Amazing 12 Gingerbread Cinnamon Rolls Soft

Oh my goodness, you have to try these! When the weather turns cold and you need that hug-in-a-bowl feeling, nothing beats waking up to the smell of warm spices. Forget hard, dry holiday pastries—these Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze are the absolute softest rolls you will ever make, trust me on this one. The pairing of spicy gingerbread with that cool, creamy, nutmeg-laced eggnog glaze just screams cozy kitchen perfection. We spent three trying to nail the rise on this dough, but the result is pure magic.

Why You Will Love These Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

I’ve tested everything under the sun to get these right, and I promise you, they’re winners. They are everything you want in a holiday treat, elevated!

• They are unbelievably soft. That double-rise guarantees a pillowy texture.
• The flavor balance is spot on: deep gingerbread spice meeting sweet, boozy eggnog creaminess.
• Perfect for family brunches or just when you need a truly decadent treat.

Essential Ingredients for Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

You absolutely cannot skimp on quality here, but don’t panic—most of this is pantry staples! Get everything ready before you start; that’s my secret to keeping things smooth. Don’t forget that if you need a handy reference for other morning bakes, you might like mixing up my recipe for Irresistible Hawaiian Roll French Toast sometime!

For the Gingerbread Cinnamon Roll Dough

This is where the amazing rise and deep spice flavor come from. We need that yeast to wake up happy!

• 1 cup warm milk (must be 105°F to 115°F—too hot kills it!)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar, plus 2 tablespoons just for the yeast
• 1/2 cup unsalted butter, softened (room temperature is key!)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 1/2 to 4 cups all-purpose flour (we add this slowly)

For the Warm Gingerbread Filling

This filling melts into the dough while it bakes and gives you those gooey pockets of flavor. Be sure that brown sugar is firmly packed into the measuring cup!

• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon ground cinnamon

For the Eggnog Cream Cheese Glaze

This glaze is pure holiday decadence. Having your cream cheese and butter completely soft makes the whole process way easier; otherwise, you get little lumps, and we don’t want that!

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup eggnog (use a good quality one!)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for Perfect Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

Getting these right is all about timing. If your yeast doesn’t bubble up, you might as well start over—that foam is your engine! Once the dough is happy, everything else is just assembling your winter masterpiece. If you are looking for more inspiration for quick holiday treats after this, you absolutely have to check out my guide on Stupid Easy Caramel Rolls!

Activating the Yeast and Mixing the Dough

First thing’s first: proof that yeast! Pour your warm milk (aiming for that sweet spot between 105°F and 115°F—if it feels hot, dump it out and start over!) and sprinkle in 2 tablespoons of sugar and the yeast. Let it sit for about 10 minutes. If it turns foamy and smells slightly yeasty, success! Then, dump in all your other wet ingredients—the remaining sugar, softened butter, egg, vanilla, and all those gorgeous spices like ginger and cloves. Mix that up well.

Kneading and First Rise of Gingerbread Cinnamon Rolls

Now, we add flour slowly, about a cup at a time, until a recognizable dough forms. Turn it out onto your counter and knead it for a solid 5 to 7 minutes. You’ll know it’s ready when the dough is smooth and springs back gently when you poke it—it should feel soft, not sticky anymore. Place it in a greased bowl, cover it with plastic wrap, and forget about it in a warm spot for 1 to 1.5 hours. It needs to double, no peeking!

Assembling and Cutting the Rolls

Once doubled, give that beautiful dough a quick punch down. Flour your surface lightly and roll it out into a big 12 by 18-inch rectangle. While that’s happening, mix up your filling ingredients—the brown sugar, melted butter, and cinnamon. Spread that gooey filling right to the edges. Then, start rolling from the long side as tightly as you can manage to avoid air pockets! Slice that log into 12 even pieces. Pop them into your greased 9×13 pan, cover them up again, and let them rest for a final 30 minutes.

Baking and Applying the Eggnog Glaze

Time for the heat! Preheat your oven to 350°F (175°C). Bake the rolls for about 20 to 25 minutes, until they look nicely golden brown around the edges. While those beauties are in the oven, quickly beat your softened cream cheese and butter until they look dreamy. Slowly mix in the powdered sugar, then beat in the eggnog and vanilla until you have a perfectly creamy glaze. The crucial part? Pull the rolls out, and immediately slather that eggnog glaze all over the hot surface. Serve them while they’re still warm!

Pro Tips for Making the Best Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

Honestly, these rolls are pretty straightforward, but a couple of tiny tweaks make the difference between good and OMG-I-need-another-one good. My biggest rookie mistake, years ago, was rushing the yeast activation. I used milk that was just slightly too cool—like lukewarm bathwater temperature—and my dough barely rose! It ended up dense and sad.

