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Gingerbread Cinnamon Rolls with Maple Cream Cheese Glaze

ByCassidy

These Gingerbread Cinnamon Rolls are pure Christmas morning magic. Soft, fluffy and spiced with cinnamon, ginger, and molasses, they taste like a cozy hug straight from the oven. Each roll is filled with a gooey brown-sugar molasses swirl and topped with a thick maple cream cheese glaze that melts beautifully over the warm spirals. Whether you’re baking for a holiday brunch, Christmas morning breakfast, or a quiet December weekend, these rolls bring all the warmth, sweetness and sparkle of the season to your kitchen. 

Every layer of these rolls is infused with holiday flavor. It’s a soft, tender gingerbread-spiced base, rolled up with a rich brown sugar molasses filling and finished with a silky maple glaze. The process is easy and approachable: make your cozy gingerbread dough, let it rise while your home fills with that nostalgic bakery scent, then bake until golden and fluffy. Drizzle with glaze and watch it drip slowly into every swirl. This is holiday baking at its best. 

Helpful Tips & Variations

  • Make-ahead magic: Prepare the rolls on Christmas Eve, refrigerate overnight, and bake fresh in the morning.
  • Extra festive flair: Sprinkle crushed gingersnaps, cinnamon sugar, or sparkling sugar on top of the glaze.
  • Skip the brown butter: If you want to simplify, use regular melted butter in the filling — still delicious.
  • Add crunch: Chopped pecans or candied walnuts make the perfect holiday texture boost.
  • Glaze variations: Swap maple syrup for eggnog or a touch of peppermint extract for a wintry twist.
  • Holiday serving idea: Stack the rolls on a cake stand, drizzle extra glaze, and dust with powdered sugar “snow.

Recipe: Gingerbread Cinnamon Rolls with Maple Cream Cheese Glaze

Gingerbread Cinnamon Rolls with Maple Cream Cheese Glaze
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Gingerbread Cinnamon Rolls with Maple Cream Cheese Glaze

Recipe by CassidyCourse: BreakfastCuisine: AmericanDifficulty: Medium
Servings

12

Rolls
Prep time

2

hours 
Cooking time

25

minutes
Calories

355

kcal

Soft, spiced, and full of holiday cheer, these Gingerbread Cinnamon Rolls with Maple Cream Cheese Glaze are the coziest way to celebrate the season.

Ingredients

  • For the Gingerbread Dough:

  • ¾ cup (180 ml) whole milk, warmed to 110°F (43°C)

  • 2 ¼ teaspoons (1 packet) active dry yeast

  • ¼ cup (50 g) brown sugar, packed

  • 2 tablespoons molasses

  • 2 large eggs, room temperature

  • ¼ cup (56 g) unsalted butter, melted and slightly cooled

  • 3 ¾ cups (470 g) all-purpose flour (plus up to ¼ cup more if dough is sticky)

  • 1 teaspoon salt

  • 1 ½ teaspoons cinnamon

  • 1 teaspoon ground ginger

  • ¼ teaspoon nutmeg

  • ¼ teaspoon cloves

  • For the Filling:

  • ½ cup (113 g) unsalted butter, browned or melted

  • ½ cup (100 g) brown sugar, packed

  • 2 tablespoons molasses

  • 1 tablespoon cinnamon

  • 1 teaspoon ground ginger

  • ¼ teaspoon nutmeg

  • ¼ teaspoon cloves

  • Pinch of salt

  • For the Maple Cream Cheese Glaze:

  • 4 oz (113 g) cream cheese, softened

  • 2 tablespoons unsalted butter, softened

  • 1 cup (120 g) powdered sugar

  • 2 tablespoons pure maple syrup

  • ½ teaspoon vanilla extract

  • Pinch of salt

Directions

  • Activate the yeast: Warm the milk to a temperature just warm to the touch (approximately 110°F). In a large bowl, stir in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until it becomes foamy.
  • Make the dough: Add brown sugar, molasses, eggs, melted butter, and spices. Stir until combined. Gradually mix in flour and salt, one cup at a time, until a soft dough forms. Knead by hand or mixer for 6–8 minutes, until smooth and slightly tacky.
  • First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
  • Make the filling: Brown the butter (optional for rich flavor), then stir in brown sugar, molasses, and spices until it forms a smooth, glossy paste. Let cool slightly.
  • Assemble the rolls: Roll the risen dough out on a floured surface into a 14×18-inch rectangle. Spread the gingerbread filling evenly across the dough. Roll up tightly from the long edge, then slice into 12 even rolls using unflavored dental floss or a sharp knife.
  • Second rise: Arrange rolls in a greased 9×13-inch pan, cover lightly, and let rise for 30–40 minutes until puffy and doubled.
  • Bake: Preheat oven to 350°F (177°C). Bake for 22–25 minutes, or until the tops are golden brown and the centers are just set.
  • Make the glaze: Beat cream cheese and butter until smooth, then add powdered sugar, maple syrup, vanilla, and salt. Whisk until creamy and glossy.
  • Glaze & serve: Drizzle glaze generously over warm rolls so it melts into the swirls. Top with a sprinkle of cinnamon or festive crushed gingersnaps.

Notes

  • Warm your milk — too hot will kill the yeast, too cold and it won’t activate.
  • Don’t over-flour the dough; it should be soft and a little sticky.
  • For a deeper gingerbread flavor, add an extra tablespoon of molasses to the filling.
  • You can reheat leftovers in the microwave for 15 seconds to make them gooey again.
  • These also bake beautifully as mini rolls for a holiday brunch spread!

Storage & Freezing Tips

  • Room Temperature: Store covered up to 2 days.
  • Refrigerator: Keeps up to 4 days; reheat before serving for that fresh-from-the-oven feel.
  • Freezer: Freeze unglazed baked rolls for up to 2 months. Thaw overnight, warm, and glaze before serving.
  • Overnight Rise: Assemble the night before, cover tightly, and refrigerate. In the morning, let rise while the oven preheats, then bake fresh for the perfect holiday morning treat.

More Holiday Baking Recipes

I hope you and your loved ones enjoy these Gingerbread Cinnamon Rolls with Maple Cream Cheese Glaze as much as my family and I do! If you make them, tag @cassandcrumbb on Instagram or share it on my Facebook page Cass and Crumb — I’d love to see your cozy Christmas morning bakes!

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