Gingerbread Cinnamon Rolls
These soft and gooey gingerbread cinnamon rolls are the viral cinnamon roll hack made Christmas-style! Warm spices, molasses, and eggnog make every bite taste like holiday magic — and they’re ready in under 30 minutes!
Servings 10 rolls
Ingredients
- 2 cans Pillsbury Grands Cinnamon Rolls includes icing
- 1 cup eggnog or heavy cream
- 1 stick ½ cup unsalted butter, melted
- ½ cup brown sugar packed
- 1 tablespoon molasses
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- Optional: ¼ cup chopped pecans for crunch
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13” baking dish.
- Arrange cinnamon rolls evenly in the pan. Set icing aside.
- In a small bowl, mix melted butter, brown sugar, molasses, granulated sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
- Spoon the mixture generously over each cinnamon roll.
- Pour eggnog (or cream) around the rolls — not directly on top.
- Bake 25–30 minutes, or until rolls are golden, puffed, and gooey.
- Warm icing packet for 5–8 seconds, stir in a pinch of cinnamon if desired, and drizzle generously over warm rolls. Serve immediately!
Notes
Add crushed gingersnaps or pecans on top for extra holiday texture.
Do not overbake — soft and gooey is the goal!
To make ahead: Assemble without eggnog, refrigerate overnight, then pour and bake in the morning.
Refrigerate leftovers up to 5 days; reheat gently to make them soft again.