So, my big secret tip is warmth! Make sure that milk is in that 105°F sweet spot. Also, because we rely heavily on those lovely spices, use fresh ground ginger and cinnamon if you can. Stale spices mean flat flavor. If your glaze feels too thin when you pull the rolls out, just beat in an extra quarter cup of powdered sugar right at the end; that thickens it up beautifully. Speaking of gooey perfection, once you taste these, you’ll want to check out the secrets behind that amazing texture in my Cinnabon Cinnamon Rolls recipe!

Ingredient Notes and Substitutions for Your Gingerbread Cinnamon Rolls

The beauty of this recipe is how forgiving it is, but there are a few places I insist you pay attention—mostly for the sake of that perfect gingerbread flavor. If you’ve run out of milk or are dealing with allergies, don’t sweat it; we can usually swap things out.

First, let’s talk spices. Gingerbread really relies on those warming flavors like cloves and nutmeg. If your jar of cloves has been tucked away in the cabinet since last Christmas, you might be getting flat flavor. Try to use spices bought within the last six months for the best punch. It truly makes a difference!

When it comes to the flour, stick to all-purpose flour. I know some recipes call for bread flour for extra chew, but we are aiming for soft and pillowy here, so all-purpose is the way to go. Adding it slowly during the mixing stage (like we talked about) is more important than what specific brand you use.

Now for the glaze—the star of the show! If you decide to use store-bought eggnog, please grab the richest, creamiest one you can find. The flavor in the glaze depends almost entirely on that liquid. If you can only find low-fat eggnog, your glaze will be thinner, so you’ll need to add about 1/2 cup extra powdered sugar to thicken it up properly. Don’t substitute the cream cheese or butter in the glaze, though; that’s what gives the frosting its signature tangy structure!

If you happen to use a dairy-free milk alternative, make sure it’s plain, unflavored, and has a good fat content, like oat milk. Water is a no-go; you lose too much richness, and your dough will suffer!

Make-Ahead and Storage for Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

I totally get it—Christmas morning is chaos, and the last thing you want to do is knead yeast dough at 6 AM. Good news: these rolls are fantastic for making ahead! You have two main options here for planning your holiday baking victory.

For the best results, I recommend assembling the rolls completely—rolling them out, spreading the filling, slicing them, and placing them snugly in your greased 9×13 pan—but stopping right before that final 30-minute proof. Cover that whole pan tightly with plastic wrap, and stick it right in the refrigerator overnight. The cold slows the yeast way down, letting the dough develop even more flavor while it chills.

When you wake up, just pull them out of the fridge about an hour before you want to bake them. Let them sit on the counter, covered, until they look puffy and have relaxed a bit. Then, bake as directed! Don’t forget to preheat that oven while they finish their final rise, or you’ll end up with cold rolls, and nobody wants that.

Now, what about that amazing eggnog glaze? You can absolutely make the glaze ahead of time, too! Mix it up exactly as written, but here’s the key: keep it in an airtight container in the fridge. It will get super stiff, almost like cement, because of the butter and cream cheese. That is totally normal! Before you plan to glaze the warm rolls, just let the container sit on the counter for about 30 minutes to soften up slightly, or you can microwave it for about 10 seconds—just enough to make it spreadable again. Nobody wants a rock-hard frosting layer on their soft roll! And if you’re looking for another make-ahead dessert that everyone raves about, you have to check out my recipe for Irresistible Banana Bars With Cream Cheese Frosting.

If you have any leftover baked rolls, treat them like regular cinnamon rolls. Store them loosely covered at room temperature for up to three days. Reheat individual rolls in the microwave for about 15 to 20 seconds—just enough to warm them through and get the glaze soft again. Magic!

Serving Suggestions for Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

Okay, so eating these straight out of the pan is my favorite way, obviously, especially because that glaze is still warm and gooey. But these rolls are rich, so they really shine when you serve them alongside something that cuts through that richness or just complements the spices perfectly.

The absolute best way to enjoy these Gingerbread Cinnamon Rolls is warm. Seriously, don’t let them get completely cold first! If you baked them ahead, give them a quick 15-second zap in the microwave. That warms up the dough and makes the eggnog frosting just slightly melty—it’s heavenly.

For drinks, you really can’t go wrong with a hot cup of coffee. The slight bitterness is the perfect contrast to all that sugar in the glaze. If you are feeling truly festive and want to lean into that whole holiday vibe, you HAVE to try making an Ultimate Fall Spice Latte alongside them. The nutmeg and cinnamon notes connect perfectly!

