If you are looking for a magical treat that combines the cozy spices of the holiday season with the tender, fluffy delight of fresh-baked bread, you have found it. This Overnight Gingerbread Cinnamon Rolls Recipe is the kind of recipe that makes your kitchen smell like a warm hug and your taste buds dance with joy. Imagine waking up to rolls that have spent the night soaking in molasses, ginger, cinnamon, and nutmeg — creating layers of flavor that are richly spiced yet perfectly balanced. It’s the ultimate comfort food that’s also surprisingly easy to prepare, making it a go-to for holiday brunches or any time you just want a special breakfast surprise.
Ingredients You’ll Need
These ingredients come together in a way that’s refreshingly straightforward. Each element plays a starring role, whether it’s adding moistness, spice, or that melt-in-your-mouth texture. Trust me, having these essentials ready will make the process seamless and the outcome utterly unforgettable.
- Cream cheese (4 ounces, room temperature): Adds a luscious tangy creaminess perfect for the frosting.
- Salted butter (1/4 cup room temperature + 5 tablespoons melted + 3 tablespoons melted): Provides richness and helps create the soft, tender dough and buttery filling.
- Powdered sugar (1 cup): Sweetens the frosting smoothly without any grittiness.
- Vanilla (1/2 teaspoon): Enhances the depth of flavor in the frosting.
- Whole milk (1 cup warm + 1 tablespoon for frosting): Contributes to a soft dough and creamy frosting texture.
- Granulated sugar (1/3 cup): Sweetens the filling and helps caramelize the spices when baked.
- Ground cinnamon (1 tablespoon + 1 teaspoon): The classic warm spice that defines the cinnamon roll experience.
- Ground ginger (1 teaspoon + 1 teaspoon): Brings an invigorating spice note that pairs perfectly with molasses.
- Ground nutmeg (1/2 teaspoon + 1/2 teaspoon): Adds a subtle nutty warmth to the spice mixture.
- Molasses (1/4 cup): Gives that unmistakable rich gingerbread flavor and depth of color.
- Active dry yeast (2 1/4 teaspoons or 1 packet): Leavens the dough, making it light and fluffy.
- All-purpose flour (3 1/2 cups, plus extra for dusting): The foundation for soft dough that holds the filling beautifully.
- Egg (1): Adds richness and helps bind the dough.
How to Make Overnight Gingerbread Cinnamon Rolls Recipe
Step 1: Bloom the Yeast and Combine Wet Ingredients
Start by stirring together warm whole milk and molasses in the mixer bowl — this combo is the secret to achieving that deep, molasses-rich flavor. Dust the top with active dry yeast and let it bloom for about 5 minutes. You’ll know it’s ready when it looks foamy and alive, ready to work its magic on the dough.
Step 2: Stir in Spices and Build the Dough
Add ground ginger, cinnamon, and nutmeg to the milk and molasses mixture. Using your dough hook on low, add 2 ½ cups of flour gradually until the dough starts to form — it should be sticky but holding together. Scrape down the sides as needed to keep everything incorporated.
Step 3: Add Egg and Melted Butter
Switch your mixer to medium and slowly pour in the beaten egg, mixing thoroughly. Then gradually add the melted butter, ensuring the dough becomes smooth and rich without losing its structure.
Step 4: Adjust Flour For the Perfect Consistency
Return mixer speed to low and add flour quarter-cup at a time. You’re aiming for a dough that’s sticky but pliable—not dry like cookie dough nor overly wet. This step depends a lot on your kitchen’s humidity, so add flour gradually and check often. Around ¾ to 1 cup extra is usually perfect. Knead the dough on medium speed for about 5 minutes until soft and elastic.
Step 5: First Rise
Grease a large bowl with butter and place your dough inside, covering it with cling wrap. Set it in a warm, draft-free spot for one to two hours or until it doubles in size. This slow rise enriches the flavor and gives you those tender, fluffy rolls.
Step 6: Prepare Filling and Baking Dish
Mix granulated sugar, cinnamon, ginger, and nutmeg for the aromatic filling. Melt butter and have a pastry brush ready. Grease an 8×8 inch (or 2 ½ quart) glass baking dish generously with melted butter to keep rolls from sticking and ensure easy clean-up.
