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Gingerbread cinnamon rolls in a pan with icing on top

Gingerbread Cinnamon Roll Recipe

Bernice Baran
These gingerbread cinnamon rolls are made using my new and improved super fluffy brioche dough rolled around brown sugar and gingerbread spices. Topped with none other than a cream cheese icing, the perfect Christmas morning treat. 
5 from 13 votes
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Prep Time 45 minutes
Cook Time 25 minutes
Additional Time 2 hours 45 minutes
Total Time 3 hours 55 minutes
Course Breads
Cuisine American
Servings 12 rolls
Calories 406 kcal

Equipment

Ingredients
  

Dough

  • 1/4 cup (50g) dark brown sugar lightly packed
  • 1 cup (240mL) warm water
  • 7 g 1 packet active dry yeast *see notes on how to use instant yeast
  • 1 large egg room temperature
  • 1/2 cup (113g) salted butter melted
  • 3 1/2 cups (420g) bread flour OR all-purpose flour, spooned and leveled
  • 1 tsp fine sea salt
  • 1/2 cup (4oz/118mL) heavy whipping cream

Filling

  • 3/4 cup (150g) dark brown sugar lightly packed
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1/4 cup (56g) salted butter softened
  • zest of 1/2 an orange *optional

Icing

  • 2 oz (1/4 brick) cream cheese softened
  • 1 1/2 cups (180g) powdered sugar spooned and leveled
  • 1/4 tsp ground cinnamon
  • tiny pinch of salt
  • 2 Tbsp (30mL) milk
  • 1 tsp vanilla bean paste or vanilla extract

Instructions
 

Dough

  • Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.
    1/4 cup (50g) dark brown sugar, 1 cup (240mL) warm water, 7 g 1 packet active dry yeast
  • Add the rest of the sugar, melted butter and egg, mixing until they’re somewhat combined.
    1 large egg, 1/2 cup (113g) salted butter
  • Then add the flour and salt and mix until it comes together.
    3 1/2 cups (420g) bread flour, 1 tsp fine sea salt
  • Use the hook attachment to knead the dough for 5-10 minutes (10-15 minutes by hand), until the dough peels itself away from the edge of the bowl.
  • Cover and let it proof for about 90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.

Filling

  • Combine the brown sugar with the spices. Set aside.
    3/4 cup (150g) dark brown sugar, 1 Tbsp ground cinnamon, 1 Tbsp ground ginger

Shape

  • Grease a 9x13x2 inch pan or a 12-13 inch round pan with butter, oil or baking spray (I use the wrapper of the butter and just wipe it around the pan).
  • Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12x16 inch rectangle. 
  • Add the filling by spreading the butter evenly on top of the dough. Then sprinkle the brown sugar with the spices on top of the butter, spreading it out evenly.
    1/4 cup (56g) salted butter
  • Roll the dough into a tight log, starting at one of the short ends, so you have a shorter fat log, not a long skinny roll.
  • Use a large serrated knife to slice into 9 or 12 rolls. Place into the prepared pan, cover and allow to proof in a warm environment for another 45 minutes, until doubled in size. 
  • Preheat the oven to 350F/177C and then drizzle the heavy whipping cream in the gaps between the cinnamon rolls.
    1/2 cup (4oz/118mL) heavy whipping cream
  • Bake for about 30 minutes (12 rolls) or 35 minutes (9 rolls) until the bread is golden brown. I like to use a butter knife to push one of the rolls away from the other ones so I can see the bottom edge. It should be super soft and squishy but the bread should be feel baked not too raw/doughy.
  • Allow the rolls to rest and cool for 15-30 minutes before frosting.

Cream Cheese Icing

  • Meanwhile whisk the cream cheese with the powdered sugar, cinnamon, salt, milk and vanilla, until they're well combined.
    2 oz (1/4 brick) cream cheese, 1 1/2 cups (180g) powdered sugar, 1/4 tsp ground cinnamon, 1 tsp vanilla bean paste, 2 Tbsp (30mL) milk, tiny pinch of salt
  • Drizzle on top of the slightly cooled cinnamon rolls.

Notes

  • *sub active dry yeast for instant yeast - skip activation, just mix all the ingredients together; proofing time will be about half for each.
  • to make them  smaller, roll the dough into a log starting on the long edge, making a long thin log - slice into 18 rolls and start checking for doneness around 14 minutes.
  • **I LOVE LOVE a little orange zest in my gingerbread flavored desserts but if you're not here for it, feel free to skip it. 

Nutrition

Calories: 406kcalCarbohydrates: 61gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 55mgSodium: 300mgPotassium: 97mgFiber: 1gSugar: 33gVitamin A: 531IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
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