If you’re serving these for brunch or Christmas morning breakfast, sometimes you need a little something fresh on the side to balance things out. I usually put out a simple bowl of sliced oranges or maybe some tart cranberries mixed with a tiny bit of sugar. The citrus cuts right through the richness of the cream cheese, and it just looks so pretty on the table next to the dark, spicy rolls!

Also, if you’re feeling extra fancy, try adding a tiny sprinkle of coarse sugar or a dash of fresh grated nutmeg right over the glaze before you serve them. It adds a little extra sparkle for company!

Frequently Asked Questions About Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

My second rise didn’t seem to double completely. Will my rolls still be okay?

Oh, that’s the most common worry with yeast dough! If the rise wasn’t quite double, don’t stress too much. The key to truly soft rolls is proper rising, but sometimes the kitchen is just too cold. If they look slightly puffy, go ahead and bake them anyway. When you apply that thick eggnog cream cheese glaze after they come out of the oven, the moisture from the glaze helps keep them tender. Just make sure you are aiming for that full rise next time by ensuring your milk temperature was perfect!

Can I use a lower-fat eggnog or milk substitute in the glaze or the dough?

For the dough, you can usually get away with oat milk or even soy milk—just make sure it’s plain and unsweetened if you can manage it. If you use a thinner milk, you might need an extra tablespoon or two of flour during kneading. Now, for the glaze, the lower the fat content, the runnier your eggnog frosting will be! If you use light eggnog, I highly recommend cutting the starting amount down to just 1/8 cup and adding more slowly until you reach that thick consistency you want for coating those gingerbread cinnamon rolls.

Why are my filling ingredients melting out the sides while they bake?

This usually happens for one of two reasons, and it’s a pain because you lose that gooey factor! First, check how tightly you rolled the dough log. If you left any air space at the seam, the pressure might force the melted butter/sugar mix out the bottom or sides while baking. Second, make sure you’re using enough flour when you roll out the dough (Step 4). If the dough stick to the counter, it won’t roll tight enough. If this happens, don’t worry too much—just use the extra sticky bits that oozed out to make a quick caramel sauce to drizzle over the top later! You can find extra inspiration for delicious additions over at my Cinnamon Sugar Peach Cobbler Muffins notes, too!

How strong will the eggnog flavor be in the finished rolls?

It depends entirely on your eggnog! If you use a really heavily spiced, rich, store-bought eggnog, you’ll definitely taste it in the frosting—it should be dominant! If you are using plain milk in the dough and only using eggnog in the glaze, the flavor is definitely concentrated there, giving you that wonderful holiday note without making the actual bread taste too much like dessert. It’s sweet, but the nutmeg always shines through!

Estimated Nutritional Snapshot of Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze

Okay, let’s talk real talk for a quick second. These Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze are absolutely decadent holiday treats, and they are not a light salad topper, if you know what I mean! Because we’re talking a full cup of butter and that rich glaze, the numbers are definitely on the higher side. But hey, you only live once, right?

I pulled the nutritional estimates from my standard recipe calculator below. Remember, these are just guidelines—they change wildly depending on how much butter you use in that filling or which brand of eggnog you splurge on! I mean, I usually taste-test about three rolls instead of one serving, so my numbers might be a little skewed!

• Serving Size: 1 roll
• Calories: Around 450
• Total Fat: About 24g (That’s the butter and cream cheese doing their job!)
• Carbohydrates: Roughly 55g
• Total Sugar: Watch out, about 45g
• Protein: Around 6g

My disclaimer is this: these are estimates meant to give you a general idea. If you skip the glaze, those sugar and fat numbers drop significantly! If you use homemade eggnog, that changes things too. But truly, compared to the joy these soft rolls bring on a cold morning, I think they are totally worth it!

Share Your Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze Creations

Alright, baker friends, we’ve reached the end! You’ve nailed the yeast activation, you’ve rolled the dough tight, and I’m betting your kitchen smells like a Christmas dream right now thanks to those beautiful Gingerbread Cinnamon Rolls With Eggnog Cream Cheese Glaze.

Now, the most important part: I need to hear all about it! Did they rise high for you? Did your family fight over the center rolls? Did you decide to add extra nutmeg to that glaze? I absolutely live for seeing your successes!

Please, drop a star rating below if you loved these as much as we do. Five stars means you’re ready to make them next weekend, right? Also, if you snap a picture of your gorgeous, glazed rolls—maybe spilling a little eggnog frosting onto the plate—please tag me on social media! I promise I’ll share my favorites on my stories.

If you had a question while you were baking, or need to tell me how many rolls you secretly ate before anyone else woke up, the comments section is the perfect place for that! Don’t hesitate to reach out if you need anything at all; you can always reach me directly through my Contact Page, too.

Happy baking, everyone! Enjoy every soft, spicy, eggnog-covered bite of these amazing rolls!

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