Ginger Spice Roll Recipe

Indulge in the irresistible aroma and taste of our Ginger Spice Roll! This delightful dessert starts with a tender, spiced cake baked in a jelly roll pan. A luscious cream cheese filling is then swirled inside, creating a perfect pinwheel treat. Easy to make and even easier to devour, this recipe is perfect for cozy evenings or special occasions. Get ready to be amazed!

Prep Time 20 mins

Cook Time 25 mins

Calories 548.6 kcal

Protein 10g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Ginger Spice Roll

Eggs
1/4 cup (1/2 stick) softened unsalted butter
1/4 cup molasses
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Ground Ginger
Ground Cinnamon
Ground Cloves
Ground Nutmeg
2 cups powdered sugar
8 ounces cream cheese (softened)
1 teaspoon vanilla extract

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How to Make Ginger Spice Roll

Preheat oven to 375°F (190°C).
Grease and flour a 15x10x1 inch jelly roll pan. Line with parchment paper, ensuring it extends over the edges for easy removal.
In a large bowl, beat 4 large egg yolks with an electric mixer at high speed for 4 minutes, until thick and pale yellow.
Add 1/2 cup (1 stick) softened unsalted butter and 1/4 cup molasses. Beat for 1 minute until combined.
In a separate clean bowl, beat 4 large egg whites until soft peaks form. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
Gently fold the egg yolk mixture into the egg white mixture until just combined.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
Bake for 10-12 minutes, or until the cake is golden brown and springs back when lightly touched.
While the cake is baking, dust a clean kitchen towel with powdered sugar.
Once baked, immediately invert the cake onto the prepared towel, carefully peeling off the parchment paper.
Gently roll the cake up with the towel, starting from the short side. Let cool completely.
Meanwhile, prepare the filling: In a medium bowl, beat 8 ounces cream cheese (softened), 1/4 cup (1/2 stick) softened unsalted butter, and 2 cups powdered sugar until smooth and creamy.
Stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon.
Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface.
Reroll the cake and dust with powdered sugar.
Refrigerate for at least 30 minutes to allow the filling to set.
Slice into thin pinwheels and serve. Enjoy!