The Itsy-Bitsy Kitchen

recipes to feed your sweet tooth

  • HOME
  • ABOUT
  • Recipe Index
  • Contact
  • Privacy Policy
You are here: Home / Pastries / Make-Ahead Gingerbread Cinnamon Rolls

Make-Ahead Gingerbread Cinnamon Rolls

Jump to Recipe Print Recipe

Make-ahead gingerbread cinnamon rolls with maple cream cheese frosting are a delicious breakfast or brunch for the holidays and all winter long.  
overhead photo of gingerbread cinnamon rolls in the baking dish before they've been frosted

pinterest image for make-ahead gingerbread cinnamon rolls with text overlay

Sometimes when I’m brainstorming recipe ideas I ask my mom for suggestions even though I know exactly what she’s going to say: something maple.  Maple cookies, maple doughnuts, maple anything as long as there’s plenty of maple.

Such is her love for maple that when I was telling her about my Fourth of July cake she suggested maple frosting.  For a summer-themed cake.  

Not happening, Mom.  

After falling in love with my overnight salted caramel chocolate cinnamon rolls a few months ago I knew I wanted to come up with a winter version, something that would be perfect for Christmas breakfast.  (Although the salted caramel cinnamon rolls would be pretty perfect too.)

Because you do the majority of the work the night before, these make-ahead cinnamon rolls with gingerbread spices are just the ticket if you need a mostly hands-off breakfast on Christmas Day.

And because they’re slathered in maple cream cheese frosting, my mother is sure to want at least one, despite the fact she no longer eats gluten or refined sugar.  Or dairy?  I’m not 100% sure at this point.

overhead photo of frosted gingerbread cinnamon rolls on a serving tray

So Mom, these are for you!  The gingerbread cinnamon rolls are delicious all by themselves but the maple cream cheese frosting is my favorite part.  You instilled in me a love for all things maple so I’m forever grateful.

I should add that the frosting isn’t completely necessary; it’s there because I can’t leave well enough alone.  The cinnamon rolls bake in a brown sugar glaze so they’re wonderfully soft and moist even without the frosting on top.  But if you’re a paint-the-lily type then go for it.

If Christmas were a competitive sport then gingerbread cinnamon rolls with maple cream cheese frosting would win the day.  No contest.  They’re just that good.

A few notes:

Take care not to over-process your dough or it will get tough.

As stated above, the frosting is delicious but not absolutely necessary.

The recipe calls for a pinch of black pepper because I love adding it to gingerbread.  If that weirds you out then omit it. Your gingerbread cinnamon rolls will still be delicious!

cinnamon roll on a plate with a fork taking a bite out of it, with more gingerbread cinnamon rolls in the background

Make-ahead gingerbread cinnamon rolls with maple cream cheese frosting are a delicious breakfast or brunch for the holidays and all winter long. They're perfect for Christmas morning!  Recipe via itsybitsykitchen.com #Christmas #gingerbread #cinnamonrolls
Print
Make-Ahead Gingerbread Cinnamon Rolls
Prep Time
25 mins
Cook Time
25 mins
Rising time
5 hrs 20 mins
Total Time
6 hrs 10 mins
 

Make-ahead gingerbread cinnamon rolls with maple cream cheese frosting are a delicious breakfast or brunch for the holidays and all winter long. 

Course: Breakfast
Cuisine: American
Servings: 16
Author: Kelsie
Ingredients
Rolls:
  • 3 1/2 cups all-purpose flour plus more as needed
  • 1 tablespoon instant yeast
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon molasses
  • 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup lukewarm whole milk plus more as needed
Filling:
  • 6 tablespoons butter at room temperature
  • 2 teaspoons molasses
  • 1/2 cup granulated sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • pinch of freshly ground black pepper
Glaze:
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
Frosting:
  • 6 tablespoons unsalted butter at room temperature
  • 3 ounces cream cheese at room temperature
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple flavor optional, for a more pronounced maple flavor
  • 1/4 teaspoon salt
  • 1 1/2 to 2 1/2 cups powdered sugar
  • whole milk as needed for consistency
Instructions
Rolls:
  1. Place the flour, sugar, molasses, yeast, salt, spices, and butter in the bowl of a food processor. Pulse until well combined. Add the eggs and pulse a few times more.
  2. With the machine running, slowly pour the milk through the feed tube. Process for 30 seconds, adding additional lukewarm milk 1 tablespoon at a time if necessary, until the mixture forms a ball that is sticky to the touch. Take care not to over-process or your rolls will be tough.
  3. Spray a large mixing bowl with cooking spray. Turn the dough out onto a lightly floured counter and knead a few times, then shape the dough into a ball. Place dough in the prepared bowl and turn it over a few times to coat in cooking spray. Cover loosely with plastic wrap and let rise at room temperature until the dough doubles in size, 1 to 2 hours.
  4. Gently deflate the dough, then form it into a ball again. Place on a lightly floured surface and let rest 20 minutes.
Filling:
  1. While dough is resting, mix the butter and molasses together in a small bowl. Mix the sugar and spices together in a second small bowl.
Glaze:
  1. Generously spray a 13- by 9-inch baking pan (or 2 8-inch round cake pans) with cooking spray. Combine the brown sugar and heavy cream in a small mixing bowl, then spread evenly in the bottom of the pan(s).
  2. Roll out the dough on a lightly floured work surface into a 13- by 9-inch rectangle. Spread the butter-molasses mixture over the rectangle, top the butter with the sugar-spice mixture. Roll the dough lengthwise into a tight log, then pinch the seam closed. Carefully cut the log into 15 to 16 slices. Arrange the slices in the prepared pan(s). Cover the pan loosely with plastic wrap and place in the refrigerator overnight. (If you’re not making the rolls ahead, let the rolls rise at room temperature for 1 to 2 hours, until doubled in size.)
  3. In the morning, remove the rolls from the fridge and let sit in a warm place until they’ve puffed up a bit, about 20 to 30 minutes. (If it’s really cold in your house, preheat the oven and let the rolls sit next to the stove until they get puffy.)
  4. Once the rolls have puffed, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 25 to 30 minutes, until the rolls are golden.
Frosting:
  1. While cinnamon rolls are in the oven, combine the butter and cream cheese in a medium mixing bowl. Beat with an electric mixer set to medium speed until very smooth. Beat in the maple syrup, maple flavor, salt until combined, then turn mixer to low and gradually beat in 1 1/2 cups of powdered sugar. Turn mixer to medium and beat until frosting is completely smooth. If necessary, add milk (if frosting is too thick) or powdered sugar (if frosting is too thin) to achieve desired consistency.
  2. Let the rolls cool in the pan for 15 to 20 minutes, then invert onto a serving plate. Top with frosting and serve.

