Ultra-Soft Gingerbread Cinnamon Rolls with Molasses Swirl

1

Make the tangzhong. This technique gives the dough a soft, fluffy texture. The mixture will be a thick, paste-like slurry.

2

Knead until a smooth dough forms. The dough will be soft and elastic, enriched with butter and molasses for a classic gingerbread taste. You can swap molasses for pumpkin purée if you prefer.

3

Spread the gingerbread filling over the rolled-out dough. Aim for an even layer that covers the entire surface.

4

Cut the dough into 12 strips, roll each strip, and place them in a 9×13 baking pan.

5

Cover the pan and let the rolls rise at room temperature until they’re puffy and doubled. They’re ready when the rolls feel airy to the touch.

6

Bake and top with cream cheese frosting. I like to wait 10–15 minutes after baking, then spread the frosting so it melts into the swirls. Garnish with mini gingerbread cookies and a sprinkle of crushed gingersnaps.

Tangzhong

• 2/3 cup water
• 1/4 cup bread flour

Cinnamon Roll Dough

• 3 2/3 cups bread flour
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup heavy cream, room temperature
• 1/3 cup whole milk, room temperature
• 3 tablespoons + 1 teaspoon unsulphured molasses
• 1 large egg, room temperature
• Tangzhong from above
• 6 tablespoons European butter, room temperature

Gingerbread Filling

• 1/2 cup unsalted butter, room temperature
• 2/3 cup light brown sugar, packed
• 2/3 cup crushed gingersnap cookies
• 4 teaspoons gingerbread spice
• 2 teaspoons unsulphured molasses

Cream Cheese Frosting

• 6 tablespoons unsalted butter, room temperature
• 3 ounces cream cheese
• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon gingerbread spice
• Mini gingerbread cookies, for garnish

• Make the tangzhong: Whisk water and flour in a small saucepan and cook over medium heat, whisking constantly for 4–5 minutes until thick and paste-like. Transfer to a bowl and set aside.
• Mix the dough: In a stand mixer bowl, combine flour, yeast, and salt. Add cream, milk, molasses, egg, and tangzhong. Knead on low with the dough hook until a rough dough forms.
• Add butter: With the mixer running, add softened butter one tablespoon at a time, letting it incorporate. Continue kneading 10–12 minutes until the dough is smooth and elastic. Cover the bowl and set aside.
• Prepare pan: Line a 9×13 baking pan with parchment paper.
• Make the filling: Combine butter, brown sugar, crushed gingersnaps, molasses, and gingerbread spice until smooth.
• Roll out dough: On a lightly floured surface, roll dough into a 15×21-inch rectangle with the long side nearest you. Dollop the filling and spread evenly with an offset spatula.
• Cut and roll: Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you and place into the prepared pan.
• Rise: Cover pan with plastic wrap and let rise 1–2 hours at room temperature until doubled. Preheat oven to 325°F (162°C).
• Bake: Bake 30–40 minutes or until the center rolls reach an internal temperature of 185°F.
• Make the frosting: Meanwhile, beat butter and cream cheese until smooth. Add powdered sugar and gingerbread spice, then mix in heavy cream.
• Finish: Let rolls cool slightly, spread frosting over the tops, garnish with mini gingerbread cookies and crushed gingersnaps, and serve.

Measure dry ingredients properly. Use the spoon-and-level method or a kitchen scale for best results—avoid scooping flour directly with a measuring cup.

Overnight option: After kneading, place the dough in a greased bowl, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature for about 30 minutes before rolling and assembling.

Storage: Store leftovers in an airtight container at room temperature up to 4 days. Warm before serving.

Gingerbread spice mix (makes extra):

• 2 tablespoons ground allspice
• 2 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg

Nutrition information is an estimate and not guaranteed to be exact.