If you’ve ever wished cinnamon rolls could get even cozier and more flavorful, you’re going to adore this one. I’m talking about the ultimate **Gingerbread Cinnamon Rolls with Brown Butter Icing Recipe**—a perfect blend of spiced gingerbread dough and that irresistible brown butter cream cheese icing that literally melts in your mouth. When I first tried these, my family went crazy, and I bet you’ll love making them just as much as I do. So, grab your apron and let me walk you through how to achieve these soft, aromatic, and downright dreamy rolls that are perfect for chilly mornings or holiday gatherings.

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Why You’ll Love This Recipe

Warm, Spiced Flavor: The gingerbread dough filled with cinnamon and ginger brings a cozy holiday twist to classic cinnamon rolls.
Rich Brown Butter Icing: The browned butter adds a nutty depth that pairs beautifully with the tangy cream cheese.
Soft and Tender Texture: The dough is perfectly soft, fluffy, and melts on your tongue without being dry or dense.
Hands-On Tips for Perfect Results: I’ll share personal tricks and techniques to help you nail every stage of this recipe.

The image shows a close-up of a white baking dish filled with three cinnamon rolls covered in smooth, creamy white icing with tiny specks of cinnamon visible in the frosting. The cinnamon rolls have a golden-brown color with dark brown swirls of cinnamon in the middle. Two small gingerbread cookies, shaped like little people, are placed on top of the rolls, adding a touch of ginger spice color with their warm brown shade. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cinnamon Rolls with Brown Butter Icing, festive gingerbread cinnamon rolls, holiday cinnamon roll recipe, spiced gingerbread rolls with cream cheese frosting, homemade gingerbread cinnamon buns

Ingredients You’ll Need

This recipe balances classic baking staples with flavorful spices and that secret ingredient, molasses. Each component is carefully chosen to create dough that’s soft yet sturdy enough to hold all the delicious filling and icing.

Flat lay of two brown eggs with smooth shells, a small white bowl of warm milk, a small white bowl of golden molasses, a small white bowl of packed brown sugar, a small white bowl of white granulated sugar, a small white bowl of creamy heavy cream, a small white bowl of powdered sugar, a small white bowl of amber browned butter with visible milk solids, cubes of pale unsalted butter, a small pile of all-purpose flour, a small pile of ground cinnamon, a small pile of ground ginger, a pinch of salt crystals, and a block of cream cheese with a creamy texture, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Cinnamon Rolls with Brown Butter Icing, festive gingerbread cinnamon rolls, holiday cinnamon roll recipe, spiced gingerbread rolls with cream cheese frosting, homemade gingerbread cinnamon buns

Milk: Warming milk to just 110°F activates yeast perfectly for that fluffy dough rise.
Active dry yeast: I’ve found that using fresh yeast packets ensures a consistent, good rise every time.
White granulated sugar: You’ll use this both in the dough and to help activate the yeast.
Large eggs: Room temperature eggs help your dough come together smoothly and add richness.
All-purpose flour: Make sure to spoon and level your flour for accurate measurements—this keeps the dough moist but not sticky.
Salt: Enhances all the other flavors and balances sweetness.
Unsalted butter: Soft, cubed butter folds into the dough and filling for indulgent flavor.
Molasses: Grandma’s molasses is my pick here for its deep, not overly bitter profile, which enriches the gingerbread taste beautifully.
Ground cinnamon and ginger: The classic spice duo that makes these rolls sing with warm holiday vibes.
Brown sugar: Adds moisture and sweetness to the filling, giving it a caramel-like touch.
Heavy cream: Poured around the rolls before baking—a game changer for extra gooeyness.
Cream cheese: For that luscious, tangy icing that contrasts perfectly with spicy rolls.
Powdered sugar and vanilla extract: Sweeten and flavor the icing, creating a silky finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing these rolls for different occasions and tastes. You can tweak the spices or try new fillings and toppings to make the recipe truly your own.

