Frosted Gingerbread Sourdough Cinnamon Rolls

Overnight Frosted Gingerbread Sourdough Cinnamon Rolls with a Vanilla Buttercream Icing are so easy to make, and impressive and classy to serve! They have the softest and fluffiest dough! The centers are overflowing with gooey gingerbread filling and finished with a vanilla buttercream icing. These gingerbread sourdough cinnamon rolls are seriously so good, and so addicting!

This recipe is a spin-off of my classic sourdough cinnamon rolls, a fan-favorite around here! They sold out at markets, and I absolutely love receiving photos of you all baking them at home. I can’t wait to see how many of you make these cinnamon rolls for Christmas morning. But don’t say I didn’t warn you; your guests might not want to leave once they wake up to the heavenly aroma of these rolls baking during the holidays!

If you don’t make sourdough, maybe send this recipe to a family member or friend who does!

Cinnamon rolls during the holidays or big events have always been a tradition in our family. Just the smell of cinnamon rolls brings a rush of nostalgia. We always woke up to the smell of cinnamon rolls on Christmas morning and on our first day of school. I’m excited to carry on the cinnamon roll tradition in my family, and this is the recipe I’ll be making for years to come. Hopefully, it can be passed down in my family and maybe in yours, too!

These sourdough gingerbread cinnamon rolls take Christmas cinnamon rolls to an entirely new level. And let me start by saying, this recipe is for gingerbread lovers! There’s no in-between, because it’s packed with ginger and molasses flavor. Even the smell of the dough will make you want to eat it raw!

Gingerbread sourdough cinnamon rolls timeline:

8:00 AM: Feed the starter to activate it.
7:00 PM: Make the dough. (or as early as 5 pm)
7:35 PM: Knead Dough with Bread Hook (6 minutes)
8:00 PM: Stretch & Fold, Cover for overnight.
6:30 AM: Roll out the dough and shape the cinnamon rolls.
9:00 AM: Bake the rolls.
9:55 AM: Make the icing and spread it evenly over the top!

*Change up this timeline to fit your schedule!

This recipe makes 12 perfectly sized sourdough cinnamon rolls. You can make them smaller for more rolls or larger for fewer rolls. The cooking times will just vary!

This is the type of treat that makes ending Christmas night not too sad. A warm gingerbread cappuccino (recipe at the end of this post!) and a warmed-up sourdough cinnamon roll while watching The Christmas Story or Christmas rom-coms is the best way to finish off the season. This is the first year where I haven’t wanted December to end. I think having a child who is so excited about Christmas and filled with all the magic makes it so much more special for me.

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What makes up the flavors of gingerbread?

Gingerbread typically contains a blend of warm spices, including:

1. Ginger 
2. Cinnamon 
3. Nutmeg 
4. Cloves
5. Allspice

This combination of spices gives gingerbread its rich, cozy flavor, perfect for the holiday season!

You can add in nutmeg, but sometimes I think nutmeg is too strong and bitter. The Allspice gives enough of a peppery kick.

I love sourdough cinnamon rolls better than yeast cinnamon rolls and here’s why:

Sourdough cinnamon rolls are definitely superior to yeast cinnamon rolls because of their texture and flavor. The fermentation process of sourdough adds a little tang, which perfectly balances out the overly sweet filling and icing. It’s a much more complex and flavorful combination! I consider it to be a bit more sophisticated, too. Just the word “sourdough” alone will impress most people. The dough is always lighter, airier, and more tender than yeast rolls. Since sourdough retains more moisture, these rolls stay fresh longer. They also offer more probiotics and a longer shelf life, making them not only tastier but also a little healthier (you know I’m laughing using the word “healthier” in a cinnamon roll recipe)!

Oh and add a little gingerbread twist to the cinnamon roll recipe…you’ll be creating pure Christmas morning perfection!

Gingerbread Sourdough Cinnamon Roll Recipe Ingredients:

• Whole Milk
• Melted Unsalted Butter
• Active Sourdough Starter
• Large Eggs
• Sugar
• Molasses
• Bread Flour
• Sea Salt
• Ginger
• Cinnamon
• Cloves
• Allspice

On a scale from 1 to 10 (reply in the comments!) how bad do you want to grab a fork and dive into that gingerbread cinnamon roll dish!? If you haven’t tried making sourdough recipes yet, let this be the one to convince you, and maybe start with a cinnamon roll recipe! I think they’re easier than making bread! 

The cinnamon rolls are ooey and gooey in every single bite, not just the centers! That’s the way it should be.

