Let’s Get Festive with a Gingerbread Espresso Cinnamon Roll!

I have so many fond memories of a kitchen scented with freshly baked cinnamon rolls. My Mum was an amazing baker, and these sweet yeast bread pastries were a holiday staple in my house! Tender, and filled with a butter & brown sugar cinnamon filling, I would gobble them up with a contentedly sticky smile, then probably drive my mum bonkers with the resulting sugar rush! Despite that potential risk, I wanted to create something similar for my kids to enjoy for their own special Christmas morning breakfast, and I think I’ve found a winner! Using a light & fluffy sweet Japanese milk bread base, and then rolling in the gorgeous flavors of traditional gingerbread cookies, this is the perfect fun holiday breakfast that your whole family will enjoy! Even better? It’s made as one HUGE roll, saving you time and effort! Let’s whip up some Homemade Gingerbread Espresso Cinnamon Roll today!

Jump to Recipe

What is Japanese Milk Bread Dough?

I’ve chosen to use a sweet milk bread as my cinnamon roll pastry base, instead of a standard sourdough or yeast bread recipe. Why? Well, Japanese Milk Bread is a beautiful choice for a breakfast pastry, because it stays both tender and moist. It starts with a simple cooked flour (I like to use King Arthur Flour for this Milk Bread Recipe) base called tangzhong, which is simply water, milk, and flour quickly whisked and cooked on the stove top. The paste is then incorporated into a sweet yeast dough recipe that has all of the ingredients you would expect; flour, eggs, milk, sugar, and of course, yeast!

This extra 5 minute step is well worth it, because it totally adds beautiful lightness to the bread! The end result is a smooth and slightly sweet dough that creates wonderfully soft rolled layers, perfect for our giant cinnamon roll! Tangzhong Milk Bread is the perfect foil for the rich gingerbread scented filling & espresso flavored icing!

What is the Difference Between a Cinnamon Roll & a Cinnamon Bun?

Although the two involve many of the same steps, there is one main difference between a cinnamon roll and a cinnamon bun is nuts! Cinnamon buns will often have walnuts or pecans added to the layers, and even sometimes raisins or dried fruits! True cinnamon rolls (big or small) are usually filled with a simple mixture of butter, brown sugar, and baking spices.

Want to catch this gingerbread cinnamon roll in action? Watch me make it on Mass Appeal, on NBC!

What are the Ingredients to Make a Giant Gingerbread Espresso Cinnamon Roll?

• flour
• sugar
• brown sugar
• eggs
• butter
• milk
• half & half
• dry milk
• ginger
• cloves
• cinnamon
• vanilla extract
• espresso
• confectioners sugar
• springform pan

Bringing Gingerbread Espresso Flavors to the Table…

Now that we’ve discussed just how easy and useful it is to make a Japanese Milk Bread Roll base, what about that gingerbread filling I mentioned? To simulate the deep rich scent and flavor of dark gingerbread cookies, in roll form, I amped up the classic butter, brown sugar, and cinnamon filling with ground ginger and cloves. More aromatic, and just bursting with the taste of the holidays, this giant cinnamon roll makes a great Christmas morning breakfast idea!

Topped with an espresso flavored icing, this cinnamon roll recipe is absolutely scrumptious! Soft, fluffy, and gigantic (although I suppose you could choose to break it into several smaller rolls if you wanted to do more work – the process is just the same). Once the filling is in, you just roll out that beautiful milk bread dough, smother with soft butter, and the gingerbread / brown sugar filling, cut into strips, and roll. Place into a spring form pan, and bake until golden. Your house will smell amazing, and everyone will love your fun Christmas breakfast recipe!

Can I make this Gingerbread Espresso Cinnamon Roll Recipe ahead of time?

Yes! I will often put this great dessert recipe together the night before I want to serve it. The easiest way is to get everything three-quarters of the way there: prep and then roll out the dough, prep and add the filling, cut and roll. After that, you can hit the pause button!

Wrap the pan in several layers of plastic wrap, and pop into the fridge overnight. About an hour before you want to bake the gingerbread cinnamon roll, take it out of the chiller to bring it up to room temperature. Then, bake as directed. This gingerbread espresso cinnamon roll is a great potluck for a brunch, or a make ahead recipe for Christmas!

