Caramel Gingerbread Cinnamon Rolls

These caramel gingerbread cinnamon rolls are soft, warmly spiced, filled with gooey molasses-scented butter, and finished with brown butter frosting and a drizzle of homemade salted caramel.

This caramel gingerbread cinnamon rolls started so innocently. I just wanted a simple gingerbread cinnamon roll...  nothing dramatic. But after the first test batch, I thought, "Okay… what if I add brown butter frosting?" And then I thought, "Well… caramel would be so good with this." And suddenly this little gingerbread roll turned into a full holiday. It's warm, soft, sweet, spiced, and basically everything I love in December. 

If you love seasonal baking as much as I do, you'll also enjoy my Gingerbread Caramel Streusel Cookies, my Gingerbread Cookie Sandwich recipe, and even my Homemade Butterscotch Pudding. They're all warm, comforting, and perfect for the time of year when spices and rich flavors just feel right.

Why You'll Love These Caramel Gingerbread Cinnamon Rolls

• The gingerbread dough is perfectly balanced-warm, molasses-rich, and soft rather than dry or heavy.
• Pouring cream over the rolls before baking keeps them tender, gooey, and ultra-soft.
• The brown butter frosting adds a toasty, nutty flavor that pairs beautifully with the gingerbread spices.
• Homemade salted caramel takes these from cinnamon rolls to bakery-level holiday.
• They can be prepped the night before, making them perfect for Christmas morning, brunch gatherings, or gifting to neighbors

Ingredient Overview

Here's a quick look at the key ingredients in these caramel gingerbread cinnamon rolls and what each one does in the recipe. For full measurements, check the recipe card.

• Bread flour: Gives the rolls strength and enough structure to rise tall without collapsing.
• Lukewarm milk: Activates the yeast and makes the dough tender and rich.
• Instant yeast: Rises quickly and reliably, especially with a warm liquid.
• Granulated sugar: A small amount helps activate the yeast; the rest lightly sweetens the dough.
• Molasses: The main source of gingerbread flavor and color-adds warmth, depth, and moisture.
• Vanilla extract: Adds a little sweetness and rounds out the spices.
• Warm spices: Ginger, cinnamon, nutmeg, cloves, and allspice create a classic gingerbread flavor that feels cozy and festive.
• Unsalted butter: Makes the dough rich and soft, and also adds flavor to the filling.
• Heavy cream: Poured over the rolls before baking to keep them extra soft, gooey, and tender.
• Brown sugar: Sweetens the filling and creates that caramel-like swirl as it melts..
• Cream cheese: Gives the frosting its tangy, smooth base. Please only use full fat. 
• Powdered sugar: The icing on the... cinnamon rolls!

Why do you pour heavy cream over cinnamon rolls before baking?

Pouring cream over cinnamon rolls before baking is the secret to rolls that stay incredibly soft and moist. The warm cream seeps into the dough as it bakes, creating a custard-like layer at the bottom while also steaming the inside of the rolls. This method keeps them from drying out and gives you that plush, melt-in-your-mouth texture you normally only get from a bakery.

What happens if I let the rolls rise for too long?

If your rolls overproof, they can become fragile and collapse in the oven. Over-rising can also make the dough taste slightly sour or yeasty, and the rolls may bake up flatter with large air pockets. You want the rolls to look puffy and lighter, not doubled or billowing over the edges of the pan. A gentle, controlled rise results in tight spirals and an even, beautiful bake.

What makes cinnamon rolls soft and fluffy?

Soft, fluffy cinnamon rolls come from a well-hydrated dough, balanced flour, and proper proofing. This dough uses warm milk, eggs, flour with good protein strength, and a long cold rise in the fridge-which relaxes the dough and helps develop flavor without drying it out. Avoid adding too much flour during mixing or rolling; a slightly sticky dough always bakes up softer.

How to make brown butter frosting

Brown butter frosting starts with melting butter in a small saucepan until the milk solids turn golden and smell nutty and toasty. Once cooled, the brown butter gets mixed with softened cream cheese, vanilla, cinnamon, and powdered sugar. A splash of milk loosens it into a smooth, creamy frosting that melts beautifully over warm rolls. The brown butter adds so much depth and warmth that it's truly worth the extra step.