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Let’s go over the ingredients and steps to make these frosted gingerbread sourdough cinnamon rolls.

The Best Sourdough Cinnamon Rolls: Activate the Sourdough Starter

Check out the freezing instructions to save time on Christmas morning! You can adjust the timeline to fit your schedule, and remember—the hours don’t have to be precise. This sourdough cinnamon roll recipe is incredibly easy and forgiving.

Sourdough Starter Ingredients:

• Sourdough Starter (not yet activated)
• All-purpose Flour (or more if needed)
• Filtered Water (colder for slower activation, warmer for quicker activation)

Are you unsure where to find a sourdough starter, or are you new to sourdough starters? Check out my blog post dedicated to creating a sourdough starter and how to keep it activated and alive. Click here to read that blog post!

Activate Sourdough Starter for Gingerbread Sourdough Cinnamon Rolls:

Morning (for an Overnight Timeline): At 8 AM, prepare the sourdough starter by combining the unactivated sourdough starter, all-purpose flour, and filtered water in a jar.

• Adjust the consistency as needed: If it’s too runny, add a few extra tablespoons of flour; if it’s too thick, stir in a tablespoon of filtered water.
• For slower activation, use cold water; for quicker activation, use lukewarm water.

You will know when the sourdough starter is ready because it should have doubled in size (see my sourdough bread blog for more starter tips!)

Gingerbread Sourdough Cinnamon Rolls Dough:

Evening: (7 PM) – again, you can change the timeline to fit your schedule. 

Mix Dough Instructions:

• Mix the melted butter with cold milk until the butter has cooled. Set this mixture aside.
• In a large mixing bowl (I use the electric mixer bowl since I’ll be using it again later), mix the eggs, sugar, molasses, and activated sourdough starter together.
• Once fully mixed, add the butter and milk mixture to the bowl.
• Stir until well combined (use a spatula to stir and not the electric mixer)
• Fold in bread flour, sea salt, cinnamon, ginger, cloves, and allspice and mix thoroughly.

Rest the Dough:

Cover the bowl with a towel and let the dough rest for 35 minutes. (At this stage, the dough will have a flaky texture.)

Knead the Dough:

Attach the dough hook to your electric mixer.

Knead the dough on low speed for 6 minutes.

Add a tablespoon of flour as needed if the dough sticks to the sides (The dough will be softer and less tough but should not be too sticky.)

Second Rest:

Once kneaded, cover the dough with a towel and let it rest for another 45 – 60 minutes.

Last Stretch and Fold:

After the resting period, stretch and fold the dough (about 30 seconds)

Leave the Dough Overnight

Cover it again and leave it on the counter overnight.

By morning, the dough should have doubled in size

When I first wake up, I like to prepare my baking dish by coating it with butter and flour, and then I make the cinnamon sugar filling before starting on the rolls.

Gingerbread Cinnamon Sugar Filling:

• Melted Unsalted Butter
• Brown Sugar 
• Sugar
• Ground Cinnamon 
• Ginger
• Allspice
• Cloves
• Molasses
• Sea Salt (sprinkled on top after spreading filling over the dough)
• Flour (bread or all-purpose, sprinkled on top after spreading filling over the dough)

important note for the sweetness on this filling!!

note* This filling is for the sweet lovers, cut this recipe in half if you do not like a cinnamon roll to be overly sweet! You can also cut back on the white sugar, and use more brown sugar with the cinnamon. Adding more flour also helps with sweetness overload.

Cinnamon Roll Preparation:

Morning Preparation: At 6 AM, place the dough onto a floured surface and roll it out into a rectangular shape using a rolling pin.

Spread the Filling: Evenly spread the cinnamon sugar gingerbread filling over the rolled-out dough, ensuring it’s extra thick at the bottom (the center of the roll). Sprinkle flour and sea salt evenly over the filling.

Shape the Rolls: Roll the dough into a long, tight log. Slice the log into 10 individual cinnamon rolls. Gently press each roll down to ensure the filling and dough remain tightly packed.

Rolling tip: bring the final layer of dough over the log and pinch it shut with your fingers when you’re finished rolling. 

Place in Baking Dish: Transfer the cinnamon rolls to a prepared baking dish. Use a glass baking pan coated in butter and sprinkled with flour for best results. This combination helps absorb any excess filling, transforming it into a delicious sugar paste that enhances the rolls’ flavor.

Let Rise: Cover the cinnamon rolls and let them rise for 2 to 3 hours.

With this recipe, you can make the rolls smaller or larger.