Spice it Up: Some days, I add a pinch of cloves or nutmeg to the filling for extra warmth—it’s a lovely twist without overpowering the base flavors.
Maple Glaze Option: Instead of brown butter icing, try a maple glaze—simply swap cream cheese for a drizzle of powdered sugar mixed with maple syrup.
Vegan Adaptation: You can substitute plant-based butter and milk alternatives, plus use a vegan cream cheese in the icing; the texture changes a bit but still delicious.
Nutty Surprise: My family loves when I sprinkle chopped pecans or walnuts over the filling before rolling—it adds a wonderful crunch.

How to Make Gingerbread Cinnamon Rolls with Brown Butter Icing Recipe

Step 1: Bring Your Dough to Life

Start by warming your milk to about 110°F—warm enough to feel cozy but not hot; this wakes up the yeast without killing it. Sprinkle in sugar and yeast, and let it bubble up for about 10 minutes. You’ll notice the mixture getting foamy—that’s your green light to proceed. Meanwhile, beat your eggs lightly and set aside; they’ll add richness and moisture that make the dough tender.

Step 2: Combine Dry Ingredients and Start the Dough

In your stand mixer fitted with a dough hook, mix the flour, salt, cinnamon, and ginger. I always make sure my cinnamon and ginger are fresh—nothing beats the aroma of warm spices as you mix! Add the yeast mixture, eggs, cubed butter, and molasses. Start on low speed until the dough just begins to form, then crank it up to medium for about 5 minutes. The dough should be soft and slightly tacky but not sticky. If it clings to your fingers a lot, dust a bit more flour, but be cautious—too much flour makes the rolls dry.

Step 3: Let that Dough Rise Nicely

This next step is like magic. Preheat your oven to 200°F then turn it off. Lightly oil a large bowl and place the dough inside, covering it with a clean kitchen towel. Slide the bowl into the warm oven, crack the door a bit, and let it rise for about an hour. The dough will double in size and get that light, pillowy texture that’s key for dreamy rolls. If you don’t have a warm spot, try placing the bowl near a radiator or sunny window.

Step 4: Mix Up the Filling

While your dough is rising, blend the filling ingredients. Beat butter, brown sugar, cinnamon, and ginger on high speed until it’s pale and fluffy—this makes the spread easier and more luscious. Add molasses and give it one last mix. When I first made this, I was surprised at how much lighter the filling gets—it’s so worth the extra mixing time.

Step 5: Roll Out and Layer the Goodness

Turn your dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick. This thickness strikes just the right balance between soft layers and sturdy structure. Use an offset spatula to spread your filling all the way to the edges, making sure every bite is packed with flavor.

Step 6: Roll and Slice the Cinnamon Rolls

Start rolling from the shorter end as tightly as you can without squishing the filling out. This keeps the layers distinct and flaky. I’ve found that using unflavored dental floss to cut the rolls gives cleaner slices without compressing the dough. But if a serrated knife is what you have, use gentle sawing motions and don’t rush.

Step 7: Prepare for the Final Rise and Bake

Place your rolls into a 9×13 inch pan sprayed with nonstick spray, cover with a towel, and let them rest for 20 minutes. Then, pour heavy cream carefully around the rolls’ edges. This little trick adds an extra gooey layer during baking that makes these rolls stand out. Pop them into a 350°F oven for 23 to 27 minutes until the tops turn that perfect light golden brown.

Step 8: Make the Brown Butter Cream Cheese Icing

Start your brown butter ahead of time or while the rolls rise the second time. Melt butter in a pan over medium heat, stirring as it foams and the milk solids settle and brown—it smells heavenly! Let it cool completely (a quick chill in the freezer works great). Then beat cream cheese and browned butter until smooth. Add powdered sugar and vanilla and mix until silky. After your rolls are out of the oven and cooled slightly—not bubbling anymore—spread that luscious icing generously over each roll.

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Pro Tips for Making Gingerbread Cinnamon Rolls with Brown Butter Icing Recipe

Check Your Yeast Temperature: When proofing yeast, if your milk’s too hot, it kills the yeast; too cold, and it won’t activate. I use a kitchen thermometer to get it just right.
Don’t Over-flour the Dough: The dough should be tacky but manageable—the secret to soft rolls is resisting the urge to add too much flour.
Use Dental Floss to Cut Rolls: It sounds odd, but unflavored floss slices dough cleanly without squishing those delicate swirls.
Cool Brown Butter Properly: Pour your browned butter into a bowl immediately to stop cooking, then chill completely—warm butter ruins the icing texture.

