Soft Gingerbread Cinnamon Rolls with Molasses Icing
These gingerbread cinnamon rolls wrap all the cozy holiday spices into a soft, pull-apart bun. Molasses, ginger, and warm cinnamon swirl through the dough and filling, finishing with a sticky molasses drizzle that sets just right.
The house will smell incredible while they bake, and the rolls stay tender for days thanks to a buttery, enriched dough.
Why These Gingerbread Rolls Work
The molasses in both the dough and the icing gives a deep, almost smoky sweetness that white sugar alone can’t deliver. Every bite has the familiar spicy kick of gingerbread without being heavy or dry.
I keep the filling straightforward: brown sugar, butter, cinnamon, and extra ginger. That way the gingerbread character stands out instead of getting buried under too much sweetness.
The dough is soft and easy to handle, so even if you are not a regular bread baker, it comes together without stress.
Ingredients
- 3 cups all-purpose flour: spooned and leveled, plus extra for dusting
- 2 ¼ tsp instant yeast: or one packet; if using active dry, bloom it in the warm milk first
- ¼ cup granulated sugar
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch ground nutmeg
- ¾ cup whole milk: warmed to about 110°F (43°C)
- 6 tbsp unsalted butter, softened: for the dough
- 1 large egg: at room temperature
- ¼ cup unsulphured molasses: use the regular, not blackstrap, which is too bitter
- For the filling
- 6 tbsp unsalted butter, very soft: spreadable but not melted
- ⅔ cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- For the icing
- 1 cup powdered sugar
- 1 to 2 tbsp molasses
- 1 to 2 tbsp milk or heavy cream
- ½ tsp vanilla extract
Variations / Substitutions
- Whole wheat flour: swap half the all-purpose for whole wheat pastry flour for a nuttier, denser roll.
- Dairy free: use unsweetened oat milk and a vegan butter stick. The dough will be a little less rich but still works.
- Spice swap: add a tiny pinch of cardamom or allspice to the filling for a different warm-spice note.
- Cream cheese icing: beat 4 oz softened cream cheese with 1 cup powdered sugar and 2 tbsp milk instead of the molasses icing for a tangy finish.
- Extra crunch: sprinkle a handful of finely chopped crystallized ginger over the filling before rolling up.
If you want a classic morning roll without the gingerbread twist, try plain buttermilk cinnamon rolls.
How to Make Gingerbread Cinnamon Rolls
Step 1: Mix and Knead the Dough
In a large bowl, whisk together the 3 cups flour, yeast, ¼ cup sugar, salt, ginger, cinnamon, cloves, and nutmeg. Warm the ¾ cup milk to about 110°F (43°C) — it should feel like warm bath water. Pour the milk into the dry ingredients, then add the 6 tbsp softened butter, egg, and ¼ cup molasses. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes. It will feel a little tacky at first but should become smooth and elastic. If it sticks to your hands a lot, dust with a tablespoon of flour at a time, but try not to add more than ¼ cup total. You want the dough soft, not stiff.
Step 2: Proof the Dough
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot until doubled, about 1 hour. The dough should look puffy and when you press two fingers into it, the indent stays.
A turned-off oven with the light on makes a good warm place if your kitchen is chilly.
Step 3: Roll Out and Fill the Dough
Punch down the dough gently and turn it onto a floured surface. Roll it into a rectangle about 12 x 16 inches. Spread the 6 tbsp very soft butter all over the surface, leaving a 1-inch border along one long edge. Mix the ⅔ cup brown sugar, 2 tsp cinnamon, and 1 tsp ginger together, then sprinkle the mixture evenly over the butter.
Starting at the long edge with filling all the way to the edge, roll the dough up tightly like a jelly roll. Pinch the seam along the bare border to seal. The log will be about 18 inches long and feel heavy and fragrant.
Step 4: Slice and Arrange for the Second Rise
Cut the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Place the rolls cut side up in a greased 9 x 13 inch baking pan, leaving a little space between them. Cover loosely and let them rise in a warm spot until puffy and the rolls are touching each other, about 30 to 45 minutes.
The rolls should look noticeably larger and soft to the touch. Meanwhile, start preheating your oven to 350°F (175°C) so it is ready when the rise finishes.
