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Decadent 1 Gingerbread Cinnamon Rolls Perfection

Gingerbread Cinnamon Rolls with Cream Cheese Frosting
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Bake these decadent Gingerbread Cinnamon Rolls with Cream Cheese Frosting for a rich and indulgent dessert experience. This recipe balances deep, comforting spice with a bright, creamy topping.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 and 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed brown sugar (for filling)
  • 1 tablespoon ground ginger (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1-2 tablespoons milk (for frosting)

Instructions

  1. In a large bowl, dissolve the yeast in the warm milk. Let it sit for 5 minutes until foamy.
  2. Stir in the granulated sugar, melted butter, egg, and vanilla extract into the yeast mixture.
  3. In a separate bowl, whisk together the flour, salt, ground ginger, cinnamon, cloves, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled.
  6. While the dough rises, prepare the filling by mixing the softened butter, brown sugar, ginger, and cinnamon until smooth.
  7. Punch down the risen dough. Roll it out into a large rectangle, about 12×18 inches.
  8. Spread the filling evenly over the dough, leaving a small border on one long edge.
  9. Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
  10. Cut the log into 12 equal rolls. Place them in a greased 9×13 inch baking dish. Cover and let them rise again for 30 minutes.
  11. Preheat your oven to 375°F (190°C).
  12. Bake the rolls for 20-25 minutes, or until golden brown.
  13. While the rolls bake, make the frosting by beating the cream cheese and softened butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a spreadable consistency.
  14. Remove the rolls from the oven and immediately spread the cream cheese frosting generously over the warm rolls. Serve warm.

Notes

  • For an extra deep gingerbread flavor, use dark brown sugar in the filling.
  • If your kitchen is cool, place the dough bowl inside an oven that is turned off but has the light on to create a warm rising environment.
  • You can give the frosting a little zing by adding a tiny pinch of lemon zest.

Nutrition

Find it online: https://spoonsprout.com/gingerbread-cinnamon-rolls-cream-cheese-frosting/