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Overnight Gingerbread Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 269 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Knead the Dough: Continue kneading on medium speed for 5 minutes until the dough is soft and smooth.
  6. 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.
  7. Prepare Filling: In a small bowl, mix granulated sugar, cinnamon, ginger, and nutmeg. Have melted butter and a pastry brush ready for assembly.
  8. Grease Baking Dish: Generously butter a 2 ½ quart or 8×8-inch glass baking dish.
  9. 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.
  10. Brush with Butter: Brush about half of the melted butter evenly over the rolled dough.
  11. Add Sugar-Spice Mixture: Sprinkle the prepared sugar and spice mixture evenly over the buttered dough, covering the entire surface.
  12. Roll into a Log: Starting at a short end, tightly and evenly roll the dough into a log shape.
  13. 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.
  14. Arrange Rolls: Place each roll gently into the prepared baking dish, placing them snugly next to each other.
  15. Brush with Remaining Butter: Brush the tops and sides of the rolls with the remaining melted butter.
  16. 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.)
  17. 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.
  18. Preheat Oven: Preheat your oven to 350ºF (175ºC).
  19. Bake Rolls: Bake the cinnamon rolls for about 40 minutes until golden brown and cooked through.
  20. 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.
  21. 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.

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Find it online: https://yummymealmaker.com/overnight-gingerbread-cinnamon-rolls-recipe/