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Gingerbread Rolls

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  • Author: Richelle
  • Total Time: 2 hours and 45 minutes
  • Yield: 14-16 rolls


Sweet rolls filled with gingerbread inspired spices that will warm up the grinchiest of hearts.



1 cup milk, warmed to no more than 115 degrees

2 ½ teaspoons instant dry yeast

2 large eggs, room temperature

⅓ cup melted unsalted butter

½ cup granulated sugar

1 ½ tsp salt

4 ½ cups all purpose flour

½ cup heavy cream, reserved until baking


½ cup unsalted butter, softened but not completely melted

1 cup packed brown sugar

3 tablespoons cinnamon

2 tablespoons molasses

1 teaspoon dried ginger

½ teaspoon nutmeg 

½ teaspoon kosher salt

1 teaspoon vanilla extract


4 oz cream cheese, softened

4 oz (1 stick) unsalted butter, softened

3 cups powdered sugar



Make the Rolls 

  1. Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast into the milk and stir slightly to let the yeast dissolve.  After five (5) minutes, the mixture should be bubbling, if it’s not the yeast is probably bad (or the milk was too warm). 

  2. Fit the stand mixer with the paddle attachment.  On a low speed combine the eggs, butter and sugar. 

  3. Remove the paddle attachment and replace it with the dough hook.  Stir in the salt and the flour on low speed.  Knead for about 5 minutes until the dough pulls away from the bowl. 

  4. Spray a large bowl with cooking spray and transfer the dough to the oiled bowl.  Cover.  

  5. Let the dough rise in a warm spot for about 1 hour or until it doubles in size. 

  6. In a medium bowl, combine the softened butter, brown sugar, molasses, cinnamon, ginger, nutmeg, vanilla extract and kosher salt together.   Set aside. 

  7. Once the dough has doubled in size, roll it out on a lightly dusted countertop.  Roll the dough into a long rectangle, at least 15 x 18 inches. 

  8. Evenly Spread the filling on the dough, leaving a ½ inch border at the edges of the dough. 

  9. Roll the dough to a tight spiral, making sure to close the seam of the dough.  Cut into 1 ½ inch slices {about 16 rolls}. 

  10.  Place the rolls in 2 9-inch cake pans leaving space between the rolls to rise.  For about 1 hour.  20 minutes before the hour is over, preheat the oven to 350ºF. 

  11. Right before baking, slightly warm a ½ cup heavy cream just long enough to remove the chill.  Pour the heavy cream evenly across the rolls.  Bake for 20 -25 minutes.

Finish the Gingerbread Rolls

Remove the rolls from the oven and let cool for about 10 minutes.  Spread half of the icing onto the rolls.  Let the rolls cool for another 10 minutes before spreading the rest of the icing.  Serve Warm.

Overnight Rolls

If you want to start the rolls and finish them in the morning, after the rolls are filled and shaped, cover them with plastic wrap and refrigerate overnight– 12 to 16 hours.  When you’re ready to bake, remove the rolls from the refrigerator and discard the plastic wrap.  Preheat your oven for about 1 minute and turn the oven back off.  Slide the rolls in the oven for 45 minutes to rise.  Move the rolls to the counter, preheat the oven, and then bake as instructed.

  • Prep Time: 20 minutes + 2 1-hour rises
  • Cook Time: 25 minutes
  • Category: Breakfast