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{This post is sponsored by Land O’Lakes.}

Kicking off December the best way I know how to, with these Overnight Gingerbread Cinnamon Rolls.

Overnight Gingerbread Cinnamon Rolls | @hbharvest

As I’m sure you all can tell, I could not be more excited that December is here! December is my favorite month of the year, it holds so much magic! It’s a time for slowing down, spending time with family and friends, and enjoying the last couple weeks of the year…all while eating delicious food.

Of course.

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Since today is December first, I knew I wanted to share a recipe that screamed Christmas, and these Gingerbread Cinnamon Rolls have Christmas written all over them. In my family we always do a sweet and savory breakfast on Christmas morning, my mom’s Monkey Bread with a side of something like a quiche or strata. Christmas Eve morning however is reserved for Cinnamon Rolls. There’s not one person in my large family of nine that does not love cinnamon rolls. I’ve made a lot of them over my years of writing HBH, see these Eggnog Cinnamon Rolls, these Pull-Apart Cinnamon Rolls, and also these Brioche Cinnamon Rolls in the HBH Cookbook.

I know, I know, how many Cinnamon Roll recipes does one need? Apparently a lot! These Gingerbread Cinnamon Rolls are something extra special.

Overnight Gingerbread Cinnamon Rolls | @hbharvest

Overnight Gingerbread Cinnamon Rolls | @hbharvest

Overnight Gingerbread Cinnamon Rolls | @hbharvest

The dough is possibly one of the most delicious cinnamon roll doughs ever. Just like gingerbread, it’s made with a good amount of molasses. The molasses not only adds flavor, but keeps the rolls soft and moist. I also added a splash of vanilla extract, because everything made with vanilla is better.

But the best thing about these rolls is the filling. The incredible swirls throughout come from a mix of Land O Lakes® Butter, brown sugar, plenty of cinnamon and plenty of ginger. I like to use a good amount of butter in my center filling. To me, that cinnamon (and ginger) swirl is the best part of a cinnamon roll and I like to make sure it’s extra sweet and extra gooey.

The key is using salted butter. A high quality salted butter, like Land O Lakes® Butter, adds a distinctiveness to baked goods that sets them above. Trust me on this, it’s that extra special touch that every cinnamon roll needs.

For the frosting, there was no doubt in my mind that I needed to do a cream cheese frosting with vanilla beans studded throughout. The cream cheese is not an overly sweet or overpowering flavor, so it allows for the cinnamon roll to shine.

Overnight Gingerbread Cinnamon Rolls | @hbharvest

Overnight Gingerbread Cinnamon Rolls | @hbharvest

With Christmas Eve and Christmas morning being so hectic, I wanted to give you guys a breakfast recipe that you could prepare the day before, keep in the fridge, and then just bake up in the morning. Meaning you can make these on Christmas Eve day or even the day before Christmas Eve. Then just take them out the next morning and bake. These are PERFECT for our family since we always open gifts first thing before breakfast.

I, of course, tested these rolls with my family before sharing with you. The fact that the entire pan was gone within a few minutes of coming out of the oven means that everyone, brothers included, loved these rolls.

Again, they’re super moist, buttery, sweet, gooey and all things incredible. I really could not think of a better family holiday breakfast. I am excited to make these again for Christmas in T-minus twenty-four days.

Let the countdown begin!

Overnight Gingerbread Cinnamon Rolls | @hbharvest

Overnight Gingerbread Cinnamon Rolls | @hbharvest

Overnight Gingerbread Cinnamon Rolls

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cinnamon rolls
Calories Per Serving: 532 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • 1. Place the yeast and brown sugar into a stand mixer with the dough hook attached. Add the warm milk and gently stir. Let sit until it is puffed and foamy on top, about 10 minutes. To the bowl add the melted butter, egg, and molasses, stir to combine. Add in the flour and salt. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl. Oil the bowl or use cooking spray to coat. Place the dough back into the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
    2. Make the filling. Add the sugar, brown sugar, cinnamon, ginger, and nutmeg to a new bowl and mix well.
    3. Generously grease a 9×13 inch baking dish or a dish slightly smaller with butter.
    4. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread the butter evenly over the dough. Sprinkle the cinnamon/ginger sugar evenly over the butter and lightly push the mix into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 10-12 rolls. Place rolls in the prepared baking dish. Cover with plastic wrap and transfer to the fridge to rise overnight. 
    5. In the morning, remove the rolls from the fridge and allow them to come to room temp while the oven preheats, about 30-45 minutes. Preheat oven to 350. Bake the rolls for 25 minutes or until golden brown.
    6. In a medium bowl, beat together the cream cheese and butter until fluffy. Add the powdered sugar and beat until combined. Beat in vanilla. Spread the frosting on warm rolls. EAT!
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Overnight Gingerbread Cinnamon Rolls | @hbharvest

Three weeks from Monday!

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. Great recipe, but you do need to keep adding flour until the dough comes away from the bowl and can be kneaded. Amounts can vary based on where you live and the season. I also weigh my flour so that also may change things. Based on the liquid amounts on this recipe however, 3 cups seems like too little flour. I added at least 1/2 cup – 3/4 cup more.

    1. Hi Susan,
      Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT

  2. Hi there! If I wanted to do make this recipe but did not want the ginger bread flavor can I leave out the molasses, nutmeg, and ginger? They looked really good, but I don’t want the gingerbread flavor.

  3. 5 stars
    These turned out great! I baked them the same day, just let them rise for about an hour before baking. I had to add about 1/4 cup more flour because my dough was sticky. I also worried that they hadn’t risen much when rolled and cut, but once they were baking, they puffed up nicely!

    1. Hi Kim,
      Yes, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx

  4. These look amazing! I’m wondering if it would be okay to make these two days in advance before baking or if that’s too far in advance. Thanks for your help! I’m seriously obsessed with all of your recipes and make them all the time!

    1. Hey Jen,
      For sure, that would be just fine for you to do! Please let me know if you give the recipe a try, I hope you love it! xx

  5. Hello. I’ve made quite a few of your recipes from your super simple book and had no problem with any of the breads. Followed the recipe to a T and for whatever reason got no rise overnight 🙁 the first rise went fine, but I have skinny little rolls. Suggestions?

    1. I made these today as well. My second rise in the fridge wasnt huge either but when i baked them they plumped up nicely and were delish! Did they stay small after baking?

  6. Tried making this and my dough never formed a smooth ball, and instead, was very sticky, even after significantly more time kneading with the kitchenaid dough hook. Any ideas on why this might be? How can I prevent this from happening?

    1. Hi Hannah,
      So sorry to hear this. What kind of yeast did you use? Did you possible need just a little more flour? Let me know how I can help! xTieghan