December Recipe - Gingerbread Rolls

December 03, 2020

Close your eyes and imagine waking up on Christmas morning to the smell of sweet Gingerbread Rolls. With everyday ingredients you can find in your pantry this Gingerbread Roll recipe is sure to outshine any gift from Santa. Well….maybe just that gift of socks from Grandma, but it’ll definitely become a family favorite.    

For the dough:

  • 1/4 c. granulated sugar
  • 1 tbsp. dry active yeast (not instant or rapid rise)
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cloves
  • 3 1/2 c. all-purpose flour, divided
  • 1 c. whole milk
  • 2 tbsp. unsalted butter, at room temperature, plus more for bowl
  • 1 large egg
  • 2 tbsp. molasses

For the filling and assembly:

  • 1/2 c. packed light brown sugar
  • 6 tbsp. unsalted butter, at room temperature, plus more for pan
  • 1 tbsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • All-purpose flour, for work surface

For the topping:

  • 4 oz. cream cheese, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 1 1/3 c. confectioners sugar, divided
  • 2 tsp. molasses
  • 1 tsp. warm water

Make the dough:

  1. Whisk together sugar, yeast, cinnamon, ginger, salt, cloves, and 1 3/4 cups flour in a bowl. Combine milk and butter in a small saucepan. Cook over low heat until the butter has melted and mixture reads between 105°F and 110°F on an instant-read thermometer.
  2. Add milk mixture, egg, and molasses to flour mixture. Beat with a dough hook attached to a stand mixer, on low speed, until moistened. Continue beating, gradually adding remaining 1 3/4 cups flour, until smooth and pliable, 4 to 5 minutes.
  3. Transfer dough to a lightly buttered mixing bowl; cover with plastic wrap or a towel. Set bowl in a warm place and let rise until doubled in size, about 1 hour.

Make the filling and assemble:

  1. Combine brown sugar, butter, cinnamon, ginger, and cloves in a bowl.
  2. Butter a 9- by 13-inch or 8- by 8-inch baking dish. On a lightly floured surface, roll dough into a 12- by 16-inch rectangle. Spread with cinnamon-sugar mixture. Starting from the long side, roll up into a log. Cut into 12 (if using a 9- by 13-inch baking dish) or 9 (if using an 8- by 8-inch baking dish) pieces and place, cut sides up, in prepared dish. Cover with a towel and let rise until doubled in size, about 1 hour. Preheat oven to 375°F. Bake until cooked through and lightly browned, 20 to 25 minutes.

Make the topping:

  1. Combine cream cheese, vanilla, and 1 cup confectioners sugar in a bowl. Whisk together molasses, water, and remaining 1/3 cup confectioners sugar in a separate bowl. Spread cream cheese mixture on warm rolls, then drizzle with molasses glaze.

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