Baking Sourdough Cinnamon Rolls

Preheat the Oven: Preheat the oven to 350 degrees.

Bake the gingerbread sourdough cinnamon rolls for 45-50 minutes or until they are golden brown and fully risen. (sometimes I’ll poke at the middle of one to see if the dough is fully cooked)

Place the rolls on the middle rack to prevent burning on the top and bottom. If you’re baking multiple pans, alternate their positions in the oven every 20 minutes for even cooking.

*Tip: I do not recommend using parchment paper to bake cinnamon rolls. The parchment paper can easily stick to the cinnamon sugar at the bottom of the pan, making it nearly impossible to remove from your homemade rolls that you worked so hard to bake! Instead, stick to using a ceramic or glass pan coated in butter and flour for the best results.

Bake Gingerbread Shortbread Cookies:

I made an easy gingerbread shortbread cookie to decorate the top. You could also just use sprinkles, but I thought the little gingerbread men were so cute! I use this recipe for my gingerbread linzer cookies, and it’s so simple! You can find that recipe here. While the rolls were rising, I made the little gingerbread cookies. You can make them the night before, or if you want to simplify the recipe, you can also just buy little gingerbread cookies for the top!

Another cute way to display these cinnamon rolls is on a baking pan or big wood board shaped like a Christmas tree!

Drizzle Filling: As soon as the cinnamon rolls come out of the oven, drizzle any extra cinnamon sugar filling from the pan over them. Let the rolls cool in the pan for 10-15 minutes before applying the buttercream icing. *You want them warm enough to slighly melt the icing, but not too hot where the icing completely melts.

As the cinnamon rolls begin to cool, the coating on the outside turns into a flaky cinnamon crunch that just melts in your mouth.

Vanilla Buttercream Icing:

• Unsalted Room Temperature Butter
• Powdered Sugar (more if needed)
• Milk (more if needed) – or try eggnog!
• Vanilla Extract

Vanilla Buttercream Icing Instructions:

Prepare the Icing: Melt the butter and mix in the powdered sugar. Then, add the milk and vanilla, combining everything until smooth. If the mixture is too thick, add more milk; if it’s too runny, incorporate more powdered sugar until you reach your desired consistency.

Icing the Rolls: Evenly coat the cinnamon rolls with the icing!

Because sourdough naturally has a subtle sourness, there’s no need to use cream cheese icing for these cinnamon rolls. A classic vanilla buttercream complements the flavor of the rolls!

Eggnog Buttercream!

If you want to make these even more festive, skip the milk and use eggnog to make the buttercream icing!

These cinnamon rolls have so much flavor that you don’t need icing, although I’m the type who will eat icing straight out of the bowl. When I was a kid, I would beg my mom to buy cinnamon rolls in the can so that I could eat the icing cup. 

More Sourdough Recipes You’ll Love:
Pumpkin Spice Sourdough Bagels
Overnight Sourdough Bagels
Golden Sourdough Bread for Beginners
How to Make Sourdough Starter
Pumpkin Spice Sourdough Bread
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Classic Cinnamon Sourdough Cinnamon Rolls
Sourdough Pizza Crust

After making these cinnamon rolls, I had to hurry up and edit the photos and get this recipe on the blog as soon as I could. Of course, that means over 48 hours of waiting time when you have a toddler who doesn’t nap and, lately, doesn’t sleep! I’ve been sleeping on his bedroom floor lately, but I’ll save that for tomorrow’s recap blog. Right now, let’s focus on the positives…like these rolls (at least they get their rest!

This won’t be the last recipe on my blog before Christmas, but it truly feels like a grand finale, being one of the most spectacular recipes of the season, along with the peppermint mocha fudge brownies!

How to store Gingerbread Sourdough Cinnamon Rolls!

Cool Completely: Allow the cinnamon rolls to cool completely at room temperature before storing them. This prevents condensation from forming, which can make them soggy.

Airtight Container: Place the cooled cinnamon rolls in an airtight container.

Room Temperature: Store at room temperature for up to 2-3 days.

Refrigerate: If you want to keep them longer, you can refrigerate the cinnamon rolls for up to a week. Just keep them in an airtight container to maintain moisture. They heat up perfectly after fifteen seconds in the microwave. Do not reheat in the oven with icing on top, or they will burn.

Can I freeze these gingerbread cinnamon rolls?

Prepare for Freezing: If you have leftover cinnamon rolls or want to make them, you can freeze them before or after baking.