Step 7: Roll Out the Dough and Assemble
Dust your workspace with flour, then gently turn out the dough and roll it into a 9×18 inch rectangle. Brush half of the remaining melted butter evenly on the dough. Sprinkle the sugar and spice mixture over the buttered surface, covering it entire, but feel free to save a little bit for a final dusting.
Step 8: Shape the Rolls
Starting at the short end, tightly roll the dough into a log. Place the log seam side down, then score six even marks using a serrated knife. Cut carefully along each score to form evenly sized rolls. Place each roll snugly into the prepared baking dish; a close fit is perfect for fluffy, pillowy rolls.
Step 9: Final Butter Brush and Refrigerate Overnight
Brush the tops and sides of the rolls generously with the remaining melted butter to promote beautiful browning. Cover the dish tightly with cling wrap and refrigerate overnight or up to 24 hours. This slow chill allows the flavors to deepen and the rolls to rise gently, creating a perfect texture.
Step 10: Bake and Finish
When you’re ready to bake, remove the rolls from the refrigerator and let them rest at room temperature for 30 to 60 minutes while you preheat the oven to 350º F. Bake for about 40 minutes, or until golden and puffed, and then get ready for the sweetest reward.
How to Serve Overnight Gingerbread Cinnamon Rolls Recipe
Garnishes
While these rolls are wonderful on their own, a creamy cream cheese frosting adds a luscious finish. Spread this warm or cooled to allow for perfect melting. If frosting is not your thing, a simple dusting of powdered sugar or a drizzle of caramel sauce takes these rolls to an indulgent level without overpowering the rich gingerbread flavors.
Side Dishes
Pair your cinnamon rolls with fresh fruit like sliced apples or pears to add a crisp contrast to the soft, sweet rolls. A hot cup of spiced chai tea or a rich, dark coffee complements the warm spices beautifully and makes for an inviting brunch spread.
Creative Ways to Present
Serving these rolls right from the casserole dish keeps them cozy and inviting. For a festive touch, sprinkle some chopped pecans or crystallized ginger on top before serving. You can also twist the rolls individually into mini ‘knots’ before the final rise to change up the presentation while keeping all that incredible flavor intact.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store the cinnamon rolls in an airtight container at room temperature for up to 2 days. The rolls remain moist and flavorful, just refresh them with a quick warm-up to bring back that freshly-baked feel.
Freezing
These rolls freeze beautifully. Wrap each cooled roll individually in plastic wrap and place in a freezer-safe bag or container. They keep well for up to 2 months. Thaw them overnight in the fridge before reheating for best texture.
Reheating
To reheat, warm the rolls in the microwave for about 20-30 seconds or place them in a preheated oven at 300º F for 10 minutes. If you have frosting, add it after reheating to keep that creamy, dreamy texture. Your cinnamon rolls will taste freshly baked every time.
FAQs
Can I make the dough without molasses?
Molasses is key to the authentic gingerbread flavor and deep color in this recipe. If you must substitute, try using dark brown sugar, but expect a milder flavor and lighter color.
What if I don’t have a stand mixer?
You can absolutely make these rolls by hand! Mix and knead the dough on a floured surface, just give yourself a little extra elbow grease and time to develop that soft, elastic texture.
How long can I refrigerate the dough before baking?
The dough can be refrigerated for up to 24 hours after shaping. This slow rise overnight builds complex flavors and gives you flexibility with timing, making it perfect for busy mornings.
Can I double this recipe?
Yes! Just double all ingredients accordingly and use a larger baking dish or two separate dishes to accommodate the increased volume.
What’s the best frosting for these rolls?
A cream cheese frosting sweetened with powdered sugar and flavored with vanilla is a classic pairing that balances the warm spices and adds a rich, tangy finish.
Final Thoughts
Now that you’ve got the full scoop on this Overnight Gingerbread Cinnamon Rolls Recipe, I hope you feel inspired to fill your kitchen with the irresistible scent of spices, molasses, and freshly baked dough. These rolls are a real show-stopper but surprisingly easy to do, and they bring a warm, festive spirit to any morning — trust me, your family and friends will thank you. Treat yourself to this comforting classic soon!
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Overnight Gingerbread Cinnamon Rolls Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: Overnight (approximately 12-14 hours including refrigeration) plus 1 hour active time
- Yield: 6 cinnamon rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
These Overnight Gingerbread Cinnamon Rolls combine classic holiday spices like ginger, cinnamon, and nutmeg with a tender, sweet yeast dough, layered with a spiced sugar filling and brushed with butter before baking. Perfect for a festive breakfast or brunch, the dough rises slowly overnight in the fridge to develop deep flavors and a soft, fluffy texture.
