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My Gingerbread Roll recipe started as a happy accident one Christmas when I was looking for something different than traditional cookies. The spiced gingerbread cake paired with brown butter cream cheese filling turned out to be pure magic. When I add those sparkly cranberries and rosemary sprigs on top everyone gasps when it hits the table.
A Stunning Holiday Dessert
I love making this roll because it looks so fancy but isn't as hard as you might think. The warm spices in the cake combined with that creamy filling create the most incredible flavor. Plus you can make it ahead which is a lifesaver during busy holiday entertaining. Every time I bring it to a gathering people think I bought it from a fancy bakery.
What You'll Need
- Gingerbread cake: My special blend of cinnamon ginger and cloves makes this so cozy and perfect.
- Brown butter cream cheese frosting: Trust me browning the butter takes this filling to another level.
- Sugared cranberries and rosemary: These make it look like a winter wonderland.
- Powdered sugar: Creates that beautiful snowy effect on top.
- Parchment paper: Your best friend for rolling without any cracks.
Kitchen Magic
- First the Cake:
- Pour your spiced batter into a lined pan spreading it nice and even. As soon as it comes out move it to powdered sugar dusted parchment.
- The Roll Up:
- While it's still warm roll it up with the parchment this prevents those pesky cracks. Let it cool completely.
- Make it Creamy:
- Whip up that brown butter cream cheese filling until it's light and fluffy.
- Fill and Roll Again:
- Unroll your cooled cake spread that amazing filling and roll it back up. Wrap it tight and let it chill.
- Make it Pretty:
- Dust with lots of powdered sugar add those gorgeous cranberries and rosemary then slice and serve.
Plan Ahead
I often make this roll the day before a party. Just keep it wrapped up in the fridge until you need it. You can even freeze it for up to two months just thaw it overnight in your fridge. Add that final dusting of sugar right before serving.
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Roll Like a Pro
Always roll your cake while it's warm and let it cool completely before adding the filling. Use your sharpest knife for those picture perfect slices and save the pretty decorations for the last minute so they look their best.
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, you can make the cake layer a day ahead and keep it rolled in parchment. Add the filling when ready to serve. The completed roll keeps for 2 days in the fridge.
- → Why does the cake need to be rolled while warm?
Rolling while warm helps the cake develop "muscle memory" so it won't crack when filled. Let it cool completely in this shape before unrolling to fill.
- → Can I freeze this roll cake?
Yes, wrap the finished cake well and freeze up to 2 months. Thaw overnight in the fridge while still wrapped to prevent condensation.
- → What type of molasses should I use?
Use unsulphured molasses like Grandma's Original. Avoid blackstrap molasses as it's too bitter for this recipe.
- → Why do we dust with powdered sugar before rolling?
The powdered sugar prevents the cake from sticking to itself or the parchment paper when rolling, making it easier to unroll later.