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Christmas Gingerbread Swiss Roll with Cream Cheese Filling

A soft spiced gingerbread sponge rolled with a creamy, tangy cream cheese filling for a festive holiday dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Gingerbread Cake
  • 3 eggs large
  • 0.75 cup brown sugar packed
  • 0.25 cup molasses
  • 0.75 cup all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Jelly roll pan
  • Hand mixer or stand mixer
  • Kitchen towel

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Beat eggs and brown sugar until thick and pale, then mix in molasses.
  3. Whisk dry ingredients together and gently fold into egg mixture.
  4. Spread batter evenly in pan and bake 10–12 minutes.
  5. Invert hot cake onto powdered sugar–dusted towel and roll gently. Cool completely.
  6. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  7. Unroll cake, spread filling evenly, then re-roll and chill before slicing.

Notes

Roll the cake while warm to prevent cracking and chill before slicing for clean presentation.