Skip to Content

Gingerbread Cake Roll

Get ready to impress your friends and family with this elegant and festive gingerbread cake roll! This classic holiday dessert comes with a modern twist, as the spicy gingerbread flavor pairs perfectly with the rich and creamy cream cheese filling.

gingerbread cake roll recipe

This post contains links to products I like and think will be useful to you. If you click through and make a purchase I make a commission.

Do you roll Swiss roll hot or cold?

Swiss rolls are typically rolled while still warm from the oven. Once the sponge cake is baked, it is immediately removed from the pan and spread with a delicious filling, such as whipped cream or fruit jam. While warm, the sponge cake is carefully rolled into a tight spiral, allowing it to maintain its shape as it cools down.

holiday gingerbread cake roll

Rolling the Swiss roll while warm ensures that it can be easily molded and prevents cracking. Once it has cooled completely, the Swiss roll is ready to be sliced and enjoyed, revealing its beautiful swirls of cake and filling.

Are there gingerbread cake mixes?

Absolutely! Gingerbread cake mixes are readily available in most grocery stores. My favorite brands are Betty Crocker and Duncan Hines for gingerbread cake mixes. With just a few ingredients and a little bit of effort, anyone can whip up a scrumptious gingerbread cake roll that is sure to impress.

The warm, spicy flavor of ginger combined with the sweet, moist cake will have your taste buds dancing with joy. Whether you’re baking for a special occasion or just indulging in a sweet treat, a gingerbread cake roll is the perfect choice.

tasty gingerbread cake roll

What you will need to make Gingerbread Cake Roll

To create the delightful gingerbread cake roll, you’ll need a selection of staple baking ingredients, including flour, corn starch, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, allspice, eggs, molasses, brown sugar, and granulated sugar.

ingredients for gingerbread cake roll recipe

For the delectable cream cheese filling that complements the spiced cake perfectly, gather cream cheese, unsalted butter, confectioners sugar, vanilla, and cinnamon. With these key elements, you’re all set to embark on the journey of making this scrumptious and festive treat!

How to make Gingerbread Cake Roll with cream cheese

Begin by preheating the oven to 375° F and positioning an oven rack on the upper middle rack. Line a jelly roll pan with parchment paper, then apply a light coating of cooking spray and flour. Ensure the parchment paper extends beyond the edges for easier rolling later.

parchment paper gingerbread cake roll

Combine all sugars, molasses, and eggs in the bowl of a stand mixer and mix until smooth. Slowly add all dry ingredients ensuring they are fully incorporated.

brown sugar for gingerbread cake roll.png

Pour the batter into the pan, spreading it into the corners evenly, and bake for 10 minutes.

batter for gingerbread cake roll

After baking, remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray before folding it over the cake.

While the cake is still warm, carefully roll it up, starting from the end with the folded parchment. Allow the rolled cake to cool completely on a cooking rack for approximately 30-40 minutes.

gingerbread cake rolled on pan

Meanwhile, prepare the cream cheese filling by blending softened butter and cream cheese, then adding vanilla and cinnamon, and gradually beating in the powdered sugar until there is a smooth and creamy texture for the icing.

filling for gingerbread cak

Gently unroll the cooled cake and generously spread the cream cheese icing over its entire surface. Roll the cake back up, making sure to remove the parchment paper during this step. Finally, dust the top of the cake with confectioners’ sugar.

rolling gingerbread cake roll

Slice and serve this delectable gingerbread cake roll. Keep it refrigerated in an airtight container or wrapped with cling wrap for up to 7 days, or freeze for up to 3 months. To thaw, place it in the refrigerator overnight before serving. Enjoy this scrumptious treat on any occasion!

creamy gingerbread cake roll

More holiday cake roll recipes to try

Explore a delightful collection of holiday cake roll recipes that will tantalize your taste buds! From classic favorites to inventive twists, these light and fluffy treats with luscious fillings are perfect for any occasion.

Whether you’re a baking enthusiast or a novice, these cake rolls offer a delightful adventure in flavor and presentation that will leave everyone wanting more. We always have a cake roll in the freezer for an easy dessert! Give these recipes a try: Easter Cake Roll, Easy Pumpkin Roll Recipe, Christmas Cake Roll Recipe, and Birthday Cake Roll. PS…don’t wait for a holiday to make these cake roll recipes. Enjoy them all year long!

Yield: 12 Servings

Gingerbread Cake Roll

creamy gingerbread cake roll

Enjoy the warmth of the holiday season with our delectable Gingerbread Cake Roll! Soft, spiced gingerbread sponge cake rolled with a velvety cream cheese filling creates a delightful combination of flavors and textures. This festive treat is perfect for gatherings or as a delightful indulgence with a cup of hot cocoa.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes


Cake Roll

  • 1 cup flour
  • 1 tsp corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 4 eggs, room temperature, separated
  • ¼ cup molasses (not blackstrap)
  • ½ cup brown sugar
  • ¼ cup granulated sugar

Cream Cheese Filling

  • 12 oz cream cheese
  • 6 tablespoon unsalted butter
  • 1 ½ cup confectioners sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon


  1. Preheat the oven to 375° and place an oven rack on the upper middle rung.  Line a 10x15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray and a light dusting of flour. Measure the parchment paper to overhang the short edges by about 2-4 inches (this helps rolling later)
  2. In the bowl of a stand mixer, combine the sugar, brown sugar, molasses and eggs.  Mix well. 
  3. Add in the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Combine well - stopping the mixer and scraping the sides and mixing again.
  4. Pour into the prepared pan and spread into the corners.
  5. Place in the oven and bake for 10 minutes.
  6. Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.
  7. While cake is still hot, roll up the cake beginning at the end with the parchment folded over.
  8. Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.


  1. In the bowl of a stand mixer, combine the softened butter and cream cheese.  Add in the vanilla and cinnamon and stir well.
  2. Beat in the powdered sugar until smooth and creamy.

Assembling the Cake Roll

  1. Unroll the cooled cake and spread the icing over the entire cake.  Roll the cake back up, removing the parchment paper as you roll. 
  2. Dust with confectioners sugar.
  3. Slice to serve.



Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days. Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 335Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 256mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 5g

I am not a medical expert. These calculations are provided as a courtesy.

Skip to Recipe