Ingredients
Dough Ingredients
- 1 cup warm whole milk
- 1/4 cup molasses
- 2 1/4 teaspoons active dry yeast (1 Fleischmann’s packet)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 1/2 cups flour, plus more for dusting
- 1 egg
- 3 tablespoons salted butter, melted
Filling Ingredients
- 5 tablespoons salted butter, melted
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Cream Cheese Frosting Ingredients
- 4 ounces cream cheese, room temperature
- 1/4 cup salted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon whole milk
Instructions
- Bloom the Yeast: In the bowl of a stand mixer, combine warm milk and molasses. Stir until combined, then sprinkle the yeast on top. Let it rest for about 5 minutes until the yeast has bloomed and appears foamy.
- Add Spices and Flour: Add ground ginger, cinnamon, and nutmeg to the yeast mixture and stir. Using the dough hook on low speed, gradually add 2 ½ cups of flour until a sticky dough begins to form, scraping sides as needed.
- Incorporate Egg and Butter: Increase the mixer speed to medium, add the egg very slowly and mix until incorporated. Then slowly add the melted butter and mix until fully combined.
- Adjust Dough Consistency: With the mixer on low, add more flour ¼ cup at a time, letting it mix fully between additions. Depending on humidity, add enough flour (between 3/4 to 1 cup) so the dough is sticky but not overly wet, sticking slightly to your finger but cleaning the sides of the bowl as it kneads.
- Knead the Dough: Continue kneading on medium speed for 5 minutes until the dough is soft and smooth.
- First Rise: Lightly grease a large bowl with butter, place the dough inside, cover with cling wrap, and let it rise in a warm, draft-free area for 1 to 2 hours or until doubled in size.
- Prepare Filling: In a small bowl, mix granulated sugar, cinnamon, ginger, and nutmeg. Have melted butter and a pastry brush ready for assembly.
- Grease Baking Dish: Generously butter a 2 ½ quart or 8×8-inch glass baking dish.
- Roll Out Dough: On a floured surface, gently release the dough and dust it and your rolling pin with flour. Roll the dough into a 9 x 18 inch rectangle, dusting flour as needed to prevent sticking.
- Brush with Butter: Brush about half of the melted butter evenly over the rolled dough.
- Add Sugar-Spice Mixture: Sprinkle the prepared sugar and spice mixture evenly over the buttered dough, covering the entire surface.
- Roll into a Log: Starting at a short end, tightly and evenly roll the dough into a log shape.
- Slice Rolls: With seam side down, score the log into 6 equal parts using a serrated knife, then cut through carefully to keep the rolls intact.
- Arrange Rolls: Place each roll gently into the prepared baking dish, placing them snugly next to each other.
- Brush with Remaining Butter: Brush the tops and sides of the rolls with the remaining melted butter.
- Refrigerate Overnight: Cover the dish tightly with cling wrap and refrigerate overnight or up to 24 hours. (If baking immediately, skip refrigeration and let rise in a warm place for 1 hour.)
- Bring to Room Temperature: Remove the rolls from the refrigerator and let them rest at room temperature for 30 to 60 minutes while preheating the oven.
- Preheat Oven: Preheat your oven to 350ºF (175ºC).
- Bake Rolls: Bake the cinnamon rolls for about 40 minutes until golden brown and cooked through.
- Make Cream Cheese Frosting: While rolls are baking, beat the cream cheese and room temperature butter until smooth. Gradually add powdered sugar, vanilla, and milk, beating until smooth and spreadable.
- Frost and Serve: Once the rolls are out of the oven and slightly cooled, spread the cream cheese frosting generously over the warm rolls. Serve and enjoy!
Notes
- The amount of flour added may vary depending on humidity, so adjust accordingly to achieve the proper sticky but manageable dough texture.
- Refrigerating the rolled and cut dough allows for a slow overnight rise that enhances flavor and texture.
- You can bake the rolls immediately by skipping refrigeration and allowing them to rise in a warm place for about an hour.
- Use room temperature ingredients for best dough consistency.
- Ensure yeast is fresh and active for proper rising.
- The cream cheese frosting can be made ahead and stored in the refrigerator.