---

Homemade Gingerbread Espresso Cinnamon Roll Recipe

For the Dough

4 cups + 2 tablespoons all purpose flour

1/4 cup sugar

1 3/4 teaspoons kosher salt

1 tablespoon instant yeast

1/4 cup nonfat dry milk powder

3/4 cup whole milk, warmed

2 large eggs, room temperature

6 tablespoons salted butter, melted

Tangzhong starter*

For the Tangzhong Starter

5 tablespoons of water

5 tablespoons whole milk

3 tablespoons +1 teaspoon all purpose flour

For the Gingerbread Filling

5 tablespoons butter, room temperature

1 cup dark brown sugar

1 tablespoon + 1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

optional; 1/8 teaspoon freshly ground nutmeg

For the Espresso Icing

1 cup confectioners’ sugar

2 tablespoons butter, melted

1 shot of espresso

1 tablespoon whole milk

1 tablespoon half & half

1/2 teaspoon vanilla extract

pinch of salt

---

---

TO MAKE THE STARTER

In a small saucepan, combine the 5 tablespoons of water, 5 tablespoons of whole milk, and 3 tablespoons + 1 teaspoon of flour. Whisk to combine. 

Place over medium high heat and continue whisking until thickened into a paste (about 5 minutes), being careful not to brown the paste. Remove from the heat and reserve.

TO MAKE THE DOUGH

In the bowl of a stand mixer with a dough hook attachment, combine the additional flour, white sugar, salt, dry milk powder, instant yeast, warmed milk, melted butter and eggs. 

Scrape the reserved Tangzhong Starter into the stand mixer dough as well.

Mix on medium speed for about 3 minutes, or until a rough dough is formed.

Remove any dough sticking to the hook and cover the mixing bowl with a tea towel.

Place the bowl somewhere warm and let sit for 20-25 minutes to rest.

After resting, place the bowl and the dough hook back on the stand mixer.

On medium high speed, knead the with the dough hook for about 2 minutes, until the dough is smooth & forms a nice ball.

Take a large mixing bowl & lightly grease with vegetable oil. Place the dough ball into the oiled bowl, then cover with a tea towel. 

Let the dough rise for about 60 minutes in a warm environment, until it has doubled in size (and until pressing with your finger makes a permanent dent). 

FOR THE FILLING

Combine the brown sugar and all of the spices into a small bowl. Mix with a fork, and reserve. 

Be sure that your butter for the filling is out and at room temperature.

TO ASSEMBLE

Line a springform pan with a circle of parchment paper. Reserve.

On a large floured cutter board or counter, turn out your roll dough. Lightly flour a rolling pin, and gently roll the dough out into a large rectangle about the size of a cookie sheet. 

Spread your softened butter evenly over the rolled dough, using a knife or spatula.

Sprinkle the brown sugar / spice mixture over the dough as evenly as possible, keeping a small border around the edges of the dough (about a half inch).

Using a pizza cutter (or sharp knife), slice 4 strips lengthwise, if you are making 1 large cinnamon roll, or, 8-10 thinner strips if you are making individual Japanese milk bread rolls portions.

Taking one strip, firmly roll, trying to keep the edges even. After you’ve rolled the first strip, carefully place the rolled dough at the start of the next strip, and continue to roll, building up on itself. Repeat the process until all of the strips have been used.

Place the giant roll into a springform pan (I like to flip the roll upside down, but it doesn’t really matter).

Scoop up any filling that may have dropped out during the rolling process & sprinkle on top.

Place a tea towel over the roll and let sit somewhere warm for about 60 minutes, for a final rise.

TO BAKE

Preheat your oven to 350F.

After the last rise, place the springform pan on the middle rack and bake for 25 minutes, or until golden brown.

Remove from the oven and let cool slightly.

TO MAKE THE ICING

In a large bowl, combine the confectioners’ sugar, salt, melted butter, espresso, milk, and vanilla. 

Whisk to combine, until smooth and lump free (1-2 minutes).

TO FINISH

Remove the roll from the springform pan and drizzle the icing on top. 

Serve warm.

---