• • Before Baking: After you’ve rolled and sliced the cinnamon rolls, place them on a baking sheet in a single layer (not touching each other) and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. When ready to bake, let them thaw in the refrigerator overnight and let them rise for about 1-2 hours before baking.
  • After Baking: To freeze baked cinnamon rolls, allow them to cool completely, then wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Thawing: When you’re ready to enjoy your frozen cinnamon rolls, remove them from the freezer and thaw in the refrigerator overnight. You can let them sit at room temperature for a few hours for a quicker option.

Reheat: To reheat, place the thawed cinnamon rolls on a microwave-safe plate and heat for 10-15 seconds. Microwaves cook from the inside out, so the icing usually remains intact.

More Gingerbread Recipes You’ll Love:
Frosted Gingerbread Muffins | So Easy to Make!
Gingerbread Cookie Bars Cream Cheese Frosting (Gluten & Dairy Free)
Gingerbread Oatmeal Cookies with Marshmallow Buttercream
Soft & Chewy Frosted Gingerbread Cookies
Gingerbread Oatmeal Cookies with Chai Latte Buttercream Filling

Sourdough Frosted Gingerbread Cinnamon Roll Recipe Notes:

1. Starter Activation: Make sure your sourdough starter is active and bubbly before beginning the recipe. Feeding it 6–8 hours before starting the dough usually works best.
2. Flour Type: Bread flour is recommended for a sturdy yet soft dough. You can substitute with all-purpose flour, but the texture may vary.
3. Milk & Butter: When mixing milk with melted butter, ensure the mixture is cool enough so it doesn’t cook the eggs when combined.
4. Resting Time: Allow the dough enough time to rest and rise. The overnight fermentation is crucial for the signature sourdough flavor and texture.
5. Filling Distribution: For extra gooey rolls, ensure the cinnamon sugar filling is spread thickly and evenly across the rolled-out dough. I make it EXTRA thick in the centers.
6. Cutting the Rolls: Use a dough cutter or unflavored dental floss to slice the rolls without squishing the dough.
7. Pan Prep: Avoid parchment paper; it can stick to the caramelized sugar. Use a buttered and floured ceramic or glass baking dish for best results.
8. Customizations: This dough is versatile—experiment with fillings like Nutella, pie fillings, or chopped nuts for a fun spin on the classic cinnamon roll. Once, I added in pecan pralines with caramel!
9. Freezing: You can freeze unbaked rolls after shaping. Thaw overnight in the fridge, then let them rise at room temperature before baking (see freezing instructions!)
10. Reheating: Store leftovers in an airtight container. Reheat individual rolls in the microwave for 15–20 seconds. Do not heat in the oven on a high temp as the icing will burn.

These frosted cinnamon rolls pair perfectly with this maple sausage & sweet potato breakfast hash! We are having these every single Christmas morning! It’s the perfect sweet and savory combo!

These cinnamon rolls deserved the perfect espresso drink on the side, so I made the yummiest homemade gingerbread cappuccino!

Ingredients:

• 1 shot of espresso
• 1/2 cup frothed milk
• 2 tsp maple syrup
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/8 tsp ground allspice
• Tiny pinch of ground cloves

Instructions:

1. Brew 1 shot of espresso and pour it into your Christmas mug.
2. In a small bowl or directly in the mug, mix the maple syrup, ginger, cinnamon, allspice, and cloves into the espresso until well combined.
3. Froth 1/2 cup of milk.
4. Slowly pour the frothed milk over the spiced espresso, holding back the foam with a spoon to pour the liquid first, then layering the foam on top.

My goal was to create a peppermint mocha version of these sourdough rolls, but I never got around to it. Instead, I’ll be making the chocolate s’mores version in the New Year! I also plan to share more sourdough recipes on the blog. I’ve made so many, like chocolate chip cookies, pizza, and garlic knots, but I just haven’t posted them yet. That’s going to change! As soon as January hits, I always dive deep into gardening and sourdough baking. Check out my other sourdough cinnamon roll recipe for more flavor ideas!

These were really fun to make with my son! He loved helping me cut out the gingerbread cookies and placing them onto the cinnamon rolls! The shortbread cookies are the perfect texture for gingerbread. They just melt in your mouth, they’re crunchy, and don’t fall apart when placed on the icing.

I packed these up and had my husband bring them to his coworkers since I’ll be making them again on Christmas morning!

I hope you love these gingerbread sourdough cinnamon rolls!

Questions for you!

1. Are you team gingerbread, eggnog, or peppermint?
2. What do you have on Christmas morning?
3. Have you made a sourdough recipe yet?