Gingerbread Rolls with Cream Cheese Frosting

Gingerbread Rolls with Cream Cheese Frosting

  • Intermediate
  • 15 rolls
  • 1 hr 35 min
Baking Success Or Baking Mess


1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
2 tablespoons sugar
1 cup warm milk (100° to 110°F)
1/4 cup butter, melted
1/3 cup molasses
1 egg, lightly beaten
1/2 teaspoon pure vanilla extract
4-1/2 to 4-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1-1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup dark brown sugar
1/4 cup sugar
1/4 cup butter, melted
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon pure vanilla extract
2 cups powdered sugar, sifted


For dough: Combine yeast and sugar with warm milk in a large bowl. Set aside for 5 minutes.

Mix butter molasses, egg and vanilla in a small bowl until well blended. Add to yeast mixture. Add 2 cups flour, spices and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough additional flour, 1/2 cup at a time, to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.

Roll dough into a 14 x 9-inch rectangle. Mix sugars for the filling. Brush dough with melted butter and sprinkle with sugar mixture. Roll up from long side as for jelly roll; seal seam. Cut roll into 15 slices. Place cut side up in greased 13 x 9-inch pan.

Cover, let rise 30 minutes. Bake in preheated 350°F oven, for 20 minutes. Remove from oven and cool for at least 20 minutes.

Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Frost rolls.

Refrigerate any leftover rolls.

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