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pulled apart gingerbread cinnamon roll

Gingerbread Cinnamon Rolls

These no knead gingerbread cinnamon rolls are soft, ultra gooey, filled with an easy gingerbread filling, and topped with a classic cream cheese frosting. They are the perfect cinnamon rolls for a holiday celebration and the recipe includes a make ahead option so you can prep them the night before.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Baking, Brunch, Dessert
Cuisine American
Servings 12 people


  • 9" by 12" baking tray



  • ½ cup water warm
  • 1 teaspoon sugar
  • 1 packet active dry yeast 7g
  • 5 cups all purpose flour 600g
  • ¼ teaspoon sea salt
  • ½ cup molasses
  • ½ cup butter softened
  • 2 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • ½ cup milk warm
  • cup heavy whipping cream


  • ½ cup butter softened
  • 1 cup brown sugar packed
  • 2 tablespoons molasses
  • teaspoon sea salt
  • 1 ½ tablespoon cinnamon ground
  • 1 teaspoon ginger ground
  • ¼ teaspoon cloves ground
  • ¼ teaspoon nutmeg ground


  • ½ cup butter softened
  • 1 cup powdered sugar
  • teaspoon sea salt
  • 4 oz cream cheese slightly softened for 10 minutes
  • 1 teaspoon pure vanilla extract
  • 3-5 tablespoons heavy whipping cream


  • 2 tablespoons sprinkles (optional)
  • 3 candy canes, crushed (optional)
  • 3-5 mini gingerbread men (optional)
Makes: 9 x 12inch rectangle



  • Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes so that a foam starts to form on top. If a foam doesn’t form in 10 minutes, discard and try again with another packet of yeast.
    ½ cup water, 1 teaspoon sugar, 1 packet active dry yeast
  • Sift flour into a bowl. Add salt and stir. Make a well in the middle and add the molasses, butter, eggs, vanilla, milk, and yeast mixture. Mix until a cohesive dough forms. It's ok if it's still a little lumpy and it should be sticky.
    5 cups all purpose flour, ¼ teaspoon sea salt, ½ cup butter, 2 large eggs, 1 tablespoon pure vanilla extract, ½ cup milk, ½ cup molasses
  • Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 45 minutes. Butter a 9”x12” baking pan while it rises and prepare the filling.
  • Punch down the dough and transfer onto a floured surface. Roll the dough into a large rectangle, about 18” by 24”. Spread the filling on top of the dough, leaving a 1” border on the top long edge.
  • Roll into a log, starting at the bottom long edge. Mark the roll into 12 equal pieces. Using a piece of string or unflavoured floss, wrap the string around the log and pull to cut. Arrange each roll into the baking pan. Let rise until doubled in size in a warm place, about 30 minutes.
  • Preheat oven to 180°C (350°F). Pour the heavy cream evenly over the rolls. Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan – make the frosting while it cools.
    ⅓ cup heavy whipping cream


  • I like to make the filling as the dough rises to save on time. Have the butter very soft, almost melted to blend easier. Combine all of the ingredients in a medium bowl and mix well to combine. Set aside to use later.
    ½ cup butter, 1 cup brown sugar, 2 tablespoons molasses, 1 ½ tablespoon cinnamon, 1 teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ⅛ teaspoon sea salt


  • Beat the butter, sugar, and salt in a stand mixer or with electric hand beaters until light and fluffy.
    ½ cup butter, 1 cup powdered sugar, ⅛ teaspoon sea salt
  • Add chunks of cream cheese into the butter in a few additions, beating very well in between. It should be fluffy. Add vanilla and cream, and beat until fluffy.
    4 oz cream cheese, 1 teaspoon pure vanilla extract, 3-5 tablespoons heavy whipping cream
  • Spread on top of the rolls while they are still warm so that the frosting melts into the rolls a little bit. Top with sprinkles, crushed candy canes, and gingerbread men. Serve warm!
    2 tablespoons sprinkles, 3 candy canes, crushed, 3-5 mini gingerbread men


Store baked and wrapped rolls in the fridge for up to 4 days or in the freezer for up to 3 months. Heat up before eating so that they become soft and gooey again.
Best way to let dough rise: I let my dough rise in an oven preheating to 180°C (350°F) for 3 minutes, then turned off. If it isn’t warm enough, the dough will not rise because of how much butter and sugar it has. You do not want the oven to be hot (over 55°C) or it will bake the yeast.
Make Ahead – overnight rolls: Prepare the rolls the night before and stop before letting the assembled rolls rise (second rise). Wrap baking tray tightly to cover and immediately place in the refrigerator for up to 12 hours. Once you are ready to bake them, let them come to room temperature and rise to fill out any gaps in the pan. Pour with cream and bake according to the instructions.
Keyword gingerbread, gingerbread rolls, no knead cinnamon rolls, no knead gingerbread cinnamon rolls
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