The Best Christmas Sourdough Gingerbread Cinnamon Rolls
Sourdough Gingerbread Cinnamon Rolls make the best lusciously warm sweet treat for Christmas morning. Layers of nostalgic gingerbread spices are baked to perfection and topped with a velvety smooth cream cheese frosting and salted candied orange peels. Their delicious memories will soon be a new holiday family tradition!
Christmas is that special time of year when loved ones come together in the the kitchen creating heartwarming memories and traditions.
The tree twinkles in the background and Christmas carols play while the homemade scent of Great-Grandma’s secret cookie recipe drifts throughout the home. Eager hands reach for the endless bounty of traditional Christmas goodies perfectly arranged on brightly colored platters.
It won’t be long and one bite of these rich gooey sourdough gingerbread cinnamon rolls will have those eager hands asking for their homemade love over and over again.
In a world of pre-made and store-bought, the handmade art of these gingerbread rolls present a thoughtful effort to family and friends. The slow work of sourdough enhances the traditional gingerbread flavor while providing the gut-friendly benefits of fermentation. Spiced with the familiar holiday flavors of molasses, cinnamon, nutmeg, cloves and ginger, they’ll be easier on the blood sugar and the flavor is out of this world!
A cast iron skillet offers these sourdough gingerbread cinnamon rolls a deliciously light, fluffy old-fashioned texture. A luxurious whipped cream cheese frosting sweetened with honey tops these browned beauties. Salted candied orange peels spiced with nutmeg add a surprising pop of color and a unique citrus twist with every bite.
All these quintessential Christmas flavors burst with the most amazing taste sensation. While they bake, your home will be filled with iconic Christmas scenes as the aroma of gingerbread wafts through the home, gathering loved ones ’round the table.
Why You’ll Love This Recipe
Familiar Flavor with a Spiced Twist – Who doesn’t love a good cinnamon roll?! It’s a recognizable baked good enhanced with traditional gingerbread spices to make it a holiday treat.
The Sourdough Benefits – These rolls can be baked right away, but the long fermentation blends the flavors together in the most perfect way. I’ve tried both ways so I know! The gluten also gets broken down and the nutrient content is enhanced, making these rolls easier to digest and better for the blood sugar. Definitely important in a high sugar consumption season.
Homemade – Nothing beats the taste of homemade, especially during the holidays. The extra effort speaks love and there’s no unpronounceable ingredients, making it a healthier option.
Tips for the Best Sourdough Gingerbread Cinnamon Rolls
- In order to use an active and bubbly sourdough starter, feed 4-6 hours before mixing the dough.
- Don’t skip the first two steps listed for making the dough. Mixing the baking soda and powder together with the salt removes any lumps and evenly distributes itself when the dough is mixed together. That’s important for the perfect rise when baking. Whisking the eggs also helps evenly distribute them throughout the dough.
- I let my dough rise on the countertop, but it’s okay to long ferment and bulk rise in the fridge if you’re not comfortable leaving something with eggs on the counter overnight.
- If you use einkorn all-purpose flour, the dough won’t be the same as using regular all-purpose. With a low-gluten content, it’ll be stickier and won’t pass the windowpane test. For that reason don’t over mix the dough or the final outcome may not be soft and chewy. The final texture is more crumb-like, similar to a cake, versus bread-like. Use patience when rolling out.
- When substituting ingredients, do an online search for a gram to gram comparison. I learned that a half cup of lard isn’t the same as a half cup of coconut oil or butter. Same for creamed honey versus regular honey or maple syrup.
- These rolls can be baked in a 9×13 glass baking dish instead of a cast iron skillet. If using the skillet, it’s important to preheat the pan with butter before baking. The heat becomes evenly distributed for better baking results.
How to Make Sourdough Gingerbread Cinnamon Rolls
What You’ll Need
- Active and bubbly sourdough starter (not pictured)
- All-purpose flour – Dough is slightly different if using einkorn all-purpose or fresh milled wheat. See notes above.
- Coconut oil – It keeps the dough soft and tender. Another fat source is suitable, but may not keep the final rolls as soft.
- Molasses – Enhances the gingerbread flavor when paired with the spices
- Digital scale – Not required, but helpful for accurate measurements and a better final outcome.
- Dough whisk for hand mixing or stand mixer with dough hook
- Rolling pin
For a full list of ingredients, see the recipe card below.
Step-by-Step Instructions
For the Dough
To begin, measure out the baking soda, baking powder and salt into a little dish and mix together. Make sure all lumps are gone. Set aside.
Next, whisk together the two eggs in a separate dish. Set aside.
Using the digital scale, measure out the remaining dough ingredients in the mixing bowl. Include the baking soda mix and beaten eggs. Mix together by hand or in a stand mixer until dough passes the windowpane test.
Cover bowl tightly with plastic wrap and set aside to ferment for 8-24 hours or until doubled in size. Place either in a warm spot in the kitchen or in the refrigerator.
For the Candied Orange Peels
After the dough, wash the oranges in hot soapy water. Scrub well to remove the reside on the peel.
Next, stir together sugar and water and heat until the sugar dissolves.
While the sugar water heats up, trim off the orange peels. Add them to the pan and simmer for one hour. Strain from the syrup and let them cool on a piece of parchment paper. When the peels have cooled enough, roll them in the salt, sugar and nutmeg spice mix. Set aside.
To Assemble Rolls
Preheat oven to 375 degrees. Add two tablespoons of butter to a cast iron skillet and place in oven while you roll the dough. Meanwhile, mix together the brown sugar and spices. Melt the butter and add to the brown sugar mix.