Steps for Making the Dough

Here's a quick overview of how the dough comes together. The full instructions are in the recipe card, but this gives you a clear picture of what to expect.

• Start by warming the milk and mixing it with the yeast and a little sugar. This wakes up the yeast and gives it a head start.
• Add the remaining sugar, molasses, eggs, vanilla, flour, spices, and salt. Mix on low until the dough starts to come together-it will look sticky and shaggy at first.
• Once everything is moistened, begin adding the softened butter a little at a time. The dough will look messy as it absorbs the butter, then slowly turn smooth and stretchy.
• Continue kneading with the dough hook on medium speed until the dough feels soft, tacky, and elastic. It should pull away from the sides of the bowl but still stick lightly to the bottom.
• Let the dough rise briefly at room temperature, then transfer it to the fridge. The cold rest helps the dough firm up, develop flavor, and become much easier to the roll dough out.

Tips for Making caramel gingerbread cinnamon rolls 

• Make sure your milk is warm-not hot-before adding the yeast. Anything too warm can kill the yeast
• The dough should feel soft and slightly sticky. If it looks dry or stiff, the rolls won't be as fluffy. Avoid adding extra flour unless it's absolutely necessary for handling.
• Roll the dough into as even of a rectangle as you can. Straight edges = evenly sized rolls that bake at the same rate.
• Use a sharp pizza cutter to slice the strips. Clean cuts help the spirals stay tight and beautiful.
• Keep the spirals snug when rolling so the centers don't pop up during baking.
• Don't skip tenting the rolls with foil if they're browning too fast. Gingerbread dough naturally gets dark quickly from the molasses.
• Let the rolls cool just slightly before adding the frosting.
• Warm the caramel before drizzling so it flows smoothly over the rolls and doesn't tear the frosting.
• Store leftover rolls tightly covered with plastic wrap or in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
• For best texture, reheat one roll at a time in the microwave for 10-15 seconds.
• If reheating a whole pan, cover with foil and warm in a 300° degrees F oven for 10-15 minutes.

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IF YOU LIKE THIS RECIPES, HERE ARE OTHER RECIPE INSPIRATION!

• Soft Pumpkin Caramel Cinnamon Rolls Recipe
• Gingerbread Caramel Streusel Cookie with Cream Cheese
• Easy Gingerbread Cinnamon Roll Blondies
• Best Frosted Caramel Gingerbread Cookies Recipe
• Super Easy Gingerbread Cake With Frosting
• Fluffy Brioche Cinnamon Rolls: Overnight Proof

Recipe

Caramel Gingerbread Cinnamon Rolls

Molly Murphy

These Caramel Gingerbread Cinnamon Rolls are made with a soft gingerbread dough, warm spices, brown butter frosting, and a layer of gooey caramel

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 Rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Dough

• 1 ⅔ cups lukewarm milk
• 1 ½ teaspoons instant yeast
• 2 teaspoon granulated sugar
• ¼ cup granulated sugar
• ¼ cup molasses
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 5 ¾ cups 720 bread flour
• 2 ½ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice optional
• ½ cup unsalted butter softened
• 2 ¼ teaspoons salt
• ½ cup heavy whipping cream

For The Salted Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt

For the filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter room temp
• 3 tablespoons molasses
• 2 teaspoons ground ginger
• ½ teaspoon ground nutmeg

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Instructions

 

