The Magic of Overnight Dough
Let me tell you a secret. Good baking takes patience. This dough rises slowly in your fridge all night. It feels like magic in the morning. I still laugh at that. The yeast does all the work while you sleep.
Why does this matter? That long, cold rest makes the flavor deep and rich. It also means fresh rolls for breakfast without the 5 a.m. wake-up call. Have you ever tried an overnight recipe before? I’d love to hear how it went.
Spices That Tell a Story
Ginger, cinnamon, nutmeg. Doesn’t that smell amazing? It smells like my whole childhood kitchen. These aren’t just any cinnamon rolls. They are gingerbread in a soft, swirly form.
Fun fact: Nutmeg comes from the seed of a tropical fruit! Mixing these spices with molasses is key. Molasses is that dark, sweet syrup. It gives the rolls their deep, cozy color. It’s the heart of the gingerbread taste.
The Joy of Rolling and Filling
This is my favorite part. You brush melted butter over the soft dough. Then you sprinkle that spiced sugar everywhere. I always sneak a tiny taste of the filling. It’s so good.
Rolling it up tight can be tricky. Don’t worry if it’s not perfect. My first one looked a little lopsided. It still tasted wonderful. Why does this matter? Because homemade things have character. They don’t need to be perfect to be perfect for you.
Baking Morning Bliss
Take your pan from the fridge. Let it sit out while the oven heats. You will see the rolls have puffed up. They are ready for their bake. The smell while they cook is just incredible.
Watch them around 30 minutes. If the tops get too dark, just lay a little foil over them. This keeps them from burning. What’s your favorite breakfast smell? Mine will always be cinnamon rolls in the oven.
The Icing on the Roll
While the rolls bake, make the frosting. Room temperature cream cheese and butter mix so easily. The vanilla and milk make it smooth and spreadable.
Spread it on the warm rolls. It will melt just a little into all the swirls. That mix of spicy, sweet, and creamy is the best bite. Do you like a lot of frosting or just a little? I’m a “more is more” person myself.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Warm whole milk | 1 cup | For dough |
| Molasses | 1/4 cup | For dough |
| Active dry yeast | 2 1/4 tsp (1 packet) | For dough |
| Ground ginger | 1 tsp | For dough |
| Ground cinnamon | 1 tsp | For dough |
| Ground nutmeg | 1/2 tsp | For dough |
| Flour | 3 1/2 cups | For dough, plus more for dusting |
| Egg | 1 | For dough |
| Salted butter, melted | 3 tbsp | For dough |
| Salted butter, melted | 5 tbsp | For filling |
| Granulated sugar | 1/3 cup | For filling |
| Ground cinnamon | 1 tbsp | For filling |
| Ground ginger | 1 tsp | For filling |
| Ground nutmeg | 1/2 tsp | For filling |
| Cream cheese, room temp | 4 oz | For frosting |
| Salted butter, room temp | 1/4 cup | For frosting |
| Powdered sugar | 1 cup | For frosting |
| Vanilla | 1/2 tsp | For frosting |
| Whole milk | 1 tbsp | For frosting |
My Cozy Gingerbread Cinnamon Rolls
Hello, my dear! Come sit. The oven is warming up. Today we are making magic. These are gingerbread cinnamon rolls. They rise slowly overnight. This makes the flavor deep and cozy. I love making them on a Friday. Waking up to that smell is pure joy. Doesn’t that sound wonderful?
We start by waking up the yeast. It’s like a little kitchen science project. Mix the warm milk and dark, sweet molasses. Sprinkle the yeast on top like fairy dust. Let it sit for five minutes. It will get foamy and happy. I still laugh at that. It always looks like a tiny, bubbly swamp!
Now, let’s make the dough. Here is how we do it, step-by-step.
- Step 1: Pour your foamy yeast mixture into a big bowl. Add the ginger, cinnamon, and nutmeg. Stir it all together. It will smell like the holidays already. Now, add two and a half cups of flour. Mix until it becomes a shaggy, sticky dough.
- Step 2: With the mixer running, slowly add the egg. Let it disappear into the dough. Then slowly pour in the melted butter. Mix until it’s all one happy, glossy mess. (My hard-learned tip: pour the butter in a thin stream. Too fast and it might not mix in right!)
- Step 3: Now, add more flour. Do it a little at a time. You might not need all of it. We want the dough soft and slightly sticky. It should pull away from the bowl’s sides. Knead it for five minutes. This makes it smooth and strong.
