for 4–5 minutes). Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
- While the dough rises, make the filling: mix the remaining 3 tablespoons softened butter with the packed brown sugar, 1 teaspoon ground cinnamon (reserve rest for topping if desired), 1 tablespoon molasses from the ingredient total, and the chopped crystallized ginger until spreadable.
- Punch the risen dough down and roll on a lightly floured surface to a roughly 12×10-inch rectangle. Spread the gingerbread filling evenly over the dough, leaving a 1/2-inch clean edge. Tightly roll the long side into a log and pinch the seam to seal.
- Cut the log into 4 even rolls (about 2.5–3 inches each) and place them cut-side up in an 8-inch square or 9-inch round pan, leaving a little space between. Cover with plastic wrap and either refrigerate overnight for make-ahead mornings or let rise at room temperature until puffy, about 30–45 minutes.
- Preheat the oven to 350°F (175°C). If refrigerated, remove plastic and let rolls sit at room temperature 20–30 minutes while oven heats. Bake uncovered 20–25 minutes until deep golden and cooked through (internal dough should register ~190°F or feel springy).
- While the rolls bake, beat the cream cheese until smooth, then add powdered sugar, maple syrup, heavy cream, and vanilla; whisk to a glossy spreadable glaze, adding a teaspoon of warm milk if too thick. When rolls come out, cool 8–10 minutes, then spread glaze over warm rolls and serve. Store leftovers in an airtight container 2–3 days or freeze individual rolls up to 1 month.
Recipe Card
Soft Gingerbread Cinnamon Rolls
Soft Gingerbread Cinnamon Rolls shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 1 hr 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Warm the milk to 100–110°F (warm to the touch but not hot). Stir in the molasses and granulated sugar, then sprinkle the instant yeast over the surface and let sit 5 minutes until foamy.
- Whisk the flour, ground ginger, cinnamon, cloves, nutmeg and kosher salt in a large bowl. Add the foamy milk mixture, 3 tablespoons melted butter (reserve remaining butter for filling), and the egg; stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy (or use a stand mixer with the dough hook for 4–5 minutes). Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
- While the dough rises, make the filling: mix the remaining 3 tablespoons softened butter with the packed brown sugar, 1 teaspoon ground cinnamon (reserve rest for topping if desired), 1 tablespoon molasses from the ingredient total, and the chopped crystallized ginger until spreadable.
- Punch the risen dough down and roll on a lightly floured surface to a roughly 12×10-inch rectangle. Spread the gingerbread filling evenly over the dough, leaving a 1/2-inch clean edge. Tightly roll the long side into a log and pinch the seam to seal.
- Cut the log into 4 even rolls (about 2.5–3 inches each) and place them cut-side up in an 8-inch square or 9-inch round pan, leaving a little space between. Cover with plastic wrap and either refrigerate overnight for make-ahead mornings or let rise at room temperature until puffy, about 30–45 minutes.
- Preheat the oven to 350°F (175°C). If refrigerated, remove plastic and let rolls sit at room temperature 20–30 minutes while oven heats. Bake uncovered 20–25 minutes until deep golden and cooked through (internal dough should register ~190°F or feel springy).
- While the rolls bake, beat the cream cheese until smooth, then add powdered sugar, maple syrup, heavy cream, and vanilla; whisk to a glossy spreadable glaze, adding a teaspoon of warm milk if too thick. When rolls come out, cool 8–10 minutes, then spread glaze over warm rolls and serve. Store leftovers in an airtight container 2–3 days or freeze individual rolls up to 1 month.
Nutrition
- Carbohydrates
- 125
- Saturated Fat
- 14
- Sodium
- 340
- Fiber
- 3
- Unsaturated Fat
- 14
- Protein
- 11
- Fat
- 28
- Cholesterol
- 60
- Trans Fat
- 0.5
- Calories
- 780
- Sugar
- 70