Gingerbread Cinnamon Rolls With Maple Cream Cheese Frosting
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These Gingerbread Cinnamon Rolls are the perfect holiday treat—soft, buttery rolls swirled with gingerbread spices and topped with a delicious Maple Cream Cheese Frosting. They’re perfect for holiday mornings and guaranteed to impress.
Think of them as a mix of gingerbread cookies and classic cinnamon rolls. The gingerbread flavor is warm and perfectly spiced.
Why You’ll Love Gingerbread Cinnamon Rolls
While the dough for these rolls is the same as my Homemade Cinnamon Rolls, the filling and frosting bring the holiday flavors. The filling is packed with gingerbread spices like cinnamon, ginger, cardamom, nutmeg, and cloves, while the maple frosting is creamy, tangy, and just the right amount of sweet.
What really makes these rolls next-level? The maple cream cheese frosting, a sprinkle of orange zest, and crunchy gingerbread cookies on top. Oh, and one more thing—if you thought cinnamon rolls made your house smell good, just wait until you bake these.
What is tangzhong, and why does this recipe use it?
Tangzhong is a simple technique where a portion of the recipe’s flour and liquid is cooked into a paste before being added to the dough. It might sound fancy, but trust me, it’s easy to make and makes a significant difference in your rolls. And no, you can’t skip it—this recipe is written to use tangzhong. If you’ve made recipes with tangzhong before, awesome! But if not, I’m so excited to introduce you to it.
So, why use tangzhong? It helps the dough hold onto more moisture and allows for a higher hydration percentage. This means your gingerbread cinnamon rolls come out extra soft and fluffy and stay that way longer. These rolls will have that tender, melt-in-your-mouth texture we all love. It’s not just the tangzhong, but it sure plays a part in making them into the fluffy perfection they are.
making the tangzhong for gingerbread cinnamon rolls
Note: The full recipe for Gingerbread Cinnamon Rolls can be found at the bottom of this post.
- Whisk together 135g milk and 30g bread flour in a small saucepan.
- Heat over medium, stirring constantly, until it thickens into a smooth, paste-like consistency (about 2-3 minutes).
- Remove from heat and transfer to a bowl, covering it with plastic wrap and pressing it directly onto the surface. Let cool to room temp before making the dough.
Shop the Tools
Make-ahead & freezing options
If you’re planning for a busy holiday morning or want to prep these gingerbread cinnamon rolls ahead of time, there are a couple of ways to do it!
Refrigerate the dough overnight. If you want to prep the dough the night before serving, here’s how:
- Transfer the dough to the fridge after the first proof (45-60 minutes at room temperature). Let it rest overnight (up to 10 hours max). You can also prep the filling and frosting the night before—just store the frosting in the fridge and keep the filling covered at room temperature overnight.
- In the morning, take the dough out of the fridge, shape it, and fill the rolls as usual. There is no need to bring it to room temperature first; cold dough is actually way easier to work with.
- Allow the rolls to rise for about 45 minutes or until fluffy, then bake and frost as usual.
Freeze after baking. Want to prep your gingerbread cinnamon rolls up to two months ahead? You can easily freeze them after baking! Here’s how:
- Bake the rolls as usual, but leave off frosting for now. Let them cool completely.
- Once the rolls are cooled, tightly wrap them in plastic wrap—either the whole batch, smaller groups, or even individually. Place the wrapped rolls in freezer-safe plastic bags and seal tightly. These can be stored in the freezer for up to 2 months.
- You can also freeze the maple cream cheese frosting in an airtight container or freezer-safe plastic bags. If you’re freezing the rolls in smaller portions, like 4 rolls at a time, I recommend portioning the frosting accordingly—enough frosting for each batch of rolls—so it’s ready to go when needed!
- When you’re ready to enjoy the rolls, thaw the gingerbread cinnamon rolls and frosting completely—either on the counter for a few hours or overnight in the fridge. Once thawed, warm the rolls at 350°F (180°C) for about 5 minutes. Then, quickly whisk the frosting to smooth it out, spread it on top, and enjoy!
