A grown-up take on holiday gingerbread men, this gingerbread roll is destined to become a new tradition in your home.
Growing up in New England, gingerbread, molasses cookies, and molasses doughnuts were holiday staples for me. If it had molasses or ginger, I wanted it on the menu. After moving west, that enthusiasm sometimes raised eyebrows, but the holidays are the perfect time to indulge. Everyone loves gingerbread, and one of the best parts has always been watching grandchildren decorate the cookies. With in-person gatherings limited this year, I combined two family holiday favorites — traditional gingerbread and the chocolate peppermint roll — to create this simple, delicious gingerbread roll.
The recipe was inspired by Jennifer Lindner McGlinn’s cookbook Gingerbread, which includes a magnificent Buche de Noel among many other ginger-forward recipes. I adapted the ideas there to make a straightforward rolled cake. For my version I filled and frosted the roll with Italian meringue buttercream, flavored the filling with pumpkin puree and a touch of brown sugar, and tinted the frosting with homemade apple butter. That said, this cake is versatile: try a cream cheese filling, whipped cream, lemon or orange curd, or top it with whipped cream, a simple lemon drizzle, or brown sugar icing.
12 Days of Baking Challenge
I’m attempting the 12 Days of Baking Challenge and would love for you to join — whether you bake for one day, three days, or all twelve. Each day through December 24 we’ll make something different, sweet or savory. Try this gingerbread roll or pick another recipe that inspires you. Share your results with a photo and a link to the recipe if you like; I’ll post as many as I can. You can also share on Instagram with the hashtag #STPbakingchallenge. Happy baking!
Gingerbread Roll
Pin Recipe
Ingredients
- 4 large eggs separated
- 5 Tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup packed brown sugar
- 1 Tablespoon molasses
- 1/2 cup unbleached, all-purpose flour
- 2 Tablespoons almond or flax meal
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
Method
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Preheat the oven to 350°F (175°C).
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Line a 15½ x 10½‑inch jelly roll pan with aluminum foil and generously grease the foil.
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Beat the egg whites until foamy. Gradually add the granulated sugar and whip to soft peaks. Set aside.
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Beat the egg yolks with the vanilla. Add the brown sugar and molasses and continue whipping until the mixture is slightly thickened.
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Combine the dry ingredients, then add them to the egg‑yolk mixture. Fold the batter gently into the whipped egg whites.
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Spread the batter evenly in the prepared pan. Bake for about 10 minutes, or until the top springs back when lightly touched.
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Immediately invert the cake onto a towel generously dusted with confectioners’ sugar. Carefully peel off the foil, then roll the cake in the towel starting from the narrow end. Place on a wire rack to cool.
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Prepare your chosen filling. Unroll the cooled cake, spread with the filling, and reroll without the towel. Frost or glaze as desired, then chill. Makes about 10–12 servings.
What are you baking for the 12 Days of Baking Challenge? So far we’ve made:
Day One: Cranberry Orange Biscotti
Day Two: White Fruitcake
Day Three: Blood Orange‑Blueberry Muffins
Day Four: Oatmeal Chippers
Day Five: Sourdough Pfefferneusse Cookies