Name: Gingerbread Roll with Cinnamon Cream
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 10
Ingredients: For the Cake:; 3/4 cup all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 1/2 cup granulated sugar; 1/4 cup molasses; Powdered sugar for dusting; For the Cinnamon Cream Filling:; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/2 cup heavy whipping cream; Tools:; Jelly roll pan (10x15 inches); Parchment paper; Electric mixer; Clean kitchen towel for rolling the cake

Gingerbread Roll with Cinnamon Cream

There’s something about gingerbread that just feels like home. The warm spices, the subtle sweetness, and the way it fills your kitchen with the scent of cinnamon and molasses—it’s pure holiday magic. This Gingerbread Roll with Cinnamon Cream is a favorite in our household for so many reasons. I first made this roll when I was looking for something festive that wasn’t another batch of cookies. I wanted something with that classic gingerbread flavor but with a fun twist.

The moment I rolled out the tender, spiced cake and slathered on the dreamy cinnamon cream filling, I knew I’d found a winner. My kids’ eyes lit up when they took their first bite, and my husband didn’t stop at just one slice (or two!). What I love most about this recipe is that it looks impressive, but it’s actually straightforward. And if you’re like me—a busy mom juggling a million things—it’s the perfect dessert to make ahead and serve later.

It’s a showstopper for holiday gatherings or a cozy treat for a Sunday afternoon. Plus, the leftovers (if there are any!) taste even better the next day. If you’re looking for that perfect balance of nostalgia and a little something extra, this gingerbread roll delivers every single time.

Questions I Often Get Asked About This Recipe:

Can I make this ahead of time?
Yes! This roll can be made a day in advance and kept in the fridge. Just make sure to cover it tightly with plastic wrap to keep it fresh.

How do I prevent the cake from cracking?
The key is to roll the cake while it’s still warm. This helps the cake “remember” its shape and reduces the risk of cracking later.

Can I freeze this gingerbread roll?
Absolutely! Wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

What if I don’t have molasses?
You can substitute dark corn syrup or a mix of honey and brown sugar, but for the best flavor, molasses is highly recommended.

What You Need to Make Gingerbread Roll with Cinnamon Cream:

Ingredients:

For the Cake:

3/4 cup all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1/2 cup granulated sugar

1/4 cup molasses

Powdered sugar for dusting

For the Cinnamon Cream Filling:

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

Tools:

Jelly roll pan (10×15 inches)

Parchment paper

Electric mixer

Clean kitchen towel for rolling the cake

How to Make Gingerbread Roll with Cinnamon Cream:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.

Mix Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar until light and fluffy (about 3-5 minutes). Stir in the molasses until well combined.

Combine and Bake:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Roll the Cake:
Immediately after removing the cake from the oven, turn it out onto a clean, powdered-sugar-dusted kitchen towel. Carefully peel away the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.

Make the Filling:
Beat the cream cheese, powdered sugar, cinnamon, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Assemble the Roll:
Unroll the cooled cake and spread the filling evenly over it. Roll it back up without the towel. Wrap it in plastic wrap and chill for at least 1 hour.

Serve and Enjoy:
Dust with powdered sugar before slicing and serving.

Tips:

Don’t Overbake: A dry cake is more likely to crack. Bake just until the cake springs back when touched.

Use a Towel for Rolling: Dusting the towel with powdered sugar prevents sticking and makes rolling easier.

Chill Before Serving: This helps the filling firm up and makes slicing cleaner.

Add a Sprinkle of Pecans or Cranberries: For extra holiday flair, garnish with chopped pecans or dried cranberries.

Latest Reviews:

⭐⭐⭐⭐⭐ “This was a hit at our holiday dinner! The cinnamon cream filling was incredible.” — Melissa

⭐⭐⭐⭐ “So easy to make, and it looked so impressive! My kids loved helping with the rolling.” — Jennifer

⭐⭐⭐⭐⭐ “Perfect balance of spice and sweetness. Everyone asked for the recipe!” — Amanda

⭐⭐⭐ “It tasted great, but my cake cracked a little. I’ll try rolling it faster next time.” — Claire

⭐⭐⭐⭐⭐ “I made this ahead of time for a party, and it saved me so much stress. Delicious!” — Rachel

Printable Recipe:

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