Gingerbread Rollin' in Spiced Cream Cheese

Gingerbread Roll with Spiced Cream Cheese

I love the classic Pumpkin Roll with cream cheese filling, but I'm so glad my foodie husband for suggested a Gingerbread Roll. I adapted a gingerbread recipe and spiced up the filling. Mmmm, it was a hit, but as you can see in the picture, not nearly enough filling. I've fixed this in the recipe below.

Gingerbread Rollin' in Spiced Cream Cheese

4 eggs

1/2 cup sugar

1/2 cup dark brown sugar

1/4 cup water

3 Tbsp. butter, melted

3 Tbsp. molasses

1 tsp. vanilla extract

1-1/4 cup all purpose flour

2 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1/2 tsp baking powder

1/4 tsp. salt

Powdered sugar

Filling:  

2 - 8oz. pkg. cream cheese, softened

6 Tbsp. butter, softened

1-1/2 cups powdered sugar

1-1/4 tsp. ground ginger

1-1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. vanilla extract

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses, and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.
3. Bake at 350 degrees for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with the short side. Cool completely on a wire rack.
4. For filling, in a small bowl, beat the cream cheese, butter until smooth, then add powdered sugar and spices and mix until smooth. Add 1-2 Tbsp of milk if mixture is not of spreadable consistency. 
5. Unroll cake; spread filling over cake to within 1/2-in. of edges. Roll up again. Place seam side down on a serving platter. Dust with powdered sugar if desired. 

I like to wrap in plastic wrap, then foil and freeze for an hour or so before serving. It can also be stored this way for about 2 weeks.