Super Soft Gingerbread Breakfast Rolls

Lately I have been sharing a fair amount of breakfast rolls, so now that we are half way through December, it feels like it’s only right to share a Christmassy breakfast roll recipe.

This recipe has the ingredients of a good old cinnamon roll with the added spiceness of ginger. These rolls are so incredibly soft they’ll warm you up on this particularly cold winter days.

I think one of my favourite things about the Christmas period is the amount of spare time I have to do things I may not usually have time for, breakfast in bed on a Wednesday morning? Sure! Making some breakfast rolls the day before? Why not!

What’s in these rolls?

The base of these gingerbread rolls is the same as any other breakfast rolls, but the inside is swirled with molasses which is then topped with spiced ginger sugar and finally topped with some lovely cinnamon frosting.

Super Soft Gingerbread Breakfast Rolls


For the dough:

  • 270 ml of whole milk
  • 60 gr of butter
  • 500 gr of bread flour
  • 15 gr of dry active instant yeast
  • 100 gr of sugar
  • A pinch of salt

For the filling:

  • 65 gr of brown sugar
  • 65 gr of butter at room temperature
  • 1 tbsp of molasses
  • 2 tsp of ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg

For the frosting:

  • 100 gr of cream cheese
  • 1 tsp ground cinnamon
  • 30 gr of unsalted butter
  • 40 gr of icing sugar
  • 30 ml of double cream


  1. Warm up the milk and let the butter melt in it. In the meantime, mix the dry ingredients together in a large bowl.
  2. Pour the milk and butter into the dry ingredients and mix them well until you get a dough. Knead it over a floured surface for 5 minutes, then, put the dough in a lightly greased bowl and let it rest for at least an hour or until doubled in size.
  3. Once the dough has risen, roll it in a floured surface until you have the shape of a rectangle. If you are struggling to get that shape, just cut the edges so it acquires that shape. Mix the butter and molasses and spread all over the dough up until the edges. If you are using solid molasses, simply spread the butter and add them to the sugar in the next step.
  4. Mix the sugar and spices and sprinkle it all over the dough, I used my hands to make sure it was spread over evenly.
  5. Grab one of the long edges (to your left or right) and start rolling the dough until you get a long log. Cut the top and bottom edge if those edges seem uneven.
  6. Cut the rolls into 2.5-3 cm sections using either a very sharp serrated edge knife or floss (I used floss and found it extremely satisfying).
  7. Place the rolls into a greased baking tray and cover them with cling film or a kitchen towel. Don’t squeeze them together, leave some space between them to allow them to grow.
  8. Let the rolls rise for another hour.
  9. Once ready, pop them in a preheated oven at 170 degrees for 20-25 minutes, until they are golden brown and no longer doughy.
  10. While the rolls are cooking, prepare the frosting by mixing all the ingredients listed above, spread over the rolls once they are out. ofthe oven and they’ve cooled down for a few minutes but are still warm. These are better enjoyed warm!

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