Once you taste these Gingerbread Cinnamon Rolls
You will never reach for an ordinary cinnamon bun again. These rolls are filled with buttery molasses gingerbread cake and are absolutely irresistible.
Fluffy, giant bakery-style buns that melt in your mouth
This batch uses banana puree in the dough to help create an ultra-soft, airy texture. You won’t taste banana in the finished rolls—it simply contributes to a light, tender crumb.
Rolled with crumbled gingerbread cake and melted vegan butter
Every bite is packed with classic gingerbread spices and a rich molasses note.
A light sugar glaze finishes them perfectly
Originally I planned cream cheese icing, but a simple glaze lets the gingerbread filling shine. These rolls are delightful on their own and don’t need much extra sweetness.
Warning: these gingerbread cinnamon rolls are dangerously good, especially straight from the oven!
Warm, gooey, and fragrant—served hot they are simply heavenly.
Note for morning bakers
Yeasted recipes require time, but you can split this into two days. After shaping the rolls, cover the pan and refrigerate overnight. Cold retardation slows the yeast so you can continue the second proof the next morning. Remove the pan and allow the rolls to come to room temperature and rise until puffy—this can take up to two hours—then bake. Though this method spreads the work across two days, expect some waiting time in the morning for the rolls to warm and proof.
Notes for success
The main preparation step is making the gingerbread cake ahead of time. Crumbled cake is mixed with brown sugar and spices to form the filling, so having that ready in advance simplifies the process. You can also use a frozen cake from your freezer—just boost the gingerbread spices and add a little extra molasses to the butter for a stronger flavor. For example, if using a vanilla cake you might add 3 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and a couple tablespoons of molasses mixed into the melted butter before combining with crumbled cake.
An optional prebake glaze is included in the directions to deepen the molasses flavor before the rolls go into the oven. It’s not necessary, but it adds a glossy finish and extra richness.
As with any yeast dough, the amount of flour needed depends on humidity and temperature. In humid climates you will usually use less flour than in dry, cool climates. Add flour gradually and learn the feel of the dough: it should be soft, slightly tacky but elastic and able to hold structure after kneading.
For the banana puree, frozen bananas that are thawed and pureed give the best consistency. Freshly mashed bananas tend to be chunkier and may change the dough texture. Applesauce or pumpkin puree can be substituted if you prefer.
If molasses is hard to source, you can substitute dark corn syrup, maple syrup, or golden syrup; these liquids will provide sweetness but not the same deep, smoky complexity that true molasses gives a gingerbread filling.
Gingerbread Cinnamon Rolls
Ingredients
- ½ Recipe Gingerbread Cake (crumbled)
For the Bun Dough:
- 1½ cups warm plant milk (approx. 115°F / 360 ml)
- 4 Tbsp softened vegan butter (56 g)
- ¼ cup granulated sugar (50 g)
- 3 tsp dry yeast
- 1 cup banana puree (230 g) (or applesauce/pumpkin)
- 6–7 cups all-purpose flour (750–875 g), adjust as needed
- 1 tsp nutmeg
- 3 tsp pumpkin pie spice
- 1 tsp salt
For the Gingerbread Filling:
- 2 cups gingerbread cake crumbles
- 4 Tbsp light brown sugar (50 g)
- 3 tsp pumpkin pie spice
- 1 tsp ground ginger
- 4 Tbsp vegan butter (56 g), melted
- 3 tsp molasses (15 ml)
For the optional Pre-Bake Glaze
- 2 Tbsp vegan butter (28 g)
- 1 Tbsp molasses (15 ml)
For the final icing glaze:
- 2 cups confectioners’ sugar (240 g)
- 2 Tbsp plant milk (30 ml)
Instructions
- Prepare the gingerbread cake according to its recipe. Allow it to cool, then crumble for the filling. (You can make and refrigerate or freeze the crumbles up to a week ahead.)
- Mix the crumbled cake with the brown sugar and spices for the filling. In a small saucepan combine the melted vegan butter and molasses, heat briefly and whisk smooth, then reserve.
- To make the dough: Grease a 9″ x 13″ x 2″ cake pan—do not use parchment.
- Combine the yeast with warm plant milk and a pinch of sugar. Let stand for 5 minutes until foamy.
- In a large bowl whisk together flour, nutmeg, pumpkin pie spice, sugar, and salt.
- Add the yeast-milk mixture, banana puree, and softened butter to the dry ingredients. Mix with a dough hook, helping with a spatula if needed until a soft dough forms.
- Knead with the dough hook on medium for about 5 minutes, then on low for another 3 minutes. Add flour gradually to reach a soft, elastic dough that clears the sides of the bowl.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled.
- Roll the doubled dough on a lightly floured surface to about 12″ x 18″ and ¼” thick.
- Brush the dough with the melted butter/molasses mixture, then spread the cake crumble and brown sugar spice mixture evenly over the surface.
- Roll the dough jelly-roll style with the wide edge toward you, and cut into 12 large rolls for bakery-size buns. Place them in the prepared pan.
- Cover loosely and let rise again in a warm spot until puffed and nearly doubled, about 60 minutes depending on conditions. (Or refrigerate overnight for the two-day method.)
- When the rolls are puffy and touching, brush gently with the optional prebake glaze.
- Bake in a preheated 350°F (175°C) oven for 20 minutes, then reduce to 325°F (160°C) and bake another 15–20 minutes until set and golden. Baking time will vary with roll size.
- While baking, whisk together confectioners’ sugar and plant milk to make the glaze.
- Remove rolls from the oven. Once slightly cooled, pour the glaze over the hot buns and spread evenly. Serve warm.
Notes
Read the Notes for Success above for tips about prepping the cake and using banana puree or substitutes.
Storage: These yeast rolls stay best for a few days. Keep wrapped at room temperature up to 3 days. You can freeze fully cooled rolls (wrapped well) for up to one month. Thaw at room temperature for an hour or two, then warm in a low oven before serving.
Let us know how it turned out!