Irresistible Homemade Gingerbread Cinnamon Rolls: Your Ultimate Christmas Morning Treat

There’s a special kind of magic that fills the air during the holiday season, and for many, that magic begins in the kitchen. Imagine waking up on Christmas morning to the intoxicating aroma of freshly baked cinnamon rolls, but with a festive twist – the warm, spicy embrace of gingerbread! Our homemade gingerbread cinnamon rolls are more than just a breakfast item; they are a delightful tradition, a comforting hug, and a surefire way to make your holiday mornings unforgettable.

Delicious gingerbread cinnamon rolls topped with sweet icing, ready to be enjoyed on Christmas morning.

While I might not be a professional baker who whips up elaborate creations daily, there are certain times of the year when the call of homemade goodness is simply too strong to resist. Christmas is one such time, reserved for cherished family recipes like my Grandmother’s German cookies and, of course, these incredible gingerbread cinnamon rolls. The rich, aromatic spices of gingerbread are synonymous with winter, and once you try these, you’ll seriously wonder how you ever celebrated the holidays without them.

The Joy of Holiday Cinnamon Rolls

From a cozy copycat Starbucks gingerbread loaf to this perfectly spiced recipe, gingerbread flavor truly embodies the spirit of the season. It’s versatile enough for a festive breakfast, a delightful brunch centerpiece, or even a decadent dessert. We’re eager to hear your thoughts on this recipe!

As a general rule, I lean towards easy recipes, but there are a few exceptions where the superior taste of homemade justifies the extra effort. Cinnamon rolls are definitely one of those exceptions – much like homemade banana bread, the difference in flavor and texture between a semi-store-bought version and one made from scratch is simply incomparable.

Holiday baking is a beloved tradition in our household. A few years ago, we decided to elevate our festive spread by incorporating homemade cinnamon rolls into our annual baking schedule. These gingerbread cinnamon rolls are a delicious and spiced-up variation of our beloved original recipe, bringing an extra layer of warmth and festivity to our holiday table.

Hands preparing dough for cinnamon rolls, showcasing the rolling process before adding the gingerbread filling.

Crafting the Perfect Homemade Gingerbread Cinnamon Rolls

The magic of these gingerbread cinnamon rolls lies in a few key ingredients and thoughtful techniques. Let’s break down what you’ll need and some crucial tips for success.

Essential Ingredients for Festive Flavor:

For the Dough:
1. All-purpose flour (for structure and tenderness)
2. Whole wheat flour (adds a subtle nutty flavor and texture)
3. Active dry yeast (the leavening agent for that fluffy rise)
4. Milk (provides moisture and helps activate yeast)
5. Butter (for richness and tenderness)
6. Egg (adds structure, moisture, and color)
7. Granulated sugar (sweetens the dough)
8. Vanilla extract (enhances flavor)
For the Gingerbread Filling:
1. Brown sugar (for deep, caramelized sweetness)
2. An abundance of classic gingerbread spices: cinnamon, allspice, nutmeg, ground cloves (the heart of the gingerbread flavor)
3. Melted butter (binds the filling and keeps it moist)
For the Icing:
1. Powdered sugar (for a smooth, sweet glaze)
2. Milk (to achieve the perfect consistency)
3. Vanilla extract (for added flavor depth)

Tips for Perfectly Baked Sweet Rolls:

The secret to achieving perfectly baked sweet rolls lies in consistent preparation. After rolling up your dough and slicing it into individual pieces, ensure that each roll is roughly the same thickness. If some pieces are significantly larger than others, they may not cook through properly, leaving you with an undercooked center.

Additionally, the baking vessel plays a crucial role. Baking your rolls in a slightly smaller dish allows them to bake more evenly. In our first attempt, we used a large 12×9 inch pan. While the outer rolls baked beautifully, those in the center were disappointingly gooey and underdone. In subsequent years, we discovered that using two smaller square pans instead made a world of difference, resulting in a consistent bake throughout the batch.

A close-up of baked gingerbread cinnamon rolls, glistening with icing, ready for a festive celebration.

More Festive Christmas Breakfast and Dessert Recipes

Looking to expand your holiday menu? Here are some other delectable treats that are always a hit during the festive season:

Our Gingerbread Pumpkin Bundt Cake and Ginger Banana Bread are consistently popular choices.
Add a delightful new treat to your baking day with our irresistible Hazelnut Cookies.
For an over-the-top delicious option, try our Pumpkin Monkey Bread.

