Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls

raw material

8 volumes


  • 2 cups all-purpose flour (250 grams)
  • 1.5 cups whole wheat flour (185 g)
  • ½ cup granulated sugar (100 g)
  • 2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1.5 teaspoons ground ginger
  • 4 large eggs
  • 2 sticks unsalted butter, melted
  • ⅓ cup whole milk (80 g)
  • 1 tablespoon molasses


  • 1 stick unsalted butter, softened
  • ½ cup light brown sugar (100 g)
  • 1 tablespoon molasses
  • 2 teaspoons McCormick® Ginger Powder
  • 1 teaspoon McCormick® Ground Cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon McCormick® Clove Powder
  • ½ teaspoon McCormick® Allspice Powder
  • ¼ teaspoon kosher salt

shaved ice

  • 4 ounces cream cheese (110 g)
  • ½ stick unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1.5 cups powdered sugar (165 g)
  • ½ cup gingerbread (50 g), crushed

Nutritional Information

View information

  • Calories 491
  • Fat 11g
  • Carbohydrates 87g
  • Fiber 3g
  • Sugar 43g
  • Protein 11g

An estimate based on a serving size.


  1. Make the dough: In a large bowl, whisk together all-purpose and whole wheat flour, sugar, yeast, salt, and ground ginger.
  2. In the bowl of a stand mixer fitted with a dough hook, combine eggs, butter, milk and molasses. Mix on medium-low speed to combine. Add flour mixture and mix on medium speed until fluffy lumps form. Reduce speed to medium-low and continue mixing until dough begins to climb on the hooks, about 15 minutes. The dough will be very wet, but it will come together when it is still. Cover bowl with plastic wrap or kitchen towel and let rest in a warm place until doubled in size, about 2 hours.
  3. Lightly wet your hands and gently beat the dough down (wetting your hands will help prevent the dough from sticking as you beat it down). Cover the bowl again and transfer to the refrigerator to firm the dough, at least 1 hour, or up to overnight.
  4. Make the filling: In a medium bowl, combine butter, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, allspice, and salt. Mash together with a fork until smooth.
  5. Turn the dough out onto a lightly floured surface and roll out into a 1/4-inch-thick rectangle. Spread the filling over the dough, all the way to the edges. Starting at one long end, roll the dough into a log. Trim the ends, then cut the log crosswise into 8 pieces.
  6. Place rolls in a 9-inch round springform pan. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 2 hours.
  7. Preheat oven to 350°F (180°C).
  8. Uncover and bake until golden brown and cooked through, about 30 minutes. Remove from oven and cool slightly.
  9. Make the frosting: In a large bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream cheese, butter, and salt on medium speed until smooth, about 1 minute . Add the powdered sugar and continue to beat until creamy, about 1 minute.
  10. Sprinkle cinnamon rolls with icing sugar and top with crushed gingerbread.
  11. enjoy!
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