Gingerbread Cinnamon Buns with Cream Cheese Icing
Warm, yeasted cinnamon buns infused with molasses, ginger, cinnamon, and nutmeg for a spiced gingerbread twist on a classic. What sets this version apart is the addition of molasses in the filling and warming spices like ginger and nutmeg alongside traditional cinnamon, creating depth beyond typical cinnamon rolls. The dough rises twice, yielding a tender, pillowy crumb that contrasts beautifully with the sweet, spiced filling and tangy cream cheese icing. The buns are studded with warm spice notes and finished with a smooth frosting that melts into the warm dough. Perfect for holiday mornings, weekend breakfasts, or giving as gifts. Make this when you want to impress with homemade bakery-quality results. Serve these fresh from the oven while still warm, when the icing softens and the spices bloom brightest.
Ingredients
- ⅓ cup whole milk, lukewarm, lukewarm
- 2 ¼ teaspoon instant yeast
- 3 large eggs
- 3 cups all-purpose flour, plus additional for rollingbread flour1:1gluten
higher protein yields chewier crumb
- 2 tablespoons packed dark brown sugar
- 2 teaspoons kosher salt
- ½ cup butter, room temperature
- ¼ cup butter, room temperature
- 2 tablespoons molasses
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 ounces cream cheese, softened
- 1 ½ cups confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- 1
Combine milk, yeast, and eggs in a stand mixer bowl with hook attachment.
- 2
Add flour, sugar, salt, and butter. Knead on medium speed until dough comes together, then continue until smooth.
- 3
Add remaining butter a few tablespoons at a time, kneading until smooth and supple.
- 4
Cover with plastic wrap and let rise until doubled in volume.
- 5
Prepare filling: combine butter and molasses in a bowl. In another bowl, mix brown sugar, cinnamon, salt, ginger, and nutmeg.
- 6
Prepare icing: beat butter and cream cheese until smooth, then add confectioners' sugar, vanilla, and salt.
- 7
Dust work surface with flour and turn out risen dough.
- 8
Roll dough into a rectangle.
- 9
Spread butter-molasses mixture evenly over dough, leaving a border around edges.
- 10
Sprinkle brown sugar mixture evenly over dough and press lightly.
- 11
Roll dough up tightly, pinch seam to seal, then press in from sides to create a log.
- 12
Cut into pieces and transfer to a muffin tin sprayed with cooking spray, swirl-side up.
- 13
Cover and let rise until puffed and marshmallowy.
- 14
Preheat oven to 350 F.
- 15
Bake until golden brown.
- 16
Transfer pan to wire rack and cool for 5 minutes.
- 17
Spread icing onto each bun and top with sprinkles or candied ginger if desired.
- 18
Serve warm.
Tips
Add butter gradually during kneading to avoid breaking down the gluten. Each addition should fully incorporate before adding more, ensuring a smooth, supple dough that holds structure for rising.
Press the dough gently after applying filling to anchor spices and prevent them from rolling loose. Roll tightly but not so aggressively that you compress the dough and trap air unevenly.
Bake straight from the second rise without punching down. The marshmallowy texture indicates proper proof and prevents dense, flat buns. Over-proofing causes collapse during baking.
Good to Know
Keep buns in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat gently before serving.
Prepare dough through first rise up to 8 hours ahead. Refrigerate covered, then bring to room temperature before rolling and filling. Alternatively, freeze unbaked buns up to 1 month; thaw overnight and proceed with second rise.
Serve warm, ideally within 30 minutes of baking while icing is still soft and spices are most aromatic. Pairs well with coffee, hot chocolate, or tea.
Common Mistakes
Add butter too quickly during kneading to avoid breaking emulsion and creating a greasy dough.
Over-proof during second rise to avoid buns spreading into each other and baking as one mass.
Neglect to pinch the seam closed to prevent the roll from unraveling during baking.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these buns ahead and freeze them?
Yes. Shape buns and place in muffin tin, cover tightly with plastic wrap, and freeze up to 1 month. Thaw overnight in the refrigerator, then let rise at room temperature for 45-60 minutes before baking as directed.
What if I don't have molasses?
Substitute equal parts dark corn syrup or honey. Both provide sweetness and color, though molasses adds deeper caramel notes. The buns will still be delicious with slightly different flavor complexity.
How long do baked gingerbread cinnamon buns stay fresh?
Unfrosted buns keep 2 days in an airtight container at room temperature. Frosted buns are best enjoyed within 1 day but keep 3-4 days refrigerated. Reheat gently before serving to restore softness.