- Step 4: Put the dough in a greased bowl. Cover it with a clean towel. Let it rest in a warm spot. It needs to grow to twice its size. This takes about an hour. What do we call this important step? Share below!
- Step 5: Roll the dough into a big rectangle. Brush it with melted butter. Sprinkle your spiced sugar all over. Now, roll it up tightly into a log. Use a gentle hand. Slice it into six big rolls. Place them snug in your baking dish.
- Step 6: Brush the tops with the last bit of butter. This makes them golden. Cover the dish tightly. Now, the magic part. Put it in the fridge overnight. Go to sleep dreaming of sweet smells.
- Step 7: In the morning, take the dish out. Let it sit for thirty minutes. Heat your oven. Bake until they are puffed and perfect. A knife should come out clean. Let them cool just a little. Then spread on the creamy frosting. Doesn’t that smell amazing?
Cook Time: 35-40 minutes
Total Time: About 12 hours (mostly resting)
Yield: 6 big, happy servings
Category: Breakfast, Sweet Treat
Three Fun Twists to Try
Once you master the classic, try a little twist. It’s like giving the recipe a new dress. Here are three of my favorites.
- Apple Pie Twist: Add a layer of finely chopped apples on the butter. A little sprinkle of brown sugar, too.
- Chocolate Chip Joy: Scatter mini chocolate chips over the spiced sugar. They get all melty inside.
- Orange Zest Sparkle: Add a teaspoon of orange zest to the frosting. It’s bright and sunny.
Which one would you try first? Comment below!
Serving Them Up Right
These rolls are a celebration all by themselves. But I love making a little moment of it. For a special breakfast, add crispy bacon on the side. The salty taste is perfect with the sweet spice. A bowl of fresh berries adds a nice, light touch.
What to drink? On a cold morning, a big glass of cold milk is my favorite. It just belongs with cinnamon rolls. For a cozy evening treat, a hot mug of spiced apple cider is wonderful. Which would you choose tonight?
Keeping Your Gingerbread Rolls Cozy
Let’s talk about keeping these sweet rolls happy. After baking, let them cool completely. Then, store them in an airtight container. They will stay fresh on the counter for two days. You can also freeze them for a later treat.
To freeze, wrap each roll tightly in plastic wrap. Then, place them all in a freezer bag. They will keep for about three months. I once froze a whole batch for my grandson’s surprise visit. His smile was worth the planning!
To reheat, just warm a frozen roll in the microwave for 30 seconds. For a fresh-from-the-oven feel, warm them in a 300°F oven for 10 minutes. Batch cooking like this saves your future self a busy morning. It turns a special treat into an easy joy. Have you ever tried storing it this way? Share below!
Fixing Common Cinnamon Roll Hiccups
Sometimes, our baking plans get a little wobbly. Do not worry. Here are easy fixes. First, if your yeast does not bubble, your milk might be too hot. It should feel warm on your wrist, not hot. I remember when I used water that was too hot. My dough just sat there like a sleepy lump!
Second, if your dough is too sticky, add flour slowly. Use just a tablespoon at a time. The dough should feel soft like a baby’s cheek. Getting this right matters. It gives you rolls that are fluffy, not tough.
Third, if your rolls brown too fast in the oven, just cover them. Use a loose tent of aluminum foil. This lets them bake without burning. Managing heat well makes all the difference. It ensures every bite is perfectly sweet and spiced. Which of these problems have you run into before?
Your Gingerbread Roll Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite 1-to-1 gluten-free flour blend. The texture will be a bit more delicate.
Q: How far ahead can I make them? A: You can prepare the rolls up to 24 hours before baking. Just keep them covered in the fridge.
Q: What if I don’t have molasses? A: You can use dark maple syrup. The flavor will be different, but still delicious. *Fun fact: Molasses gives gingerbread its deep, rich color!*
Q: Can I double the recipe? A: Absolutely. Just use two baking dishes so the rolls have space to rise.
Q: Any optional add-ins? A: A handful of raisins in the filling is a lovely, old-fashioned touch. Which tip will you try first?
From My Kitchen to Yours
I hope your kitchen fills with the wonderful smell of gingerbread. There is nothing quite like pulling these warm rolls from the oven. Sharing them makes the moment even sweeter.
I would love to see your baking creations. Did you add a little twist of your own? Please share your story with me. Have you tried this recipe? Tag us on Pinterest! Let’s spread the warmth one cinnamon roll at a time.
