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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Gingerbread Snickerdoodles

This snickerdoodles recipe uses gingerbread sugar for the coating instead of the typical cinnamon sugar. Baking soda and cream of tartar free.

Lire la recette des snickerdoodles façon pain d'épices en Français

This snickerdoodles recipe uses gingerbread sugar for the coating instead of the typical cinnamon sugar. I used my go-to snickerdoodles recipe, which is baking soda free and cream of tartar free - and yes, the snickerdoodles still stay soft !

To make the gingerbread sugar coating, you'll need a gingerbread spice mix (either store-bought or homemade - there are plenty of recipes online !). Once you have your gingerbread spice mix, the recipe is the same as any other snickerdoodles recipe : whisk together the flour, salt and baking powder. Cream the butter and sugar, add in the egg and vanilla, then stir in the dry ingredients. Shape the dough into balls, roll in the gingerbread sugar, bake for 12 to 15 minutes, and tada ! You have gingerbread snickerdoodles ! These cookies will be perfect for the Holidays.


Here's the recipe for gingerbread snickerdoodles :

GINGERBREAD SNICKERDOODLES
by A Cup Of Sprinkles

This snickerdoodles recipe uses gingerbread sugar for the coating instead of the typical cinnamon sugar. Baking soda and cream of tartar free.

Cook time : 12 minutes
Makes 10 cookies

Ingredients :
180g of flour
1/4 tsp of salt
1 tsp of baking powder
110g of softened butter
150g of sugar
1 egg
1/2 tsp of vanilla extract
For the cinnamon sugar coating :
3 tbsp of sugar
1 tsp of gingerbread spice mix

Instructions :

In a bowl, whisk together the flour, salt and baking powder.

In a separate bowl, cream the butter and sugar. Mix in the egg and vanilla extract.

Slowly add in the dry ingredients.

Put the cookie dough in the fridge for 15 minutes.

Preheat the oven.

In a small bowl, make the gingerbread coating : mix the sugar and gingerbread spices together.

Using an ice cream scoop or spoons, form balls with the cookie dough, and roll them in the gingerbread coating.

Put the cookie dough balls on a baking paper covered baking sheet, making sure not to put them too close together as the snickerdoodles will spread as they bake.

Bake for 12 to 15 minutes (180°C/350°F), until the edges on the snickerdoodles are golden.

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

See other cookies and bars recipes.

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