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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! Can I knead the dough by hand if I do not have a kitchen aid?
Hi Ayushi,
You bet! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi! Big fan here – want to make these and rest them overnight, but will have about a 2.5-3 hour drive before I cook them the next day. Can they sit out that long after rising in fridge all night?
Thank you!
Hi Makanzie,
Yes, that will work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
How long can I keep these in the fridge before baking them? Thank you! They were so fun and easy to make!
Hey Katie,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! I would keep in the fridge for no more than 48 hours. xTieghan
Hi Teigan!
I made these for Christmas this year and they turned our amazing. I wanted to modify this recipe and just make plain rolls for Valentine’s Day this weekend. What would you recommend to substitute if omitting the molasses.
Thanks!
Hey Susie,
I am so glad you enjoyed the recipe, for plain cinnamon rolls I would follow this recipe and use milk in place of the eggnog:
https://www.halfbakedharvest.com/easy-fluffy-eggnog-cinnamon-rolls/
I hope you love the recipe! xTieghan
What would happen if you didn’t wait until overnight with the active dry yeast? Can I let it rise for an hour or two and use it or no? Thank you!!
Hey Courtney,
Yes, that will work just fine. I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
So sad.. mine did not rise? Only thing I can think of is using blackstrap molasses vs regular? Otherwise followed to a T! Looks like it’s Christmas cookies for breakfast ?
Hey Laura,
So sorry to hear this, was there anything you may have adjusted? What kind of yeast did you use? Was the milk warm, if it was too hot it killed the yeast. Let me know how I can help! xTieghan
I’m quite sure your milk was too warm and it killed the yeast, like Tieghan said. I’ve made the same mistake twice! =( Each yeast brand has its own optimal temperature, which it says somewhere on the packaging. If you go above that temperature, dead yeast and no rise. I use a thermometer to check my milk temperature.
Do you think it would be possible to make these using almond or oat milk?
Hey Anessa,
Yes, that would work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Is there any recommended substitute for molasses? We cant get it in The Netherlands and these look delish.
Hi Evelyn,
You could use maple syrup, that should work well for you! Let me know how this recipe turns out, I hope you love it! xx
Delicious, ran out of maple syrup so did half that and golden syrup. Froze for a week, defrosted overnight in fridge and baked.
Hey Evelyn,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
Can you prepare these for the freezer?
Hey Gretchen,
Yes, you sure can! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Can the frosting be made the night before too?
Hey Eliza,
Yes you can do that and store in the fridge. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
what can you do if you don’t have a dough hook attachment?
Hey Katie,
You can mix by hand with a wooden spoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thanks for sharing this. I loved it 🙂
Thanks Tommie!! xTieghan
Waoo Yumyyy delicious
Thank you! xTieghan
This is best Eating Shiw
Thanks! xTieghan
Super cooking super test
Thank you! xTieghan
Always eat healthy and powerful food and drinks natural and soften water.
Thank you! xTieghan