Warm, spiced, and decadent, Gingerbread Spice Cinnamon Rolls with Maple Frosting bring the cozy flavors of the holiday season into a soft, pillowy treat that’s impossible to resist. These aren’t your average cinnamon rolls. Infused with the deep warmth of gingerbread spices—cinnamon, ginger, cloves, cardamom, and nutmeg—each swirl is packed with rich, buttery filling and a golden, slightly crisp edge. Topped with a luscious maple cream cheese frosting and finished with festive touches like orange zest and crumbled gingerbread cookies, these rolls are the ultimate winter indulgence.

What truly elevates these cinnamon rolls is the use of tangzhong, a Japanese baking technique that involves cooking a portion of the flour with milk into a roux. This extra step results in a super tender, moist dough that stays soft for days. The filling is rich and complex with layers of brown sugar and spice, while the maple frosting adds a creamy, sweet counterpoint that ties everything together. Whether you’re baking them for a holiday brunch, gifting them to friends, or simply treating yourself on a chilly morning, these gingerbread spice cinnamon rolls will fill your kitchen with the comforting aromas of the season—and your heart with joy.

Why You’ll Love This Recipe

Ultra-Soft Dough – The tangzhong method creates incredibly tender, fluffy rolls that stay moist longer.
Deep Holiday Flavor – A rich blend of gingerbread spices brings warmth and festive cheer to every bite.
Creamy Maple Frosting – Adds a sweet, tangy finish that perfectly balances the spiced filling.
Make-Ahead Friendly – Perfect for prepping the night before and baking fresh in the morning.
Beautiful Presentation – Finished with orange zest and crumbled cookies for a bakery-style look.

Ingredients

For the Tangzhong

Whole milk
Bread flour

For the Dough

Bread flour
Sugar
Instant dry yeast
Salt
Egg + egg yolk (room temperature)
Warm whole milk
Prepared tangzhong
Unsalted butter (softened)

For the Gingerbread Filling

Ground cinnamon
Ground ginger
Ground cardamom
Ground cloves
Ground nutmeg
Potato starch
Unsalted butter (softened)
Dark brown sugar
Granulated sugar
Vanilla extract
Salt

For the Maple Cream Cheese Frosting

Full-fat cream cheese (room temperature)
Unsalted butter (softened)
Pure maple syrup
Vanilla extract
Salt

Toppings

Orange zest
Gingerbread cookies (crushed)

Variations

Classic Cinnamon Rolls: Skip the gingerbread spices and use only cinnamon for a traditional version.
Orange Glaze: Replace maple syrup in the frosting with fresh orange juice and zest for a citrusy twist.
Pecan Crunch: Add chopped pecans to the filling for added texture and nutty flavor.
Vegan Option: Use plant-based milk, vegan butter, and cream cheese alternatives.
Mini Rolls: Cut smaller rolls and bake in a muffin tin for individual servings.

How to Make the Recipe

Step 1 – Make the Tangzhong

In a small saucepan, whisk together the whole milk and bread flour. Cook over medium heat, stirring constantly, until it thickens into a paste. Remove from heat and let cool slightly.

Step 2 – Prepare the Dough

In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Add the egg, egg yolk, warm milk, and tangzhong. Mix until a shaggy dough forms.

Step 3 – Knead the Dough

Knead the dough by hand or with a dough hook, gradually incorporating the softened butter. Knead for 10–12 minutes until smooth and elastic. Cover and let rise until doubled, about 1 to 1½ hours.

Step 4 – Make the Filling

In a bowl, mix the cinnamon, ginger, cardamom, cloves, nutmeg, potato starch, sugars, vanilla, salt, and softened butter until creamy and spreadable.

Step 5 – Roll and Fill

Roll the dough into a rectangle (about 12×18 inches). Spread the filling evenly over the surface. Starting from the long side, roll into a log and cut into 12 equal pieces.

Step 6 – Second Rise

Place rolls in a greased baking dish. Cover and let rise for 30–45 minutes until puffy.

Step 7 – Bake

Bake at 350°F (175°C) for 25–30 minutes until golden brown and cooked through. Allow to cool slightly before frosting.

Step 8 – Make the Frosting

Beat together the cream cheese, butter, maple syrup, vanilla, and salt until smooth and fluffy.

Step 9 – Decorate

Spread frosting generously over warm rolls. Top with orange zest and crumbled gingerbread cookies.

Tips for Making the Recipe

Use a kitchen scale for the most accurate and consistent dough.
Warm the milk for the dough to 80°F (27°C) to help activate the yeast properly.
Room temperature butter and cream cheese make for a smooth filling and frosting.
Cut rolls with unflavored dental floss to avoid squishing the dough.
Cover loosely with foil during baking if the tops brown too quickly.

How to Serve

Serve warm, ideally fresh from the oven, with a cup of coffee, chai, or hot cocoa. These cinnamon rolls are perfect for holiday brunch, breakfast in bed, or a cozy weekend treat. Garnish with extra orange zest for a pop of color and brightness.

Make Ahead and Storage

Storing Leftovers

Keep cinnamon rolls in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days. Reheat before serving.

Freezing

Freeze baked, unfrosted rolls wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight and warm before frosting.

Reheating

Reheat individual rolls in the microwave for 20–30 seconds or warm a whole pan in a 300°F oven for 10–15 minutes.

FAQs

1. What is tangzhong, and why is it used?

Tangzhong is a cooked flour and milk paste that keeps baked goods soft and moist longer.

2. Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly less chewy and structured.

3. How long do the rolls need to rise?

About 1–1½ hours for the first rise and 30–45 minutes after shaping.

4. Can I make the dough ahead of time?

Yes, refrigerate after the first rise and shape/bake the next day.

5. Do I have to use potato starch in the filling?

It helps absorb moisture, but you can substitute with cornstarch or omit it.

6. Can I use store-bought frosting?

Yes, but homemade maple cream cheese frosting adds much more flavor.

7. How do I keep the rolls from sticking to the pan?

Grease the pan well or use parchment paper for easy removal.

8. Can I make mini versions?

Yes, cut smaller pieces and bake in muffin tins for individual rolls.

9. What’s the best way to crush gingerbread cookies for topping?

Place them in a bag and crush with a rolling pin or pulse in a food processor.

10. Can I use maple extract instead of syrup?

Yes, but adjust the sweetness and use a bit more butter for consistency.

Conclusion

Gingerbread Spice Cinnamon Rolls with Maple Frosting are the ultimate holiday comfort bake, filled with warm spices, rich flavor, and festive flair. From their pillowy-soft texture to the sweet, maple-kissed topping, every bite feels like a cozy celebration. Whether you’re sharing them at a winter brunch or indulging in a quiet morning treat, these rolls are guaranteed to bring joy, warmth, and plenty of compliments to your table. Make them once, and they’ll become a treasured tradition every season.