Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Ivy
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gingerbread Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warming spices like ginger and cinnamon as well as rich molasses flavor. Made with dairy-free and gluten-free options, they offer a fluffy, soft dough rolled with a spiced filling and topped with a creamy dairy-free cream cheese frosting. Perfect for holiday breakfasts or cozy weekend treats, these rolls are lovingly baked to golden perfection and generously frosted for an irresistible finish.

Ingredients

Dough Ingredients

  • 1 cup unsweetened almond milk
  • 5 tbsp dairy-free butter
  • 2 1/4 tsp (one 0.25-oz packet) instant yeast
  • 2 large eggs, room temperature
  • 1/2 cup granulated pure maple sugar
  • 2 tbsp blackstrap molasses
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp fine sea salt
  • 4 1/2 cups gluten-free 1-to-1 baking flour, divided (all-purpose flour can be used if not gluten-free)
  • Cooking spray or oil for greasing

Filling Ingredients

  • 1/2 cup dairy-free butter, softened (or ghee/unsalted butter)
  • 2/3 cup coconut sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp blackstrap molasses

Additional for Baking

  • 12 tbsp (about ¾ cup) unsweetened dairy-free creamer of choice

Frosting Ingredients

  • 6 oz dairy-free cream cheese, softened (or regular cream cheese)
  • 1/3 cup dairy-free butter, softened (or ghee/unsalted butter)
  • 1 1/4 cup powdered sugar or powdered sweetener of choice (e.g., Lakanto for lower sugar)
  • 2 tsp vanilla extract
  • Pinch fine sea salt
  • 1-3 tsp dairy-free milk or unsweetened dairy-free creamer of choice (to thin frosting as needed)

Instructions

  1. Warming the milk and butter: Warm the almond milk and dairy-free butter together either in a microwave-safe bowl for 30-40 seconds or in a saucepan over medium heat until warm but not hotter than 110°F. The butter doesn’t need to be fully melted. Allow mixture to cool if too hot to prevent killing the yeast.
  2. Mixing the dough: Using a stand mixer with the beater blade, combine the warmed milk and butter with yeast. Add eggs, maple sugar, and molasses. Mix on low to combine. Add cinnamon, ginger, salt, and 4 cups flour. Mix gently until just combined. Swap to dough hook and knead on medium for 8-12 minutes, gradually adding reserved 1/2 cup flour as needed, until a smooth, elastic dough forms that pulls from the sides of the bowl. Form into a smooth ball.
    Alternatively, mix by hand: Stir warmed milk and butter with yeast in large bowl, add eggs, sugar, molasses and mix. Incorporate spices and flour incrementally. Knead by hand on floured surface for 10-13 minutes until elastic dough forms.
  3. Allow dough to rise: Grease a large bowl and place dough inside. Cover with a kitchen towel and keep it in a warm spot to rise until doubled in size, about 1 1/2 hours depending on environment.
  4. Rolling out the dough and adding filling: Punch dough down gently and transfer to lightly floured surface. Roll into a 20”x14” rectangle about 1/2” thick, squaring edges as you roll. In a small bowl, blend softened butter, molasses, cinnamon, ginger, and coconut sugar to create the filling. Spread evenly over dough, leaving a small 1/8” border around edges.
  5. Cut into rolls: Instead of one large log, cut dough into 12 even strips using a pizza cutter or sharp knife for even baking. Roll each strip tightly into individual logs.
  6. Prepare for baking and second rise: Grease a 9x13 inch baking pan. Place rolls cut side up in pan, cover with a towel and let rise until nearly doubled, about 30-40 minutes. Preheat oven to 350°F during this time.
  7. Apply cream and bake: Warm the unsweetened dairy-free creamer briefly until warm to the touch. Spoon about 1 tablespoon of warmed creamer evenly over each roll. Bake rolls in the oven for 23-28 minutes, until light golden on top and cooked through but soft. Check at 20 minutes and cover loosely with foil if rolls brown too fast.
  8. Make the frosting: While baking, beat softened dairy-free butter and cream cheese until fluffy. Add powdered sugar, salt, and vanilla extract, beating smooth. Gradually incorporate dairy-free milk or creamer until frosting is fluffy and spreadable.
  9. Finish and serve: Remove rolls from oven and let cool 5-10 minutes. Spread frosting evenly over warm rolls. Serve immediately and enjoy the comforting flavors.

Notes

  • Ensure the milk and butter mixture is not hotter than 110°F to preserve yeast activity.
  • If not gluten-free, use all-purpose flour instead of gluten-free blend.
  • Dairy-free options can be swapped with regular dairy for butter and cream cheese if desired.
  • Cutting dough into strips rather than a single log ensures even baking.
  • Check rolls early in baking to prevent over-browning; cover with foil if needed.
  • For a lower sugar frosting, use a powdered sweetener like Lakanto.
  • Kneading times may vary depending on flour and humidity; dough should be elastic and smooth.

Find it online: https://ivysrecipes.com/gingerbread-cinnamon-rolls-recipe/