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{This post is sponsored by Land O’Lakes.}
December mornings call for something extra cozy. These make-ahead gingerbread rolls bring all the molasses-spice warmth with a super soft, gooey swirl and a tangy vanilla-flecked frosting. Mix the dough tonight, bake tomorrow—so Christmas-y and so easy.
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.
Watch the How-To Video Here:
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.
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.
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!
FAQ:
Can I bake these the same day?
Yes—skip the fridge step and let the cut rolls rise in a warm spot until puffy before baking. They won’t have the same easy morning flow, but flavor/texture stay cozy.
My yeast didn’t foam—now what?
Wait 10 minutes; if there’s no puff or creamy bubbles, start over with fresh yeast and milk that’s warm—not hot—to the touch. That foamy top is your green light.
No molasses on hand—what’s the best sub?
Use dark brown sugar in the dough and add a drizzle of maple to the filling. Expect a gentler gingerbread flavor and slightly lighter color.
How do I know the rolls are baked through?
Look for golden edges, set (not wet) centers, and a soft spring when pressed; the filling should gently bubble. Frost while warm so it melts into the spirals.
Overnight Gingerbread Cinnamon Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 3/4 cup warm whole milk
- 4 tablespoons Land O Lakes® Butter, melted
- 1 egg
- 1/3 cup molasses
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
Filling
- 6 tablespoons Land O Lakes® Butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon fresh ground nutmeg OR ground cloves, (use your favorite or both)
Frosting
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Three weeks from Monday!
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
These cinnamon rolls look exceptionally great! I love the idea of making it ahead!
Thank you Natalie!
Trying these tomorrow morning (they’re in the fridge now.) Hope they’re as good as yours look! I don’t have a stand mixer, so I tried to make the dough in my food processor. It couldn’t handle it and bogged down, so I finished by kneading by hand until the dough looked about right (I think.) I rose well and the “put together” rolls look good, so I’ll keep my fingers crossed …
I hope you love these Dean! Let me know how they turn out for you! Thanks!
Spectacular!! I took them out about an hour before baking in the morning as they didn’t look like they had risen much overnight. After about an hour in an 80º F oven they looked pretty good … and after baking they looked WONDERFUL!. Everyone loved the texture and the melange of spices . I also loved the icing. It was super easy to make and was perfect on the rolls with the little hint of vanilla. It made about twice as much as I needed, though, so now I have to make the rolls again so I can use up the remaining icing! Great recipe.
I am so glad these turned out amazing for you Dean! Thank you!
Hopefully here’s a pic. https://1drv.ms/i/s!Agbr5UiF5s2ugYINn7Mh61OM4f4rog
These look so great! Glad you liked them! Thanks again!
Hey Tieghan,
These rolls look perfect for Christmas morning (or any day this month!) and I can’t wait to bake them for my family when I visit for break. I love the gooey filling and fluffy rolls and they made me smile when I saw your post. I agree that this month is special and it’s also my favorite time of the year. I love getting to cozy up during break, bake all day, read by the fire, and really enjoy everyone’s company. I hope your tree decorating goes well this weekend and you find the one you want! And I hope you’re staying warm. 🙂
Hi! Thank you, I hope you love these! Decorating the tree was so much fun and I am really getting excited for Christmas! I hope you’re staying warm and having a great time decorating Kristin!
So pretty! Love those buttery spirals (and the cream cheese frosting!!)
Thank you!
Tieghan, I’m so excited that you posted these today! I’ve been wanting to make something gingerbready the past couple of days, just haven’t found anything that screams “make me”…until today! These are sitting in my fridge to proof overnight as I type this.
That is so great! I hope you love these- let me know! Thank you Lee!
Quick Q– if we don’t have a standing mixer, could we use a hand mixer and then knead the dough by hand?
Hi Emma! I recommend just mixingthe dough with a wooden spoon and then finish kneading the dough with your hands until it comes together. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
YUUUUUM! Looks gorgeous!!
Rebecca
xx
http://www.peppermintdolly.com
Thank you!
Wow, these look amazing and sound delicious! Definitely need to make these, for Christmas morning, but need to find a dough hook for my mixer first!
Sounds so great for Christmas morning! I hope you love these Joshua! Thanks!
How many cinnamon rolls does a person need? That’s the silliest question ever! NEVER enough cinnamon rolls! And gingerbread!? YUMMM!!! These look amazing. I make my dough in a bread machine and of course take them out and cut up and put in the oven to bake. Wondering if I could do that with your recipe as well? Cannot wait to make these.
HI! I am not familiar with bread machines, but I think it would be just fine if you make other cinnamon roll doughs with your machine. Hope it works out well! Please let me know if you have other questions. Hope you love this recipe! Thanks! :
You can definitely use the bread machine for the dough! I did, and it came out perfectly, with an incredible elasticity and texture (I also used SAF yeast)
I have a Zijirushi, which preheats the ingredients before mixing. I placed the wet ingredients in first, then put flour mixed with salt on top, and placed the test on top of the flour. Set it and forget it—I love making yeast doughs in my Zoji! Dough rolled out easily and was great to work with. Have my buns in the oven now—can’t wait to devour and my kitchen smells incredible!
*Zojirushi …and I place the YEAST on top of the flour LOL
These rolls look delicious! I was wondering if I could freeze them, if so at what step would I do that?
Yes! You can freeze after rising. Instead of rising overnight, just let the rolls rise about 1 hour, then cover well and freeze. Thaw overnight in the fridge and bake as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! :
GASP! These are maybe the most beautiful cinnamon rolls I’ve ever seen!!! Tieghan you did it again!
Thank you Tori!
Who can resist cinnamon rolls? I can’t!!
https://bloglairdutemps.blogspot.pt/
Agreed! Thank you Ruth!
Do we use salted butter for the filling and frosting too?
Thanks! Looks delicious.
These look amazing!! Where did you get those gorgeous gold snowflakes?
Thank you! The stars are target, but a couple years old. Please let me know if you have other questions. Hope you love this recipe! Thanks! :
Hellooooo, December treat goodness! No doubt these cinnamon rolls were such a hit. Love the gingerbread fusion here! Happy Friday.
Thank you Liz! Happy Friday to you as well!