Gingerbread Roll with Pecan Vanilla Frosting (Edit recipe)

For my Simple Mills collaboration, I wanted to attempt a similarly festive treat; something welcome at Christmas or Hanukkah or any holiday table! I wanted it to be just decadent enough to tiptoe between dessert and breakfast. Gingerbread is one of my favorite flavors, with its marriage of warming spices and rich, earthy molasses—I knew it was a perfect foil to the creamy, dreamy Simple Mills Vanilla Frosting!

20 minutes

28 (chill time: 1 hour, 50 minutes)

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	537
Fat:	40 g
Carbohydrates:	41 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	20 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 8

Ingredients

1/3 cup Avocado Oil, plus more for greasing
3 Eggs, room temperature
2/3 cup Coconut Milk, full-fat
2 Tbsp Molasses
1 tsp Vanilla Extract
11.5 oz Simple Mills Vanilla Cupcake and Cake Mix (almond flour mix), (1 box of mix)
2 1/4 tsp Ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1/2 cup Pecans, raw
10 oz Vanilla Frosting (Simple Mills)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 and line an 18x13" baking sheet with nonstick parchment paper, allowing an inch or so to overhang length-wise. Grease evenly with a teaspoon or two avocado oil.
In a medium mixing bowl, whisk together remaining 1/3 cup avocado oil, eggs, coconut milk, molasses and vanilla extract. In a large mixing bowl, add Simple Mills Vanilla Cupcake & Cake Mix, cinnamon, nutmeg and ginger. Whisk to combine.
Add wet ingredients to dry and mix until thoroughly incorporated. Spread batter onto baking sheet in an even layer. Bake for 20 minutes, or until the center is springy when touched lightly and doesn’t leave batter on your finger. *Keep the oven on 350.
Allow to cool 10 minutes. Gently roll up the cake, starting from one of the shorter sides. It's ok if you see a few little tears. Refrigerate roll on baking sheet for 30 minutes.
While cake is cooling, add pecans to a baking sheet and roast for 8 minutes, or until fragrant and slightly darkened in color. Allow to cool 10 minutes, then chop finely into small pieces. Add pecans to a mixing bowl, and stir in the container of Simple Mills Vanilla Frosting.
Remove cake from the fridge and carefully unroll. Spread cake with pecan frosting in an even layer, then gently roll up again, this time without the parchment paper (gently remove as you roll).
Refrigerate at least 1 more hour before slicing and serving. Store leftovers (if any!) in an airtight, glass container for maximum freshness. Roll will keep for 5 days in the refrigerator.

Notes

Because there is coconut oil in the frosting, it will be hard right out of the fridge. Allow roll to come to room temperature before serving, so the frosting is soft (time will depend on the room).