These gingerbread cinnamon rolls are truly a joy to make, offering a fun and rewarding baking experience. They’re the quintessential Christmas morning treat, destined to become a cherished memory year after year. For a complete and hearty holiday spread, consider pairing these sweet rolls with our savory Crockpot Breakfast Casserole. The combination of sweet and savory is simply perfection, especially during the festive season!

Gingerbread Cinnamon Rolls

By Justine

Delicious recipe for gingerbread cinnamon rolls. You have got to make this for Christmas breakfast or brunch, they are amazing!

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 10

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Equipment

1 9×13 pan (or two smaller square pans)

Ingredients

For the Dough:

2 c all-purpose flour, plus a little more for dusting
1 c whole wheat flour
1 pkg active dry yeast (2 ¼ tsp)
¾ c Milk, heated to 120 degrees F (49 degrees C)
3 tbs butter, softened
1 large egg, room temperature
1/3 c granulated sugar
1 tsp vanilla extract

For the Gingerbread Filling:

½ tsp allspice
1 tsp nutmeg
1 tsp ground cloves
2 tbs cinnamon
2 tsp granulated sugar
¾ c brown sugar
5 tbs melted butter

For the Icing:

2 c powdered sugar
3-4 tbs milk
1 tsp vanilla extract

Instructions

Warm milk slightly (to about 120 degrees F or 49 degrees C). Add the yeast to the warm milk, stir gently, and let it sit for approximately 5 minutes until it becomes foamy and bubbly. This indicates your yeast is active and ready to use.
In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar, softened butter, a pinch of salt (not listed but standard for dough), vanilla, and the room temperature egg. Mix these ingredients thoroughly until well combined.
Pour the activated yeast and milk mixture into the wet ingredients. Slowly begin to incorporate the flour, adding about ½ cup at a time, mixing on low speed after each addition.
Continue mixing on low until the dough comes together and forms a cohesive ball in the center of the bowl.
Lightly grease a clean bowl with cooking spray or butter. Transfer the dough ball to this bowl, turning it once to coat all sides. Cover the bowl with a clean tea towel and let it rise in a warm area for 2-4 hours, or until it has doubled in size. A warm spot near a fireplace or a sunny window works perfectly.
While the dough is nearing the end of its first rise, prepare your gingerbread filling. In a small bowl, combine all the dry spices (allspice, nutmeg, ground cloves, cinnamon) and both sugars (granulated and brown sugar). Mix well and set aside. Keep the 5 tablespoons of butter melted and separate.
Once the dough has fully risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, aiming for an even thickness.
Take your melted butter and evenly spread it over the entire surface of the dough rectangle. Then, generously sprinkle the prepared sugar and spice mix over the buttered dough.
Starting from one of the longer sides, tightly roll the dough into a log. Using a sharp knife or a piece of dental floss, slice the log into approximately 9-12 even pieces (or as many as you can get, ensuring similar thickness).
Arrange the sliced rolls in your greased baking pan(s), leaving a little space between each roll for them to expand. Cover the pan(s) with a towel and let them rise for a second time for about 30 minutes in a warm spot.
Preheat your oven to 350 degrees F (175 degrees C). Bake the cinnamon rolls for 20-25 minutes, or until the tops are golden brown and they are cooked through. Remember, using two smaller square pans instead of one large 12×9 inch pan allows for more even baking; if using two, place them on the same oven rack if space permits.
While the rolls are baking, prepare the icing: In a medium bowl, whisk together the powdered sugar, milk (start with 3 tablespoons and add more if needed to reach desired consistency), and vanilla extract until smooth.
As soon as the gingerbread cinnamon rolls come out of the oven, generously drizzle or pour the freshly made icing over the warm rolls. Serve immediately and savor every delicious bite!

Nutrition Information

Serving: 1oz, Calories: 369kcal, Carbohydrates: 78g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 42mg, Potassium: 140mg, Fiber: 3g, Sugar: 48g, Vitamin A: 149IU, Vitamin C: 0.1mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert

Cuisine: American

We wish you and your family a truly happy holiday season, filled with warmth, joy, and countless great memories made around the table. Enjoy these homemade gingerbread cinnamon rolls!