Roll the dough between a 1/4-1/2 inch thick. Spread the brown sugar filling on top.
Tightly roll and cut into 12 rolls with dental floss or similar string.
Assemble into the preheated cast iron skillet and bake for 30 minutes.
While the rolls bake, whip together the cream cheese, honey or maple syrup, heavy cream and vanilla in a stand mixer. It should slightly resemble whipped cream. Roll candied orange peel in the salt, sugar and nutmeg.
When rolls have cooled for ten minutes, spread with the cream cheese frosting and sprinkle each with the candied orange peels. Serve and enjoy.
FAQ’s for Sourdough Gingerbread Cinnamon Rolls
Is an active sourdough starter necessary to use?
Unless you have an older, mature sourdough starter, a bubbly and active starter gives a better rise during the long fermentation period.
Do these rolls need to be baked in a cast iron skillet?
No, a 9×13 cake pan works just as well. Skip the step that calls to preheat the skillet before baking.
Are all the spices needed for this recipe?
No, feel free to eliminate one or all of the spices based on taste or dietary preferences. If there is a food allergy to one spice and it needs to be left out, the rolls will still taste delicious.
If You Enjoyed This Recipe, Try Some of my Other Christmas Recipes
Spiced Cranberry Christmas Jam
Chocolate Sourdough Cookies with Espresso and Cherries
Citrus Sourdough Sugar Cookies
Simple Christmas Cocktail Shrub with Oranges and Cloves
If you make this recipe and love it, please come back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana.
Happy Baking & Merry Christmas! –Becky
Sourdough Gingerbread Cinnamon Rolls
Sourdough Gingerbread Cinnamon Rolls make the best lusciously warm sweet treat for Christmas morning. Layers of nostalgic gingerbread spices are baked to perfection and topped with a velvety smooth cream cheese frosting and salted candied orange peels. Their delicious memories will soon be a new holiday family tradition!
Ingredients
For the Dough
- 4 cups (560g) all-purpose flour
- 1 teaspoon cinnamon & ginger
- 1/2 teaspoon nutmeg & cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (100g) active sourdough starter
- 2 tablespoons (40g) molasses
- 1/3 cup (128g) honey
- 1/2 cup (118g) water or milk
- 2 eggs at room temperature
- 1/2 cup (113g) melted coconut oil
Filling
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg & cloves
Candied Oranges
- Peel from 3-4 oranges
- 2 cups + 1 tablespoon sugar (divided)
- 2 cups water
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
Frosting
- 6 oz. cream cheese at room temperature
- 1/2 cup (168g) honey
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Dough
To begin, measure out the baking soda, baking powder and salt into a little dish and mix together. Make sure all the lumps are gone. Set aside.
Next, whisk together the two eggs in a separate dish. Set aside.
Using the digital scale, measure out the remaining dough ingredients in the mixing bowl. Include the baking soda mix and beaten eggs. Mix together by hand or in a stand mixer until dough passes the windowpane test.
Cover bowl tightly with plastic wrap and set aside to ferment for 8-24 hours or until doubled in size. Place either in a warm spot in the kitchen or in the refrigerator.
For the Candied Orange Peels
Wash the oranges in hot soapy water. Scrub well to remove the reside on the peel.
Next, stir together sugar and water and heat until the sugar dissolves.
While the syrup heats up, trim off the orange peels. Add them to the pan and simmer for one hour. Strain from the syrup and let them cool on a piece of parchment paper. When the peels have cooled enough, roll them in the salt, sugar and nutmeg spice mix. Set aside.
To Assemble Rolls
Preheat oven to 375 degrees. Add two tablespoons of butter to a cast iron skillet and place in oven while you roll the dough. Meanwhile, mix together the brown sugar and spices. Melt the butter and add to the brown sugar mix.
Roll the dough between a 1/4-1/2 inch thick. Spread the brown sugar filling on top.
Tightly roll and cut into 12 rolls with dental floss or similar string.
Assemble into the preheated cast iron skillet and bake for 30-35 minutes.
While the rolls bake, whip together the cream cheese, honey, heavy cream and vanilla in a stand mixer. It should slightly resemble whipped cream. Roll candied orange peel in the salt, sugar and nutmeg.
When rolls have cooled for ten minutes, spread with the cream cheese frosting and sprinkle each with the candied orange peels. Serve and enjoy.
Notes
- In order to use an active and bubbly sourdough starter, feed 4-6 hours before mixing the dough.
- Don't skip the first two steps listed for making the dough. I find that mixing the baking soda and powder together with the salt removes any lumps and evenly distributes itself when the dough is mixed together. That's important for the perfect rise when baking. Whisking the eggs also helps evenly distribute them throughout the dough.
- I let my dough rise on the countertop, but it's okay to long ferment and bulk rise in the fridge if you're not comfortable leaving something with eggs on the counter overnight.
- If you use einkorn all-purpose flour, the dough won't be the same as using regular all-purpose. With a low-gluten content, it'll be stickier and won't pass the windowpane test. For that reason don't over mix the dough or the final outcome may not be soft and chewy. The final texture is more crumb-like, similar to a cake, versus bread-like. Use patience when rolling out.
- When substituting ingredients, do an online search for a gram to gram comparison. I learned that a half cup of lard isn't the same as a half cup of coconut oil or butter. Same for creamed honey versus regular honey or maple syrup.
- These rolls can be baked in a 9x13 glass baking dish instead of a cast iron skillet. If using the skillet, it's important to preheat the pan with butter before baking. The heat is better distributed and the rolls bake fluffier and to a more consistent doneness.
I’m a wife and homemaker inspiring old-fashioned skills always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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