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Gingerbread Roll With Cinnamon Cream

The scent of gingerbread always transports me back to my grandmother’s kitchen during the holidays. She would spend days baking an assortment of treats, and while her gingerbread men were legendary, it was her gingerbread roll with its delicate swirl of creamy filling that truly captivated me. The warmth of the ginger, the spice of the allspice, and the cool, tangy filling created a symphony of flavors that defined Christmas for me. Recreating this recipe brings back all those cherished memories, and I’m excited to share this sophisticated take on a classic with you.

Recipe Overview

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 4 hours 45 minutes (includes chilling time)
Servings: 8-10
Yield: 1 roll
Dietary Type: Not specified

Ingredients

For the Gingerbread Cake:
- 5 large eggs, separated
- ½ cup molasses
- ¼ cup dark brown sugar, plus 1/3 cup dark brown sugar
- 2 tablespoons finely grated fresh ginger
- ¾ cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ¼ cup granulated sugar, plus 2 tablespoons granulated sugar
For the Cinnamon Cream Filling:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 4 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 12 ounces creme fraiche
- ½ cup confectioners’ sugar
For the Butter-Rum Sauce:
- ½ cup unsalted butter
- 2 cinnamon sticks
- 8 whole cloves
- 2 tablespoons dark rum
- 2 tablespoons apple cider
For Garnish:
- Confectioners’ sugar, for dusting
- Toasted pecans, for garnish
- Dried cranberries, for garnish

Equipment Needed

12-by-17-inch rimmed baking sheet
Parchment paper
Electric mixer
Medium bowl
Whisk
Small microwave-safe bowl
Small saucepan
Plastic wrap
Kitchen towels
Cutting board
Sharp knife

Instructions

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a 12-by-17-inch rimmed baking sheet with parchment paper. This will prevent the cake from sticking and make it easier to roll.
In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. This will incorporate air and create a lighter cake.
Add the molasses, ¼ cup brown sugar, and the fresh ginger to the egg yolks and beat until combined.
In a medium bowl, whisk together the cake flour, baking powder, ground ginger, allspice, black pepper, and salt. This ensures the dry ingredients are evenly distributed.
Beat the dry ingredients into the egg yolk mixture until combined. Be careful not to overmix, which can result in a tough cake.
In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Ensure your bowl and beaters are completely clean and free of any grease, as this will prevent the egg whites from whipping properly.
Gradually add ¼ cup of the granulated sugar to the egg whites and beat until firm and glossy. The sugar helps stabilize the egg whites and creates a meringue-like texture.
Fold the egg whites into the batter until no streaks remain. Be gentle when folding to avoid deflating the egg whites.
Spread the batter onto the prepared baking sheet in an even layer. This will ensure the cake bakes evenly.
Bake for about 15 minutes, until lightly browned and firm to the touch. The cake is done when a toothpick inserted into the center comes out clean.
Transfer the cake to a rack and let cool for 10 minutes.
Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. This will add a touch of sweetness and create a slightly crisp surface.
Run the blade of a sharp knife around the edge of the pan to loosen the cake.
Cover the cake with a clean kitchen towel and top with a large cutting board.
Holding the pan, towel, and cutting board, invert the cake onto the cutting board.
Remove the pan and carefully peel off the parchment paper.
Cover the cake loosely with a kitchen towel and let the gingerbread cool completely.
Make the Filling: In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes.
Microwave at high power until the gelatin is melted, about 10 seconds. Be careful not to overheat the gelatin.
In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth.
In another bowl, whip the creme fraiche with the confectioners’ sugar until stiff.
Fold the cream cheese mixture into the creme fraiche.
Spread the filling evenly over the entire surface of the cake.
Starting at a short end, roll up the cake jelly roll-style. Be careful not to crack the cake while rolling.
Wrap the gingerbread roll tightly in plastic wrap and refrigerate until firm, at least 3 hours. This allows the filling to set and the flavors to meld.
Sauce: In a small saucepan, melt the butter.
Add 1/3 cup brown sugar and bring to a boil, whisking constantly.
Add the cinnamon sticks and cloves.
Whisk in the rum and cider and remove from the heat.
Let the butter-rum sauce steep for 1 hour. This allows the spices to infuse the sauce with flavor.
Discard cinnamon sticks and cloves.
Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners’ sugar.
Cut into slices and bring to room temperature before serving.
Garnish with pecans and cranberries and serve with the butter-rum sauce.

