Gingerbread Spice Rolls

These cinnamon rolls are full of gingerbread spices and topped with an amazing cream cheese frosting.

Lire la recette des gingerbread spice rolls en Français.

A picture is worth a thousand words, so I'm going to let you stare at the above gingerbread spice roll for a minute or two.
These gingerbread cinnamon rolls are easy to make. Instead of using only cinnamon in the filling, you're going to use a gingerbread spice mix (either storebought or homemade, there are tons of recipes online !) with a little cinnamon thrown in to kick all those flavorful spices up a notch.
The frosting is an amazing cream cheese frosting I found here. Poured over the hot rolls, the frosting melts and seeps into the pastry, leaving you with a wonderfully moist and delicious gingerbread roll.


How to make gingerbread spice rolls :

You'll start by making the dough for the rolls (with or without a stand-mixer, fitted with a paddle attachment) : in a bowl, lightly stir some dry yeast with water, and set it aside. In the bowl of a stand-mixer, whisk some butter, sugar and salt into lightly warmed up milk. You'll then add in the yeast and a beaten egg, and mix. Add in the flour, and knead until everything is fully incorporated. The dough will have to rise in a warm place for about an hour.
After the rising period, roll the dough out into a rectangle shape. Spread some butter, cover with brown sugar, cinnamon and gingerbread spices. Roll up the dough, cut into slices and set them in a pan to rise for 45 minutes. After that, the gingerbread spice rolls will be ready for the oven !

How to make cream cheese frosting for gingerbread spice rolls :

Beat butter and cream cheese together, then add in icing sugar, vanilla and milk.
This frosting was amazing poured directly over the rolls, a few minutes after they came out of the oven. I only used about half of it over the gingerbread cinnamon rolls, and kept the other half in the fridge. When I had a gingerbread roll craving, I microwaved a roll for about 45 seconds, and poured some more cream cheese frosting on top.


Here are some recipes you might want to check out :

Gingerbread snickerdoodles

Snickerdoodles (no baking soda, no cream of tartar)

Tarte au sucre

Let me know in the comments if you make these gingerbread spice rolls ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

See other recipes with gingerbread spices.
See other recipes with baker's yeast.

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Here is the recipe for gingerbread cinnamon rolls :

Gingerbread Spice Rolls
by A Cup Of Sprinkles. Frosting adapted from Sweetest Menu.

These cinnamon rolls are full of gingerbread spices and topped with an amazing cream cheese frosting.

Prep time: 120 minutes
Cook time: 25 minutes
Total time: 1H45
Yield: 6 rolls
Keywords : cinnamon rolls, gingerbread rolls, gingerbread spices

Ingredients :
For the dough :
3 tbsp of dry baker's yeast
60 mL of tepid water
110g of butter, softened and cut into cubes
50g of white powdered sugar
1 1/2 tsp of salt
240 mL of milk, room temperature
1 egg, lightly beaten
560g of flour
For the filling :
60g of unsalted butter
90g of light brown sugar
1 tbsp of gingerbread spice mix
1/4 tsp of cinnamon
For the cream cheese frosting :
60g of unsalted butter, softened
125g of cream cheese, softened
190g of icing sugar
1 tsp of vanilla extract
1 tbsp of milk, room temperature

Instructions :
Make the rolls :

Lightly stir the dry yeast into the tepid water. Set aside.

Lightly heat up the milk (~30 seconds in the microwave). Add in the butter, white sugar and salt. Whisk until the butter has melted and let cool.

Whisk in the water/yeast mix and beaten egg.

Add the flour in, knead until the flour is fully incorporated.

Transfer the dough to a greased and floured bowl, cover with a clean damp towel, and let the dough rise in a warm place for about an hour.

Flour a clean surface. Knead the dough lightly and roll it out into a rectangle shape (about 30cmx40cm/11inx15in).

Using a butter knife, gently spread the softened butter over the entire rectangle. Mix the light brown sugar and spices, and spread them over the butter.

Roll up the dough, starting with the shortest side. Using a sharp knife, cut the rolled up dough into 6 slices. Transfer the rolls to a greased and floured pan, cover with a damp towel, and set in a warm place to rise for 45 minutes.

Preheat the oven (180°C/350°F).

Bake the gingerbread spice rolls for 25 minutes, until the top is a golden color.

Make the frosting :

While the rolls are baking, make the frosting : beat the softened butter and cream cheese together. Add in the icing sugar, vanilla, and milk. Mix until everything is fully incorporated.