Step 5: Bake and Drizzle with Icing
Bake the rolls on the middle rack for 20 to 25 minutes, until the tops are golden brown and the center rolls feel set. The kitchen will smell deeply of ginger and caramelized sugar. While they bake, whisk together the 1 cup powdered sugar, 1 tbsp molasses, 1 tbsp milk, and vanilla. Add another tablespoon of molasses or milk as needed until the icing is smooth and thick but pourable.
Let the rolls cool in the pan for 5 minutes, then drizzle the molasses icing over them while they are still warm. Serve right away, pulling the rolls apart with your fingers or a spatula.
A Few Tips for Gingerbread Cinnamon Rolls
- Check the yeast: If you are not sure about your yeast, stir it into the warm milk with a pinch of the sugar and let it sit for 5 minutes. It should get foamy. If it doesn’t, start fresh.
- Warm rise trick: Microwave a mug of water for a minute, push it to the side, and put your covered dough bowl in the microwave. The steamy, closed space speeds things up.
- Don’t overbake: The edges brown faster than the centers. Start checking at 20 minutes, and pull the pan when the rolls are just golden. Overbaked rolls turn dry fast.
- Make ahead: Prepare the rolls through the second rise step, cover the pan tightly, and refrigerate overnight. In the morning, let them sit on the counter for 30 minutes while the oven preheats, then bake as directed.
To scale the recipe, use these amounts (the method stays the same except you may need two pans for 24 rolls).
| Yield | All-Purpose Flour | Unsalted Butter (dough) | Molasses | Brown Sugar (filling) |
|---|---|---|---|---|
| 6 rolls | 1 ½ cups | 3 tbsp | 2 tbsp | ⅓ cup |
| 12 rolls | 3 cups | 6 tbsp | ¼ cup | ⅔ cup |
| 24 rolls | 6 cups | 12 tbsp | ½ cup | 1 ⅓ cups |
Storing and Reheating Leftovers
- Refrigerate: Store baked rolls in an airtight container in the fridge for up to 4 days. Reheat individual rolls in the microwave for 15 to 20 seconds, or warm several in a 300°F oven for a few minutes.
- Freeze baked rolls: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight and reheat before eating.
- Serve cold: These are soft enough to eat at room temperature, too, though the icing gets a bit firm.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes. Stir the active dry yeast into the warm milk with the sugar and let it sit for 5 to 10 minutes until it becomes foamy. Then proceed with the rest of the dough.
Why did my dough turn out sticky and hard to handle?
Sticky dough usually means the flour was not measured by weight or was scooped too densely. Add a little extra flour while kneading, but a tacky dough is actually better for soft rolls. Too much flour makes them dense.
Can I make these without a stand mixer?
Absolutely. Knead by hand on a lightly floured surface for 8 to 10 minutes. It’s a bit of a workout, but you get a feel for the dough this way and the arm work turns out a beautifully textured roll.
Can I freeze the unbaked rolls?
Yes. After the second rise, wrap the pan tightly and freeze. When ready to bake, thaw overnight in the refrigerator, then let the rolls come to room temperature for about 45 minutes before baking as usual. They might need an extra few minutes in the oven.
Gingerbread Cinnamon Rolls Recipe
Ingredients
Method
- In a large bowl, whisk flour, yeast, sugar, salt, ginger, cinnamon, cloves, and nutmeg. Add warm milk (110°F), softened butter, egg, and ¼ cup molasses. Stir to a shaggy dough, then knead on a floured surface about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough, roll into a 12×16-inch rectangle, spread with 6 tbsp very soft butter. Mix brown sugar, 2 tsp cinnamon, and 1 tsp ginger; sprinkle over butter. Roll up tightly from a long side, pinch seam to seal.
- Cut into 12 rolls and place in a greased 9×13-inch pan. Cover and let rise until puffy and touching, 30 to 45 minutes. Preheat oven to 350°F.
- Bake rolls for 20 to 25 minutes until golden. Whisk powdered sugar, 1 tbsp molasses, 1 tbsp milk, and vanilla, adding more liquid for a pourable consistency. Cool rolls 5 minutes, then drizzle with icing and serve.
