Name: Gingerbread Cinnamon Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: For the Dough:; 1 cup milk of choice (e.g., cashew milk); 2 1/4 teaspoons (1 packet) rapid rise yeast; 2 tablespoons granulated sugar (brown or white); 2 tablespoons butter, ghee, or coconut oil, melted; 1 large egg, room temperature; 1/4 cup molasses; 3 1/4 cups whole wheat pastry flour; 1/2 teaspoon fine sea salt; For the Filling:; 1/4 cup coconut sugar or brown sugar; 1/4 cup butter or coconut oil, softened; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves (optional); For the Frosting:; 4 ounces cream cheese, softened; 1/4 cup Greek yogurt (plain 2% or vanilla); 1 teaspoon vanilla, almond, or maple extract; 1 cup powdered sugar

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These homemade gingerbread cinnamon rolls are the ultimate festive treat for the holiday season. Made with soft, yeasted dough and filled with warm gingerbread spices, they’re topped with a creamy, tangy frosting that melts right into the swirls. This cozy recipe is dairy-free friendly, can be prepped overnight, and makes a perfect centerpiece for winter breakfast.

Gingerbread Cinnamon Rolls

Why You’ll Love This Recipe

There’s a lot to love about these seasonal cinnamon rolls:

Infused with warm gingerbread spices
Perfectly soft and fluffy with gooey centers
Can be made dairy-free with simple swaps
Great for make-ahead baking with overnight instructions
Filled with wholesome ingredients like whole wheat pastry flour
Festive and comforting for any winter morning
Topped with a luscious cream cheese frosting
Ideal for holiday brunches and cozy mornings
Easy to make with step-by-step instructions
A fun baking project for family or weekend gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup milk of choice (e.g., cashew milk)
2 1/4 teaspoons (1 packet) rapid rise yeast
2 tablespoons granulated sugar (white, brown, or other)
2 tablespoons butter, ghee, or coconut oil (melted)
1 large egg (room temperature)
1/4 cup molasses
3 1/4 cups whole wheat pastry flour
1/2 teaspoon fine sea salt

For the Filling:

1/4 cup coconut sugar or brown sugar
1/4 cup butter or coconut oil (softened)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)

For the Frosting:

4 ounces cream cheese (softened)
1/4 cup Greek yogurt (plain or vanilla, 2% recommended)
1 teaspoon vanilla extract (or almond/maple extract)
1 cup powdered sugar

Directions

Prepare the dough base:
Warm the milk in the microwave for 20–30 seconds until lukewarm (around 110ºF). In a large mixing bowl, combine the milk, yeast, and sugar. Let sit for 10 minutes until foamy.
Mix wet ingredients:
Add melted butter, egg, and molasses to the yeast mixture. Stir gently or use a stand mixer with paddle attachment on low until combined.
Add dry ingredients:
Gradually add flour and salt, ½ cup at a time. Once dough starts to pull away from the bowl, switch to a dough hook and knead for 3–4 minutes. Add a little more flour if needed until dough is soft and elastic.
First rise:
Oil a large bowl, shape the dough into a ball, and place it in the bowl. Cover with a towel and let rise in a warm area until doubled in size, about 45 minutes. (Tip: Place in a warm oven preheated to 200°F, then turned off.)
Prepare the filling:
In a small bowl, mix the softened butter with sugar, cinnamon, ginger, nutmeg, and cloves.
Roll and fill the dough:
Roll the risen dough into a 15×9 inch rectangle on a lightly floured surface. Spread the filling evenly across the dough. Roll up the dough into a log, seam-side down. Slice into 9 equal rolls using a sharp knife or floss.
Second rise:
Place the rolls into a greased 9-inch pie dish or square baking pan. Let rise again in a warm place for about 20–30 minutes until slightly puffed.
Bake:
Preheat the oven to 350°F. Bake rolls for 20 minutes. Cover loosely with foil and bake for an additional 5–10 minutes to avoid over-browning.
Make the frosting:
Beat softened cream cheese until light and fluffy. Add yogurt, vanilla extract, and powdered sugar. Mix until smooth.
Serve:
Spread frosting on slightly cooled cinnamon rolls. Serve warm and enjoy the holiday magic.

Servings and timing

This recipe makes 9 cinnamon rolls.
Prep time: 1 hour 30 minutes
Cook time: 30 minutes
Total time: 2 hours

Variations

Dairy-free: Use plant-based milk, coconut oil, and a vegan cream cheese alternative.
Refined sugar-free: Use coconut sugar in both the dough and filling.
Make-ahead: Prepare the rolls through step 7, cover tightly, and refrigerate overnight. Let come to room temperature and rise slightly before baking in the morning.
Extra spiced: Add a pinch of cardamom or allspice for more depth.
Crispier edges: Bake in a metal pan instead of glass or ceramic.
Maple twist: Use maple extract in the frosting for a richer holiday flavor.

Storage/Reheating

Room temperature: Store covered for 1–2 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze unfrosted rolls wrapped tightly for up to 2 months. Thaw overnight in the fridge.
Reheating: Microwave individual rolls for 20–30 seconds or warm in the oven at 300°F for 10 minutes.

FAQs

Can I make these cinnamon rolls the night before?

Yes. Prepare through the second rise, refrigerate overnight, then let them come to room temperature before baking.

What type of milk works best?

Any milk works well. Cashew, almond, or oat milk are great for dairy-free versions.

Do I have to use molasses?

Molasses gives these rolls their gingerbread flavor. If needed, you can substitute with maple syrup, but the flavor will change.

Can I make these without a stand mixer?

Yes, you can mix and knead by hand. It will just take a bit more effort to develop the dough properly.

How do I know when the dough is kneaded enough?

It should be smooth, elastic, and slightly tacky but not sticky. It will pull away from the sides of the bowl.

What size pan should I use?

A 9-inch square or round baking dish works best for 9 rolls.

How do I prevent the rolls from over-browning?

Cover loosely with foil during the last 5–10 minutes of baking.

Can I use regular flour instead of whole wheat pastry flour?

Yes, all-purpose flour can be used, though texture may be slightly different.

Can I skip the cloves?

Yes. Cloves are optional—if you’re not a fan, just leave them out.

What can I use instead of cream cheese in the frosting?

Try a dairy-free cream cheese or use just Greek yogurt for a lighter glaze.

Conclusion

These gingerbread cinnamon rolls are a festive twist on a classic favorite, filled with cozy spices and finished with a creamy frosting that melts right in. Whether you’re serving them for the morning or baking them for a weekend treat, they bring holiday warmth to every bite. Easy to prep ahead and adaptable for different dietary needs, they’re a must-try during the colder months.