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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.
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!
Overnight Gingerbread Cinnamon Rolls
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.
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
- 4 ounces cream cheese, at room temperature
- 4 tablespoons Land O Lakes® Butter, at room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract or the seeds from 1/2 a vanilla bean
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!
Three weeks from Monday!
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Hi Tieghan,
Your cinnamon rolls look amazing. What do you think of using bread flour instead of all purpose flour? Does it make a big difference?
HI! Bread flour will work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
If I wanted to make these as plain cinnamon rolls without the gingerbread flavor, could I just leave out the molasses and ginger? Or would leaving out the molasses affect the texture of the rolls?
Hey Mandy! Yes, you can omit the ginger and molasses, but us an additional 2 tablespoons brown sugar to replace the sweetness. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I’m ashamed to say that I’ve never had gingerbread cinnamon rolls! This recipe looks great though so hopefully that will change! Thanks for posting it Tieghan!
I hope you try this! Thank you Robin!
Wow! Awesomeness and yummy. I bet they would be scrumptious gingerbread cinnamon rolls amazing for kids. Will definitely try this for my daughter. Thanks for sharing.
Yes! I hope your daughter loved these Bella! Thank you!
I made these twice over the holiday week…everyone loved them. However, my dough was very sticky after only three cups of flour and had to add another cup to get the dough to ball up. Should I have tried mixing longer? It tasted slightly dry both times and I can only attribute that to the extra flour – any suggestions? The flavor was fantastic!
HI! It is important, to use as little flour as possible. A sticky dough is actually what you want.To help with rolling, just use a little flour to help you roll it out and it should be great! Please let me know if you have other questions. Glad love this recipe! Thanks! 🙂
These were very yummy and perfect for Christmas!! I have never made cinnamon rolls before and everyone loved them!! Store bought cinnamon rolls cannot compare to the softness of a homemade cinnamon roll!! I kneaded the dough by hand. The dough was very sticky with 3 cups of flour so added 1 more cup of flour. Maybe this was because I wasn’t using a mixer. Just thought I’d share for those who are kneading by hand!
I am so happy you enjoyed these Kiko! Thank you!!
Just made these last night to be baked in the morning and they were amazing!
Thank you! I am glad you liked these!
made these for Christmas morning… they do not disappoint! Buttery with the perfect amount of sweetness. Thank you so much for improving on our annual xmas morning treat. Never again from a package.
Thank you Sierra! I am so glad you enjoyed these!
I made these to eat this Christmas morning and they are amazing!! So delicious!!
I am SO glad you enjoyed these! Thank you Michelle!
Hey hey! The video calls for cloves, but the recipe calls for nutmeg. I did nutmeg with a dash of cloves… a.m. i totally screwing up? So excited for Christmas Eve cinnamon rolls!
HI! Nope, I just screwed up…oops! You can use either or spice, I like nutmeg, but cloves are great too! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
These overnight gingerbread cinnamon rolls absolutely something new for me! Looks yummy! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Tieghan!
Thank you so much Jill! I am really glad you liked these cinnamon rolls!
Firstly, I am obsessed with your website. Basically your recipes feed my family and anyone else who pops by.
I would love to make these buns Christmas morning, do you think they can sit in the fridge for two nights? I don’t think I will have time (or energy to make them the night before.
How much softened butter are you supposed to spread on the rolled out dough? It’s not listed in the ingredients nor in the instructions. Would love to make these.
It is 6 tablespoons. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Hi Tieghan — any suggestions for halving the recipe? Do you think I could get away with still using the whole egg? Thanks and Merry Christmas!
HI! Yes, you can halve the recipe, but still just use the whole egg. Should be just fine, maybe add 1-3 tablespoons more flour if the dough is a little sticky. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
I made these this weekend and we LOVED them! My boyfriend devoured 4 in one sitting. I REALLY loved the overnight aspect of this recipe! The molasses was also an amazing addition!
That is amazing! I am so glad you both loved these Jeanna! Thank you!