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I stumbled into creating this Gingerbread Roll by complete chance one Christmas when I wanted something different from the usual cookie selection. The combo of spicy gingerbread with that nutty brown butter cream cheese inside turned out incredibly delicious. Everyone's jaws drop when they see it decorated with those glittery cranberries and little rosemary branches.
An Eye-Catching Festive Treat
What's great about this roll is it seems super fancy but isn't too tough to put together. Those warm spices mixed with the smooth filling taste amazing together. You can make it a day ahead too, which really helps when you're busy hosting during the holidays. People always think I grabbed it from some expensive pastry shop when I bring it somewhere.
Your Shopping List
- Powdered sugar: This gives that lovely snowy look on the outside.
- Parchment paper: You'll totally need this to help roll without breaking.
- Brown butter cream cheese frosting: Browning the butter first makes this filling taste incredible.
- Sugared cranberries and rosemary: They turn it into something that looks straight out of a winter storybook.
- Gingerbread cake: My unique mixture of spices makes this so warm and holiday-perfect.
Baking Steps
- Make it Pretty:
- Sprinkle loads of powdered sugar, arrange those stunning cranberries and rosemary, then cut and dish up.
- Fill and Roll Again:
- Once your cake has cooled, unfold it, spread that wonderful filling all over and roll it back. Wrap it snugly and pop it in the fridge.
- Make it Creamy:
- Beat that brown butter cream cheese mixture until it gets super soft and airy.
- The Roll Up:
- Roll it with the parchment while still hot to avoid those annoying cracks. Let it cool all the way through.
- First the Cake:
- Spread your spiced batter evenly in a lined baking sheet. Once baked, quickly transfer to a parchment covered in powdered sugar.
Get Ahead
I usually whip this up the night before any gathering. Just keep it wrapped in the refrigerator until you're ready for it. You can even stick it in the freezer for up to two months and just thaw it in your fridge overnight. Don't forget to add that final sugar dusting right before you show it off.
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Smart Rolling Tips
Don't forget to roll your cake when it's still warm then let it cool completely before you add any filling. Grab your best knife for clean cuts and wait until the very last minute to add those pretty decorations so they look fresh and amazing.
Common Questions
- → Can I prepare this cake before my event?
For sure! You can bake the cake part up to 24 hours early and keep it rolled in the parchment. Just add your filling when you're ready to serve. The fully assembled roll stays good in your fridge for up to 2 days.
- → Why should I roll the cake while it's still hot?
Rolling it hot trains the cake to bend without breaking. Think of it as teaching the cake how to curl up. Let it cool completely in this curled position before you unwrap and fill it.
- → Is this cake freezer-friendly?
Absolutely! Just wrap your finished roll tightly and pop it in the freezer for up to 2 months. When you want to eat it, let it thaw in the fridge overnight while still wrapped up to keep moisture from making it soggy.
- → What kind of molasses works best?
Go for regular unsulphured molasses like the Grandma's Original brand. Don't grab blackstrap—it's way too strong and bitter for this sweet treat.
- → What's the point of the powdered sugar dusting before rolling?
The sugar works like a non-stick barrier. It stops the cake from getting stuck to itself or the parchment when you roll it up, making it much easier to unroll later without tearing.