Bready or Not Original: Glazed Gingerbread Rolls
Print Recipe

Bready or Not Original: Glazed Gingerbread Rolls

These delicious treats pack gingerbread flavor into soft, delicious cinnamon roll-like form! Store covered at room temperature. They are best eaten within a day or two.
Course: Breakfast, Snack
Keyword: gingerbread, yeast bread
Servings: 12 rolls
Author: Beth Cato



  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 3 1/2 cups all-purpose flour divided
  • 1 Tablespoon dry active yeast
  • 1 cup whole milk or substitute 3/4 cup half & half and 1/4 cup water
  • 2 Tablespoons unsalted butter room temperature
  • 1 large egg
  • 2 Tablespoons molasses


  • 1/2 cup brown sugar packed
  • 6 Tablespoons unsalted butter room temperature
  • 1 Tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • all-purpose flour to dust work surface


  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 1 Tablespoon milk or half & half, use more as needed


Make the dough:

  • In a large bowl (such as a Kitchen Aid bowl), combine sugar, ground cinnamon, ginger, salt, and 1 3/4 cups of flour. Stir in yeast.
  • In a small saucepan, warm milk and butter. Cook until butter is melted and the milk/butter is between 105 and 110-degrees.
  • Pour the milk mixture into the flour mixture. Stir. Add the egg and molasses, and stir well.
  • Use a dough hook on a stand mixer or arm power to beat the dough. Gradually add the remaining 1 3/4 cups flour, kneading until the dough is smooth and pliable. Using a dough hook, this will be 4 to 5 minutes.
  • Transfer dough to a lightly buttered or greased bowl and cover with plastic wrap or a towel. Let rise until doubled in size, about 1 hour.

Make the filling and assemble rolls:

  • After the dough has risen, butter or grease a 9x13 OR 8x8 OR 9x9 casserole dish.
  • In a small bowl, combine the filling ingredients: brown sugar, butter, cinnamon, ginger, and cloves.
  • Prepare a clean stretch of counter or table with a dusting of flour. Roll out the dough to about a 12x16 rectangle. Spread the filling all over, but not quite to the edges. Starting with the long side, roll into a log.
  • If using a 9x13 pan, cut the rolls into 12 equal rounds; if using a smaller pan, cut into 9. A piece of unwaxed dental floss makes this easy; wrap around dough log, then pull two ends of floss opposite directions to slice through.
  • Once the pan is full of rolls, cover with plastic wrap or a towel and let rise again until doubled, about an hour.
  • Preheat oven at 375-degrees. Once it comes to temperature, place rolls inside. Bake for about 12 minutes then cover with foil to reduce browning, then bake about 8 to 12 minutes. Let cool a bit.


  • Combine the glaze ingredients to each a thick yet loose texture. Add more milk or confectioners' sugar, as needed, to reach a good consistency. Spoon and spread over the rolls.
  • Eat immediately, or cover with foil and keep at room temperature. Enjoy right from the pan or warmed slightly in the microwave. Best within a day or two.