Perfecting the dough for gingerbread cinnamon rolls
grams are essential (please read)
This recipe is written using grams, and for a good reason—precision is key to achieving the perfect dough. Measuring in cups isn’t accurate enough. Flour, for example, can vary significantly depending on how it’s scooped, which can completely throw off the dough’s hydration and texture. Since this recipe (and all my recipes) relies on exact ratios, these small inconsistencies can make a big difference. A kitchen scale ensures accuracy and removes all the guesswork—there’s no way around it for this one.
Ingredient temperature
Temperature matters a lot when working with yeast doughs. For this recipe, heat the milk to 80°F (27°C) for the best results—a digital thermometer makes this super easy. If the liquid is too warm, the dough might rise too quickly, collapse, and result in denser rolls. If it’s too hot, it can kill the yeast altogether. On the other hand, liquid that’s too cold (like straight from the fridge) slows down the yeast, which can drag out your rise time. Aim for room-temperature or slightly warm liquids—around 80°F (27°C). You may find this is slightly cooler than what other yeast recipes traditionally ask for, but it’s to accommodate the additional heat often generated during kneading.
bread flour vs. all-purpose flour
For the best results, stick with high-protein bread flour. This is my go-to flour for soft, fluffy rolls. Bread flour typically has a protein content of around 13-15%, giving the dough good elasticity. If you don’t have bread flour, you can use all-purpose flour, but you’ll need to adjust the amount of milk since all-purpose flour usually absorbs less liquid.
Here’s a quick tip: check the protein percentage on the back of your flour bag. If it’s within the 13-15g per 100g range, you’re good to go! If not, you might need to make slight adjustments to the amount of liquid.
When using all-purpose flour, start with less milk than this recipe calls for. Only add more once you’ve incorporated all the butter. The dough may initially seem stiff, but the butter will loosen it up. Avoid adding extra flour to fix overly sticky dough, as this may throw off the baker’s percentages and affect the texture and flavor. Instead, gradually add small amounts of milk while kneading until the dough is smooth, glossy, and slightly tacky.
a note on kneading
Kneading builds the gluten structure that gives these rolls their soft, shreddable texture. Knead the dough until it’s elastic and passes the windowpane test. To check, stretch a small piece of dough—if it’s thin enough to let light through without tearing, you’re good to go.
prep dough for proofing
After kneading, transfer the dough from the stand mixer to a clean countertop. Shape it gently into a smooth, round ball with a taut surface on top. If your dough is properly kneaded, there’s no need to dust the surface with flour. Place it in a lightly oiled bowl and cover it with plastic wrap.
I could probably write an entire book on how to perfect dough, but I’ll stop here for now. Happy holidays, and I hope you enjoy these Gingerbread Cinnamon Rolls with Maple Frosting <3
Similar Recipes
If you’re looking for more delicious recipes like this one, here are a few I’d like to recommend!
Gingerbread Cinnamon Rolls With Maple Cream Cheese Frosting
Equipment
- Saucepan
- Stand mixer
Ingredients
For the Tangzhong
- 135 g whole milk
- 30 g bread flour
For the Dough
- 490 g bread flour
- 70 g sugar
- 10 g instant dry yeast
- 6 g salt
- 1 whole egg + 1 egg yolk at room temp
- 150 g whole milk at 80°F (27°C)
- All the tangzhong from above
- 115 g unsalted butter softened at room temp
For the Gingerbread Filling
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 tsp potato starch
- 150 g unsalted butter softened at room temp
- 150 g dark brown sugar
- 50 g granulated sugar
- 1 tsp vanilla extract
- 1 pinch of salt
For the Maple Cream Cheese Frosting
- 160 g cream cheese full-fat, at room temp
- 40 g unsalted butter softened at room temp
- 55 g pure maple syrup
- 1 tsp vanilla extract
- 1 pinch of salt
Toppings
- orange zest
- gingerbread cookies
Instructions
Make the Tangzhong
- In a small saucepan, combine 135 g whole milk and 30 g bread flour.135 g whole milk, 30 g bread flour
- Heat over medium heat, stirring constantly to avoid lumps.
- Once the mixture thickens into a smooth, paste-like consistency (about 2-3 minutes), remove from heat.