Happy cooking!
—Anna Whitmore.
Gingerbread Cinnamon Rolls (Overnight Rise) – The Schmidty Wife: Overnight Gingerbread Cinnamon Rolls Recipe
Description
Wake up to the magic of overnight gingerbread cinnamon rolls! Soft, spiced, and perfect for a cozy holiday morning.
Ingredients
for dough:
for filling:
for cream cheese frosting:
Instructions
- For the Dough: In the bowl of a stand mixer add the milk and molasses, stir together to combine. Dust the top of the mixture with the yeast. Let rest for about 5 minutes until the yeast has bloomed.
- Add ginger, cinnamon, nutmeg to the bowl and stir together. With the dough hook attachment running on low add 2 ½ cups of the flour until a dough forms, scraping down the sides of the bowl as needed. The dough should be sticky at this point but still holding its shape.
- With the mixer running on medium very slowly add the egg. Once the egg is fully mixed into the dough slowly add the melted butter, mix until fully incorporated.
- With the mixer running on low add the flour ¼ cup at a time, let the flour get totally mixed in before adding more flour. This step depends on the humidity of your area on whether or not you will add the last full cup of flour. We are looking for the dough to be sticky but not so sticky to be confused with cookie dough. It will stick slightly to your finger but as the mixer continues to knead it should no longer be sticking to the sides (although it still might be sticking to the bottom). So start with 1/4 cup, most likely you will want to add another 1/4 cup. Check where your dough is at this point, if it is still a little to sticky, add a little more flour. (I usually need between 3/4 to 1 cup, the more humid it is the more likely it is you will need the whole cup of flour.)
- Once the dough is to the proper consistency, knead on medium speed for 5 minutes until you have a nice soft dough.
- Lightly Grease a large bowl with butter, place dough in the greased bowl and cover with cling wrap. Place in a warm non-drafty area for 1 to 2 hours, or until doubled in size.
- Filling the Rolls: Once dough has doubled in size it is time to roll it out and fill. Mix the sugar, cinnamon, ginger, and nutmeg in a small bowl. Have the butter melted and a pastry brush ready. You with also want some sort of measuring device, so have a ruler near by.
- Grease a 2 ½ quart or 8×8 inch glass baking dish generously with the melted butter.
- Dust your clean work surface with flour, gently release dough from the bowl onto your work area. Lightly dust the dough and rolling pin with flour. We want to roll out the dough into a 9×18 inch rectangle. Dust with additional flour as needed.
- Once the dough is rolled out, brush the melted butter evenly across the dough (you will only use about ½ of the remaining butter here).
- Sprinkle the sugar/spice mixture evenly over the butter until the whole rectangle in covered, it is okay if you have a little of the mixture left.
- Starting at one of the short ends tightly and evenly roll the dough up into a log shape.
- With the seam side down, use a serrated knife score 6 evenly sized rolls on the log. With the serrated knife cut where you made the scores making sure to hold on to your log so it doesn’t come undone.
- Gently place each roll into the baking dish. The space might be tight and the cinnamon rolls might be stuffed next to each other, that’s okay.
- Once all the rolls are cut and in the dish brush the tops and sides of the rolls with the remaining butter.
- Cover tightly with cling wrap and place in the refrigerator overnight or up to 24 hours. (If you do want to bake this right away do not place in fridge and let rise in a warm place for one hour.)
- Once rolls are done rising in the refrigerator, take out and let rest at room temperature for 30-60 minutes while the oven warms up.
- Preheat oven to 350º F.
- Bake for 35-40 minutes until a butter knife can separate the rolls without getting doughy. (Check rolls around the 30 minute mark, if the top is starting to look to brown, cover very loosely with aluminum foil.)
- Top your gingerbread cinnaon rolls with your cream cheese frosting (recipe below) and enjoy!
- Cream Cheese Frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on high for 1 minute with the whisk attachment. On low speed slowly add the powdered sugar until fully incorporated. Scrap down the sides of the bowl.
- On medium speed add the vanilla and milk. Mix until a smooth consistency forms. You can make this ahead of time the night before or while the cinnamon rolls are baking. For storage keep covered in refrigerator.
Notes
- For the best results, ensure your milk is warm but not hot (about 110°F) to properly activate the yeast without killing it. The overnight rise in the refrigerator develops flavor and makes for a convenient morning bake.
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