Enjoy the rich flavour and soft, fluffy texture of gingerbread cinnamon rolls, finished with a gentle crunch around the edges. These rolls are ideal for slow mornings, special breakfasts, or sharing with friends over tea.
Cinnamon rolls are often seen as a bakery treat, but baking them at home can be just as rewarding. This version delivers crisp edges, a light and airy centre, and generous layers of spiced sweetness in every bite.
What sets this recipe apart is the addition of warming spices such as ginger and cloves, which add depth to the classic cinnamon filling. Baking the rolls in cast iron allows them to cook evenly and stay warm long after leaving the oven. If you enjoy baking with cookware that transitions easily from oven to table, you can explore our range of cast iron skillets ideal for oven baking and everyday cooking to find suitable options.
Gingerbread Cinnamon Rolls
Ingredients
Dough
- 1 cup warm milk
- 2 large eggs, at room temperature
- ⅓ cup unsalted butter, softened
- 4½ cups all-purpose flour
- 1½ teaspoons salt
- ¼ cup molasses
- 2½ teaspoons active dry or instant yeast
Filling
- ⅓ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
Icing
- 170g white chocolate, melted
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, softened
- 1 cup powdered sugar
Method
Dough
- Combine the yeast with warm milk and set aside. In a separate bowl, mix flour, sugar, and salt.
- Add eggs, butter, and molasses to the yeast mixture. Gradually incorporate the dry ingredients and knead until a soft dough forms.
- Place the dough in a lightly greased bowl, cover, and allow it to rise until doubled in size, about 1–2 hours.
- Roll the dough into a rectangle, spread with butter, and evenly distribute the filling mixture.
- Roll into a log, slice into portions, and place into a lightly greased cast iron skillet. Cover and rest for 30 minutes.
- Bake at 200°C for approximately 20 minutes, or until golden and cooked through.
Icing
- Beat the melted white chocolate and butter until smooth.
- Add vanilla and powdered sugar gradually until spreadable.
- Allow rolls to cool slightly before icing and serving.