For the dough

• Pour the lukewarm milk into the bowl of your stand mixer and sprinkle the yeast over the top. Add the sugar and let it sit for about 10 minutes, or until the mixture looks lightly foamy and smells yeasty.
  1 ⅔ cups lukewarm milk, 1 ½ teaspoons instant yeast, 2 teaspoon granulated sugar
• Add the molasses, the rest of the sugar, eggs, vanilla, flour, ginger, cinnamon, nutmeg, cloves, salt, and allspice right on top of the milk mixture. Attach the dough hook and mix on low speed until the flour is fully incorporated and no dry patches remain. The dough will look sticky, rough, and uneven-totally normal.
  ¼ cup granulated sugar, ¼ cup molasses, 3 large eggs, 1 teaspoon vanilla extract, 5 ¾ cups 720 bread flour, 2 ½ teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon allspice, 2 ¼ teaspoons salt
• Increase the mixer speed to medium and begin adding the softened butter a tablespoon at a time. Let each piece work into the dough before adding the next. The dough will look messy and streaky at first, then slowly turn smooth and elastic. It should feel tacky and soft. Try not to add extra flour here-this stickiness is what keeps the rolls tender.
  ½ cup unsalted butter
• Continue kneading with the dough hook for 6-8 minutes, or until the dough looks smoother and feels stretchy. If you gently tug a small piece, it should stretch without tearing right away.
• Lightly grease a large bowl and transfer the dough into it. Cover the top and let it rise at room temperature for about one hour. It won't fully double but should look puffed and a little lighter.
• After the hour rise, place the dough into the fridge for at least two hours and up to six to eight hours. The chill firms the dough, deepens the flavor, and makes rolling and shaping so much easier.
• If you need a long overnight chill, skip the room-temperature rise and place the dough straight into the fridge for eight to nine hours. The dough will rise slowly in the cold and be ready to use the next day.

For the salted caramel (make the same time as the dough!)

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set over medium heat and cook undisturbed for 5-10 minutes, until the syrup turns a rich amber color. It can happen fast, so keep an eye out on it. Meanwhile, warm the heavy cream in the microwave for 1 minute.
  1 cup heavy cream
• Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking - it will bubble up quickly and the steam can burn you
• Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.
  2 teaspoons pure vanilla extract, 1 teaspoon kosher salt
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using.
• Once you are ready to add it to the cinnamon rolls, make sure the caramel is thin and pourable. If its not, pop it in the microwave for 20 seconds.

Filling and Shaping Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, ground cinnamon, molasses, ginger, nutmeg, and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter, 3 tablespoons molasses, 2 teaspoons ground ginger, ½ teaspoon ground nutmeg
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size. (While the rolls are baking start the brown butter for the frosting)

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling make the cream cheese frosting.

For the brown butter frosting

• Place the unsalted butter in a small saucepan and set it over medium heat. Let it fully melt, then continue cooking as it starts to bubble and foam. Watch the color closely - after a minute or two, the milk solids will turn golden brown and the butter will smell warm and nutty. Remove the pan from the heat immediately so it doesn't burn, then transfer the brown butter to a heatproof bowl. Let it cool completely to room temperature; if it's warm, it will melt the cream cheese and make the frosting runny.
  ½ cup unsalted butter softened
• In a large mixing bowl, beat the softened cream cheese on medium speed until it's smooth, creamy, and free of lumps. This step helps the frosting stay silky instead of grainy.
  4 oz cream cheese softened
• Once the brown butter has cooled, pour it into the bowl with the cream cheese. Mix until the two are fully combined and the mixture looks smooth and slightly fluffy.
• Add the vanilla extract and ground cinnamon. Mix again so the flavorings blend evenly throughout the frosting.
  1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
• Add the powdered sugar gradually, about ½ cup at a time, mixing on low speed after each addition. This helps prevent clumps and keeps the powdered sugar from puffing everywhere. Continue mixing until the frosting looks thick and completely smooth.
  3 cups powdered sugar
• Add 1 to 2 tablespoons of milk or heavy cream, starting with the smaller amount and adding more only if needed. This loosens the frosting and gives it that soft, spreadable texture. Mix until the frosting is light, creamy, and easy to pipe or spread.
  1-2 tablespoon milk or heavy cream, Pinch of salt
• Add a pinch of salt and mix one final time. The salt balances the sweetness and brings out the brown butter and cinnamon flavors.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like!
• Drizzle the homemade caramel sauce over the frosted rolls using a spoon or piping bag. Serve warm or at room temperature.

Keyword gingerbread, caramel, cinnamon rolls, bread

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