Description
These homemade Gingerbread Cinnamon Rolls are soft, fluffy, and filled with a festive spiced gingerbread filling, perfect for the holiday season. They’re made with yeasted dough, dairy-free friendly, and topped with a creamy frosting.
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
Instructions
- Heat the milk in the microwave for 20–30 seconds until lukewarm (about 110ºF). Do not overheat.
- In the bowl of a stand mixer, add yeast and sugar. Pour in the warm milk, stir, and let sit for 10 minutes until foamy.
- Add melted butter, egg, and molasses. Stir gently or use the paddle attachment on low speed to combine.
- Gradually add flour and salt, about ½ cup at a time, until a soft dough forms and pulls away from the bowl.
- Switch to the dough hook and knead for 3–4 minutes. If sticky, add up to ¼ cup more flour. Dough should be soft but not too sticky.
- Transfer dough to a greased bowl, cover with a towel, and let rise in a warm place until doubled in size (about 45 minutes).
- Grease a 9-inch pie dish or square baking pan with butter or coconut oil.
- On a floured surface, roll dough into a 15×9 inch rectangle. Spread with softened butter, sprinkle with sugar and spices evenly.
- Roll the dough into a log and place seam-side down. Slice into 9 rolls using a sharp knife or floss. Place rolls in the prepared dish.
- Allow rolls to rise again in a warm, draft-free place until puffy (about 20–30 minutes).
- Preheat oven to 350°F. Bake rolls for 20 minutes. If needed, cover with foil and bake another 5–10 minutes to prevent over-browning.
- While baking, make frosting: Beat cream cheese until fluffy, then add yogurt, extract, and powdered sugar. Mix until smooth.
- Spread frosting on slightly cooled rolls and serve warm.
Notes
- You can prep the rolls the night before and bake in the morning for fresh cinnamon rolls.
- Use dairy-free alternatives like coconut oil, plant-based milk, and dairy-free cream cheese for a dairy-free version.
- Don’t overheat the milk or it will kill the yeast—lukewarm is ideal.
- Using floss to cut the dough ensures cleaner cuts without squishing the rolls.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
