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{This post is sponsored by Land O’Lakes.}
December mornings call for something extra cozy. These make-ahead gingerbread rolls bring all the molasses-spice warmth with a super soft, gooey swirl and a tangy vanilla-flecked frosting. Mix the dough tonight, bake tomorrow—so Christmas-y and so easy.
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!
FAQ:
Can I bake these the same day?
Yes—skip the fridge step and let the cut rolls rise in a warm spot until puffy before baking. They won’t have the same easy morning flow, but flavor/texture stay cozy.
My yeast didn’t foam—now what?
Wait 10 minutes; if there’s no puff or creamy bubbles, start over with fresh yeast and milk that’s warm—not hot—to the touch. That foamy top is your green light.
No molasses on hand—what’s the best sub?
Use dark brown sugar in the dough and add a drizzle of maple to the filling. Expect a gentler gingerbread flavor and slightly lighter color.
How do I know the rolls are baked through?
Look for golden edges, set (not wet) centers, and a soft spring when pressed; the filling should gently bubble. Frost while warm so it melts into the spirals.
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!}
This post was originally published on December 1, 2017
Hi, since I don’t have a standing mixer, I mixed the milk/yeast and flour and kneaded all by hand to get it to form a ball. However after 10 minutes the dough was still extremely sticky, and not elastic at all. Is this right?
HI! It’s hard to say without seeing how the dough looks, but I would move forward with the recipe, adding in more flour if the dough is not workable. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
These rolls turned out great for me! They are so delicious and a nice change from gingerbread in cookie form. I’m sure I will be making this recipe again!
Perfect! I am so glad you liked this! Thank you Heather!
Land O Lakes is the best and so are these cinnamon rolls!
YES! Thanks Jennifer!
Wow, these are gorgeous and love that flavor!
Thank you!
Cinnamon roll perfection!
Thank you!
Nothing quite like the scent of cinnamon buns baking! These look fantastic!
Thank you Natasha!
Sold with butter and molasses. YES! oh and cinnamon. I am sure these would work with my GF flour too. DIVINE!
Thank you Lindsay! I hope you love these!
Just yesterday, my son Cole was asking for homemade cinnamon rolls, so thank you!
Perfect timing haha! I hope he loves these Matt! Thanks!
These are making my mouth water! Definitely need to make them!
Yes! I hope you love these Gina! Thank you!
Woohoo for cozy December cinnamon rolls! The gingerbread flavor is perfect for the holiday! I’m wishing I could grab one right off my screen Tieghan! Bet these went fast!
Awh so happy you love these Mary Ann! Thank you so much!
I just LOVE these. A perfect way to start off your day during the holiday season!
Thank you Sarah! So glad you like these!
I made these last night and baked them this morning- they turned out awesome!! I followed all of the instructions, didn’t change anything. They were pretty easy to make! They turned out puffy and gooey and super good. I love the spices in them!! I will say that I didn’t get a chance to make the frosting, so I can’t review that part, but rolls were fantastic on their own. I think this is going to be on our ‘every December’ list from now on! Thank you so much for this recipe!
I am so happy to hear that you loved these Laura! Thank you so much!
I’m obsessed with this recipe!!! THANK YOU!!!!
That is so great! Thank you!
We made these last night / this morning, They were absolutely delicious, but I feel that they really needed to come to room temperature and could have used a 2nd rising before putting in the oven. Thank you for sharing this!
I am glad you liked this Jennifer! Thank you!
Hi Tieghan,
These look so delicious!! I’d like to make them for Christmas morning, but I’m traveling a couple of days before. Will the cinnamon rolls be as good if I made the dough the day before I leave, refrigerate overnight, transport in a cool container until I get to my destination and place back in the fridge until I bake them on Christmas morning? Do you have any suggestions on the best way to keep the dough cold while transporting (a 3-4 hour drive)? Cooler and ice packs?
Thank you!!
HI! I think the rolls will be just fine in a cooler for 3-4 hours. Honestly, you could probably not even use a cooler and they’d be just fine. Just don’t let the rolls sit in sunlight or a very warm place. Place the rolls in the fridge when you arrive. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