- Transfer the tangzhong to a bowl, scraping out all of it.
- Cover the surface of the tangzhong with plastic wrap to prevent a skin from forming.
- Let it cool to room temperature before using it in the dough.
Prepare the Dough
- In the bowl of a stand mixer, combine the dry ingredients.490 g bread flour, 70 g sugar, 10 g instant dry yeast, 6 g salt
- Add the cooled tangzhong along with the remaining wet ingredients to the dry ingredients.1 whole egg + 1 egg yolk, 150 g whole milk, All the tangzhong
- Using your stand mixer fitted with the dough hook, knead the dough for 10-15 minutes.
- After kneading, add the softened butter, one cube at a time, allowing each piece to incorporate before adding the next. If the butter is hard to mix in or the dough starts to spin around the hook without mixing, pause the mixer, scrape down the bowl and dough hook, and restart.115 g unsalted butter
- Continue kneading for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (when a small piece of dough can be stretched thin enough to let light through without tearing).
First Rise + Cold Proof
- Once the dough is ready, remove it from the mixer and gently shape it into a round.
- Place the dough in a large, lightly oiled bowl and cover with plastic wrap.
- Let the dough rise in a warm spot, ideally at 80℉ (27℃), for 45-60 minutes, or until it has increased in size by about 60% (it should not double in size at this stage).I know percentages can be a bit confusing—just think of 100% as the dough doubling in size, so 60% is slightly over halfway there.
- After the initial rise, transfer the dough to the fridge for at least 2 hours until fully doubled in size (or up to 10 hours if you want to let it rise overnight). This cold-proofing step allows the dough to firm up, making it easier to shape the gingerbread rolls later. If you leave it overnight, ensure the dough is well covered to prevent it from drying out.
Prepare the Gingerbread Filling
- Combine gingerbread spices, potato starch, and salt in a medium bowl.3 tsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg, 1 tsp potato starch, 1 pinch of salt
- Add butter, sugars, and vanilla to the bowl, and combine using a fork or small spatula.150 g unsalted butter, 150 g dark brown sugar, 50 g granulated sugar, 1 tsp vanilla extract
- Cover and set aside at room temperature until you're ready to shape your gingerbread rolls.
Shape
- After the dough has rested in the fridge and has fully doubled in size, remove it from the fridge and place it on a lightly floured surface.
- Roll the dough into a square measuring approximately 18×18 inches (45×45 cm) using a rolling pin.
- Spread this filling evenly over the dough using an offset spatula.
- Starting from one edge, tightly roll the dough into a log.
- Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls. If you want to ensure uniform size, you can measure the length of the log, divide by 12, and mark the dough at even intervals before cutting.
- Arrange the rolls in a parchment-lined 9×13-inch (33×23 cm) baking pan.
- Cover with plastic wrap and allow the cinnamon rolls to rise, ideally at 80℉ (27℃), for another 30-45 minutes, or until they’ve puffed up nicely.
Bake
- Preheat your oven to 350°F (180°C).
- Once the rolls have risen, bake for 25-30 minutes, until golden brown and fully cooked through. To check if they're done, use a digital thermometer to ensure the internal temperature is at least 194°F (90°C). If the rolls start browning too quickly, cover them loosely with foil for the last few minutes of baking.
Maple Cream Cheese Frosting
- While the rolls are baking, prepare the frosting.
- Whisk the softened butter in a large bowl with an electric hand mixer for about 3 minutes, until it lightens in color.40 g unsalted butter
- Add cream cheese, and whisk for 3 minutes.160 g cream cheese
- Gradually add maple syrup, whisking between each addition.55 g pure maple syrup
- Whisk the frosting until smooth and fully combined.
- Lastly, stir in vanilla extract, taste, and a small pinch of salt to balance the sweetness.1 tsp vanilla extract, 1 pinch of salt
Frost + Finishing Touches
- Once the rolls are out of the oven, let them cool to room temperature before spreading the maple cream cheese frosting on top. Sprinkle with orange zest, add gingerbread cookies on top, and enjoy!orange zest, gingerbread cookies
