Gingerbread Roll

using CorEats Pumpkin or Banana Bread & Muffin mix

Ginger and spice and everything nice… this is what cake dreams are made of! 

No chasing after a runaway cookie is necessary, here! In truth, this cake won't even cause you to break out in a sweat. It MAY run away quickly once you taste it, however. So baker beware ;-) 

This recipe is so fun and festive. And my goodness is it so moist and sweetly spiced, all rolled up into mouth-watering perfection! But the true beauty lies in just how easy it is to whip up this divinely delicious, AND unique, cake roll! Show off your culinary skills with no experience necessary! In fact, let’s let that be our little secret… 

Shhhh. I won’t tell!



1 CorEats Pumpkin or Banana Bread & Muffin mix

1 ½ tsp cinnamon

1 tsp ground ginger*

¼ tsp Clove

½ cup milk** 

3 eggs**

2 Tbsp oil

1 tsp vanilla

Cream Cheese Filling

1 8oz pkg. cream cheese, softened**

1 cup powdered sugar, divided***

6 Tbsp butter, softened**

1 tsp vanilla

Pinch salt

*For “old-fashioned flavor" use 2 tsp, or substitute 3T fresh grated ginger.

**For vegan substitutions, replace each egg with a flax egg (follow package instructions) and use your favorite non-dairy replacements (almond, coconut, oat, etc.) Some of my favorite brands are: Earth balance (butter), Violife (butter and cream cheese), and Kite Hill (cream cheese).

***Sugar substitutes: For the most pleasing flavor, try using maple sugar! Just place in a blender until powdered! 

Watching your sugar intake? Try powdered Lakanto- a zero glycemic substitute made with Monk Fruit. *Linked at bottom of page.


Gingerbread Roll Instructions

-Heat your oven to 325°

- Spray a 10x15 edged baking sheet with oil. Line with parchment paper and gently press to adhere to the oiled pan. 

-Whisk the eggs, milk, oil (melt if solid like butter or coconut oil), and vanilla in a medium bowl. If using fresh ginger, add it to this step.

-Add the dry mix, ginger (if using dry),  and cinnamon. Combine well.

-Pour the batter onto your prepared baking sheet. Spread it evenly from edge to edge.

-Bake for 13-15 minutes. It will be firm to the touch and bounce back after pressing.


For the filling

-Beat the cream cheese and butter until smooth.

-Add sugar, 1/4 cup at a time, to taste. Mix well.

-Add vanilla and beat until creamy. Set aside.



Rolling and Preparation

-Let the cake cool in the pan for a few minutes, or until the pan and roll can be handled. You want it to still be warm. This allows for the cake to be rolled without cracking.

-Lift parchment to free the cake from the cookie sheet. Cover with another sheet of parchment or plastic wrap and flip it onto your work area.

-Slowly peel off the layer of parchment paper that the cake baked on.

-Lift the parchment paper wrap that the cake is resting on and slowly begin to roll, allowing the cake roll to take form.

-Set aside rolled cake until cooled to room temp.

-Once it has completely cooled, carefully unroll the cake. 

-Spread the cream cheese filling over the cake and re-roll. Make sure not to spread the cream cheese too close to the edge, as it will spill out. 

-Wrap your gingerbread roll in plastic wrap and refrigerate it for at least one hour. 

-Sprinkle with powdered sugar before serving, if desired.



Leave a comment

Please note, comments must be approved before they are published