Once the rolls are baked, let them cool for about 5 to 10 minutes, and pour the frosting over the gingerbread spice rolls.

Note : I recommend pouring only about half of the cream cheese frosting over the rolls. Keep the other half in the fridge. When the rolls are fully cooled, you can microwave them individually for about 45 seconds. Pour more frosting on top ;)

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Coquille de Noël (French Christmas Brioche)

Coquille de Noël is a French Christmas brioche. Originally from Northern France, this brioche will be perfect on your Christmas Day breakfast table !

Lire la recette de la coquille de Noël en Français

I feel like my duty as a French dessert blogger is to share French recipes. I mean, it makes sense, right ? As a result, today's recipe is a traditionnal French Christmas recipe.


Coquille de Noël is a brioche from Northern France (by the way, this tarte au sucre is another recipe from Northern France - can you guess where I live ?). This brioche is only available in stores around the Holidays (which is a shame because it's delicious). When you start seeing coquilles in stores, you know Christmas is coming.


This Christmas brioche, shaped as a swaddled baby Jesus, is a staple of Christmas day breakfast or Holiday snacks. In elementary school, before Christmas break, we'd get a little bag filled with chocolate, an orange or a clementine and a coquille. It's not Christmas if we haven't eaten our weight in coquille de Noël - at least in my house.

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Tarte Tropézienne

Tarte Tropézienne is a classic French dessert. You're going to love this brioche filled with cream (pastry cream folded into whipped cream) !

This week I'm sharing one of my favorite dessert : Tarte Tropézienne ! What the heck is that, you're asking ? Well, "Tropezian Tart" is a dessert that's originally from St Tropez. It's a brioche that's filled with a mix of pastry cream and whipped cream, and it was apparently named by none other that Brigitte Bardot !

I first made one a couple months ago, and gave a couple slices to my grandparents, who spent a lot of holiday time around St Tropez. My grandma assured me there was nothing missing, not even orange blossom water, which I'd seen added to some recipes. So if you give this recipe a try, you'll most definitely feel like you're seating in the sun in the South of France ;)

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Tarte au Sucre

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks !

Lire la recette de la tarte au sucre en Français

So, I already complained about the weather in my last post, but here I go again : where is spring ? It's been so cold and rainy and ugh lately. I need comfort food.

So I made this tarte au sucre.

This is comfort food for me. When I was younger, there was a bakery in town that made the Best Ever Tarte au Sucre. We'd have one on birthdays, or just on a random Tuesday after school. It was the most delicious dessert in the world. Unfortunately, the bakery changed owners, and then closed down, so I'll never have the Best Ever Tarte au Sucre again.

This recipe won't ever come close to what I used to eat when I was a child, but it is still a perfectly good tart.

This is a specialty from Northern France, where I live, and it has nothing to do with Québec's sugar pie (who knows why the French Wikipedia page puts them together).
The base of this tarte au sucre is a brioche, and it is topped with cream and light brown sugar, making it the perfect treat to ruin your diet :) I had some pearl sugar on hand after making a Tropézienne, so I added a tablespoon before baking and one after for good measure ;) This sugar tart is very easy to make, don't let dry yeast discourage you !

TARTE AU SUCRE
by A Cup of Sprinkles

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar.

For a 10" pan

Ingredients :
For the brioche :
25g of sugar
5g (1 tsp) of salt
7g (2 tbsp) of dry yeast
10cL of milk (room temperature)
300g of flour
2 eggs
100g of softened butter, cubed
For the topping :
5 cL of heavy cream
150g of light brown sugar
2 tbsp of pearl sugar (optional)

Instructions :

Make the brioche : Mix the sugar in half the milk, and the dry yeast in the other half of the milk.

Mix the flour and the eggs, then add in the milk. Knead the dough, and add in the butter.

Let the dough rest for 20 to 30 minutes.

Spread the dough in a pie or tart dish or cake pan, and let rise in a warm spot for 40 minutes.

After the 40 minutes, preheat the oven.

Prepare the topping : mix the cream with the light brown sugar.

Using a toothpick, poke large holes in the dough, leaving about an inch around the edge, and making sure you don't go all the way through.

Pour the topping on top of the brioche. Add the pearl sugar if using it.

Bake for 25 to 30 minutes, until the tart is golden brown.

Eat warm.

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