A snowy spiced gingerbread roll is an elegant and cozy Christmas dessert. Warm ginger and fragrant spices fill a tender sponge cake, while a brown butter cream cheese frosting adds rich, nutty sweetness. Sugared cranberries and a few rosemary sprigs make a festive garnish perfect for holiday entertaining.
How to Make a Gingerbread Roll
This gingerbread roll is inspired by a classic rolled cake technique. Follow these key tips for a smooth, crack-free roll and neat presentation:
- Remove the cake from the pan as soon as it comes out of the oven and immediately roll it up in a piece of parchment dusted with powdered sugar to set the shape.
- Allow the rolled cake to cool completely on a wire rack before unrolling to spread the filling.
- After filling, re-roll the cake tightly, wrap it well, and chill before slicing. Chilling helps the cake hold its shape when cut.
Finish with a generous dusting of powdered sugar for a snow-kissed, festive look.
Make Ahead Tips
The sponge can be baked and rolled, then chilled (still rolled in the parchment) for up to a day before filling. Bring the cake to room temperature before unrolling and adding the frosting. The brown butter cream cheese filling is easiest to spread when freshly made.
How to Freeze
Freeze the prepared gingerbread roll flat on a baking sheet for 1 hour, then wrap tightly in plastic wrap or foil and place in a freezer bag. Store for up to 2 months. Thaw overnight in the refrigerator while still wrapped to prevent condensation, then dust with powdered sugar before slicing and serving.
Homemade Sugared Cranberries
- Set a wire rack over a parchment-lined baking sheet.
- Combine equal parts sugar and water in a small saucepan and simmer until the sugar dissolves into a clear syrup.
- Add fresh cranberries and toss gently to coat. Use a slotted spoon to transfer the berries to the wire rack.
- Arrange cranberries in a single layer, 1 inch apart. Let them dry for 1 hour, then roll each berry in granulated sugar to coat.
- Return sugared cranberries to a clean sheet and let them dry another hour before using as a decorative garnish.
More gingerbread desserts you’ll love:
- Classic Gingerbread Cupcakes
- Gingerbread Bundt Cake
- Gingerbread Biscotti
- Gingerbread Sheet Cake
Gingerbread Roll
5 Stars
5 from 4 reviews
- Author: Laura Kasavan
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This spiced gingerbread roll is a holiday favorite: a light, tender cake infused with warm spices and layered with a silky brown butter cream cheese frosting. It’s a show-stopping centerpiece that still feels homey and comforting.
Ingredients
Gingerbread Cake
- 3/4 cup (105 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (2 g) cinnamon
- 1 tsp (2 g) ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup (80 g) unsulphured molasses, at room temperature
- 3 large eggs (150 g), at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) dark brown sugar
- 1 tsp (4 g) vanilla extract
- 3/4 cup (90 g) powdered sugar, divided (for rolling)
Frosting
- 2 Tbsp (28 g) unsalted butter, cubed (for browning)
- 4 Tbsp (56 g) unsalted butter, at room temperature
- 6 oz (168 g) reduced-fat cream cheese, at room temperature
- 1 tsp (4 g) vanilla extract
- 1/8 tsp salt
- 1 1/4 cups (150 g) powdered sugar, sifted
Instructions
- Preheat the oven to 375°F. Prepare a 10 x 15-inch jelly roll pan by spraying it with nonstick spray, lining it with parchment, and spraying the parchment.
- Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. In a separate bowl, whisk the molasses, eggs, granulated sugar, brown sugar, and vanilla for about a minute until smooth. Fold the wet mixture into the dry ingredients just until combined and no streaks of flour remain.
- Spread the batter evenly in the prepared pan and tap the pan to release air bubbles.
- Bake: Bake 14–15 minutes, until the cake springs back when touched. While it bakes, lay a piece of parchment on the counter and dust it with 1/2 cup powdered sugar.
- Remove the cake from the oven and immediately invert it onto the prepared parchment. Carefully peel the backing parchment away from the cake. Dust the top with the remaining 1/4 cup powdered sugar. Starting from the narrow end, roll the cake up with the parchment. Place the rolled cake seam-side down on a wire rack and let it cool completely.
- Brown the butter: Melt the 2 tablespoons of cubed butter in a small saucepan over medium heat, stirring constantly. It will foam, then clear, and finally turn a deep amber brown with a nutty aroma. Transfer the browned butter to a mixing bowl and let it cool to room temperature (about 15 minutes).
- Make the frosting: Add the remaining 4 tablespoons butter and the cream cheese to the bowl with the cooled browned butter. Beat until combined, then blend in the vanilla and salt. On low speed, add the sifted powdered sugar until incorporated, then increase to medium speed and beat until the frosting is soft and creamy.
- Assemble: Gently unroll the cooled cake, spreading an even layer of frosting with an offset spatula. Re-roll carefully, wrap tightly in plastic, and chill in the refrigerator at least 30 minutes to set. Trim any uneven edges, dust with powdered sugar, slice, and serve.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Equipment
Jelly Roll Pan
Stand Mixer (optional)
Notes
Molasses: A robust unsulphured molasses works best to give this cake its classic gingerbread depth.
Make ahead: The cake can be baked and rolled ahead of time. Keep it wrapped and chilled for up to a day before adding the filling. Bring the cake to room temperature before unrolling to prevent cracking.
Freezing: Freeze the filled and wrapped roll flat for 1 hour, then wrap tightly and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.