Expert Tips & Tricks

For a richer flavor, use dark molasses.
To prevent the cake from cracking while rolling, make sure it is completely cooled but not too dry. A slightly damp kitchen towel can help.
If you don’t have creme fraiche, you can substitute with sour cream, but the flavor will be slightly tangier.
The butter-rum sauce can be made ahead of time and stored in the refrigerator. Reheat gently before serving.
If you are concerned about the alcohol content in the rum sauce, you can simmer it for a few minutes to allow the alcohol to evaporate.

Serving & Storage Suggestions

Serve the gingerbread roll sliced and garnished with pecans and cranberries, drizzled with the warm butter-rum sauce. Leftover gingerbread roll should be stored in an airtight container in the refrigerator for up to 3 days. The butter-rum sauce can be stored separately in the refrigerator for up to a week. The gingerbread roll is best enjoyed within a few days of making it, as the cake can become dry over time. You can freeze the gingerbread roll, tightly wrapped in plastic wrap and aluminum foil, for up to 1 month. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	589.9 kcal	N/A
Calories from Fat	319 g	54%
Total Fat	35.5 g	54%
Saturated Fat	21.2 g	106%
Cholesterol	236.6 mg	78%
Sodium	237 mg	9%
Total Carbohydrate	60.9 g	20%
Dietary Fiber	0.4 g	1%
Sugars	44.2 g	N/A
Protein	7.4 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free blend, ensuring it contains xanthan gum for binding.
Dairy-Free: Use a dairy-free cream cheese alternative and coconut cream instead of creme fraiche. For the sauce, substitute the butter with a vegan butter substitute.
Spice it Up: Add a pinch of cayenne pepper to the gingerbread batter for a subtle kick.
Citrus Zest: Incorporate orange or lemon zest into the batter for a brighter flavor profile.
Nut Variations: Use walnuts or almonds instead of pecans for garnish, or incorporate chopped nuts into the filling.

FAQs (Frequently Asked Questions)

Q: Can I make the gingerbread roll ahead of time?
A: Yes, the finished roll can be refrigerated overnight, tightly wrapped in plastic wrap. The sauce can be refrigerated for up to 3 days and reheated gently before serving.

Q: How do I prevent the cake from cracking when rolling?
A: Ensure the cake is completely cooled but not too dry. A slightly damp kitchen towel can help keep it pliable. Also, roll it tightly and evenly.

Q: Can I use a different type of alcohol in the sauce?
A: Yes, you can substitute the rum with brandy or bourbon for a different flavor profile.

Q: What if I don’t have creme fraiche?
A: Sour cream can be used as a substitute, but the flavor will be slightly tangier. You can also use a combination of heavy cream and a tablespoon of sour cream or buttermilk.

Q: How do I store leftover butter-rum sauce?
A: Store the sauce in an airtight container in the refrigerator for up to a week. Reheat gently before serving.

Final Thoughts

This Gingerbread Roll with Cinnamon Cream is more than just a dessert; it’s a journey back to cherished memories and a celebration of the flavors of the season. Don’t be intimidated by the multiple steps – each one contributes to the final masterpiece. I encourage you to try this recipe, share it with your loved ones, and create your own lasting memories. Pair it with a warm cup of spiced cider or a rich, dark coffee for the ultimate holiday indulgence. I would love to hear your feedback and any variations you try!

Gingerbread Roll With Cinnamon Cream Recipe