Indulge in the delightful flavors of the holiday season with our irresistible Gingerbread Roll with Cinnamon Cream. This classic Christmas treat is sure to impress your friends and family with its aromatic spices, soft and fluffy texture, and creamy, decadent filling. Our recipe includes step-by-step instructions and detailed photos to guide you through the process of making this delicious dessert.
In addition to the main recipe, we also offer variations to cater to different tastes and dietary preferences. Try our Gluten-Free Gingerbread Roll for a delicious alternative that's perfect for those with gluten sensitivities. For those who love a burst of citrus flavor, our Orange-Scented Gingerbread Roll is a delightful choice. And if you're looking for a vegan option, our Vegan Gingerbread Roll with Coconut Cream is a must-try.
No matter which recipe you choose, you'll be greeted with a festive and flavorful dessert that's perfect for any holiday gathering. So preheat your oven, gather your ingredients, and let's embark on a delightful baking journey together!
GINGERBREAD CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper. Whisk the flour, cinnamon, ginger, allspice, baking powder, baking soda, nutmeg, cloves and salt in a medium bowl.
- Whisk the egg yolks, melted butter and molasses in a large bowl. Beat the egg whites and granulated sugar with a mixer on medium-high speed until stiff peaks form, 5 minutes. Stir the
- flour mixture into the yolk mixture until smooth. Stir one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until a toothpick inserted into the center comes out with just a few crumbs, 10 to 12 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the filling: Beat the heavy cream and 3/4 cup confectioners' sugar with a mixer on high speed until soft peaks form. Beat in the mascarpone and vanilla. (Do not overbeat.) Fold in the chocolate chips and candied citrus with a rubber spatula.
- Make the topping: Combine the remaining 2 tablespoons confectioners' sugar, the cinnamon, ginger, allspice, nutmeg and cloves in a bowl. Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter; dust with the spice mixture.
GINGERBREAD ROLL WITH CINNAMON CREAM
A tender ginger cake with a tangy cream-cheese filling. Created by Jennifer Giblin who makes elegant desserts at New York City's Blue Smoke. Compliments of "Last Bite" in Food and Wine Magazine. I haven't tried this yet but it look fabulous! The cooking time is actually a combination of cooking and chill time.
Provided by Judith N.
Categories Dessert
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Preheat the oven to 325 degrees. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
- In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
- Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. 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 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. 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 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. Wrap the gingerbread roll tightly in pastic and refrigerate until firm, at least 3 hours.
- 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. Discard cinnamon sticks and cloves.
- Upwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish with pecans and cranberries and serve with the butter-rum sauce.
- Make ahead: The finished roll can be refrigerated overnight. The sauce can be refrigerated for up to 3 days; reheat gently before serving.
Nutrition Facts : Calories 589.9, Fat 35.5, SaturatedFat 21.2, Cholesterol 236.6, Sodium 237, Carbohydrate 60.9, Fiber 0.4, Sugar 44.2, Protein 7.4
GRANDMA'S SPICED GINGERBREAD ROLL
Grandma's recipe. We made this around the holiday!
Provided by Kim
Categories Desserts Cakes Cake Roll Recipes
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
- Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
- Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
- Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.
Nutrition Facts : Calories 372 calories, Carbohydrate 44.3 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 262.1 mg, Sugar 26.5 g
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any mishaps.
- Fresh Ingredients: Use the freshest ingredients possible for the best flavor. If you can, use organic ingredients whenever possible.
- Properly Measure Ingredients: Be precise when measuring your ingredients. Using the wrong amount of an ingredient can affect the final outcome of your recipe.
- Don't Overmix: Overmixing can lead to a tough, dry gingerbread roll. Mix the batter just until the ingredients are combined.
- Bake at the Right Temperature: Make sure your oven is preheated to the correct temperature before baking the gingerbread roll. This will help ensure that it bakes evenly.
- Let the Roll Cool Completely: Before you spread the cinnamon cream on the gingerbread roll, let it cool completely. This will help prevent the cream from melting.
- Chill the Roll: After you've spread the cinnamon cream on the gingerbread roll, chill it in the refrigerator for at least an hour. This will help the cream set and make it easier to slice.
Conclusion:
This gingerbread roll with cinnamon cream is a delicious and festive treat that's perfect for any occasion. With its moist, flavorful gingerbread and creamy, cinnamon-spiced filling, this roll is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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