How to Serve Gingerbread Cinnamon Rolls with Brown Butter Icing Recipe

A cinnamon roll with visible swirled layers of light brown dough and darker brown cinnamon inside, topped with a thick, creamy white icing spread unevenly on top. The roll has a bite taken out of it, showing the soft, fluffy texture inside. It sits on a white plate with small scattered brown speckles, placed on a wooden surface with some crumbs around the plate. In the background, a part of a gingerbread cookie and some green pine leaves are slightly blurred. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cinnamon Rolls with Brown Butter Icing, festive gingerbread cinnamon rolls, holiday cinnamon roll recipe, spiced gingerbread rolls with cream cheese frosting, homemade gingerbread cinnamon buns

Garnishes

I like to keep it classic here. A light dusting of cinnamon on top or a few toasted pecans for crunch adds just the right finishing touch. Sometimes, a sprinkle of flaky sea salt on the icing creates a beautiful sweet-salty contrast that surprises everyone in the best way.

Side Dishes

These rolls are a meal in themselves, but I love pairing them with a tall glass of cold milk or a spiced latte to turn breakfast into a celebration. For a brunch, a fresh fruit salad or scrambled eggs add a nice balance to the sweet richness.

Creative Ways to Present

For holiday gatherings, I sometimes arrange the rolls on a festive platter lined with fresh evergreen sprigs or cranberries, making it feel extra special. Another fun idea is to serve them warm in individual ramekins with a drizzle of extra brown butter icing on top—guaranteed wow factor!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to 2 days. The rolls stay soft and moist, but if you keep them longer, refrigeration is best.

Freezing

These rolls freeze beautifully. I recommend freezing them before the second rise—wrap the rolled log tightly in plastic wrap and then foil. When you’re ready, thaw overnight in the fridge and bake fresh. Alternatively, you can freeze baked rolls in an airtight container for up to 3 months.

Reheating

To warm leftovers, I loosely cover them with foil and heat in a 300°F oven for about 10 minutes. If they seem a little dry, a quick brush of melted butter before heating brings back that fresh-from-the-oven softness.

FAQs

Can I make this recipe without a stand mixer?

Absolutely! I used to struggle making dough by hand before I had a mixer. Mix the wet ingredients into the dry with a spatula, then use your hands to knead for about 5-8 minutes on a floured surface. The dough is ready when you can stretch it thinly enough to see light through it without it tearing.
What if my dough doesn’t rise well?

Check your yeast’s expiration date and make sure your milk temperature is just right when activating. Also, giving your dough a warm, draft-free spot to rise will help. If needed, let it rise longer than an hour.
Can I use blackstrap molasses instead of Grandma’s?

You can, but blackstrap molasses has a stronger, more bitter flavor that might overpower the sweetness in these rolls. I recommend Grandma’s molasses for a balanced, milder taste.
How do I know when the brown butter is ready?

Keep stirring the butter as it melts. First it’ll foam, then the milk solids will separate and start turning a light amber color with a nutty aroma. Right then is the time to remove it from heat so it doesn’t burn.
Can I prepare the rolls the night before?

Yes! After shaping and slicing, cover the rolls tightly with plastic wrap and refrigerate overnight. The next day, let them sit at room temperature for about 20-30 minutes, pour the heavy cream, and bake as instructed.

Final Thoughts

I absolutely love how this Gingerbread Cinnamon Rolls with Brown Butter Icing Recipe brings together the warmth of gingerbread spices with the classic softness of cinnamon rolls—topped off by that dreamy, nutty icing. Whether it’s a weekend treat or a holiday centerpiece, it always fills my kitchen with joy and tasty anticipation. I hope you’ll give it a try and make some sweet, spiced memories of your own. Trust me, once you’ve had these, you’ll want to make them again and again.