Gingerbread Swiss Roll with Cream Cheese Frosting

There’s something magical about slicing into a gingerbread roll recipe and seeing that perfect spiral of spiced cake and tangy cream cheese frosting! I’ve been making this gingerbread swiss roll every December for the past six years, and honestly, it’s become as much a part of my holiday tradition as decorating the tree. The warm spices, the gorgeous dark color from molasses, and that creamy filling—it’s like wrapping up all the cozy feelings of winter in one stunning dessert. Plus, here’s my favorite part: it actually tastes better the next day when the flavors have had time to meld together!

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	50 minutes (includes cooling)
Servings	10-12 slices
Difficulty	Medium
Calories	~280 per slice (est.)

How To Make Gingerbread Roll Recipe

Essential Equipment

You’ll need these key items to make this holiday spice cake:

• 15×10-inch jelly roll pan (this specific size is important!)
• Parchment paper
• Clean kitchen towel (for rolling)
• Hand mixer or stand mixer
• Fine-mesh sifter

Ingredients

For the Gingerbread Cake:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs (room temperature)
• 3/4 cup granulated sugar
• 1/4 cup dark molasses
• 1 teaspoon vanilla extract
• Powdered sugar (for rolling)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of sal

Instructions

1. Preheat your oven to 375°F and line your jelly roll pan with parchment paper, leaving a bit of overhang on the sides. Trust me, this makes removal so much easier!
2. Sift together the flour, baking powder, ginger, cinnamon, cloves, and salt in a medium bowl. I know sifting seems old-fashioned, but it really does create a lighter cake texture.
3. Beat the eggs and sugar in a large bowl with your mixer on high speed for about 4-5 minutes. You’re looking for thick, pale yellow ribbons that hold their shape for a few seconds when you lift the beaters—this is what gives the cake its structure.
4. Gently fold in the molasses and vanilla using a rubber spatula. The mixture will deflate slightly, and that’s completely normal!
5. Add the dry ingredients in three additions, folding gently after each. Here’s where most people go wrong—overmixing will create a tough cake. Stop as soon as you don’t see any flour streaks.
6. Pour the batter into your prepared pan and spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
7. Bake for 10-12 minutes until the cake springs back when lightly touched. Don’t overbake! The cake should look just set, not deeply browned.
8. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. I use about 3 tablespoons—don’t be shy!
9. Immediately after removing from the oven, run a knife around the edges and flip the cake onto the prepared towel. Peel off the parchment paper carefully.
10. Starting from the short end, roll the cake up with the towel while it’s still warm. This is the secret to preventing cracks! Let it cool completely rolled up, about 30 minutes.
11. Make the cream cheese frosting by beating the softened cream cheese and butter until fluffy, about 2 minutes. Add powdered sugar, vanilla, and salt, beating until smooth and spreadable.
12. Carefully unroll the cooled cake (it’s okay if it wants to curl back—that’s good!). Spread the frosting evenly, leaving about 1/2 inch at the edges.
13. Re-roll the cake without the towel this time, using the towel to help guide it. Place seam-side down on your serving plate.
14. Dust with powdered sugar and refrigerate for at least 1 hour before slicing. This helps everything set beautifully!

Tips & Notes for Success

Baking Tips

• Room temperature eggs are crucial—they whip up to much greater volume. I set mine out 30 minutes before baking.
• The rolling-while-warm trick changed everything for me. I tried making this cake three times before learning this, and every single one cracked. Now? Perfect spirals every time.
• Use a serrated knife for clean slices and wipe it between cuts for those Instagram-worthy swirls.
• Make it the day before—seriously, the spices develop and meld overnight, making it even more delicious.
• Don’t skip the parchment paper overhang. It’s your handle for flipping the cake without disaster!

Troubleshooting

• Cake cracked when rolling? It might have overbaked or cooled too long before the first roll. The cake needs to be warm and pliable for that initial roll with the towel.
• Frosting too soft to spread? Pop it in the fridge for 10 minutes to firm up. I learned this after my first attempt slid right off the cake!
• Dry or tough texture? This usually means overmixing the batter or overbaking. The cake should bake just until set—it continues cooking slightly as it cools.
• Cake sticking to towel? You didn’t use enough powdered sugar. Be generous with that dusting!

Variations

• Add crystallized ginger to the frosting for extra spice and texture—just chop it finely and fold in about 1/4 cup.
• Make it boozy by brushing the unrolled cake with 2 tablespoons of dark rum or bourbon before adding frosting.
• Try maple cream cheese frosting by replacing 1/4 cup of the powdered sugar with pure maple syrup for a different holiday twist.
• Drizzle with white chocolate after assembly for an elegant finish that makes it look bakery-level fancy.
• Use it for Thanksgiving by adding 1/4 teaspoon nutmeg and topping with candied pecans.

More Gingerbread Dessert Recipes

If you loved this gingerbread dessert, you’ll want to try these other festive gingerbread baking favorites:

• Pumpkin Gingerbread
• Mini Gingerbread Bites

Conclusion

This gingerbread cake roll has become my signature holiday dessert, and I can’t wait for you to experience those warm winter spices wrapped around tangy cream cheese frosting! Don’t be intimidated by the rolling—I promise it’s easier than it looks. Share your beautiful spirals with me, and remember: even if it cracks a little, it’ll still taste absolutely amazing!

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