 

Adapted from How to Bake Everything

Related

Comments

  1. Christina says

    November 15, 2017 at 7:26 am

    Hot damn. HOT DAMN! Is it weird I want to sit in a corner with these cinnamon rolls and whisper sweet nothings into their delicious ears? Lie to me if so. It’s 6:30am where I live and I’m eating boring cereal and drinking coffee. Both me and coffee think eating Gingerbread Cinnamon Rolls would make for a much better breakfast.

    I can’t WAIT to make these for Christmas!!!

    Reply
    • Kelsie says

      November 15, 2017 at 3:55 pm

      Haha! It’s not weird at all :). Thank you, Christina!

      Reply
  2. thebakingskillet says

    November 14, 2017 at 9:14 am

    I have to admit that I am not a big fan of cinnamon rolls but gingerbread! Yes please! Maple cream cheese! Yes yes yes… looks amazing 🙂

    Reply
    • Kelsie says

      November 14, 2017 at 6:37 pm

      Thank you, Jenny!

      Reply
  3. karrie @ Tasty Ever After says

    November 13, 2017 at 1:34 pm

    Your Mom is too funny but I do understand her love for all things maple. Using gingerbread for cinnamon rolls is so brilliant and I’ll have to make these for holiday brunch 🙂

    Reply
    • Kelsie says

      November 13, 2017 at 4:20 pm

      She’s a kick :). Thank you, Karrie!

      Reply
  4. Laura says

    November 13, 2017 at 11:35 am

    WoW, Kelsie, these look scrumptious! What a great Christmas idea, too! I love Maple anything! I don’t know what I was thinking years ago with all of that maple-flavored corn syrup when the real thing is so dang much better. Totally worth the price because it tastes like maple. I have yet to make cinnamon rolls, and I’m determined to make them over Christmas break – now it’s down to these or the salted-caramel Chcolate ones. Thanks for two great cinnamon roll recipes!

    Reply
    • Kelsie says

      November 13, 2017 at 4:19 pm

      Homemade cinnamon rolls are just the best! Thank you, Laura!

      Reply
  5. Amy | Foodetcaetera says

    November 12, 2017 at 9:37 am

    I’m all for the frosting, it looks SO GOOD! Your mom’s gonna love these (as we all do 🙂 )

    Reply
    • Kelsie says

      November 13, 2017 at 8:24 am

      Thank you, Amy!

      Reply
  6. marcie@flavorthemoments says

    November 11, 2017 at 6:13 pm

    The only thing better than cinnamon rolls are ones that you make ahead. And gingerbread flavored! These are so perfect for Christmas morning but I certainly doubt I could wait that long to make them!

    Reply
    • Kelsie says

      November 13, 2017 at 8:24 am

      You can’t beat a make-ahead breakfast right? Thank you Marcie 🙂

      Reply
  7. grace says

    November 11, 2017 at 2:01 pm

    your mom and i would get along just fine–i love maple and think it’s appropriate anywhere at any time! these are glorious. 🙂

    Reply
    • Kelsie says

      November 13, 2017 at 8:23 am

      Thank you Grace! Have a great week!

      Reply
  8. heather (delicious not gorgeous) says

    November 11, 2017 at 11:54 am

    ahhh i love the sound of gingerbread cinnamon rolls! my family tends to do a big christmas breakfast (versus dinner like some people), so i bet these would go over very well (: and my mom is the same way as your mom, but with salted caramel and chocolate lol.

    Reply
    • Kelsie says

      November 13, 2017 at 8:23 am

      Thank you, Heather! Your mom and I would get along well 🙂

      Reply
« Older Comments

Trackbacks

  1. Make-Ahead Breakfast Ideas - Six Clever Sisters says:
    November 14, 2017 at 10:51 am

    […] Make Ahead Gingerbread Cinnamon Rolls by Kelsie of The Itsy-Bitsy Kitchen […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

Social

Follow me on:

Subscribe to Blog via Email

Never miss a recipe!

Recent Posts

  • Oreo Cheesecake Brownies
  • Margarita Pie
  • Blueberry Cupcakes
  • Chocolate Raspberry Cheesecake
  • Cake Mix Blueberry Cobbler

Amazon Associates Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 · Daily Dish Pro Theme on Genesis Framework · WordPress · Log in